Leftovers make a weekend feast

It’s the annual Thanksgiving leftovers conundrum. For many, that first turkey sandwich is the culmination of the holiday weekend. But soon, the random containers of stuffing and roast vegetables, those greasy casserole dishes covered precariously with foil, start to become less appealing.

That’s why we decided to have fun with the holiday’s iconic leftovers this year and reimagine them in a brunch menu for the long weekend. Like the meal it’s based on, it’s a starch-heavy spread that you may not want to make all at once — and probably not the morning after Thanksgiving, which will be far too soon. Besides, that morning should be all about leftover pie.

The recipes don’t require much in the way of cooking or extra shopping, because where would you put the ingredients? You can use up the eggs and milk you bought for other dishes to make a simple custard base that turns stuffing into Stuffing Strata; any extra cooked Brussels sprouts or sauteed greens you add to the mix will make it even better. Excess sweet potatoes and Russets bought for the main meal can become the base of a Turkey-Bacon Hash, a delicious base for fried or poached eggs.

We also dreamed up tender Cranberry Sauce Streusel Muffins with a center that oozes with bright cranberry relish, and we resurfaced a favorite recipe for savory waffles with a base of mashed potatoes, served latke-like with applesauce and sour cream. And finally, those half bottles of wine come together just fine in an easy Mixed Wine Autumn Sangria with fall fruit.

Whatever recipes you make, and whenever you make them, may they bring joy back to your long weekend of leftovers.