Creative Ways to Use Thanksgiving Leftovers for Shabbat

As we gather around the Shabbat table, we reflect on the past week and express gratitude for the abundance in our lives. For many of us, Thanksgiving leftovers can be a delicious addition to our Shabbat meals, allowing us to focus on rest, family, and community. By repurposing our Thanksgiving leftovers (or any weekly leftovers, for that matter) for Shabbat, we're not only saving time and money, but also reducing food waste.

According to the USDA, food waste is estimated to be between 30-40% of the food supply. This waste not only affects our environment and economy, it also means that edible food isn't reaching those who need it.

In Judaism, the concept of ba'al tashchit (not wasting) reminds us of the importance of responsible stewardship and reducing waste. As we creatively use our leftovers this Shabbat, let's do so with intention and gratitude.

The following are some Jewish and Israeli-inspired ideas, as well as Shabbat hosting tips, to get you started. These ideas can be easily improvised with simple swaps on similar recipes, and many can be found online, if you prefer cooking using an exact recipe.

If You Have Extra Turkey

• Turkey Shawarma: a popular Israeli street food made with thinly sliced meat (traditionally lamb, beef, or chicken) tahini sauce and pickled vegetables.
• Turkey and Vegetable Tagine: a traditional North African stew made from vegetables, warm spices, aromatics, and dried apricots - a staple of Jewish cuisine from Morocco, Tunisia, and Algeria.
• Turkey and Mashed Potato Hachis Parmentier: a French-inspired dish that's similar to shepherd's pie, hachis parmentier was popularized in Israel by French Jewish immigrants.
• Leftover Soup: combine leftover turkey and vegetables with broth and some extra spices to create a hearty and comforting soup.

If You Have Extra Vegetables

• Roasted Vegetable Quinoa Bowl: Toss your veggies with cooked quinoa, chopped herbs, and a drizzle of tahini for a hearty, plant-based Shabbat lunch.
• Stuffed Bell Peppers: Fill bell peppers with a mixture of leftover stuffing, vegetables, and grains. Bake until tender at 350 Fahrenheit. These peppers are reminiscent of the stuffed peppers often served at Jewish holiday tables.
• Roasted Vegetable Mujaddara: A comforting Middle Eastern dish made with lentils, rice, and caramelized onions that is a staple of Jewish cuisine from Iraq, Syria, and Egypt. Simply make your favorite mujaddara recipe and add your leftover roasted veggie at the very end of cooking!
• Lentil and Vegetable Stew: Simmer leftover vegetables with lentils, broth, and spices to create a hearty stew inspired by the traditional Persian dish, adas polo (lentil rice).
• Pumpkin and Chickpea Salad: Toss cooked squash or pumpkin with chickpeas, chopped herbs, lemon juice, and olive oil for a light and flavorful Shabbat lunch that features ingredients commonly used in Israeli cuisine.

If You Have Extra Cranberry Sauce

• Cranberry Challah: Stuff cranberry sauce into the challah dough before braiding, giving it a sweet and fruity twist that's perfect for Shabbat. Consider using dried cranberries or pomegranate seeds for added flavor and texture.

If You Have Extra Stuffing or Grains

• Stuffing Cakes: Shape the stuffing into patties and pan-fry until crispy and golden - a latke-esque dish sure to get you excited for Hanukkah! Serve with a side of cranberry sauce and/or gravy.

If You Have Extra Gravy

• Pour leftover gravyover a roasted chicken or tofu for a comforting and savory Shabbat dinner.

If You Plan to Host Shabbat

• Keep it simple and stress free by opting for a potluck-style meal, allowing everyone to contribute and feel included.
• Don't feel pressured to create a "picture perfect" meal. Focus on connection and community.
• Consider printing out Shabbat blessings to share - most traditional Shabbat blessings reflect the theme of gratitude!

As we enjoy our Shabbat meals, let's remember to prioritize gratitude, community, and care for one another. Consider donating extra food to those in need through local food banks or community organizations, ensuring proper food handling and safety guidelines are followed. May our Shabbat tables be filled with gratitude and nourishment for all.