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.
cooked pastina or orzo
whole grain mustard vinaigrette
scallion, thinly sliced
parsley, finely chopped
lightly packed baby arugula
leftover roasted sweet potatoes
leftover cranberry sauce
Transfer the pasta to a medium bowl and toss with the vinaigrette, scallions, and parsley. Season with salt and pepper.
Add the shredded turkey, baby arugula, stuffing, sweet potato, sauerkraut, cranberry sauce, and pesto.