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It's the inevitable result of every Thanksgiving feast: no matter how many guests you pack around your table and no matter how much they eat, you will have leftovers. We've rounded up the 31 best recipes to transform your leftovers and make them even...
From: Serious Eats | By: Emilia Morano-Williams | Wednesday, November 26, 2014
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Nobody feels like cooking full meals the day after Thanksgiving, which is where leftovers come in. But you don't have to stick with the same old reheat-eat-repeat. By letting your slow cooker do most of the work for you, you can take those leftovers...
From: Serious Eats | By: Jennifer Olvera | Wednesday, November 26, 2014
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It's officially Thanksgiving crunch time. Deep breaths, no need to panic. We've got you covered with menus, planning tips, and shopping lists; taste tests of Thanksgiving supermarket staples; and plenty of features to peruse while the turkey's in the...
From: Serious Eats | By: Niki Achitoff-Gray | Tuesday, November 25, 2014
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So, you made a smoked turkey. And it was pretty damn moist and aromatic, woodsy, meaty, and smoky-sweet. But now you've got leftovers that need a boost. Here are three great ways to use up your bird....
From: Serious Eats | By: The Serious Eats Team | Tuesday, November 25, 2014
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As we wind down our efforts on the site for the next few days and scatter like wind-blown dried stuffing crumbs for the holiday, I wanted to take a moment to wish our ever-growing Serious Eats community the happiest of Thanksgivings.
From: Serious Eats | By: Ed Levine | Thursday, November 27, 2014
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For plenty of folks, the real point of Thanksgiving comes later: the leftovers sandwich. And while most of us are happy with a little turkey and some cranberry sauce on toasted bread, chefs and food bloggers tend to get a little more creative.
From: Serious Eats | By: Maggie Hoffman | Wednesday, November 26, 2014
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Now supposing that you've got yourself a big 'ol pile of leftover turkey sitting in the fridge, and right next to it happens to be a batch of the mole poblano you made a few weeks back. There's only one possible outcome to this situation: turkey and...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, November 26, 2014
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These days, frying turkey is an American birthright. But it began as a Cajun specialty, little known outside crawfish country.
From: Serious Eats | By: Robert Moss | Wednesday, November 26, 2014
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When I first started taking and answering questions for Thanksgiving a few years ago, I figured at most there'd be a few dozen. We're up to several hundred and counting, and every year we get more and more. This year's batch has focused heavily on sous-vide...
From: Serious Eats | By: J. Kenji López-Alt | Tuesday, November 25, 2014
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Leftover mashed sweet potatoes aren't easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
From: Serious Eats | By: J. Kenji López-Alt | Tuesday, November 25, 2014
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The holiday season's not just for going all gluttonous with the classics—it's also for trying out something new, challenging, or even crazy ambitious in the kitchen and on your plate. No doubt you've seen our wall-to-wall holiday menu coverage, and...
From: Serious Eats | By: Chris Mohney | Tuesday, November 25, 2014
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The stories we tell about the foods traditionally heaped onto our Thanksgiving tables often start and end with visions of Plymouth Rock. But some of the first bites of the Thanksgiving feast can tell us quite a lot about the holiday's history.
From: Serious Eats | By: Sarah Grey | Tuesday, November 25, 2014
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Leftover mashed potatoes reheated in the waffle iron make for awesome crisp edges and custom-designed gravy wells.
From: Serious Eats | By: Daniel Shumski | Tuesday, November 25, 2014
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Apple pie is THE pie of Thanksgiving. And we have both classic and totally gonzo versions for you.
From: Serious Eats | By: Max Falkowitz | Tuesday, November 25, 2014
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Slices of turkey on top of a crisp stuffing waffle, all covered with a cheesy gravy sauce that gets broiled until browned and bubble before being topped off with a fried egg. This is the stuff morning-after-Thanksgiving dreams are made of.
From: Serious Eats | By: J. Kenji López-Alt | Monday, November 24, 2014
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