ISU Extension Nutrition and Wellness Specialist Ann Parker

The days following Thanksgiving could mean several leftover meals. However, one nutrition expert has some ways to inspire creative dishes.

Greene County Extension Food and Nutrition Specialist Ann Parker says ISU Extension has a website called “Spent Smart, Eat Smart” and it has several recipes that use leftover Thanksgiving food, such as turkey.
“One of the recipes for a club salad, it’s actually a chicken club salad, but you could easily substitute turkey in that salad. They have a quick Pad Thai, it’s like an Asian-style recipe that calls again for chicken, but you can substitute turkey.”        

Parker says she’s combined turkey and cranberry sauce with ravioli pasta. She also has a suggestion for reusing desserts.

“Put pumpkin puree or canned pumpkin into like a brownie mix. And then you get kind of pumpkin flavored brownie, which is actually really delicious, and it kind of adds more vitamin A for a brownie recipe.”

Parker notes, Thanksgiving leftovers should only be in the refrigerator from 4-7 days after it is initially cooked. Otherwise, if you freeze it, the food will last longer.