Despite the fact that most Americans indulge their appetites on Thanksgiving Day, there always seems to be plenty of leftovers gracing our refrigerator shelves the next day. This year, skip making turkey roll sandwiches for a week and try something new. We’ve found some tasty, less ordinary ways to continue using your Thanksgiving extras.
Try making a quiche out of leftover meat and veggies. Throw your extra turkey, ham, broccoli, green beans, etc. into a quiche and—voila!—a hearty breakfast to get you through Black Friday (or recover from the madness). We’ve also included a French toast, using your leftover croissants or dinner rolls, that’s great for a post-Thanksgiving Day brunch.
We’d love to hear your ideas for using holiday leftovers. Leave us a comment and/or a link to your favorite holiday extras dish.
Thanksgiving Extras Quiche
(Adapted from a Bon Appétit Test Kitchen Recipe)
1 refrigerated pie crust (half of 15oz package) or pre-made cooked pie crust
1 T butter
2/3 C chopped shallots (about 3 medium)
5 C sliced assorted leftover vegetables and greens; green beans, broccoli, carrots, spinach, arugula, etc.
4 large eggs
2/3 C half and half
1/3 C whole milk
1/2 t salt
1/2 t freshly ground black pepper
1/2 t freshly grated or ground nutmeg
1 ½ C (packed) coarsely grated Fontina (You could also use Swiss, Gruyere, etc.)
- If using refrigerated pie crust: Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake 17-20 minutes, until light golden brown. Press on sides of crust with back of spoon if crust begins to slide down sides of dish.
- Reduce oven temperature or preheat oven (if using pre-made cooked pie crust) to 325°F
- Whisk eggs, half and half, milk, salt, pepper, and nutmeg in large bowl to blend. Set aside.
- Melt butter in large, heavy skillet over medium-high heat. Add shallots and sauté about 2 minutes, until they begin to soften.
- Combine egg mixture with assorted vegetables and shallots
- Stir in 1 C Fontina (or other) cheese
- Pour filling into crust. Sprinkle remaining 1/2 C cheese over quiche.
- Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges and serve!
(From FoodNetwork.com—By Tyler Florence)
8 Dinner rolls or 4 large croissants, cut in half lengthwise
3 large eggs
1/4 C milk
1/2 t pure vanilla extract
Pinch ground cinnamon
1/2 C sugar
3 T unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 C pure maple syrup
3 T unsalted butter
Confectioners’ sugar, for dusting
Ground cinnamon, for dusting
- Whisk together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
Note—Pay close attention while making the caramel apples
- Add sugar to a large dry skillet and place it over medium-low heat.
- Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is very hot at this point.
- Still stirring, add 3 T butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges.
- Because the apples are cooler than the sugar, the sugar may start to seize and harden—keep stirring. Once the apples warm up, the caramel will smooth out again.
- When the caramel sauce starts to form around the apples, pour in the maple syrup. Stir and let simmer for about 10 minutes or until the apples are fork tender.
- Remove from heat and keep warm until you are ready to serve.
- Warm the remaining butter in a large non-stick skillet over medium-low heat.
- Take a croissant or dinner roll half and quickly coat it in the batter.
- Note: If you are using croissants, be aware the croissants will disintegrate if soaked too long in the batter.
- Lay the croissants or rolls in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.
- Spoon caramel apples over a croissant or roll half, and dust with cinnamon and/or confectioner’s sugar. Serve open-faced or sandwich style. Enjoy!
From our holiday table to yours—Happy Thanksgiving! We’re thankful for your patronage and the passion for food + wine that you share with us each day.