It's said every year that Thanksgiving leftovers are the best part of the feast. But to be honest, I'm not keen on hefty sandwiches dripping with gravy. I am, however, determined to repurpose the traditional dishes that took me days to create — my grandmother's chestnut stuffing and my dad's bourbon-maple sweet potatoes. But no way will I jumble them all together in a hot dish.
After Thanksgiving, a day of exhilaration and exhaustion, I crave light, bright easy meals fashioned from the feast's fixings. Here are a few recipes and ideas for turning those leftovers into dishes that lift spirits, stimulate weary appetites and clear tryptophanned-out brains.
Mashed Potato and Onion Cake: Cook chopped onion and plenty of garlic in melted butter until soft. Stir into mashed potatoes with a grating of nutmeg and turn into a generously buttered gratin dish. Sprinkle with shredded Parmesan cheese and croutons made from the stuffing (or toasted breadcrumbs) and bake at 350 degrees until browned and bubbly, about 15 to 20 minutes.
Stuffing Stuffed Peppers: Cut the tops off several bell peppers, remove the seeds and ribs, and pack with leftover stuffing. Top with shredded Cheddar cheese and drizzle with melted butter. Set on a roasting pan and bake in a preheated 350-degree oven until the peppers are tender and the stuffing is heated through, about 30 to 40 minutes.
Cranberry Maple Smoothie: In a blender, whir together a cup of almond or regular milk, ¼ cup leftover cranberry sauce, 1 small banana, ¼ cup ice cubes until frothy and thick.
Turkey Noodle Soup With Asian Spices
Serves 6.
Note: This light soup is sparked with ginger and chili. Mint and cilantro, added at the end, give it a bright, bold finish. From Beth Dooley.
• 3 1/2 oz. rice noodles, broken into 6-in. lengths