Growing up my Japanese mom would occasionally make a full Thanksgiving dinner when it wasn't Thanksgiving, which was always a nice surprise. We were a small family, so there were always lots of leftovers. Here are a few ideas to breathe new life into the day after.

The Leftovers

Christian Leue

Category

Ideas

The Leftovers

Ingredients

    Open Faced Sandwich (pictured)

    • A classic. My version is topped with thinly shredded cabbage and a bit of Japanese mayo for crunch and brightness.
    • A small handful of turkey meat, chopped
    • A small handful of stuffing
    • Slice of bread (I used Boloniya bread but a croissant or milk-bread would work great also)
    • A small handful of shredded cabbage
    • Japanese mayonnaise
    • Cranberry relish or sauce
    • Sumac

    Burrito

    • A bit of spice and chocolate brings new life to yesterday's plate
    • Large handful of chopped turkey meat
    • Small handful of stuffing
    • 1/2 tsp Reims N39 + 1 Tbsp chopped chocolate -or-
    • 1 Tbsp Reims N39 chocolate chips
    • 2-3 tsp Izak N37
    • One 10-inch flour tortilla
    • Optionally, sour cream + hot sauce for serving

    Potato Pie

    • Assuming you also have mashed potatoes and/or sweet potatoes left over, this is a fun way to use them up. I also usually have some spare veggies from making stuffing so this is perfect.
    • 3 Tbsp butter
    • 1 cup chopped carrot
    • 1 cup chopped onion
    • 2-3 tsp Riviera Herbs
    • 3-4 cups chopped turkey meat
    • 1 cup of turkey gravy
    • 2-3 cups leftover potatoes and/or sweet potatoes
    • 1 egg

    Directions

      Open Faced Sandwich

      1. Toast the bread and the stuffing in a skillet until lightly crisped.

      2. Top the toast with the warm stuffing, chopped turkey, sliced cabbage, and a healthy squirt of mayo.

      3. * Note that depending on the size of your bread loaf you may need more topping, follow the proportions above.

      Burrito

      1. In a skillet over medium-low heat heat the tortilla until softened, then set aside under a towel to keep warm.

      2. In the same skillet cook the turkey meat and stuffing with the spices and chocolate until well-mixed, then add to the tortilla.

      3. Fold the burrito, then cook in the skillet seam-side down until lightly browned and crisp (2-3 minutes). Flip and cook until crisp on the other side. Optionally serve with sour cream and hot sauce.

      Potato Pie

      1. In a large pot over medium-low heat cook the carrots, celery, onions, and Riviera Herbs with butter until softened (about 8-10 minutes).

      2. Add the turkey meat and gravy and cook just until heated through. Season to taste with salt and transfer to a baking dish and preheat your oven to 400°F.

      3. Mix your leftover potatoes with the egg, spread over the the top of the baking dish, and bake for 25-30 minutes or until the potatoes are lightly browned.

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