Thanksgiving Leftover Recipes – Beyond the Turkey Sandwich

In just two short days, most households in this nation will be eating a coordinated meal of turkey, stuffing, mashed potatoes, gravy and other traditional sides. And in just three short days, most of us will be eating turkey sandwiches. And turkey soup. And more turkey sandwiches, until we can’t stand the turkey anymore.



Lucky for you, we’ve got a great roundup that solves your problem of what exactly to do with those Thanksgiving leftovers. So put down the carving knife and come join us for some Thanksgiving leftover ideas that go beyond the turkey sandwich.

  • Turkey Cobb Salad: After a day of indulgence, it can be nice to get some greens in. There are a variety of ways to make a cobb salad, but the main ingredients include crisp lettuce, crispy bacon bits, hard-boiled eggs, blue cheese, tomatoes, avocado and of course, lots of that leftover turkey. (This is also a great choice for those who have slaved away in the kitchen on Thanksgiving: it’s quick and requires no cooking!)
  • Cranberry Pancakes: Repurpose the always-plentiful leftover cranberry sauce into your post-Turkey Day breakfast!
  • Turkey & Sweet Potato Hash: This one is a two-fer. Get rid of two big leftover staples (and a third, if you have leftover rolls or bread!) and make a savory hash that’s a perfect fast dinner.
  • Leftover Mashed Potato Samosas: If the traditional food of Thanksgiving leaves you wanting something a little spicy, go Indian with this recipe for Samosas that utilizes your leftover mashed potatoes.
  • Cran-Bourbon Cocktail: Family. You love ‘em, but sometimes you just need a drink once they’re all gone. This one incorporates your leftover cranberry sauce for a seasonal sipper.
  • Leftover Thanksgiving Pie Milkshake: This is for those readers who consider Thanksgiving the gateway to indulgent holiday eating. It’s a bit over the top, but if you can’t blend a piece of pie into your milkshake on the holidays, when can you?
  • Stuffing Breakfast Eggs: A cute, individually-portioned way to make a quick but fun breakfast after Thanksgiving.
  • Turkey, Dill & Orzo Soup: This is a fresh take on the traditional turkey soup that’s ubiquitous after the holiday, made delicious by the dill–a flavor that removes the turkey from Thanksgiving.
  • Mashed Potato Spring Rolls: Turn mashed potatoes and green beans into a crispy canape!
  • Thanksgiving Leftover Wontons with Cranberry Salsa: This spicy appetizer uses both your cranberries and your leftover gravy.

Winter Farmer’s Markets Around Boston

Many New Englanders consider farmer’s markets a summer event: fresh tomatoes, ripe berries and the like. But winter brings with it its own bounty, and some robust indoor farmer’s markets around the Greater Boston area. We’ve put together a quick guide to some of Boston’s winter farmer’s market choices so you can hunt down seasonal fruits and vegetables all winter long.

Photo Credit: Dorchester Winter Farmer's Market

Photo Credit: Dorchester Winter Farmer’s Market

Somerville Winter Farmer’s Market
Saturdays, 9:30 am – 2 pm, December through March
Arts at the Armory – 191 Highland Ave., Somerville, MA
Vendor Highlights: A variety of local cheese vendors, meat purveyors and fishmongers–even wineries.

Dorchester (Codman Square) Winter Farmer’s Market
Sundays, 12 pm – 4 pm, January through March
The Great Hall at Codman Square Health Center, 6 Norfolk St., Boston, MA
Vendor Highlights: On top of the usual suspects, check out fresh donuts and food trucks.

Cambridge Winter Farmer’s Market
Saturdays, 10 am to 2 pm, January through AprilCambridge Community Center, 5 Callendar St., Cambridge,  MA
Vendor Highlights: Aside from yummy produce, meat, fish and baked goods, check out kids’ activities, tastings and live music and entertainment.

Natick Winter’s Market
Saturdays, 9 am to 1 pm, mid-November through April
Common Street Church, South Main & Common Streets, Natick, MA
Vendor Highlights: Homemade chocolates and sweets, olive oil, coffee and wines join the farm vendors.

Brookline Winter Farmer’s Market
Sundays, 12 pm to 5 pm, mid-November through JuneThe Arcade, 318 Harvard St., Brookline, MA
Vendor Highlights: Dairy products from Vermont Creamery, guacamole, popovers and more.

Cape Ann Winter Farmer’s Market
Various Saturdays, 10 am to 1 pm, December through May
Unitarian Universalist Church, Middle St., Gloucester, MA
Vendor Highlights: The varied vendor list ranges from farms to handmade goods and everything in between.

Newton Winter Farmer’s Market
Tuesdays, 1 pm to 5 pm, mid-November through
Hyde Community Center, 90 Lincoln St., Newton Highlands, MA
Vendor Highlights: Jams, jellies, goat cheese, gouda and eggs.

For a full list of winter farmer’s markets across the state, visit this page.

Simple & Fresh Thanksgiving Side Ideas

Side Dishes with title

Stuffing. Yams. Mashed potatoes. Part of the joy of Thanksgiving is its traditional sides showcasing the bounty of the season. But if you’re bringing sides as your contribution to the dinner table, how about coming up with something new–but still easy to prepare? We’ve rounded up some of our favorite Thanksgiving side dishes from around the web to give you some new ideas for this year’s holiday. Enjoy!

Kitchen Techniques: How to Roast Vegetables

Courtesy of

Courtesy of

Seasonal eating is key to the freshest and most delicious-tasting veggies. During summer, this means lots of raw or lightly treated (think: grilled) vegetables since delicate options like tomatoes abound. Now that we’re heading into winter, the veggies are hardier–and less likely to be good raw. It’s time to learn how to roast. Luckily for you, roasting is easy and while it takes awhile in the oven to get root veggies cooked, it’s a largely hands-off process.

Here’s how you do it:

  1. Cut your veggies up. Uniformity is key in vegetable roasting. If you have a bunch of different root vegetables like parsnips, potatoes and butternut squash, it’s perfectly fine to roast them together. If you’re adding more delicate options like, say, mushrooms to the mix, you’ll want a separate pan since they’ll cook faster. Other than that, be sure that they are cut into similarly-sized pieces. The smaller the pieces, the faster they will cook.
  2. Toss with olive oil. Drizzle the oil generously over the veggies and toss them with your hands or a kitchen utensil. You’ll also want to give them a dose of salt and pepper, and beyond that, use any fresh or dried herbs you like. Some ideas include: garlic (good on almost anything), rosemary and sage (perfect for potatoes, parsnips and the like) or cinnamon and brown sugar (great for carrots, butternut squash or sweet potatoes).
  3. Have a hot oven. Pre-heat your oven to between 400 and 450 degrees and let the veggies do their thing. Turn or toss once during cooking for even browning.
  4. Be patient. It can take root veggies 45 minutes to get that brown-on-the-outside-soft-on-the-inside carmelization you want. Be patient and wait until those veggies are done. Feel free to make a big batch: they store great in the fridge.

Roasted veggies are the perfect way to add some color and nutrients to your meals, especially during the less-vibrant winter months. Toss them with rice for a quick lunch or add them to a salad to change up the flavors. Enjoy!

Stock Your Kitchen: Last-Minute Holiday Entertaining

The holiday season is fast approaching, and with it comes entertaining. While the pre-planned parties are great, sometimes the best memories are made through impromptu holiday get-togethers. Whether it’s inviting your neighbor in when she drops by some Christmas cookies or calling friends for holiday drinks at a moment’s notice, the cold weather makes entertaining at home even more cozy.


So now’s the time to stock up your kitchen with the essentials that make holiday entertaining on short notice a breeze. Here’s our list of holiday entertaining essentials:

  • Cheese: Keep a small selection of good cheese in the refrigerator for an instant party. Grab a selection that spans a number of types–a soft cheese like brie, something tangy like a blue cheese, a traditional sharp cheddar or a smoked gouda and the like. Don’t forget the crackers, thinly sliced meats if you like them, and grapes, olives or apples on hand in the fridge to garnish the platter. Check out a few tips on making it pretty.
  • Baguettes: Nearly anything can be made into an elegant appetizer by placing it on a toasted baguette. Throw together quick bruschetta using tomatoes and basil if you have them on hand, or top the baguette with creamy goat cheese and sweet roasted red peppers (from a jar) for a quick but elegant appetizer. Stumped for ideas? Check out this list.
  • Nuts: A selection of mixed nuts in crystal bowls makes for an instant and handy snack. It buys you time to prep a few appetizers in the kitchen without leaving your guests hungry, and it’s so much more elegant than chips.
  • Dips: Store-bought dips have come far beyond onion dip and potato chips. Hummus, spinach & artichoke dips or fresh salsa are great for parties. Be sure to have the accompanying dippers on hand, though you can also use crudites, toasted baguette or crackers in a pinch!
  • Bacon: Keep bacon on hand to amp up some hot appetizers. You can wrap almost anything in it, from figs to asparagus. Throw it in the oven to crisp and you’ve made a fridge staple into an indulgence.
  • Club Soda & Juice with Vodka or Gin: Add club soda and a bit of fresh juice (ex., grapefruit) to vodka or gin for an instant holiday sparkler. These can also be made into virgin drinks easily. Make sure to keep a few lemons or limes on hand for garnish.
  • Wine & Beer: Keep a few bottles of decent wines (both white and red) and a case of good beer on hand at all times to throw an instant cocktail party. You may also want to add a seasonal brew and a few bottles of bubbly to your collection for extra holiday spirit.

Keeping your kitchen stocked with these basics will ensure you can throw an instant holiday party and not miss out on any of the fun. Enjoy!

Where to Store It: On the Counter

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Courtesy of

If you’re a Just Add Cooking subscriber, every Sunday you get a box of delicious fresh ingredients dropped at your door. But you may not cook the meals for another three or four days. Do you default to throwing all your ingredients in the fridge? If so, you might be missing out on some serious flavor. Lots of fresh produce shouldn’t ever see the inside of a fridge. Read on for advice on which ingredients you should keep room temp.

  • Tomatoes: If you’ve ever tasted a cold tomato, you’ve probably gotten a mouthful of mush. Keep them on your counter and out of direct sunlight, and the taste will be perfect. (And if you’ve messed up and put them in your fridge, don’t worry–they’re still good for cooking!)
  • Basil: Keep those Caprese ingredients out of the cold storage! Bunch up your basil and put it in water, the same way you would flowers, to keep it fresh for as long as possible.
  • Potatoes: Potatoes aren’t good in the fridge, but they should stay somewhere cool. If you don’t have a root cellar (and who does?!), put them in a cool, dark place and store in a paper bag.
  • Olive Oil: Keep your E.V.O.O. in a cool, dark place–but NOT the fridge, where it will condense and harden.
  • Unripe Avocados: If you have a rock-hard avocado, storing it on your countertop will allow it to ripen until it’s ready to eat. But avocados that are ripe and that you’re not eating right away should go into the fridge to prolong their freshness.
  • Bread: Many people toss their bread into the fridge, assuming the cold will preserve its freshness. For fresh bread and baguettes like what you’ll get in the Just Add Cooking box, this will actually dry the bread out. Keep it on the counter.
  • Onions: Keep them in a cool, dark location. If you put them in the fridge, they’ll get mushy and moldy. But find a spot away from the potatoes–they can speed up the potatoes rotting.
  • Garlic: Keep this on the counter; it’ll sprout quickly in the fridge.


Comfort Food Recipe Collection

Welcome to November! As the temperatures drop, we’re all craving something warm and hearty at our table each night. At Just Add Cooking, we cultivate our recipes seasonally, so you’ll be seeing lots of comfort food options arriving in your box each week. We are big believers that if you’re cooking from scratch and using whole foods, it’s OK to use a little cream or butter, which is a great philosophy for delicious, but still wholesome and healthy, comfort food.

So in celebration of those falling temperatures and leaves, we’ve cultivated our Just Add Cooking comfort food recipes into one collection. Check it out here, and look for these options to select for your boxes all winter long!

Chicken Collage

Chicken Comfort Food Recipes

Fish Collage

Fish Comfort Food Recipes

Beef Collage

Beef & Pork Comfort Food Recipes

Vegetarian Collage

Vegetarian Comfort Food Recipes