A big Thanksgiving feast usually ends with empty plates. But that also typically comes with a fridge full of roast turkey remains, tubs of mashed potatoes, congealing gravy and half a pan of stuffing. Turkey sandwiches might be one way to power through those leftovers, but it’s a fast way to make sure your lunches and dinners err on the side of boring.
So, how do you turn Thanksgiving leftovers into meals you actually want to eat? We asked Taylor McMeekin — the executive chef of Cluny Bistro in Toronto — how he breathes new life into post-holiday scraps. His ideas are practical, a little playful and will help you turn that overstocked fridge into meals you look forward to eating.
Think about what you like to eat, play with it and have some fun. … It’s OK to experiment and make mistakes.
Taylor McMeekin, Toronto-based chefRethink turkey: Beyond the basic sandwich
McMeekin’s first tip is simple: Plan ahead and cook only what you need. “Buying too big of a turkey,” he noted, is the most common mistake. “I know some people cook too much mashed potatoes and veg as well, but the turkey is usually the one where, after dinner, everybody is like, ‘Oh, maybe we didn’t need a 40-pound bird.'”
Still, when you’re staring down piles of leftover meat, McMeekin has reliable ways to make things interesting again. For instance, turkey pot pies are one of his favourites: Shred leftover turkey, toss it with gravy and vegetables, and tuck it into the pastry or even a baking dish topped with mashed potatoes. “Turkey pot pies are super simple to do, and they can go in the freezer,” McMeekin, whose resumé includes past stints at The Drake Hotel, The Chase and Mildred’s Temple Kitchen, added.
If you’re stuck with Thanksgiving leftovers, try making a strata. This casserole is essentially a savoury bread pudding that can use ingredients like turkey, ham, mashed potatoes or veggies. (Photo via Getty Images)
Recipe: McMeekin’s Turkey Strata
One of McMeekin’s other go-to meals includes strata, a savoury bread pudding that starts by soaking stale bread or leftover dinner rolls in a custard consisting of eggs mixed with either milk or cream. Here’s how the Toronto-based chef makes it:
Bring the milk or cream to a boil, using bay leaf, rosemary or thyme for extra flavour.
While the liquid is hot and fragrant, whisk it into whole eggs to make a custard.
Toss the custard with dried bread, shredded turkey, leftover stuffing and a little gravy until everything is coated but not soggy.
Transfer to a baking dish, set it in a water bath and bake at 375°F for about 40 minutes until a toothpick comes out clean.
“Use your cranberry sauce as a garnish,” he added, saying the tart pop cuts through the richness.
For a light lunch, McMeekin suggested trying a turkey salad: Chop the meat finely — the smaller, the better to prevent it from feeling dry — and mix it with fresh herbs and celery. Then, dress it with a tangy vinaigrette to brighten the heavy flavours. “A lemon vinaigrette or a Dijon vinaigrette cleans up that big roasted palette that you get at holiday dinners,” he shared, adding that serving it cold means you don’t have to reheat the turkey, which can dry it out.
Turkey sandwiches might be a popular way to get through Thanksgiving leftovers, but don’t limit your lunches and dinners to just one meal. (Photo via Getty Images)
How to re-invent with Thanksgiving sides
Stuffing is a holiday favourite, but it rarely keeps its texture after a night in the fridge. While McMeekin often folds it into strata, he said he also likes to transform it entirely. He recommended drying cubes of stuffing in a low-heat oven until crisp to craft seasoned croutons, which are great for salads or soups. “I like them on a mushroom salad as a garnish,” he added.
On the other hand, that ruby-red jelly that sits in the fridge isn’t just a turkey sidekick. McMeekin said he likes turning cranberry sauce into a zingy salad dressing: “Add a little sherry vinegar or pinot noir vinegar to cut the sweetness of it and then mix it with some oil. Then you’ve got a pretty quick and simple vinaigrette.”
When it comes to mashed potatoes, trying to repurpose this side can be tricky. However, McMeekin said they work well as a topping for cottage pie or shepherd’s pie, or folded into a savoury strata. You can also make a simple turkey stew with leftover gravy and vegetables, then spread mashed potatoes over top and bake until golden.
Pommes dauphine is another way to repurpose mashed potatoes. These fried potato puffs can be made by mixing mashed potatoes with choux pastry, shaping them into balls and frying until golden. (Photo via Getty Images)
Dinner rolls also have plenty of second-life potential in the kitchen. They can be cubed and dried for strata, or you might want to try turning them into a savoury bread pudding. McMeekin also recalled a quirky dish his family used to make that was built on leftover rolls.
“My grandmother would always make turkey royales the next day. It’s like a French toast turkey sandwich with a bit of cream sauce on top,” McMeekin explained. He joked that her version was “awful,” but noted the idea of a breakfast sandwich layered with turkey and a rich sauce still works.
Keep it bright — and have fun with it
Holiday meals can leave behind rich, heavy dishes that feel daunting the next day. Roasted turkey and buttery sides can taste stodgy when reheated as-is. McMeekin suggested lightening things up with freshness and acidity as much as possible: Think lemon juice, a Dijon vinaigrette or crisp vegetables to cut through the richness. Above all, don’t overthink it.
“Think about what you like to eat, play with it and have some fun,” McMeekin advised, suggesting to treat what’s left as ingredients, not leftovers. Mix and match, try new flavours and don’t worry if it doesn’t turn out perfect.
“There’s a lot you can do with the ingredients that are in front of you,” he shared. “It’s OK to experiment and make mistakes.”
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Dining and Cooking