Leftovers: The Ultimate Sauce Party

Let’s talk leftovers. With Thanksgiving behind us, chances are there’s some turkey in the fridge and plenty of sandwiches being made. Personally, I think turkey tastes best slathered in all sorts of flavorful spreads. Gravy on the big day, cranberry sauce for breakfast and maybe a curried mustard for snack time dipping. Really, the meat is just a vehicle for flavor packed sauces, spreads and dips. Here are a few of my favorites to add ons for leftovers.  Good news is these are great year-round for all sorts of meals!

Curried Mustard Sauce:

Mix all together in a medium bowl and let rest for at least an hour in the refrigerator. Making Deviled Eggs? Mix the cooked yolks with this mustard sauce for the best batch around!

Cranberry Sauce:

  • 1 ½ cups fresh Cranberries
  • ½ an Orange
  • 2 cups Water
  • ¼ cup to ½ cup Granulated Sugar
  • 2 teaspoons Masala Chai

Put the cranberries, orange and sugar in a medium saucepan. Add the water and bring to a boil. Reduce to simmer and add the Masala Chai. Stir often and cook until liquid has reduced by half. Remove from heat and take the orange out of the pan. Gently mash the cranberries. Serve at room temperature.

Dill Mayo:

Mix together and use on every sandwich you every sandwich you make.

Remember our recipe for Fermented Garlic and Ginger Honey?
Snacking on leftovers is the perfect use for that pantry staple!

Making a broth with a turkey or chicken carcass is always a great idea, but what to do with the leftover sides from a big holiday meal? This morning I added leftover mashed potatoes to a ham, cheese and spinach frittata. Delicious! Left over squash is great added to a blended soups and leafy greens can be folded into a quiche or serve as a base for a warm salad.

Long story short, leftovers are always worth revisiting especially with the addition of simple sauces!

Evelyn Smith

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