This Thanksgiving, an estimated 320 million pounds of food was wasted across the U.S. Whether you hosted a big family dinner or enjoyed a smaller gathering, you might now be staring at a fridge full of leftovers. We’re here to help with some simple techniques and tips to reduce your food waste in the aftermath of the holiday.
Reduce
Reduce the amount of food that goes to waste by utilizing your freezer, storing your food correctly, and donating or sharing,
Repurpose
Repurposing your leftovers is a fun way to ensure that less food is wasted. Check out all of the creative recipes below!
Compost
Keep food out of Vermont’s only landfill, and make sure to compost instead!
Turkey & Cranberry Quesadillas
Ingredients (makes 2 quesadillas):
- 4 medium flour tortillas
- 1 cup shredded leftover turkey
- ½ cup cranberry sauce
- 4 ounces goat cheese (or other cheese of your choice)
- 1 tablespoon oil (for the pan)
- Optional: sliced green onions, leftover stuffing, or fresh herbs
Directions:
- Heat a large skillet over medium heat and add a little oil.
- Lay one tortilla in the pan. Sprinkle half the cheese over it.
- Add shredded turkey and dollops of cranberry sauce. Add green onions, herbs, or other fillings if desired.
- Top with the second tortilla.
- Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese has melted.
Stuffing Waffles
Ingredients (makes 2–3 waffles):
- 3 cups leftover stuffing
- 2 large eggs, lightly beaten
- ¼ cup chicken or turkey broth (only if your stuffing is dry)
- Optional toppings: gravy, cranberry sauce, fried egg
Directions:
- Preheat your waffle iron.
- In a bowl, mix stuffing with the beaten eggs. If the mixture seems dry or crumbly, add broth 1 tablespoon at a time until it holds together.
- Lightly grease the waffle iron.
- Pack a generous amount of stuffing mixture into the center, then close the waffle iron.
- Cook for 5–7 minutes, or until crispy and golden brown.
- Serve warm with gravy, cranberry sauce, or a fried egg.
Veggie Stock From Scraps
Ingredients (makes about 6 cups):
- 4–6 cups vegetable scraps (onion skins, carrot ends, celery leaves/tops, herb stems, etc.)
- Optional: turkey bones
- 2–3 garlic cloves
- 1 teaspoon whole peppercorns
- 1–2 bay leaves
- Water
Directions:
- Place veggie scraps (and turkey bones if using) into a large pot.
- Add garlic, peppercorns, and bay leaves.
- Cover with water by 1–2 inches.
- Bring to a boil, then reduce heat to low and simmer for 60–90 minutes.
- Strain through a fine-mesh sieve, discarding the solids.
- Let cool, then refrigerate for up to 5 days or freeze for up to 6 months.
Harvest Bowl
Ingredients (serves 2–3):
- 1 cup cooked quinoa (or brown rice)
- 1–2 cups leftover turkey, shredded or chopped
- 1–2 cups leftover roasted vegetables (Brussels sprouts, carrots, squash, sweet potatoes, etc.)
- 2 cups fresh greens
- ¼ cup dried cranberries or pomegranate seeds
- ¼ cup chopped nuts
- Vinaigrette of your choice
- Optional: ¼ avocado per bowl
Directions:
- Assemble each bowl with quinoa (or rice) on the bottom, then layer on greens, turkey, roasted veggies, nuts, and cranberries/pomegranate seeds.
- Add avocado if using, and add dressing.
- Serve warm or at room temperature.
Leftover Pie Parfaits
Ingredients (makes 4 small parfaits):
- 1–2 slices leftover pie (apple, pumpkin, pecan, or berry)
- 1 cup yogurt
- Optional: nuts, granola, or fresh fruit
Directions:
- Crumble leftover pie into bite-sized pieces.
- In small jars or glasses, layer pie pieces with dollops of yogurt or whipped cream.
- Repeat layers until glasses are full.
- Top with nuts, granola, or fruit if desired.
- Serve immediately or refrigerate for up to 24 hours.
