The Atlanta Journal-Constitution
Give thanks, again
Take those leftovers and turn them into memorable weekend meals.
You don’t need anyone to tell you to slice up the extra turkey and tuck it in a roll with some cranberry sauce. But how about help turning Thanksgiving’s delicious leftovers into truly memorable weekend updates? Morph mashed potatoes into a mimosaworthy breakfast, or layer pie-pan scrapple in a sublime sundae — and enjoy another grateful spread. Pie-scream sundae Chop 1 slice of pie — any pie! — into bite-size pieces. In a small glass or bowl, layer them with scoops of ice cream and crushed gingersnaps (or any cookie; chocolate or vanilla wafers are tasty too) or extra bits of pie crust. Serve pronto.
Turkey bone broth
Place the bones from your turkey (2 to 3 pounds), 1 quartered onion, 1 carrot, 1 celery stalk, 1 bay leaf, 6 parsley stems and 1/2 teaspoon black peppercorns in a multicooker. Add water to cover (10 to 12 cups); cook on low 8 hours. Strain; skim fat from top. Let cool completely; refrigerate in airtight containers up to 1 week, or freeze up to 6 months.
Shirred eggs in mashed potatoes
Preheat oven to 375 F. Divide 1 cup mashed potatoes between two 6-ounce ramekins. Crack 1 large egg into each; place in a baking dish. Fill with enough hot water to come 1 inch up sides. Cover with parchment-lined foil. Bake until egg whites are set, 20 to 25 minutes. Uncover; let stand 5 minutes. Sprinkle with flaky sea salt and freshly ground pepper; serve with toast points and chopped fresh chives.
Turkey melt with gravy mayo
Preheat broiler, with a rack in top position. Whisk together 2 tablespoons chilled gravy, 1 tablespoon mayonnaise and 1/2 teaspoon Dijon mustard; season with kosher salt and freshly ground pepper. Place 1 slice toasted sourdough sandwich bread on a baking sheet; top with 1 tablespoon cranberry sauce, 1/4 cup sliced turkey and 1 slice Swiss cheese. Spoon gravy mayo over top. Broil until puffed and golden, 2 minutes.