Being Thankful for Leftovers!

November 22, 2016

I love Thanksgiving. I know there are controversies over the origins of the holiday, and I certainly respect and share these concerns. However, for me the holiday means cooking good food, sharing the dining experience with friends, and enjoying it! Really, is there anything better than stuffing? I buy a local and happily raised turkey and local produce, and feel blessed for the opportunity to enjoy and share such a bounty.

I love leftovers too! I try to explore new recipes. As a materials manager, it’s of course important to me that I plan for how to handle the remaining holiday food bounty in order to not let it go to waste. In this vein, I offer the following tips for leftover storage and cooking.

Leftovers Safe & Wholesome

If you are not familiar with storing, freezing, and reheating foods, check out the USDA website on food safety. To properly store a cooked turkey, it should be taken apart shortly after dinner is completed.

Plan ahead for leftovers by saving containers—margarine, yogurt, butter, etc. If you intend on sending leftovers home with company, ask them to bring containers. Always have on hand lots of plastic wrap, freezer bags, and foil. Leftovers should be wrapped tightly in plastic wrap or stored in a sealable container or freezer bag. Once contained, place the item immediately in the refrigerator or freezer for long-term storage.

Appropriately cooked and stored leftovers will be fine stored in a refrigerator for four days. Plan ahead. If you don’t think the leftovers will be eaten within four days, its best to put them in the freezer within two hours of cooking them.

Yes, cooked turkey can be frozen for up to three months. Remove it from the bone, wrap well, and toss it in the freezer. The carcass and bones can be put in the refrigerator for making stock (use within three days) or frozen for use in stock at a later time. Store bones and meat separately. It can be helpful to store white meat and dark meat separately as well, in order to better prepare for leftover cooking.

Stuffing can also be frozen. Cool it completely and store it in a container for up to one month. Mashed potatoes also freeze well. A flour-based turkey gravy can be frozen for up to four months. Some vegetable dishes---pumpkin, squash, sweet potatoes, even the dreaded cranberry, can be frozen; others, such as string bean casserole, won’t freeze well. And, those leftover dinner rolls can definitely be frozen.

Consider freezing smaller amounts for individual servings. ALWAYS label each container (with the item and date), using a sharpie pen!!

Multi-tasking

Consider cooking the turkey carcass for stock. It’s easy and makes the best, free stock. And it can be frozen for use later. While the kitchen is being cleaned and leftovers being packed away, throw the carcass in a big pot, add any leftover carrots from dinner, a little celery and herbs, and simmer away! This can be done in a slow cooker overnight.

Beyond Turkey Sandwiches

Some good websites for recipes using leftovers:

• Everyday Leftovers Recipes
• Ten Top Turkey Leftovers
• Top 10 ways to use up Mashed Potatoes
• 16 Ways to use up Leftover Mashed Potatoes

Some of my favorite recipes:

• Turkey Tortilla Soup
• Turkey Noodle Casserole
• Turkey Pot Pie
• Turkey a la King with Rice
• Shepard’s Pie with (leftover mash potatoes and turkey)
• Turkey Enchiladas
• Mash Potato Pancakes

Apps—the Future of Leftovers?

Food for All is a new food ordering service app that allows customers to buy restaurant leftovers. At the end of the evening, restaurants list their leftover cooked food and people can pick up items at a discount. Reducing waste and providing delicious low cost meals! Users of the app just search, select the food they want to purchase, and go to the restaurant to pick it up.

Perhaps there’s an entrepreneur out there who will design an app for households with leftovers. Post your leftovers and your neighbors can pick them up if interested! Seems like a great idea for reducing wasted food as well as getting to know your neighbors better!

By Athena Lee Bradley