All Things in Moderation

Now that we have fridges stocked with lots of leftovers, it’s time to eat down the fridge. The Post recently ran a story on repurposing Thanksgiving leftovers.

Here are two ideas of mine. I like blueberry muffins and thought that cranberry sauce would work well. It does. I made a blueberry buttermilk muffin recipe (using up our remaining buttermilk in the process) and substituted the leftover cranberry sauce for blueberries. I didn’t quite have enough sauce, so tossed in some blueberries as well. It worked!

I’m a sucker for biscuits and gravy, frequently ordering it when we’re on road trips. I thought that this Thanksgiving themed variation might work. Reheat the stuffing in a toaster or microwave oven; reheat leftover gravy on the stove. Put a serving of stuffing on a plate, top with two eggs as you like, and cover with gravy. Voila!

Oh, we also make a turkey soup from the carcass. Take most of the meat off, make a big batch of stock, and use some with pastini or orzo, a bit of turkey, some chopped sweet potatoes and finish with cilantro and a squeeze of lime juice. I also have three quarts of turkey stock in the freezer, for which I plan to make butternut squash risotto among other things.

Does anyone have favorite ways to use up their leftovers? Mind you, eating them is probably the preferred answer.

BB

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