25 Brilliant Uses For Thanksgiving Leftovers

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Thanksgiving is one of the most anticipated meals of the year. But the day after? Leftover central. Instead of pushing untouched stuffing and turkey into the depths of the fridge, try out these Thanksgiving leftover ideas to spread Turkey Day cheer a little bit longer.

The Classic Approach: Incorporate Leftovers Into New Meals

1. SALADS

A fall salad.
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After a day or two of gut-busting meals, salads can help clear out your system. Leftover greens need to be used up before they wilt, and when topped with shredded turkey, nuts, and veggies like roasted carrots, this post-Thanksgiving salad just needs a stellar dressing to top it off. Luckily, using up leftover cranberries to make a vinaigrette takes about 10 minutes and clears the fridge at the same time.

2. SHEPHERD'S PIE

Shepherd's Pie.
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Stuffing, mashed potatoes, veggies, and turkey can come together for a quick shepherd's pie that clears out multiple side dishes all at once. And unlike pot pies, there's no need to roll out a crust—just top with extra gravy for a complete meal.

3. STIR-FRY

Wok of stir-fry.
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Stir-fry can easily be tailored to whatever leftovers you have in the fridge. Turkey and Brussels sprouts work well together, but any vegetables will do. Leftover wine can be used as a turkey marinade, making use of half-empty bottles that could otherwise go bad. The key to making a great leftover stir-fry is having a hot pan, and using meat that has warmed at room temperature for about 20 minutes.

4. PIZZA

Slice of cheese and cranberry pizza.
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Thanksgiving pizza quickly clears out leftovers—that’s because many recipes call for mashed potatoes, stuffing, cranberry sauce, and turkey. Substitute gravy for marinara, and don’t stress about making a crust from scratch; refrigerated dough (perhaps from any unmade crescent rolls) makes this leftover innovation a much faster meal.

5. CASSEROLES

Piece of casserole.
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The classic casserole is one of the easiest ways to get rid of leftovers, and that’s because it can be thrown together quickly and baked with little oversight (a much-needed cooking style after a big Thanksgiving meal). Even leftover casseroles (like green bean casserole) can be worked into a new dish. The trick for casserole success is creating layers, similar to lasagna, instead of blending all ingredients together.

Make Next-Day Breakfast Even Better

6. MUFFINS

Cranberry muffins.
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Thanksgiving dinner can easily make its way to the next day's breakfast without picky eaters even noticing. Muffins made from sweeter leftovers, like whole or sauced cranberries, offer up a seasonal flavor while clearing out the fridge. And cooks can even sneak in a few veggies, such as carrots, for an added nutritional boost.

7. FRENCH TOAST

Cranberry French toast.
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Turn carb-heavy dinner breads or dessert loaves into breakfast treats with a stovetop or baked version of French toast. This quick-cooking breakfast clears out leftover bread, and can use up cranberry sauce, too, when used as a topping or filling.

8. POTATO AND STUFFING CAKES

Plate of potato cakes.
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Leftover mashed potatoes can be repurposed in many ways, but what about stuffing? Two cups of stuffing, an egg, and butter are all it takes to make stuffing cakes—à la potato cakes—that fry up for a lunchtime snack. If you want to carb-load for a second day in a row, you can mix mashed potatoes and stuffing for a similar pan-fried patty.

9. DOUGHNUTS

Sweet potato doughnuts.
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In the 1940s, spudnut shops popped up throughout the U.S., making tasty doughnut snacks from dried potatoes. While it's hard to find a modern spudnut spot, you can recreate this decades-old snack using leftover mashed potatoes. Sweet potatoes work just as well when paired with leftover cranberries.

10. PANCAKES

Stack of potato pancakes
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Pumpkin pie can be transformed into pancakes for an easy breakfast following a big day of cooking. Beat two slices of pie into pancake batter for festive fall breakfast, and top with leftover fruit or cranberries.

Whip Up A New Dessert

11. DESSERT CRISPS

Six bowls of fruit crisps.
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Fruit crumbles and crisps became popular during World War II when food rationing made it difficult for home cooks to craft elaborate desserts. Luckily, these recipes are perfect for after Thanksgiving, because they require minimal effort and few ingredients, all while using up leftover cranberry sauce, apples, and other fruit dishes.

12. DAY-AFTER PIES

Cranberry pie.
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Sure, Thanksgiving is known for its standard pies: pecan, pumpkin, and sweet potato. But chances are, those pies don't make it to day two. Clear out your leftovers stash and fulfill a sugar craving with a cranberry pie—a lighter, whipped version with marshmallows is easy to make after a whole day of cooking, or a slab-style pie hits the spot if your oven's still begging for attention.

Sip Your Leftovers

13. PIE SMOOTHIES

Glass of pumpkin smoothie.
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If you somehow have leftover pumpkin and sweet potato pies but no whipped topping, no worries. Pie smoothies are as easy to make as they are to sip—simply toss leftover pie, sans crust, into a blender with milk or yogurt for a smooth way to savor Thanksgiving leftovers.

14. COCKTAILS

Cranberry cocktails.
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After a long day of fielding personal questions from distant relatives, you may need a stiff drink. And yes, you can use Thanksgiving meal remnants to unwind. Candied yams, Cognac, and hazelnut liqueur combine for a "Candied Yam Libation," while a "Turkey Tippler" blends turkey-infused bourbon, bitters, and celery for garnish. Feeling hesitant about meat-infused alcohol? Washington D.C. bartender Justin Hampton recommends the "nice mouthfeel."

15. SIPPING VINEGARS

Jars of apple vinegars.
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Like other home-brewed drinks, sipping or drinking vinegars are beginning to see some popularity. And, they're easily made at home. Combine leftover fruits (cranberries or fruit tray leftovers are a great option) with apple cider vinegar in a jar, leaving the mixture to ferment for a week before straining out fruits and sitting for another seven days. After two weeks, a small amount of drinking vinegar can be mixed with soda water for an effervescent treat that's ever-so-slightly reminiscent of Thanksgiving.

16. INFUSED LIQUORS

Jars of infused liquor.
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If you're up for experimenting (and a bit of a wait), leftover fruit can be put to good use infusing and flavoring alcohol. Fruits like cranberries, apples, and pears work best, and even ingredient scraps like orange peels can be used to flavor vodka for homemade seasonal liqueurs.

Make Soul-Warming Soups

17. SOUPS

Bowl of turkey soup.
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Soups are one of the easiest ways to clear out a refrigerator bursting with leftovers. Turkey is easy to add to almost any soup and can be frozen until you're ready to cook again. And, leftover soup can even be frozen for another cold day, though broth-based soups without pastas or creams store best.

18. STEWS

Bowl of stew.
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Soup purists know that stew is not the same; it generally contains less liquid than a soup, has a thicker mixture of ingredients, and has a longer cook time. And while any combination of leftover vegetables and meat can make a great post-Thanksgiving stew, consider trying out Sobaheg, a dish culinary historians believe could have been served at the first Thanksgiving. Turkey meat, beans, hominy, green beans, and squash make up this historical stew.

19. STOCKS

Glass jar of soup stock.
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Instead of dumping leftover vegetables and meat bones in the trash, toss them into a stockpot with water for a hearty homemade stock. Even better: fresh stock can be frozen for the upcoming wintry days that require a hot bowl of soup.

Prep Snacks For The Rest of the Weekend

20. QUICK DIPS

Sweet potato dip.
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Hosting family or friends for the entire holiday weekend? There's no need to worry about having extra snacks or appetizers on hand. Turn leftover beans or sweet potatoes into spreadable, hummus-style dips by blending with olive oil and seasonings of your choice.

21. DEEP-FRIED APPETIZERS

Fried green beans.
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Uneaten green beans don't have to rot in the fridge. Instead, toss in a cornmeal batter before frying for a crunchy leftover snack. As many Midwestern state fairgoers know, the deep-frying doesn't have to end there. Get creative and toss leftovers into oil for a hodgepodge of Thanksgiving fritters. Don't forget the ranch dip!

22. NACHOS

Nachos.
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Roasted turkey is easy to add to anything, tortilla chips included. While you can opt for traditional nachos with melted cheese and a turkey garnish, there's another option to clear out your fridge even faster: a Thanksgiving-style nacho using leftover gravy, potatoes, and stuffing. Mashed potatoes take the place of refried beans, and gravy is substituted for melted cheese, while stuffing creates a thicker base layer (along with the chips).

When You're Really Tired of Turkey

23. FREEZER MEALS

Thanksgiving leftovers.
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If you've spent all day in a hot kitchen basting a turkey, chances are after the big meal's served, you're already tired of looking at it. But don't let those pounds of extra meat and sides go to waste. Instead, package up plated meals for the freezer, which can be quickly defrosted and reheated on a day you really don't feel like cooking. Many Thanksgiving side dishes freeze and reheat well—such as stuffing or dressing, cranberry sauce, and breads. For best results, avoid freezing dairy-heavy dishes and casseroles with crunchy toppings that have a tendency to get soggy (such as green bean casserole).

24. SWAP LEFTOVERS WITH A FRIEND

Bowls of leftover food.
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Does a friend have a great recipe that you love…but you won't get to gorge on thanks to Thanksgiving meal logistics? Consider sharing it the next day. Swapping a plate or dish with friends or family is one way to share a meal together, while also saving you from a week's worth of grandma's famous potatoes.

25. SEND IT ALL HOME WITH FRIENDS AND FAMILY

Leftover turkey.
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If you're dining with a large crowd, consider letting friends and family clear out your fridge space. Etiquette says it's up to the host to determine if leftovers will be dished out and shared, so don't be afraid to prepackage leftovers for guests, or simply let them have at it themselves. After all, Thanksgiving is all about sharing with family and friends—both the love and the food.

When the French Village of Pont-Saint-Esprit Went Temporarily Mad

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On August 15, 1951, dozens of people became terribly ill in Pont-Saint-Esprit, a quaint commune in the south of France. In the days that followed, hundreds more joined them. They complained of nausea and stomach pain, weak blood pressure and faint pulses, cold sweats and low temperatures. Worst of all, everybody had insomnia and smelled. “A state of giddiness persisted accompanied by abundant sweating and a disagreeable odour,” reported the British Medical Journal [PDF]. People would compare the stench to the fragrance of dead mice.

For hundreds of victims, that’s where the inexplicable mass illness stopped. For others, it was only the beginning. Dozens upon dozens of people began experiencing nightmarish hallucinations.

The town became gripped in pandemonium. A little girl screamed as she was chased by man-eating tigers. A woman sobbed about how her children had been ground into sausages. A large man fended off terrific beasts by smashing his furniture. A husband and wife ran around, chasing each other with knives. Even the local animals had gone mad: A dog chewed on stones until its teeth chipped away. Ducks began marching like penguins.

Everywhere, people ran wildly as they tried to avoid imaginary flames. One man, convinced that red snakes were devouring his brain, jumped out of a window. Another reportedly leapt from a window, broke both legs, stood up, and continued running.

Outside, a local postal worker complained that he was shrinking. A person sprinted down the lane, claiming he was being chased by “bandits with donkey ears.” Near the Rhône river, a man—convinced that he was a circus tightrope walker—attempted to balance his way across the cables of a suspension bridge. Another tried to jump into the river, only to be saved by friends. “I am dead and my head is made of copper and I have snakes in my stomach and they are burning me!” he yelled [PDF].

(Not everybody was having a bad experience. Some people, according to The New York Times, “heard heavenly choruses, saw brilliant colors … the world looked beautiful to them.” It was an especially productive experience for the head of the local farmers' co-op, who began writing hundreds upon hundreds of pages of luminous poetry.)

But overall, the scene was apocalyptic. “I have seen healthy men and women suddenly become terrorized, ripping their bed sheets, hiding themselves beneath their blankets to escape hallucinations,” the mayor of Pont-Saint-Esprit, Albert Hébrard, said. Asylums were filled with people wrapped in straitjackets and tied to beds. According to the British Medical Journal, “Every attempt at restraint increased the agitation.”

By the time the mass illness had subsided, approximately 300 people had been in some way affected. At least four died. In the immediate aftermath, the outbreak was blamed on … bread [PDF].

The summer of 1951 was especially wet, and ergot fungi grew all over the country's rye fields. Tainted grains were sourced back to the Roch Briand bakery, where a miller had used fungus-contaminated flour, causing widespread poisoning. The last time ergotism—or what's colorfully known as Saint Anthony’s Fire—had reportedly struck France, it was 1816.

Today, ergot poisoning remains the most commonly accepted explanation of what happened in Pont-Saint-Esprit, though there have been competing theories. Just weeks after the incident, the president of France’s miller’s union, Pierre Jacob, refused to acknowledge the ergot explanation, Reuters reported. Jacob argued that ergot was always present in French flour and, therefore, could not be responsible. To prove his point, he offered to eat ergot-tainted bread in front of a group of experts [PDF]. (There's no record of whether he actually completed the stunt.)

Other theories blamed mercury, fungicide, and various other types of fungus. Some people claimed it was the water used to make the bread, and not the grain, that had been infected.

And, of course, there are conspiracy theories.

In 2009, writer Hank P. Albarelli Jr. claimed that he found a fishy document belonging to the CIA. It contained this label: “Re: Pont-Saint-Esprit and F. Olson Files. SO Span/France Operation file, inclusive Olson. Intel files. Hand carry to Belin—tell him to see to it that these are buried.”

According to the BBC, Frank Olson was a CIA scientist researching LSD; David Belin was executive director of the White House commission investigating the CIA's abuses. Were these men connected to the Pont-Saint-Esprit poisoning? Was it some kind of hidden CIA LSD experiment? Or was the CIA—which was certainly studying psychoactive substances at the time—simply curious about what had happened in southern France?

Steven L. Kaplan, a bread historian at Cornell University, who wrote extensively about the fallout from the outbreak in a French-language tome titled The Cursed Bread, doesn’t buy into the CIA conspiracy theory. LSD, he says, was an unlikely culprit; the symptoms suffered by residents don't match those caused by the hallucinogen. But he’s not convinced that ergot was the cause, either.

Which raises the question: If not ergot or LSD, then what happened in Pont-Saint-Esprit in the summer of 1951?

The Most Popular Halloween Candy in Each State

If you've ever argued that no one actually likes candy corn, you're probably not from Alabama, Iowa, Idaho, Michigan, New Mexico, Nevada, or Rhode Island. The controversial confection is a favorite treat among residents in those states, according to sales data from online candy retailer CandyStore.com.

As they've done for more than a decade, the bulk candy retailer combed through 11 years of data (with a particular focus on the months leading up to All Hallows' Eve) to gauge America’s top-selling sweets. They created the interactive map below to display their results.

Source: CandyStore.com.

In addition to the divisive—yet classic—candy corn, Skittles, M&Ms, Snickers, Reese's Peanut Butter Cups, and Starburst were among the nation's favorite candies. Hot Tamales, Tootsie Pops, Jolly Ranchers, and Sour Patch Kids have all earned some candy lovers' devotion, too.

Some states are unique in their top candy choices: Mississippi was the only state to name 3 Musketeers the best, while Connecticut opted for Almond Joy and West Virginia showed their love of Blow Pops. Meanwhile, trick-or-treaters in Kentucky have a sweet tooth for Swedish Fish, Louisianans love Lemonheads, and Delawareans would die for Life Savers.

After seeing which treat is number one in your state, check out the chart below to learn how many pounds of each top-ranking candy are consumed in each state (and then go buy a new toothbrush).

Source: CandyStore.com

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