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Leftover lunches



It’s inevitable with a host of relatives descending upon one’s household: the annual fear of not having enough food. It happens regularly to my family at Christmas, overcompensating just in case someone wants seven helpings of turkey. But when the meal is over and you’re surveying the turkey carcass with heaps of meat still clinging to the frame, the slightly burnt potatoes, and the once-steaming, now-cold piles of vegetables, this holiday abundance can become a burden. No one wants to throw away perfectly edible food; on a more serious note, that’s sort of like admitting the holiday is over. No, thank you.

So you can keep fooling yourself that Thanksgiving never really ended, New Times staffers have compiled some of their best leftover Thanksgiving recipes. Enjoy!

Jenny’s turkey pot pie needs pie crust, two cups of chopped leftover turkey meat (light and dark), two to three cups of leftover turkey gravy (depending on the consistency you prefer), one cooked potato (peeled and diced), one cup of leftover veggies (carrots, peas, etc.), and salt and pepper. Mix it all up, put it in the pie crust, cover it with a pie crust top, and bake at 400 degrees for 30 minutes or until the crust is golden brown and the juices are bubbling!

Ryan’s turkey quesadilla recipe is simple: Layer pieces of turkey onto a tortilla along with grated cheese. Add another tortilla on top, and heat in a non-stick skillet. Add chopped jalapeno peppers, onions, and cilantro to cranberry sauce to create a sort of salsa in which to dip the tasty quesadilla.

Glen’s turkey soup starts with stripping the turkey, then throwing the carcass into a vat of water. Boil it until all the meat’s come off the bones, then fish out the bones along with anything else unsavory—such as ligaments. Add a bunch of vegetables, keep it simmering, and throw in spices until it tastes good.

Meg puts her leftovers into delicious sandwiches. On the morning after Thanksgiving, she says, her counter is filled with leftover turkey, stuffing, cranberry sauce, cranberry relish, pickles, olives, bread, and lettuce. So each person makes their own sandwich, wraps it, marks it with their name, and pops it in the bag. Then her family indulges in a spot of wine tasting, picnicking on their sandwiches with plenty of wine to wash it all down.

So get creative with your leftovers, and let’s all agree that the holiday hasn’t ended—at least not culinary-wise. ∆


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