After feasting on a 16-pound bird and its leftover accompaniments for the last four days, all I can think now is “What are we going to eat for dinner tonight?” I truly have no clue. From breakfast through dinner, every meal we’ve eaten since Thursday has been in some way reworked from our Thanksgiving dinner.
What to do with an already sliced baguette? Three mornings worth of French toast, of course. But don’t save this recipe for next November. Host a brunch just to try it. It’s sweet and easy: my two favorite adjectives when talking recipes.
- Half a bag of almonds leftover from a baked brie appetizer
- Three-quarters of a sliced baguette
Next came the obvious: pot pies. But these were personalized portions with puff pastry cups on top instead of crust. There are more of these in our freezer.
- Roasted vegetables
- Broth made from the carcass
Finally, the not-so-obvious: Baked salmon.
- Mashed potatoes
- Citrus slices leftover from sangria
- Citrus Baked Salmon with Garlic Mashed Potatoes
No recipe needed for this one. I pulled a salmon filet from the freezer and placed all the leftover slices of lemon, lime and orange around it in the plastic bag. About 20 minutes before baking, I added some soy sauce to the salmon bag and roasted a bulb of garlic to add to the remaining mashed potatoes. Delicious and not turkey. It was the variety we needed on day four of leftovers. I was so happy to have it all gone last night, and now I’m hungry and missing it…til next Thanksgiving week.
This photo is simply a reference for the next time John says Luke doesn’t pull his weight around here. He helps clean the kitchen.