RODALE NEWS, EMMAUS, PA—In our house, I think we almost enjoy the reruns of the Thanksgiving feast more than we do the actual event. It's hard to beat sliced roast turkey on good, chewy whole wheat bread, slathered with real mayo, and trimmed with some fresh lettuce and a generous spread of cranberry sauce (family tastes diverge over whether it should be whole-berry or jellied, so we serve both). Both my kids are mashed-potato-and-gravy fans, so those rarely make it to the next day, but in case you have more remnants than you have ideas for, here are some great Thanksgiving-leftovers recipes for getting everything but the gobble out of your turkey dinner.
• Toss bits of turkey in gravy, heat, and serve wrapped in heated whole wheat flour tortillas. If you have time, put the filled tortillas in a baking pan, pour enchilada sauce over them, add a sprinkling of shredded cheese, and bake till hot and bubbly.
• Dice and serve bits of turkey over mixed greens for a light main-dish salad, or toss them into your favorite pasta salad for a more substantial entrée.
• Use leftover gravy in casseroles instead of canned soup.
• Add it to soup for extra flavor and body.
• If you’re looking for a variation on the standard turkey potpie, fill a glass baking dish about an inch deep with layers of chopped turkey, cooked veggies, and gravy. Spread the leftover mashed potatoes over the top, dot with butter, and bake at 350 degrees F until hot, and—ta-da—you have shepherd's pie.
• For easy potato pancakes, beat one egg and combine it with 2 cups of leftover mashed potatoes. Heat a skillet on medium with a little butter in it, and drop tablespoonfuls of the mixture into it, cooking until brown and crisp on both sides. Serve with syrup for breakfast or with sour cream for a dinner side.