How to repurpose turkey, roasted vegetables, and more
This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips and shopping lists that minimize waste. Instead of our usual weekly lineup, this special installment features ways to repurpose Thanksgiving leftovers.
Thanksgiving staples can be just as enjoyable in the days following the feast. These recipes transform mains and sides into flavorful and unique repurposed dishes. An arugula-walnut pesto makes a vibrant addition to the ultimate leftovers bowl and vegetarian pasta salad. Spicy turkey soup turns unused vegetables into hearty noodles. Turkey salad gets a hint of sweetness from apples, while Brussels sprouts and other leftovers add a seasonal note to salad Niçoise.
Buy in bulk: You’ll use arugula and parsley multiple times. Keep lemon and lime wedges, flaky sea salt, and crushed red pepper on hand to add extra flavor to each dish.
Prep tips: Prepare the whole grain mustard vinaigrette at the beginning of the week; it can be stored in the fridge for up to one month. Make the arugula-walnut pesto, fusilli, and orzo the day before Thanksgiving.