If your family is anything like mine, there is always way more food than anyone could possibly eat in one meal. Remnants of stuffing, sweet potatoes, turkey, and more remain for days in the refrigerator and ultimately end up getting thrown out. There's only so many things you can do with leftovers right?
Well, freezing your leftovers is a great option to waste less food, and gives you a longer period of time to re-invent them. Not all leftovers will freeze well, but many of them will. The key is to freeze things properly and in proper portion sizes. Since this food has already been served and then frozen, you don't want to have to heat a large amount and end up with leftovers that you have to throw out anyway.
Here is a list of what freezes well and helpful tips on how to store them properly.
Turkey- First thing you need to do is break it down. I don't like to freeze the meat on the bone, so I pull as much meat off the bone and set aside for stock for later. I break it down in a few different ways so that i can use it in a few different preparations So i'll shred some of it and store in 1 cup portions so i can use it in soups or enchiladas. Then I'll roughly chop some into cubes for chilies, casseroles, and breakfast hash. Finally I'll slice some to serve as a turkey dinner for a quick go to meal any night of the week. Make sure that you freeze the turkey in an air tight container, and not too much bigger than the amount of meat the you freeze. If i'm using a Ziploc bag i wrap it in aluminum foil and then place in the Ziploc, squeeze the air out and freeze. Basically the more air that circulates around the meat means that it's more likely to get freezer burn and dry out. portioned out the turkey should last in your freezer for 3 months.
Ham- Not your traditional Thanksgiving meal, but I know some families prefer ham to turkey. Ham freezes very well. You basically use the same break down and freezing steps as you would for the turkey. It is good to use later for soups, gumbos, ham croquettes, or even to through in your mac and cheese. Portion it out and freeze.
Stuffing- Stuffing is tricky. It does freeze well in 90% of cases. However, if you made a dry stuffing it won't last long in the freezer. The stuffing needs to have some moisture to sustain itself in the freezer. The stuffing should also be portioned into single serve portions in an air tight container. You can use Ziplock bags but be sure to squeeze all the air out. Stuffing will last in the freezer for about a month, but not much longer than that so be sure to date it.
Sweet Potato Casserole- This freezes pretty well. I typically don't serve it again as mashed sweet potatoes again. I'll thaw it and make sweet potato pancakes or use it in a turkey hash. if you do plan on serving as is, it may be a little watery, but still very edible. This can last in an air tight container for 3 months. Regular mashed potatoes do not freeze well. They become grainy and watery no matter what you do with them.
Cranberry Sauce: Cranberry sauce can be frozen using the ice cube tray method, or you can throw it in a blender make it smooth and freeze so you have a cranberry sorbet. It's awesome. Either way you freeze it will stay good in the freezer for 3 month.
Gravy: Ice cube tray method is definitely the way to go. You can pull out a cube or two when ever your ready to serve. If your gravy it too oily, it may remain somewhat soft when you freeze it. This is ok, it's still safe. Gravy stays good frozen for 3 months.
Soup: As long as it is not a cream based soup, like a clam chowder or cream of potato, it should freeze fine. Cream based soups separate and I don't have much luck freezing them. But other soups freeze beautifully. Pumpkin soup, chicken soup, leek soup and so on are perfect candidates for freezing. Turkey stock also freezes well and portion it out so you can grab it quickly for lunch during the week. Most soups last for about 3-4 months.
Vegetables: This depends upon their preparation I find roasted vegetables do not freeze well at all. Blanched vegetables freeze beautifully. Mashed vegetables freeze pretty well, but they can become a little bit watery. If you're using a Ziploc bag, be sure to squeeze as much air as you can out because thy will get freezer burn. You can also pack them in an airtight container; they won't expand so you don't need to leave that much space at the top. Something like a green bean casserole or honey glazed carrots will freeze well. They may be a bit softer when you reheat them, but they will taste good.
Pies and Desserts: I often freeze pies, cakes and cookies. the key proper packaging and proper defrosting. You have to slice it into individual pieces, wrap them in aluminum foil, and place in a Ziploc bag. Squeeze out the air and freeze. When you are defrosting. be sure to remove from the bag, and unwrap and place on a cooling rack to defrost. If you don't do this, as it thaws, the water will pool in the aluminum foil and make the dessert soggy. If you do this your desserts can freeze for 3 months. Any cakes with frosting on them do not freeze well, refrigerate them and use with in a week.
Hope this helps to safe you Thanksgiving leftovers. you worked way too hard to prepare a beautiful meal to see it thrown in the garbage. Upcylce your foods by turning them into new dishes.
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