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The Day After: What do you do with the leftovers?

Of course, sandwiches, and soup from the frame - but have you any unusual suggestions about what to do otherwise w/ the rest of the goods?

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  1. I love to make ham salad. I dice the ham, then I add some mayo. If I have any kind of cream cheese and olive filling left from stuffed celery, I would add that too . If I had a good leftover creamy salad dressing, some of that would go in. Next comes a bit of celery, salt, pepper, black olives and a handful of grated Swiss. So yummy heaped on a toasted English muffin.

    3 Replies
    1. re: sisterfunkhaus

      We didn't have a ham, but I'd buy one for this!!

      1. re: mamachef

        Hey turkey salad is great too. And I sometimes make it with cream cheese, then put it in crescent rolls rolled in butter and parsly, to make a nice 70s retro meal.

      2. re: sisterfunkhaus

        Ham salad, my favorite! I have only found one restaurant in the SF Bay Area that still does ham salad, aka deviled ham on their menu. Honeybaked Ham used to make a version.

      3. I'm assuming that we're talking here about the traditional American leftovers of turkey? In which case, I'll have to jump us forward a few weeks as turkey is the usual Xmas Day meal in the UK.

        Stock from the carcass, of course. And decent pieces of meat go in sandwiches or there's a turkey and chips meal.

        The more scaggy bits get mixed with leftover stuffing , any chestnuts, sausages , bits of bacon and a moistening of cream. It gets piled onto a sheet of supermarket ready-rolled puff pastry. The corners of the pastry are then drawn almost together, so you have a sort of open pasty type thingy. It's then baked.

        Any leftover veg and spuds - normally crushed together and fried as a sort of "bubble & squeak". Good lunchtime food - needs a slice of ham and a dollop of HP brown sauce. Possibly a poached egg if you feel particularly peckish.

        1 Reply
        1. re: Harters

          Scaggy bits - love that!! Must try it!
          And the veg and spuds one, too: I have a feeling I'll be feeling just that kinda peckish today. I had planned to make the stuffing & bird into croquettes for lunch....but I'm reconsidering, after this. I have some creamed onions, and some plain shredded cabbage that needs a place to be, and they'd both fit in beautifully for this one....

        2. Any quick reheating tips for a mini-Thanksgiving plate of the usuals (turkey, potatoes, mac and cheese, stuffing)?

          4 Replies
          1. re: fldhkybnva

            Yes indeedy: I've got to do the same thing. Bring it to room temp., and cover w/ a dampened paper towel, and nuke. Alternatively; bring to room temp. and heat, covered, in a medium oven.

            1. re: mamachef

              Great, I was hoping for a microwave option as I don't feel like bothering with the oven :) The carby sides always get piping out in the oven, I was just worried about the turkey, but perhaps if I cover with gravy before heating it help keep it moister.

            2. re: fldhkybnva

              Mac & cheese on Thanksgiving? An embarrassment of riches! The gilded lily!

            3. I like to eat my left-over mashed potatoes by putting a big dollop in my bowl of turkey broth.

              1 Reply
              1. re: Chatsworth

                Hey!! I used to love canned CN soup poured over my leftover mashies!

              2. Turkey enchiladas are one of our favorites leftover dishes, either a red or green chile sauce, tacos, too. Sometimes I get a wild hair and mix together diced turkey, sliced black olives, sauteed mushrooms, sauteed diced onions, a few fresh-roasted and diced poblano or Anaheim chiles with some gravy and a little sour cream and serve over rice, pasta,a baked potato, etc., with some parmigiana grated over the top.

                2 Replies
                  1. re: EWSflash

                    we love the leftover turkey enchiladas too...nice to have spicy Mexican after so much bland but salty Thanksgiving foods...Epi's recipe works for us.