Exploring the Best Uses and Recipes for Non-Turkey Thanksgiving Leftovers

Thanksgiving is a special time for feasting, but what to do with those remaining bits of deliciousness left after the big meal? There are plenty of creative ways to enjoy non-turkey items from your Thanksgiving spread. This article shares three unique and delicious recipes for some of the most common leftovers, ensuring your holiday doesn’t end with leftover quiche but rather continues with delightful new creations.

Transforming Mashed Potatoes into a Candy Delicacy

Mashed potatoes might seem like an everyday side dish, but they can actually be transformed into a sweet treat! One of the more unique recipes for leftover mashed potatoes involves combining them with brown sugar, cocoa powder, and some butter to create a savory-sweet confection. These potstickers of creaminess are perfect for satisfying a sweet tooth after a savory feast.

There are several ways to prepare this sweet potato candy. Here’s one possible method:

Ingredients:

2 cups mashed potatoes 1/4 cup brown sugar 2 tablespoons cocoa powder 2 tablespoons butter Pinch of cinnamon 1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a mixing bowl, combine the mashed potatoes, brown sugar, cocoa powder, butter, cinnamon, and vanilla extract. Mix thoroughly. Carefully roll or spoon the mixture into small balls, ensuring each piece is approximately 1 inch in diameter. Place the potato candies on a lined baking sheet, leaving some space between each piece. Bake for about 10-15 minutes, or until they are slightly firm and set. Let the potatoes cool down completely before serving.

These sweet potato candies can be enjoyed by themselves, or even used as a topping or addition to other dishes for a touch of sweetness and texture.

Baking a Hearty Sweet Potato Bread

Another savory leftover from your Thanksgiving meal is sweet potatoes. These versatile tubers can be transformed into a hearty, comforting bread that’s perfect for breakfast or a quick snack. Sweet potato bread is easy to make and can be enjoyed for many days after Thanksgiving.

Ingredients:

2 cups cooked and mashed sweet potatoes 1 cup all-purpose flour 1/2 cup sugar 1/4 cup butter, melted 1 teaspoon baking powder 1/2 teaspoon salt 1 large egg, beaten 2 teaspoons vanilla extract 2 cups all-purpose flour

Instructions:

In a mixing bowl, combine the mashed sweet potatoes, melted butter, egg, sugar, vanilla extract, and flour. Mix until the ingredients are well combined. Add the baking powder and salt, and mix again. Pour the batter into a greased loaf pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 45 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack before slicing.

Saving Green Bean Casserole for Soup

Green bean casseroles can often be the forgotten leftovers of Thanksgiving, but with a bit of creativity, they can become a hearty, comforting vegetable soup. This recipe is perfect for those nights when you want a bowl of soup without having to start from scratch.

Depending on how the green bean casserole was prepared, you can use it as a base for a hearty vegetable soup. Here’s how:

Ingredients:

Remaining green bean casserole (including all layers) 1 large onion, diced 2 cloves garlic, minced 2 cups chicken broth 1 cup diced carrots 1 cup diced celery 1 can (8 oz) crushed tomatoes 2 cups frozen green beans, thawed 1/2 cup heavy cream 1 bay leaf

Instructions:

Place the green bean casserole in a large pot, ensuring all ingredients, including the cream of mushroom soup, are included. Saute the diced onion and minced garlic in a bit of oil until translucent. Add the diced carrots and celery to the pot and sauté for a few more minutes. Add the chicken broth, crushed tomatoes, and bay leaf to the pot, and bring to a boil. Reduce the heat, let it simmer for at least 15 minutes to blend the flavors. Stir in the thawed green beans and heavy cream, simmer for another 5-10 minutes. Season with salt and pepper to taste. Serve hot with some crusty bread or crackers for dipping.

Roasting Leftover Stuffing in an Acorn Squash: A Fall Delight

One of my favorite post-Thanksgiving uses for stuffing is roasting it in an acorn squash. This combination of flavors creates a wonderfully filling and satisfying side dish that’s perfect for cooler autumn evenings. Here’s how to make it:

Ingredients:

1 acorn squash, halved and seeds removed Remaining cornbread stuffing 2 tablespoons butter, softened 1/2 teaspoon dried thyme (optional)

Instructions:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon. Puncture the squash several times with a fork to allow steam to escape. Spread the softened butter generously over the cut side of the squash halves. Stuff the squash halves with the remaining cornbread stuffing, making sure it fills the cavity well. Bake in the preheated oven for 30-40 minutes, or until the squash is tender and the stuffing is golden and crispy on top. Serve immediately with a dollop of butter and a sprinkle of thyme, if desired.

These acorn squash halves with stuffing are a great way to enjoy the leftover stuffing in a new and exciting way, perfect for a cozy dinner party or family gathering.

In conclusion, there are many creative ways to repurpose your Thanksgiving leftovers. From sweet potato candy to hearty bread and soup, you can transform your remaining dishes into new favorites. Try one of these recipes and enjoy the delicious leftovers from your Thanksgiving meal!