By Chef Pati Jinich
Hello, everyone! What a fabulous time I had tweeting with fellow tweeters at the Twitter party that I threw before Thanksgiving! (Whoa! That last sentence is a tongue twister!)
In case you missed the party, it was all about what to do with leftovers after the big day. We chatted about the foods you can reheat — or, should I say, reuse, revamp, and reinvent after the holiday. From turkey to side dishes, we covered all sorts of tips and recipes! All that great info can come in handy during the rest of the holiday season. There’s probably another turkey in your near future, and maybe some more sweet potatoes, right?
So, here’s a recap of the Twitter Party highlights. May they serve as inspiration now and in the aftermath of many Thanksgivings and Christmases to come!
1) Turkey for breakfast, lunch, or dinner! Leftover turkey works morning, noon, or night. On Twitter, I shared one of my favorite ways to start the day: TurkeyChilaquiles — a simple mixture of scrambled eggs, salsa verde, tortilla chips, fresh avocados, queso fresco, and turkey. For lunch, make a Turkey Torta, which is a crispy sandwich on Mexican bread: Ancho Chile + Pickle + Avocado + Turkey = Yum! You also can try my recipe for a chicken pibil sandwich and just substitute the chicken with turkey! For dinner, make the same turkey substitution in this recipe to create a delicious Turkey Tinga.
Also, if you want to make sure your avocado is creamy and delcious, be sure to reach for an Avocado From Mexico, which are available year-round!
2) The potential of potatoes. Do you have half a casserole dish of sweet potatoes or a foil-covered bowl of mashed potatoes taking up room in the fridge? I suggested rolling them up in taquitos! This delicious recipe combines potatoes, scallions, and chorizo. Fry the little, rolled up bundles in safflower oil, and they’ll turn out crisp and delicious. Don’t forget to serve with guacamole!
3) Scrambled stuffing. That’s right! Scramble that leftover cornbread dressing or crumbly stuffing with eggs, onion, and chorizo to create Migas Stuffing. Top with diced avocados, and you’ll have what I call the Holiday Leftovers Breakfast of Champions!
4) Cranberry sauce solution. Leftover cranberry sauce made fresh for the big feast doesn’t have to go in the trash. I absolutely love to make Avocado Toast for breakfast and then top it with the sweet, red sauce that’s just brimming with fresh berries. You’ll love this combination, too! (My secret: Sprinkle the toast with leftover nuts and a few scallions, too!)
5) Have ripe avocados on hand during the holidays. To create some of these combos, you’ll need ripe avocados at the ready. I let my Twitter followers know how to select the perfect fruit, which you can watch here! If it turns out that you need to spur the ripening of avocados, set them in the windowsill and let the warm sunshine work its magic. To preserve softer avocados for tortas, toppings, and more, keep them fresh in the fridge!
6) Slice and dice with care. Whatever recipe you use for your leftovers, if it involves avocados, learn how to cut them perfectly every time. Watch how I do it!
7) Make the perfect guacamole. The creamy goodness of this go-to condiment makes leftovers feel brand-new. I shared my Botanero Guacamole with the Twitter partiers. It’s a classic! I also told them how to keep guacamole fresh by using a little lime juice. Watch video how-to!
For all that leftover pecan pie or chocolate brownie trifle, my solution for reusing leftover holiday desserts? Freeze it!