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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
- Pick meat off turkey, put carcass and giblets to simmer
- 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
- Make potato flatbread and sweet potato burritos for lunch
- Make poutine for lunch or snacking
- 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
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
coarse sea salt
ground black pepper
cassava flour – 1 3/4 cups
Vinegar and oils
apple cider vinegar
toasted sesame oil
peas – 2 cups
fish sauce – 1 1/2 cups
water – 1 gallon