7 Thanksgiving Leftover Ideas From James Beard Award-Winning Chefs

7 Thanksgiving Leftover Recipes From James Beard Award-Winning Chefs | HuffPost Life

With fresh turkey, sugary sweet potatoes and all things cranberry, it’s tough to beat the traditional Thanksgiving feast. But the turkey doldrums that inevitably follow? That’s a tedious stretch of leftovers most feasters could do without.

Turkey sandwiches are the obvious solution for leftovers, but bread-and-bird isn’t the only way to serve up extras. Turkey’s mild flavor makes it interchangeable for many chicken dishes; expert chefs recommend rejiggering tried-and-true recipes like noodle soup to use up the holiday bird in a new, delicious way. Extra cranberry sauce, sweet potatoes and green beans can also make repeat appearances post-holiday, as side-dish solutions include everything from rolls and biscuits to soups and salads.

To sprinkle some pizzazz into this year’s post-holiday menu, we’ve enlisted the experts ― a variety of James Beard-recognized chefs who have their own leftover adaptations. From creative sides to unique spins on the main bird, here are seven must-try Thanksgiving leftover recipes from the experts.

Chunky Chicken Noodle Soup

Angie Mosier/Lighten Up Y’all by Virginia Willis

Vidalia Onion Turkey Tacos

Courtesy of Virginia Willis

Tacos are a tangy twist on Thanksgiving leftovers. In this flavorful dish, Willis told HuffPost to make a turkey-for-chicken swap with reheated turkey meat.

Get theVidalia Onion Chicken Tacos recipefrom Virginia Willis.

Beverly Brown’s Potato Rolls

Keirnan Monaghan and Theo Vamvounakis

Beverly Brown’s potato rolls are one of James Beard-awarded chef Howard Hanna’s top leftover recipes. These rolls, created by his sous chef Kara Anderson, give mashed potatoes a scrumptious second life.

Get theBeverly Brown’s Potato Rolls recipefrom the James Beard Foundation.

Squash and Apple Soup with Fresh Cranberry Sauce

Mette Nielsen, from The Sioux Chef’s Indigenous Kitchen

Tofu and Haricots Verts with Chraimeh Sauce

Jonathan Lovekin, from “Ottolenghi Simple”

While turkey leftovers get the spotlight, James Beard award winner Yotam Ottolenghi, author of “Ottolenghi Simple,” shares a creative and healthy way to reuse leftover green beans: a zesty tofu and green-bean veggie concoction. Even better? This dish can double as a sauce to add Libyan flair to chicken or — you guessed it — turkey.

Get theTofu and Haricots Verts with Chraimeh Sauce recipefrom the James Beard Foundation.

Turkey and Courgette Burgers with Spring Onion and Cumin

Jonathan Lovekin, from “Jerusalem”

These Ottolenghi burgers from the cookbook “Jerusalem” call for minced turkey, and the recipe’s creamy sumac sauce is perfect for spicing up that leftover bird. The sauce “will go well with most non-red meats” like turkey, according to the recipe.

Get the Turkey & Courgette Burgers with Spring Onion & Cumin recipe fromYotam Ottolenghi.

Spiced Sweet Potato-Walnut Biscuits

Stephanie Bourgeois

Brandon Frohne has made a name for himself cooking at the James Beard House in New York, and these spiced sweet potato-walnut biscuits — perfect for leftover sweet potatoes — are one of his biggest hits.

Get theSpiced Sweet Potato-Walnut Biscuits recipefrom the James Beard Foundation.

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