It’s about to get busy. Really busy. By the time you’ve cleared the pies from the table and carved the remaining bits of turkey from its bones, you’ve got about two weeks to prepare for Hanukkah and four weeks for Christmas. And don’t forget about New Years!
Thanksgiving is a wondrous time to pause and focus on the things we are grateful for – as well as to indulge in a delicious spread of allergy-friendly dishes! It’s also the gateway to the holiday season, flush with activity and holly-jolly chaos. Before you clear the table and put leftovers on the shelf of the fridge where they’ll be forgotten before they’re all eaten, make plans to put your little-bit-of-this and some-of-that to use for upcoming holiday meals and quick bites between activities.
Mashed Potato Latkes
As written, this recipe from Two Kooks in the Kitchen will need to be adapted depending on the allergens you’re avoiding. Here’s the good news: most of the swaps are fairly basic. Skipping the wheat? You can swap out the wheat flour in the recipe for an alternative that’s safe for your family. Avoiding dairy? The cheese in this dish is optional. You can use a milk-free cheese or you can just skip it altogether. The butter can be swapped out for a dairy-free option, including increasing the amount of oil you’re using.
The real star of this dish, however, is your leftover mashed potatoes (or the new batch you make for the occasion!). And if you’ve already adapted your potatoes to be allergen friendly, your latkes are off on the right foot, too! Even better, you can prep these latkes (or any, frankly) in advance and freeze them between layers of parchment in an airtight container for up to 3 months. In other words, Thanksgiving's mashed potato leftovers could be Hanukkah’s delightful surprise!
Turkey & White Bean Soup
Imagine filling a thermos with warm, filling soup to sip on while you watch your child’s final football game. Or coming home to the rich, full aroma of a deep, lush soup after a family outing at the tree farm to cut down a fresh evergreen. Turkey White Bean Soup like this recipe from Soup Addict is made for these holiday season scenarios. You can make it ahead of time and store it for when you need it OR you can freeze some of your turkey leftovers and whip a pot of this up when you’re ready.
Cranberry Vinaigrette (with a few twists!)
Cranberry is a common staple for Thanksgiving tables. Its bright festive hue and tart taste make it a rockstar for December’s tables, too. Paleo Gluten-free Guy has a trio of recipes that could turn your leftover cranberry sauce into a delightful sauce you could use to dress a salad, jazz up chicken (or other protein), or swirl into yogurt (dairy-free or otherwise!) Even better, these recipes will last in the fridge for about 2 weeks or you could freeze them for up to 3 months! Whip a batch of one or two or all three and break out as you need them throughout the season!
Brussels Sprout Pesto
Pesto can be a difficult recipe to find for folks looking to avoid nuts and dairy. So many common recipes include pine nuts and parmesan. Not this recipe from Copina Co. This recipe uses Brussels sprouts (bonus points if you’ve got some left from Thanksgiving!), hemp seeds, and nutritional yeast. Experiment with different seeds for different flavors. Still trying to figure out what to do with all those seeds you pulled out of your sugar pumpkin before baking a pie? Maybe this pesto will do!
Sweet Potato Turkey Meatballs
Despite its name, this recipe from Garden to Griddle probably isn’t going to use up much in the way of your turkey leftovers, but it will be a good way to use up any of your leftover sweet potatoes!
These meatballs use ground turkey or pork – not trimmed from the bone in slices or chunks of turkey. It also calls for sweet potato, oats, and a smattering of seasonings. You can serve these meatballs up for a quick dish on the go or a delightful hors d’oeuvre at a holiday gathering.
