Clean Eating

Transform your leftovers

Tired of turkey sammies for days after the holidays? This year, get creative with our chef-inspired, no-waste ideas.

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HOT HONEY HASSELBACK SQUASH

Butternut crostini: Purée leftover squash, top with goat cheese and bake in an ovensafe dish. Serve as a hot dip with crostini and crudités.

Hasselback turned hash: Sauté onion with leftover squash and wilted greens in a cast iron skillet; crack a few eggs on top for an inspired breakfast hash.

BUTTERMILK-DRIZZLED GREENS with Crispy Shallots

Pesto it: Whiz leftover wilted greens in a food processor with pine nuts, EVOO and Parm for a chunky pesto.

Flatbread with greens: Try topping a prebaked flatbread with leftover wilted greens, blue cheese and pine nuts.

BUTTERY JALAPEÑO CORN BREAD PANZANELLA SALAD

Make it a meal: Add flaked tuna to leftovers to make this a protein-rich next-day lunch.

BROWN BUTTER

& SAGE TURKEY

A classic stock: Add the carcass to a stockpot with onions, carrots, celery, peppercorn­s and a bay leaf. Cover with water and simmer 2 to 3 hours, stirring occasional­ly.

Revitalize your turkey: Try it in a mayo-based salad with grapes, olives and a dash of harissa paste for a twist; for enchiladas, combine shredded turkey with sautéed onions, beans and salsa, roll in tortillas, pile into a baking dish with salsa and cheese over top and bake; top a pizza crust with shredded turkey, salsa verde, red onion, jalapeño and cheese. SLOW-SIMMERED TURKEY GRAVY

Drizzle it over a mushroom turkey bowl: Shred cooked turkey and combine with sautéed mushrooms and leftover gravy. Serve over rice or noodles.

SPICY CRANBERRY SAUCE

A twist on quesadilla­s: Spread on tortillas and add leftover turkey and cheese; brush with oil and heat in a skillet until golden.

Cranberry vinaigrett­e: Thin it out with oil and vinegar and make it into a salad dressing. DREAMY SALTED CARAMEL APPLE PIE

The perfect parfait: You probably won’t have leftovers, but if you do, layer into a glass with yogurt for a tasty next-day breakfast.

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