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How To Meal Plan With Thanksgiving Leftovers

Thanksgiving leftovers can either make your life easier – ah, there’s FOOD for the next several days – or a bit messy.

Meal Planning With Thanksgiving Leftovers - Real Plans

Thanksgiving leftovers can either make your life easier – ah, there’s FOOD for the next several days – or a bit messy if you’ve got more turkey and sweet potatoes than you know what do with. Whether or not leftovers are a welcome boon, you may want to you fit them into your meal plan.

Here’s how…

Turkey Stock

Don’t let those turkey bones go to waste! Pick the meat off the bones, add a splash of apple cider vinegar, and simmer with water. A stock made with leftover turkey bones is high in good things like gelatin, amino acids, and collagen – which means it can help to mend a leaky gut and support skin health. Did I mention it tastes delicious? One sip of your homemade broth, and your heart will break every time you find yourself buying the boxed stuff.

Click here for the turkey stock recipe.


Asian turkey and cabbage hash

A good hash is my best friend – is it yours too? Who doesn’t love a quick and easy breakfast? Especially one that’s made with cabbage, ginger, sesame oil, and a wee bit of Asian fusion flair. The great thing about any hash is that it’s savory, so it won’t trigger a spike in blood sugar. Another great thing about this hash is that it will wake up sluggish taste buds that have grown tired of Thanksgiving flavors.

Click here for the Asian turkey and cabbage hash recipe.

Roasted sweet potatoes, gorgonzola, and baked eggs

If you’ve got leftover sweet potatoes, breakfast is already halfway made. Top with some eggs and gorgonzola for an easy meal that will power up your day and help you wade through crowds of eager shoppers on Black Friday. And if you’re hosting a large a group of people, this one-dish wonder makes breakfast a breeze.

Click here for this baked eggs recipe.


Classic turkey soup


Warm and cozy for these cooler days, classic turkey soup takes the chill out of your bones and gives you something warm to cup your hands around. Made with a whole head of garlic and a spring of fresh thyme, you’ll get a little extra immune support while you fall in love with this dreamy medley of sweet root veggies and winter squash.

Click here for the turkey soup recipe.

Slovak potato flatbread

Use leftover mashed potatoes to make a flatbread for lunch. Because the main ingredient is potato, it’s very easy to make both gluten and gluten free versions. The dough is soft, so rolling it out is easier than you might think. As you might image, Slovak potato flatbread is a little slice of heaven and among the most popular of Slovak foods.

Click here for the potato flatbread recipe.

Sweet potato and spinach burrito

Use your Slovak potato flatbread with leftover sweet potatoes, black beans, and spinach to make this sweet potato and spinach burrito. A touch of chipotle, green pepper, cilantro, and lime meld perfectly with the sugary notes of sweet potato. If using store-bought tortillas, be sure to give them a little char on your stove before wrapping or with a panini press.

Click here for the burrito recipe.


Spicy sweet potato hummus

Leftover sweet potatoes make short work to prepare this flavorful hummus. Tahini, cumin, smoked paprika, and cayenne deliver classic hummus flavors while the sweet potato adds a balancing not of sweetness. Serve with sticks of veggies, pita bread, or as a spread for a quick snack.

Click here for the sweet potato hummus recipe.


If you made extra gravy for the big day and still have some leftover, I highly recommend poutine – french fries smothered in gravy and a favorite of ours in Canada. When your gravy is made with bone broth and your potatoes are fried in tallow or lard from pasture-fed animals, you have every reason to lick the bowl. If you enjoy green plant things, add in some lightly cooked broccolini.

Click here for the poutine recipe.


Shepherd’s Pie

Got some leftover mash? Whether you have a sweet potatoes, white potato, or cauliflower mash – do yourself a favor and use them to top this delicious shepherd’s pie. Filled with ground lamb, carrots, and onion, it’s comfort food perfection for the holiday season.

Click here for the shepherd’s pie recipe.

Sweet potato and lime soup with coconut and chives

Not only is this soup another delicious way to use leftover sweet potatoes, it’s paleo and AIP-friendly to boot. The addition of lime brightens up the rich combination of coconut milk and sweet potato. Make this soup with your homemade turkey stock instead of chicken broth for a cozy bowl of goodness to share with family and friends.

Click here for the sweet potato lime soup recipe.


Cranberry crumble bars

With a gooey filling and a sweet crust, these paleo AIP-compliant crumble bars put your leftover cranberry sauce to good use. If you think coconut butter and cassava flour with a hint of lemon are poor imitation of this crumble’s gluten-filled muse – think again. This dessert is sure to make everyone happy.

Click here for the crumble bars recipe.

Your meal plan

Breakfast: Asian turkey and cabbage hash and/or Roasted sweet potatoes, gorgonzola and eggs

Lunch: Sweet potato burritos with Slovak potato flatbread

Snack: Sweet potato hummus and/or poutine

Dinner: Shepherd’s pie and Sweet potato and lime soup with coconut and chives

Dessert: Cranberry Crumble Bars

Your timeline

Thursday evening

  • Pick meat off turkey, put carcass and giblets to simmer

Friday morning

  • Thaw ground lamb, if frozen
  • Make breakfast hash and/or baked eggs and sweet potatoes for breakfast
  • Make sweet potato hummus for snacking throughout the day

Friday afternoon

  • Make potato flatbread and sweet potato burritos for lunch
  • Make poutine for lunch or snacking

Friday evening

  • Make shepherd’s pie, sweet potato and lime soup, and cranberry crumble bars for dinner

Your shopping list

baby carrots – inch
broccolini – 4 bunches
butternut squash – 2
carrots – 14
celery – 16 stalks
fresh herbs – 4 cups
fresh parsley – 2 tablespoons
fresh thyme – 2 sprigs
garlic – 8 heads
ginger – 2 inches
green cabbages – 2 heads
green onions – 8
kale – 2 bunches
onions – 6
parsnips – 8
red onion – 1
russet potatoes – 8 pounds
yellow onions – 2

Eggs and dairy
butter – 20 tablespoons
eggs – 8
gorgonzola cheese – 4 ounces
Monterey Jack cheese – 32 ounces
whey – 1/2 cup

Grains, legumes and flours
flour – 600
flour – 21 1/4 ounces
sprouted flour – 8 tablespoons
sprouted wheat flour – 6 tablespoons

Sweeteners and baking supplies
baking soda – 1/2 teaspoon
Grade B maple syrup – 1 cup
honey – 3/4 cup
sugar – 1 3/4
vanilla – 1/4 teaspoon

Canned/jarred goods
coconut milk
cooked chickpeas – 4 cups
lemon juice – 4 1/2 tablespoons
tahini – 6 tablespoons
tomato paste – 7 cups

Deli and prepared foods
coconut concentrate – 1 cup

filtered water – 4 quarts

Meat and seafood
ground lamb – 2 pounds

bay leaf
cayenne pepper
coarse sea salt
ground allspice
ground black pepper
ground cloves
ground cumin
sea salt
smoked paprika

Alternative flours
cassava flour – 1 3/4 cups

Vinegar and oils
apple cider vinegar
coconut oil
olive oil
toasted sesame oil

Frozen food
peas – 2 cups

fish sauce – 1 1/2 cups

water – 1 gallon


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