Everyone says that leftovers are “the best part of Thanksgiving,” but your leftovers can be so much more than dry meat on bread with mayonnaise. My new book Kitchen Matrix has 20 recipes for leftover turkey, stuffing, mashed potatoes, and cranberry sauce, along with a slew of tantalizing uses for extra veggies (and if you’re anything like me, you’ll have a lot of those). You’ll have to buy the book if you want all the recipes, but here are a few clever uses for leftover cranberry sauce. These are universal enough to accommodate almost whatever kind of cranberry sauce you’re starting with (even the canned kind).
In individual glasses, alternate layers of cranberry sauce, plain Greek yogurt, honey, and chopped pecans. Garnish: fresh mint.
Mix equal parts gin, Campari, vermouth, and cranberry sauce in a cocktail shaker with ice. Garnish: orange or lemon peel.
Cook chicken parts in butter, rotating and turning as necessary, until browned on all sides; remove from the pan. Add chopped onion, garlic, and fresh ginger and cook until soft. Stir in cranberry sauce and a little chicken or turkey stock or white wine; add the chicken. Cover and cook over medium-low heat, turning the chicken occasionally until it’s cooked through. Garnish: grated orange zest.