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Creative ways to cook Thanksgiving leftovers

Posted on November 27, 2012 | by Ariana DiValentino

While microwaved potatoes and triple-decker turkey sandwiches are great for a day or two after Thanksgiving, they start to get monotonous very quickly. But leftovers are still great to have around, especially on student budget, so make the most of

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them. Add some culinary flair to your post-Thanksgiving meals with these easy and creative twists on tradition that are sure to keep your late-November meals from getting dull.

Sweet Potato Mac and Cheese

Use up your leftover sweet potatoes by adding them to macaroni and cheese. You can use a boxed mac and cheese mix or make some from scratch: boil your pasta of choice, melt cheese (try muenster and parmesan) with milk and butter in a saucepan — experiment with quantities to reach a consistency you like. Then combine the sauce, macaroni and chunks of sweet potato. Leftover sweet potatoes will likely already be seasoned with cinnamon and nutmeg, so they will give the macaroni a distinctly wonderful flavor.

Turkey Leftover Omelette

For an easy meal that makes use of plenty of leftovers, try cooking an omelette. Beat two to four eggs with a splash of water or cream and pour onto a greased frying pan. When the egg begins to firm up, add pieces of turkey, cut-up vegetables from a leftover salad and anything else you have lying around — omelettes are so versatile that they can contain just about anything. Try throwing in stuffing if you are feeling bold. Make sure to add cheese before you flip it closed.

Cranberry Brie Bites

Cranberry sauce works well in a peanut butter sandwich and makes a sophisticated snack on a roll with brie. Take some ready-to-bake dinner rolls or biscuits, and before baking, slice them open and insert a piece of brie cheese and leftover cranberry sauce. You can also fill and reheat leftover rolls that have already been baked.

Turkey Salad

Skip cooking altogether and use your leftover cold turkey in an easy salad. Cut or tear pieces of turkey meat into strips and slice seedless red grapes into halves, then mix them together with mayo and almond slivers. For an interesting and delicious kick, add curry powder to taste. This may sound strange, but it’s delicious and also works well with chicken for a appetizing dish at any time of year. Vegetarians can try it with tofu.

A version of this article appeared in the Tuesday, Nov. 27 print edition. Ariana DiValentino is a staff writer. Email her at dining@nyunews.com.

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Tatiana Baez

Assistant Managing Editor | A CAS junior, Tatiana is studying journalism, environmental science and politics. She’s a bomb editor, as well as the staff’s main source of entertainment because she sings along to every song after 12 a.m. She also writes about culture, science, technology and sex, and her work has been featured in VICE, Motherboard, Elite Daily, amNewYork and others. She enjoys eating Thai food, reading fiction and binge-watching Netflix.

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Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

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Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

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