Transform Your Thanksgiving Leftovers With These Recipes

1. Preheat a wok or saucepan over medium-high heat.
2. Add 1 tablespoon of the oil and swirl to coat the pan evenly.
3. Add the diced vegetables and cook until tender, about four to five minutes.
4. Add the green onions, garlic, and ginger, and cook until fragrant, about one minute more.
5. Create a well to the bottom of the pan in the middle of the cooked vegetables, add the eggs, and stir. Continue cooking to a soft scramble.
6. Add the remaining tablespoon of oil to the pan, then add the rice, turkey, frozen peas, and soy sauce. Stir to mix thoroughly, and continue cooking until everything is heated through, about three to five minutes.
7. Serve hot, garnished with additional green onions if desired.

1. In a large mixing bowl, whisk the egg until lightly beaten.
2. Add the mashed potatoes and sprinkle with the potato starch, salt, pepper, green onions, and chives. Mix until combined. If needed, add milk, 1 tablespoon at a time, until the mixture resembles a thick batter.
3. Preheat a cast-iron or other heavy skillet over medium heat, then add the butter and oil.
4. Add the potato mixture to the pan and spread into an even layer about ½ inch thick. Cover and cook for about eight minutes, or until the bottom is deeply golden brown.
5. Flip the pancake and continue cooking for another three to four minutes, or until browned on the second side.
6. Slice into wedges and serve with additional chives or sour cream, if desired.

Make the bone broth (if using):

1. In a pressure cooker, add the turkey carcass, carrots, celery, onion, vinegar, salt, and optional herbs.
2. Add enough water to completely submerge the bones, then seal and cook on high pressure for two hours. Allow the cooker to depressurize naturally, then strain the broth with a fine-mesh strainer.
3. Set aside four cups for the stew and dumplings; refrigerate or freeze the rest.

For the stew:

1. Preheat a Dutch oven or other heavy-bottomed pot over medium heat, then add the butter and heat until it’s melted.
2. Add the onions, carrots, celery, rosemary, sage, and thyme, cooking until tender, about six to eight minutes. Sprinkle in the cornstarch and stir until the vegetables are evenly coated.
3. Slowly pour in the broth, stirring continuously and scraping anything off the bottom of the pan. Add the shredded turkey. Bring the mixture to a low simmer, then taste and add salt or pepper as needed.
4. Allow to simmer uncovered while preparing the dumplings.

Prepare the dumplings:

1. Add the leftover stuffing to a large mixing bowl and break it up into small chunks with a spoon.
2. Add the egg, oat flour, Greek yogurt, and baking soda, and mix well.
3. Add extra yogurt or oat flour, 1 tablespoon at a time, until the mixture holds together when compressed.

Bring it all together:

1. Add the peas and parsley to the stew and stir to combine, then use a cookie scoop or large spoon to gently drop golf-ball-size dumplings into the stew.
2. Stir to distribute the dumplings.
3. Cover and cook for 12 to 15 minutes, or until the dumplings are cooked through.
4. Serve hot, garnished with additional fresh parsley if desired.

1. Preheat the oven to 350 degrees F.
2. Score the Brie on the top, just through the rind, in a grid pattern and place in a ceramic baking dish.
3. Bake the Brie for 10 minutes, or until gooey in the center.
4. Add the cranberry sauce over the top of the cheese and bake for an additional two to three minutes, or until heated through.
5. Drizzle with honey and serve hot with fresh apple or pear slices, bread, or seed crackers.