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The Cookstr Weekly: Thanksgiving Leftovers

December 15, 2014

Year round, leftovers are resolutely one of my favorite food groups. Cold pizza, reheated Chinese food, skillet-crisp squares of lasagna for breakfast or meatballs repurposed into a sandwich at lunch. But while leftovers are beloved by some of us all year long, they’re the stars of the show for the remainder of this holiday week. Just as Thanksgiving is the holiday of home cooks, the days post-feast hold a special place in the hearts of many eaters.

I would never suggest doing away with the classic leftover sandwich – cold roast turkey, stuffing, cranberry sauce, potatoes, and maybe a slice of sharp cheddar piled onto buttered bread – but the recipes below offer some further ideas for Thanksgiving leftovers that become standout meals on their own merits. For more ideas on Thanksgiving leftovers, check out the Clever Cookstr podcast and our partnership with American Food Roots.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Christopher Idone

Freshly made, warm, fluffy, and buttery mashed potatoes are absolutely one of my favorite foods in the world. Leftover mashed potatoes can be stiff, gluey, and tricky to reanimate, but in this recipe they’re mixed with an egg and turned into the topping for a lamb shepherd’s pie that provides a change of pace after a week full of turkey. Tackle this one after you’ve gotten through some of the recipes for leftover roast turkey, below.

More Recipes for Thanksgiving Leftovers 
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What’s New on Cookstr: Old-School Oatmeal Chocolate Chip Cookies
  by Matt Lewis and Renato Poliafito

 
“This recipe is a riff on our favorite oatmeal chocolate chip cookie. It has a whiff of old-school sensibility. It is the kind of cookie that made its way into our lunch boxes, if we were lucky. The kind of cookie that is full of rich, molasses-y flavor and overflowing with chocolate chips (yup, we added more chips than usual). The various-size oats provide a pleasing and memorable bite. Oh, and don’t fear the tiny bit of shortening; it really helps the cookie keep a pleasant shape.” 
 
– Matt Lewis and Renato Poliafito
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