By now, you really need to use up your Thanksgiving leftovers, and you really need to get out of the kitchen fast, don’t you?
Let’s make dinner with our remaining stuff, and let’s have it on the table in, oh, just a bit over half an hour or so.
Sub anything you like…if you have sautéed spinach but no green beans left, put that in. If you have roasted carrots but no pearl onions left, put those in. If you have a bit of sweet potatoes left, dollop that in. If you have rotisserie chicken instead of turkey, use chicken.
The stuffing is non-negotiable. I’m just getting that on the record right now.
And for me, nothing accompanies this better than a spoonful of World’s Best Cranberry Sauce. [1]
Just because I said so.
Turkey, stuffing and other Thanksgiving leftovers make a delicious and quick frittata for lunch or dinner.
Ingredients
- 2 ounces ditalini (small pasta)
- 1 tablespoon unsalted butter
- 1 cup (4 ounces) leftover green beans, cut into 1-inch pieces
- 1 1/2 cups (6 ounces) leftover turkey, shredded or cut into bite-sized pieces
- 1 1/2 cups (6 ounces) leftover pearl onions
- 1 1/2 cups (8 ounces) leftover stuffing
- 6 large eggs, beaten
Directions
- Preheat oven to 375ºF.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.
- Heat an 8- or 9-inch sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing and cooked pasta around the pan. Pour the eggs over. Cook until just starting to brown along the bottom, about 2 minutes.
- Transfer to the oven and continue to cook until the eggs are set, about 20 minutes. Remove from oven and allow to cool slightly before cutting into 8 wedges.
- Makes 8 servings.
Notes
Recipe source: Recipe courtesy of PastaFits.org [3]
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