Holiday leftovers ideas

Store them safely first

Refrigerate leftovers within two hours of cooking. Divide big batches into shallow containers so they cool quickly, and label each one with the date.

Most cooked leftovers keep in the refrigerator for three to four days. If you will not eat something by then, freeze it. When in doubt, throw it out.

Reheat properly

Reheat leftovers until they are steaming hot all the way through, to 165°F (74°C). Add a splash of broth or water to keep roasted meat and mashed potatoes from drying out, and stir halfway through if you use a microwave.

Turkey and chicken

• Soup: simmer the bones for stock, then add vegetables, rice or noodles and the chopped meat. See how to make a good soup.
• Grain bowls: turkey over rice or quinoa with roasted vegetables and a spoon of yogurt sauce.
• Sandwiches and wraps: turkey with cranberry sauce, greens and mustard.

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Vegetables and sides

• Roasted vegetables go into an omelet, a frittata or a grain bowl.
• Mashed potatoes can be shaped into small patties and pan-fried until golden.
• Stuffing can be baked under an egg or served next to a simple salad.
• Cranberry sauce stirs into yogurt, oatmeal or a vinaigrette.

Plan the week around them

Spend five minutes with the weekly meal planner and slot leftovers into lunches and one or two dinners. Cooking once and eating twice is one of the easiest ways to keep a busy week calm.

Freeze in portions

Soup, gravy, cooked turkey and many casseroles freeze well. Freeze single servings so you can thaw only what you need, and label with the contents and date.