If you’re looking for some more paleo Thanksgiving leftovers recipe inspiration, you’ve come to the right place, friends. The day after Thanksgiving, I’m still totally down to eat the exact same plate of food I ate on Thanksgiving day. No frills, no fancy switching up the flavor profiles, just gimme dat turkey, squash, applesauce, red cabbage, brussels, gravy, the works. But the following couple of days? That same plate starts to seem a little boring. Still delicious, but a little boring. So let’s get a little creative to keep your taste buds guessing and super happy, shall we?
Like this Leftovers Stuffed Squash, for example. I luuuuurve stuffing all of the squashes with all of the things, as you probably know from my Apple Spiced Stuffed Acorn Squash, Breakfast Stuffed Delicata Squash, and Pulled Pork Stuffed Squash. Is there anything more perfect than using a food as a boat for more food? Noooope. Just sayin’. So why not stuff your Thanksgiving leftovers in there too?
Here are some more of my favorite leftovers ideas that I will most definitely be making the next few days!
for leftover turkey: The Easiest Sweet Potato Curry
Make a sandwich with Zucchini & Sweet Potato Pancakes!
Use leftover mashed potatoes or cauliflower to make Paleo Shepherd’s Pie!
Brussels sprouts hash with sweet potato and bacon. and eggs. Top with avocado. And or sriracha.
Leftover pie smoothies. Take a slice, throw it in the blender with some coconut/almond milk or yogurt, and blend. I won’t judge you.
When in doubt, make a sauce. Or multiple. And dip everything in it. So your leftover turkey is different EVERY time. Try my chimichurri, balsamic-fig compote or onion slaw for starters. Or cranberry aioli, like in this recipe!
Or, you know. Just stick with this recipe. It’s a winner (winner leftover turkey dinner).
- 2 delicata squash, halved and seeds removed
- leftover turkey or Roast Chicken
- leftover Roasted Brussels Sprouts
- leftover Bacon-Braised Red Cabbage
- balsamic vinegar, for drizzling
- Cranberry aioli (mix 1 part Mayonnaise to 2 parts Cranberry Sauce!)
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds. Pro tip: to make squash easier to cut, pop it in the microwave for about a minute.
- Place the squash face down on parchment paper and bake for 25-30 minutes. When it’s easily forkable and golden brown, you’re good to go.
- When the squash has about 10 minutes to go, heat a medium sized skillet over medium heat for 2 minutes to get it hot. Throw in whatever leftovers you’re using (trust me, they’re great all mixed together), and cook until they’re warmed through. You could also totally microwave everything if you’re lazy like me.
- Take the squash out of the oven, and stuff with your leftovers. Drizzle with a little balsamic vinegar and serve with Cranberry Aioli!