We’re all looking to make this a Thanksgiving to remember, so why not keep the celebration going over the weekend? Use our simple tricks and recipes to revamp your Thanksgiving leftovers into the easiest, most elevated brunch. And bonus: no additional shopping necessary—you already have all the food!
Cranberry Maple Parfait
When you need a break from turkey, layer Greek yogurt with Our Own Blood Cranberry sauce, maple syrup and maple granola for a tart, crunchy, and sweet breakfast indulgence.
Layering your favorite Greek yogurt with crumbled pie turns your favorite Thanksgiving dessert into a protein-packed breakfast side. Easy as pie.
Morning after T-Day Breakfast Burritos
Simple, satisfying and portable, breakfast burritos are always a crowd favorite. And they can hold any combo of leftovers you care to mix up with scrambled eggs, shredded cheese and salsa verde. Just cook it, wrap it up in large flour tortillas, bake at 350°F until hot, and you’ve got something good, to go.
Butter a baking dish and stuff it with your leftover stuffing. Add a bit of broth if it’s dry. Using the back of a spoon, make shallow wells for eggs, then place one in each. Bake at 375°F until eggs are just set, about 30 minutes.
That’s a Turkey Cranberry Wrap
Spread cream cheese on flour tortillas. Top with 3-4 tablespoons cranberry sauce, sliced turkey and a handful of arugula and roll it up and slice it into pinwheels, or enjoy it as a wrap.
Kitchen Sink Frittata
Frittatas are a versatile and totally inclusive way to use up your sides. Beat your eggs vigorously, so you get a deep, fluffy frittata base. Add turkey, vegetables, stuffing, potatoes, and whatever else you can think of—we can basically guarantee that whatever you toss into this is going to make it great. Cook it over low heat for 5-15 minutes, and then put the whole pan into the oven to bake for another 5.
Mashed Potato Pancakes
Perfect for breakfast, brunch, lunch, or dinner, these savory flapjacks completely transform mashed potatoes into sizzed rounds of crispy goodness. Plus, they’re the classic Chanukah nosh, and that’s coming up early this year. Serve with sour cream, applesauce and chives (latkes anyone?)