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shakshuka ramekins with leftover stuffing.

 

So I made some recipes for the November issue of Feast Magazine. It's 7 creative takes on Thanksgiving Leftovers. Check out my recipes page for more ideas!

 

Every Thanksgiving we adorn our tables with pumpkins and gourds, children craft hand-shaped turkey art and we make more food than we can possibly eat in one evening: juicy turkey, fluffy mashed potatoes topped with turkey gravy, airy dinner rolls, savory stuffing, crisp roasted veggies, tart cranberry sauce, and of course, buttery, flaky pies. Tired of the parade of mashed potato and turkey sandwiches, potato pancakes, pot pies and turkey tetrazzini leftovers that typically follow the feast, though? Don’t worry; we’ve got you covered.

 

The following seven recipes offer creative solutions for how to transform your T-giving leftovers into completely new and delicious meals. Each family has their own set of Thanksgiving staple recipes: Some keep with tradition, while others delve into deep frying turkeys, making dinner rolls shaped like pumpkins or adding bacon to every dish. No matter how you prepare your dishes, these leftovers recipes will work well with the food you have on hand. Almost all of the additional ingredients you'll need should be found in your pantry or fridge.

Whether you choose to try your hand at one of these dishes or all seven of them, I hope they help make your post-Thanksgiving meals fun and enjoyable – as well as create some new Thanksgiving traditions along the way.

 

The morning after such a grand day of feasting can be rough. Keep breakfast easy with a play on shakshuka served in individual ramekins. Be sure that any seasoning and herbs used here complement the ones in your stuffing.

 

Serves 4

 

Ingredients: 

  • 1½ cups stuffing

  • ½ cup crushed tomatoes

  • 4 eggs

  • pinch salt and freshly ground black pepper

  • fresh herbs

 

  1. Preheat oven to 400°F. Lightly grease 4 small ramekins.

  2. Divide stuffing and tomatoes equally into ramekins. Crack 1 egg over top of each. Sprinkle with salt, pepper and herbs.

  3. Bake for 8 to 10 minutes or until eggs are baked to your taste. Serve.

 

 

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