Ultimate Thanksgiving Leftovers Bowl
Instead of making the classic sandwich, try this hearty lunch.
"Rethink leftovers by serving them over a bed of flavorful pastina or orzo," says Denver-based recipe developer Julia Heffelfinger. "Not only does this version travel better than a soggy sandwich, but it’s also super versatile. If you always roast Brussels sprouts or sauté green beans as a Thanksgiving side, toss them in. The options are endless."
“Even trainers get behind this: Sam Rothermel says turkey is a life-saver when traveling during the holidays. As protein can be harder to come by, utilizing turkey leftovers—whether white or dark meat—can make your weekly meal prep ten times easier. All you need to add is a solid carb source and some veggies.”
This recipe is part of our Thanksgiving Leftovers Meal Prep. Get the full plan here.
- ½ cup cooked pastina or orzo
- 1 tablespoon whole grain mustard vinaigrette
- 1 scallion, thinly sliced
- 1 tablespoon parsley, finely chopped
- Kosher salt
- ½ cup turkey, shredded
- ½ cup lightly packed baby arugula
- ½ cup leftover stuffing
- ½ cup leftover roasted sweet potatoes
- ¼ cup purple sauerkraut
- 2 tablespoons leftover cranberry sauce
- 2 tablespoons arugula and walnut pesto
Transfer the pasta to a medium bowl and toss with the vinaigrette, scallion, and parsley. Season with salt and pepper.
Spread the mixture in the bottom of an airtight container. Top with the shredded turkey, baby arugula, stuffing, sweet potato, and sauerkraut.
Place the cranberry sauce and pesto in two separate airtight containers and store everything in the fridge.