Skip to content

The Cookstr Weekly: Making the Most of Thanksgiving Leftovers

November 28, 2012
November 22, 2012
As soon as the last plate is cleared and the last slice of pie reduced to crumbs, it’s time to address the remains of the Thanksgiving feast. While leftovers and the refrigerator space they command can certainly be daunting, I like to seize the opportunity to make sure every last bite becomes one of purpose and of pleasure.
It begins the morning after Thanksgiving, frying up mashed potato croquettes in a little oil to serve alongside leftover turkey hash for breakfast. Then, as soon as I’ve gleaned the last good bits of meat from the turkey carcass, the bird goes into a stockpot to become the basis of a nourishing soup. Cooking with leftovers is an extra opportunity for gratitude for the food we eat, and these meals are certainly worth feeling thankful for.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

Smoked Haddock and Herb Fishcakes
By Victoria Blashford-Snell and Brigitte Hafner

What’s more satisfying than Thanksgiving dinner? Maybe getting up late the morning after and making a beeline to the fridge to assemble a cold turkey sandwich, piled high with clumps of stuffing and doused in leftover cranberry relish. While we adore leftovers all on their own, it’s gratifying too to assemble them into brand new dishes. Try these Smoked Haddock and Herb Fishcakes, which turn leftover mashed potatoes into crispy, savory fish patties dotted with scallions and parsley, a welcome respite from the multi-day turkey fest. The turkey itself is reinvigorated as well in the recipes below, anchoring hearty soups or baked into casseroles. 

More Recipes from Cookstr
———-
———-
———–
———-
———-
———-
———-
———

Chefs’ Tips & Tricks: Sweet Potato-Apple Latkes
By Amy Traverso

 

“Every year, we host a big Hanukkah party for a couple of dozen friends, serving up four or five different kinds of latkes (potato pancakes) at a time. These sweeter latkes, accented with the oniony bite of shallots, are always the first to go. And here’s a time-saving bonus: Because sweet potatoes contain less water than regular baking potatoes, you can grate them in the food processor without worrying about their releasing too much liquid.”

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

Connect with us on Facebook, Twitter and by e-mailing us at editorial@cookstr.com. Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

86 Chambers Street
New York, New York 10007
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: