How to Actually Transform Your Thanksgiving Leftovers—Into Curries, Biscuits, Sauces, and Cookies

Friday is easy. If you had Thanksgiving on Thursday, then on Friday, you just have the Thanksgiving meal again. But let’s talk about the dregs, the less attractive leftovers. Let’s start with gravy. What would you do if you had a whole bunch of extra gravy?I think it’s really important to do a gravy thing as soon as you can after the meal, because once the exact things that you put gravy on, on Thursday aren’t there, it starts to diminish in appeal super quickly.

Then I’d also water it down with a little bit of your turkey stock and probably some leftover wine in that one bottle that you find under the La-Z-Boy or whatever, so that it’s not so thick, because gravy started with a roux so it has a little bit of flour in it. But if you’re making a really thick sticky ragout, the kind that you’ll put on a short, fat pasta or on Pappardelle or something, then it’s not a problem to have that kind of richness.

Yeah. There are so many. I think that these are another one where kind of the faster you transform it, the better off you are. So one direction you could totally go is a scone or a biscuit. If you were just to use sweet potato puree instead of the liquid in a scone recipe that would work. If you have a scone recipe that calls for a half a cup of milk or cream at the end, you could just use sweet potato puree. And if it’s really sweet, cut down on the sugar.

You know what I’ve also done? I don’t remember exactly what I did. I mean, it’s in my next book, but I’ve pureed it and then it’s been this amazing rich green thing that I’ve used to make a sauce starter. I’ve used it to make this super bright green mayonnaise.

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