with Amy Urquhart
I’m Amy and I’ve spent the last three years trying to strike that perfect balance between being a wife, mom and professional career woman. I’ve decided that I’ll never perfect the art of “having it all”, but this blog is a chronicle of my attempts to continue to do so. I’m a blogger (my personal blog about Canadian home life is Hearts into Home), gardener, college instructor, wife to Graham and mom to Nate. If you’re also a working mom who finds there just aren’t enough hours in the day, I hope you’ll enjoy this column!
Read her blog at Hearts into Home.
It’s 9 p.m. The dishes are done. The kids are eying the extra pie, calling dibs on it for breakfast. The dog is looking longingly at the bones left on the table. And I’ve got about a metric ton of leftovers in the fridge and freezer.
What do you do with your Thanksgiving leftovers?
I think we all pretty much know what to do with what’s left of the turkey — use the carcass for soup, make a congee (a thin rice porridge), chop the meat into salad or stews, etc. (and if you need more inspiration, you can adapt some ideas from these suggestions for what to do with leftover roast chicken). Pies and Cakes equal breakfast the next day. But what about the rest of those Thanksgiving leftovers? The green beans? The mashed potatoes? The stuffing?
The internet is vast, so you can find the recipes that suit your family best. But here are a few great ideas:
Mashed potatoes: Use them to top a turkey-filled shepherd’s pie, make mashed potato pancakes, or bake potato bread.
Gravy: Drizzle a little over the leftover turkey to keep it moist, and use the rest as a base for stew, a binder for pot-pie or casserole, or a flavoring agent for risotto.
Green beans: If they’re mushroom soup-free, saute them with tomatoes and basil. If they’re coated with sauce, chop them and add to a cream-based pasta sauce.
Other roasted vegetables: Make vegetable stew (use a little of the leftover turkey gravy in the broth), use them in turkey pot pies, or layer them into omelets in the morning.
Sweet potatoes: Whip them (marshmallows and all) and use them to make sweet-potato pancakes or a breakfast sweet-potato bread. Yams made without fluff or extra sugar can be used to thicken a stew or to make a sweet-potato bisque.
Rolls and bread: Bread pudding! Yum.
Cranberry Sauce: Bake a batch of morning-after muffins, slather it on cream cheese-coated crackers, or make it into a pie.
Stuffing: Use it to stuff something else, like a roulade, or use it as a mashed-potato alternative on top of shepherd’s pie or chicken casserole.
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