It’s Friday morning and you’ve got a fridge full of leftover turkey, sweet potatoes, mashed potatoes, stuffing and cranberry sauce. Now what?
With the family home for the weekend and Shabbat on the horizon, no reason to shlep back out to the store. Use up those leftovers and whip up a whole new meal, whether for breakfast, snack or dinner.
Here are some of our favorite recipes for those glorious leftovers.
Leftover mashed potato recipes
Mashed potato, turkey and cranberry sauce knishes
Cheesy fried mashed potato balls from Jehan Can Cook
Leftover turkey recipes
Leftover turkey noodle matzah ball soup
Leftover crockpot turkey chili from Passion for Savings
Turkey soup with white beans from Kosher by Gloria
Turkey and spinach curry from The New York Times
Turkey salad with chickpeas and orange vinaigrette from Ronnie Fein
Thanksgiving shepherd’s pie from The Kitchn
Savory Thanksgiving latke sandwich from Jewhungry
Peruvian cilantro turkey soup from The Little Ferraro Kitchen
Leftover squash recipes
Butternut squash, spinach & gruyere quiche from Kveller.com
Cheesy kabocha turnovers from Danielle Oron
Leftover cranberry recipes
Roasted cranberry and brie crostini from Neighbor Food
Caramelized pear and cranberry sauce panini from The Roasted Root
Orange cranberry yogurt parfait from Sweet Remedy
Cranberry sauce skillet scones from Roti & Rice
Cranberry pancakes from Taste and Tell
Orange cranberry bread from Two Peas and Their Pod
Cranberry oatmeal bars from Cook the Story
Cranberry black pepper sweet rolls from Daily Waffle
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Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.