Thanksgiving dinner is done and you've got plenty of leftovers. The most practical thing to do, besides sending some home with your guests, is to pack them up in the refrigerator as soon as everyone is done eating to keep the food bacteria-free. Below are some tips to keep in mind:
- Leftover turkey and pies can be stored in the fridge for three to four days, while mashed potatoes and casseroles are good for five days, per CNN. You can put these items in the freezer and they will last longer, but they will lose flavor as weeks pass.
- Divide dishes in smaller portions when storing in freezer containers and keep these containers tightly closed, regardless if you're using glass or plastic, according to USDA Food Safety Education staff Kristina Beaugh, via Washington's Top News. Cookies and bread are fine at room temperature for a few days, but make sure they are wrapped and sealed well in bags or containers.
- Download the Foodkeeper app from the USDA for more help keeping food fresh and edible. You can use this app even after the holidays.
- If you're reheating soups and sauces, always bring to a full boil before serving. If you're microwaving leftovers, ensure that there are no cold spots. Stir and rotate as you microwave to kill any bacteria, per Hays Daily News.
If you're raring to cook and rehash Thanksgiving leftovers, here are three easy but tasty recipes below:
1.) Turkey Quesadilla - This is a really quick and easy meal to do. The kids can even help you prepare this meal from The Guardian Online:
Turkey breast, chopped and shredded
Tortilla, wheat or flour
Cheese, shredded
Butter
Apply butter to the tortilla on one side, add the shredded turkey and cheese. Fry in the skillet. You can heat up cranberry sauce to use as dip.
2.) Mashed Potato Cakes - By adding eggs, flour and cheese, you can prepare mashed potato pancakes for breakfast or snacks. Ingredients and procedures from Just A Taste:
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
Take the mashed potatoes and stir in the cheese, scallions, egg and flour. You could even toss in shredded turkey, if you'd like. Divide into portions and roll like pancakes. In a skillet or pan, heat the oil and then slowly fry the pancakes in batches until they are brown and crispy. Top with sour cream and garnish.
3.) Lemon Turkey Soup - This light soup offers something different after that heavy meal you've had the previous day. Ingredients and procedure from Miami Herald:
1 tablespoon olive oil
1/2 cup chopped red onion
1 clove garlic, minced
1/2 cup chopped celery
1/3 cup diced red bell pepper
2 cups turkey, chicken or vegetable stock
1 cup diced cooked turkey
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 cups fresh arugula or spinach
Sea salt and freshly ground black pepper to taste
Sauté the onion and garlic in medium heat then add the celery, carrots and bell pepper for about 10 minutes. Pour in the turkey, chicken or vegetable stock then reduce heat and let simmer for 20 minutes. Add the cooked turkey and lemon juice and let simmer for five more minutes. Add the spinach and season with salt and pepper. Let simmer for two more minutes.
