Creative ideas for using up Thanksgiving leftovers
You’ve feasted; you’ve napped; maybe you’ve watched the games or taken a walk, and feasted again. You’ve pulled the wishbone, loaded the dishwasher — twice — and rustled up every piece of piece of Tupperware in the house. But after you’ve sent your guests home with doggie bags, and sliced up some turkey for a late-night or post-Black-Friday-shopping sandwich or two, there may still be a good bit of that big bird and its accompaniments hanging around in the fridge. And there’s got to be something more interesting you can do with those leftovers than drag out the same old recipes for turkey soup and turkey hash.
There’s nothing wrong with tried-and-true comfort foods, but if you’re craving new flavors after Grandma’s stuffing and Aunt Peggy’s green bean casserole, think ethnic cuisine. We’ve assembled a few ideas from the pros: chefs at Rosa Mexicano, which has a location at The Shops at Riverside in Hackensack , offer us turkey enchiladas suizas and a Mexican twist on turkey soup; Ricky Eisen, owner of Between the Bread caterers, gets us out of the turkey sandwich rut with a French-style croque monsieur. On the more predictable side, we’ve got a recipe for a kid-friendly casserole and a tangy-sweet salad that each incorporate other leftovers from the Thanksgiving table.
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a location at The Shops at Riverside in Hackensack, offer us turkey enchiladas suizas and a Mexican twist on turkey soup; Ricky Eisen, owner of Between the Bread caterers, gets us out of the turkey sandwich rut with a French-style croque monsieur.
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