There may be nothing better after Thanksgiving than the Friday sandwich that follows, piled high with turkey, stuffing, cranberry sauce, and mayonnaise. But it isn’t the only good leftover that comes out of Thanksgiving—think potato skins packed with cheese and gravy, rich turkey giblet soup, pumpkin gut chutney.
By saving your Thanksgiving scraps, you won’t only spare your compost bin the extra weight, but you’ll increase your leftovers tenfold and stretch your Thanksgiving into the week.
You know that vacuum-packed thing you sometimes pull out of the turkey? It contains the giblets, which can include the neck, liver, heart, and gizzards (part of the digestive tract) of the turkey, also known as a leftover goldmine.
Neck, heart, and gizzards
Just about any part of the giblets can be boiled into a turkey stock as you would for chicken stock (just don’t use the liver because it gets bitter when boiled!). Use this stock as a base for soups, or add it to the turkey pan drippings with flour and cream to increase your gravy output—because when’s the last time you’ve had trouble making it through the gravy? This recipe is for chicken giblet gravy, but it can also be used for your turkey giblets! While you can put the turkey heart into the broth, you may also enjoy eating it yourself! Simply brown it in a pan until fully cooked and ready to eat.
Since the liver won’t do well in the broth, use it to make a turkey liver mousse—follow this recipe for chicken liver mousse.
Trimmed fat and excess skin
Once you’ve given your turkey some lipo, you may find yourself with a plate full of skin and trimmed fat. Save it and make some schmaltz, which functions as a rich, dairy-free oil that you can spread on your toast and sauté your vegetables in.
Many cranberry sauces call for the rind of an orange, leaving you with sad—and under-dressed—citrus. We’re not suggesting you would throw away a perfectly good orange, but rather than eat it as a snack, you could make it into a wintry citrus salad or even a post-feast bourbon cocktail.
Once you’ve slid the leaves off the thyme and rosemary, you’ll be left with a bare—but still pungent and flavorful—stem. True, it won’t do quite the trick the leaves do, but you can put the stems into dishes like shaksuka and boeuf bourguignon, then discard them before serving, for some extra flavor.
You can generate an entire stock’s worth of leftovers from one Thanksgiving: Every time you chop an onion or peel a carrot, put the nubs and skins into a large gallon bag. If you don’t think you’ll have time to simmer it into stock within the weekend, seal the bag and stick it into the freezer to have on hand for a chilly winter day.
If you aren’t using the canned purée, you’ll likely find yourself with a mess of seeds and stringy pulp, sometimes called the guts or brains (just us?). You know what to do with the seeds—roast them!—but you should also save the pulp. It can be used to season vegetable (or turkey!) broths, boiled into a Spanish pumpkin purée known as Cabello de Angel, or even sautéed and blended into a chutney.