More people travel on Thanksgiving than any other holiday, which means you may have overnight guests. No matter how well you fed them on Thanksgiving, chances are they'll be hungry by noon the next day. What to do? Make brunch from leftovers!
These are some of my favorite recipes, and they just happen to use foods likely to be left over at the end of the Thanksgiving meal. They're so easy and a touch elegant, as brunch should be.
How about a tasty twist on the pasta dishes or sandwiches that usually absorb leftover turkey? Transform your extra into turkey jambalaya. Not only does this dish make a fragrant centerpiece for your brunch, it's a great way to use up cooked plain or wild rice.
No traditional Thanksgiving table can be without cranberry sauce. At my house, there's usually some left in the bowl. This year, don't just spread it all on your turkey sandwich, try it in my moist, dense cranberry cake. Makes a great dessert or breakfast treat.
With so much food competing for room on a Thanksgiving plate, it's not always possible to finish the bread. Great! Another ingredient for your brunch. My advice is to put it to use in a delicious, savory bread pudding florentine. Since it's best made ahead of time, I recommend assembling the pudding as you're cleaning up your post-Thanksgiving kitchen, storing it covered in the fridge and popping it in the oven when you're ready.
No matter which vegetables you serve on Thanksgiving, they're just a spin in the food processor away from becoming some delicious next-day soup.
If you are a cook who likes to make her own cranberry sauce and always buys too many cranberries, you're in luck. A luscious easy cranberry yam bread is a wonderful way to use them up. Eat it the day after or freeze it for later.