Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.


I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
After the Feast: Recipes for Thanksgiving Leftovers
Comments () | Published November 17, 2009
• Stefanie Gans,

Mashers, Kale, and Yolk

“Thanksgiving leftovers are the perfect base for a fried egg. I like to use mashed potatoes and any vegetables available. I warm up a scoop of mashers with extra butter as well as any vegetable, such as a hearty green or chunks of winter squash. Re-season with salt and pepper and throw a sunny-side-up egg over the whole thing. Finish with more salt and pepper.”

• Alison McConnell Pierce,

Cranberry Condiment

“I love cranberry sauce, so I always make an enormous batch with orange peel and a hint of cinnamon. We use a fraction of it at Thanksgiving dinner and have the leftovers with roast chicken, grilled pork chops, or green beans. It’s a really delicious condiment that shouldn’t be pigeonholed into one meal a year.”

• Ashley Messick,

Rice, Bacon, and Eggs

“We always have rice as a side dish at Thanksgiving, but with so many other delicious things on the table, it usually sits mostly untouched. To use up the leftover rice, we make our favorite post-Thanksgiving breakfast—rice, bacon, and eggs. Fry up some bacon in a large pan. Once it’s cooked, pour out the excess fat but don’t wipe out the pan. Tear the bacon into chunks. Put your leftover rice in the same pan and let it heat through. Then toss it with a few beaten eggs seasoned with salt and pepper. Add the bacon and toss the mixture until the eggs are set. If you have leftover green onions, too, add a handful at the last minute.”
Easy Dinners

• Malaka Gharib,

Paksiw Na Pavo (Vinegar-Braised Turkey)

“The Filipino side of my family usually turns the leftover turkey into a dish called paksiw na pavo, a sweet-and-sour, adobo-like stew that’s perfect ladled on top of a mound of steamed jasmine rice. The stew’s intense flavor comes from the marriage of peppercorns, bay leaves, vinegar, soy sauce, and sugar—a perfect representation of the Spanish and Chinese influences on Filipino cuisine. It’s incredibly quick and easy to make, and best of all, it has a unique, exotic flavor. It’s also good to freeze and use in bánh mì sandwiches or on top of rice noodles with some cilantro, lime, and thinly sliced red onion.”

Serves 6

2½ pounds leftover turkey
1 cup white vinegar
1 teaspoon black peppercorns
3 dried bay leaves
¼ cup brown sugar
½ head garlic, pressed and minced
¾ cup soy sauce

Remove all the bones from the turkey and cut into stewing-size portions (keep as much skin on the meat as possible). Put all the ingredients into a large pot with enough water to cover. Bring to a boil, then reduce to a simmer and cook for 35 minutes. The result should be a garlicky/tangy/sweet stew. Feel free to adjust the flavors to your liking. If you think it should be a little sweeter, sour, or salty, add more sugar, vinegar, or soy sauce. I like mine slightly on the sweet side.
• Julia Watson,

Creamy Turkey Curry

“There are two stages to what I do with my Thanksgiving leftovers. Stage one: Once I know everyone is asleep, I creep down to the fridge and stand at the counter, feet freezing, pulling strips of turkey from the carcass to scoop up cranberry sauce and stuffing. Stage two: I make a mild creamy turkey curry.”

Serves 4

2 tablespoons vegetable oil
1 large onion, roughly chopped
1 large clove garlic, peeled and finely minced
2 sticks celery, chopped
Small head of broccoli broken into florets
1 large red pepper, seeded and chopped
1 pound cooked turkey, cut into 1-inch chunks
1 rounded teaspoon or tablespoon Madras curry powder
1 teaspoon powdered ginger
1 teaspoon turmeric
1 heaping tablespoon flour
1 pint chicken stock
2 tablespoons heavy whipping cream
Salt and freshly ground black pepper to taste
2 tablespoons toasted slivered almonds (optional)

Set a lidded casserole dish with vegetable oil over medium heat. When the oil has heated, soften the onion and garlic for 5 minutes. Add the celery, broccoli, and red pepper and cook, stirring a couple of times, for a few minutes more. Add the turkey pieces and toss together. Stir in the curry powder, spices, and flour. Pour in the stock little by little, stirring after each pour to create a sauce. Put the lid on the casserole dish, slightly askew, lower the heat on the stove, and simmer gently for 20 minutes or until the vegetables are tender. Remove the curry from the heat and stir in the cream. Sprinkle the toasted almonds on top, and serve with boiled basmati rice and a chutney.


Dining Guides
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 12:00 AM/ET, 11/17/2009 RSS | Print | Permalink | Comments () | Articles