Nothing tastes better than turkey with all the trimmings! But what to do with leftovers? Reheating is one option. But refrigerate leftover turkey for no more than three or four days, and stuffing for one to two days. And for safety’s sake, reheat to 165°F internal temperature. (See April 22 and November 19.)
Another option: Reinvent your Thanksgiving feast a day or two later.
- Make a hearty harvest stew. Start with leftover gravy (fat skimmed away before making gravy) as the base. Make it hearty with leftover turkey and veggies. Thicken with mashed potatoes or sweet potatoes. Cook to 165°F for food safety.
- Stack a turkey-berry wrap. Wrap sliced turkey, spread with cranberry sauce and shredded greens, in whole-wheat tortillas. Add toasted pecans if you have some.
- Whirl cranberry smoothies. Whirl cranberries with frozen yogurt and orange juice.
- Freeze turkey stock in small amounts. Later, cook couscous, pasta, rice, or soup with the stock, instead of water.
- Toss crunchy turkey salad. Toss cubed turkey with celery, apples, and light mayo with shredded baby spinach.
- Make stuffing frittata: stuffing mixed with egg and cooked through, pancake-style.
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