After the turkey has been carved, the yams have been candied and the stuffing has been… stuffed, there’s really only one thing left to do if you’re an Alabama football fan. Crank up the engine and break out that Tupperware, because it’s Iron Bowl tailgating time.
Black Friday sales and 1:30 p.m. kickoffs can’t scare off the truest of fans. Whether they’re packing up and moving out late Thanksgiving night or early the next morning, many fans are taking the holiday feast with them.
Graham Gillespie of Memphis, Tenn. said, “My family will head out around 6 a.m. and will be out on the Quad for good around 9 a.m. since it’s a 1:30 kickoff. We usually like to bring the turkey and dressing leftovers to eat the next day.”
Likewise, Noah Walton of Birmingham, Ala. said, “We’ll probably change our turkey, ham, dressing and vegetables leftovers to finger sandwiches or little snacks. No point preparing more dishes when we’ve already got a ton of food ready to go.”
While the Friday game time may not be ideal, it certainly allows people to get creative with their leftovers. From turkey spring rolls to cran-applesauce sundaes and everything in between, the possibilities are endless. Here are three easy recipes to get your own leftover-idea juices flowing.
Stuffing Stuffed Mushrooms
Prep Time: 20 minutes
Cook Time: 55 minutes
Yields 8 servings
Directions:
Mix 1 cup leftover stuffing with 1/4 cup grated Parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more Parmesan and olive oil. Bake 20 to 25 minutes at 375O.
Day-After Dip
Prep Time: 10 minutes
Yields 12 servings
Directions:
Puree a can of white beans in a food processor with one or two leftover peeled roasted sweet potatoes, 1/4 cup olive oil, 1/2 cup grated Parmesan and salt and pepper. Garnish with toasted nuts and serve with crackers.
Turkey Crostini
Prep Time: 10 minutes
Yields 8 servings
Directions:
Whisk 1/2 cup mayonnaise, 3 tablespoons chopped chives and salt and pepper. Spread on toast rounds and top with shredded leftover roast turkey, sliced avocado and crumbled bacon. Drizzle with olive oil.
