From farm to table, Americans waste about 40% of all the food we produce. In this season of gratitude, it seems especially tragic to let so much bounty end up in the landfill. Here are two delicious ways to make the most of your Thanksgiving leftovers…
Food rotting in landfills contributes to climate change as well as air and water pollution. Landfills are America’s third primary source of methane emissions, and the second-largest component of landfills are organic materials like food.
There is so little air present in all that compacted trash, that food must break down anaerobically and in the process it releases methane, a greenhouse gas 21 times more damaging than carbon dioxide. Furthermore, wet food waste is the main threat to groundwater or stream pollution in the event of a liner leak or large storm.
Food does NOT belong in landfills!
So, in the spirit of not wasting food, here are two easy and delicious recipes for Thanksgiving leftovers. These recipes are also suitable for Paleo, GAPS and Nutritional Balancing diets.
- 1-2 cups leftover mashed potatoes, sweet potatoes or yams (or combination)
- 1/2 cup leftover cubed or shredded cooked turkey
- 1/2 cup leftover cooked cut green beans
- 1/2 cup leftover turkey gravy
- 1 cup leftover stuffing
- 2 Tbsp. butter or coconut oil, melted
- Preheat an oven to 375 degrees F (190 degrees C).
- Thoroughly grease a 9-inch glass pie plate.
- Spread mashed potatoes, sweet potatoes or yams onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust. (You can also use more mashed potatoes or sweet potatoes if you did not make stuffing)
- Brush top of pie with melted butter or coconut oil.
- Bake pie until top is golden and crispy, about 40 minutes.
- Let stand 5 minutes before serving.
- 1 roast turkey carcass, cut into pieces
- 12 cups cold, pure water
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1/4 bunch Italian, flat-leafed parsley
- 2 bay leaves
- 12 whole black peppercorns
- 2 Tbsp. olive oil
- 1 red onion, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 1 large parsnip, peeled and diced
- 1/2 pound rutabagas, peeled and diced
- 2 cloves garlic, minced
- 2 Tbsp. minced Italian, flat-leafed parsley
- 2 cups pulled turkey meat (optional)
- Sea salt and black pepper to taste
- Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms.
- Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer.
- Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
- While the stock simmers, heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes.
- Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more.
- Stir in the garlic and chopped parsley, and cook for 1 minute more.
- Pour in the turkey broth, add pulled turkey meat (if using), season to taste with salt and pepper, and bring to a simmer over high heat.
- Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes.
- Cover and remove the pot from the heat.
- Serve and enjoy!