The Imperfect Digest

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How to Turn Holiday Leftovers into Feel-Good Brunch

How to Turn Holiday Leftovers into Feel-Good Brunch

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Opening the fridge the day after Thanksgiving can be a risky maneuver as precariously arranged tupperware threaten to tumble out and you’re confronted with just how much you really cooked. Take advantage of this leftovers paradise by using them to whip up a killer morning-after brunch, starring your Thanksgiving fixins. Your fridge and your family will thank you!

One-pan dishes

Tired of clean-up? Keep it simple with a one-pan dish that rolls out the welcome mat for whatever you have lying around. The good news is Thanksgiving dishes are usually complementary and best eaten in combination. Put that kumbaya spirit to use in a brunch dish that brings leftovers of all kinds together.

Extra potatoes? A potato hash would welcome leftover Brussels sprouts or other greens, and even turkey and stuffing. Crisp it up in a skillet, add in some cheese and top it with an egg, and you’ve got a filling and delicious brunch staple.

Want to get even eggier? A frittata is another easy way to mix and match your leftovers in a one-pan dish. Pour beaten eggs over the leftovers you’ve added to your skillet for a sliceable dish a la a stovetop quiche.

Breakfast Sandwiches, Thanksgiving style

Repurpose extra biscuits or rolls for a Thanksgiving take on a breakfast classic. If they feel a little stale the morning after, heat them up on the griddle for crispy buttered edges. Top turkey, stuffing, cranberry sauce, gravy, and salad greens with a crispy egg and voila! Breakfast is served. Or, try it breakfast burrito style.

Rethink Cranberry Sauce

Cranberry sauce gets pigeonholed as a turkey-topper, but it’s not so different from the other fruit compotes that are breakfast regulars. Try topping your greek yogurt with cranberry sauce, or reheating it over the stove to make cranberry syrup, perfect for pancakes and waffles. Speaking of...

Pumpkin or Sweet Potato Pancakes

Leftover sweet potato casserole, pumpkin pie,  or pureed pumpkin make the perfect addition to pancake or waffle batter. Top them with cranberry syrup, and dig in.

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