As far as I’m concerned, leftovers are a key part of any Thanksgiving table. Who doesn’t like to wake up, turn on a football game, hopefully the first of many, and make a big fat sandwich piled high with all the fixings from the day before? As any good hostess will tell you, planning for leftovers is key to a successful Thanksgiving. Sadly, in all the years that I’ve been an adult on my own, I’ve only hosted Thanksgiving once. Once! So I’ve really only had real leftovers that one time. I have, however, been known to make parts of the classic dinner just to have my own leftovers. Mostly the sides though because, as we all know, the sides are the best part.
Now then, the romantic concept of having leftovers and the reality of dealing with them are two completely different things. I think on Thanksgiving Friday there is a universal groan across the country when people open their messily packed fridges with maybe just a little bit of dread. What to do with all the stuff? A sandwich, or four, is an obvious answer. Nothing is better than a stuffing-mashed potato-cranberry sandwich. Carbs on carbs on carbs is my thing. Turkey stock for soup is a smart thing to do if you have the energy and remembered to stick that bulky, cumbersome, slippery carcass in the fridge the night before. I am particularly fond of turkey pot pie too.
What I really like to do is probably the simplest. Take some of those leftovers – the stuffing, some cranberry sauce and the gravy – mix them up and stuff a delicata squash. I try to bring home a little bit of stuffing from wherever I may be spending the holiday for this very purpose. During the year when leftovers aren’t just hanging about, I will make stuffing special, just for this. All the Thanksgiving flavors are there – the herbs, the tartness from the cranberries, the sweetness from the squash – but in a new and different form. Often the best thing to do with leftovers – and this is coming from someone who doesn’t particularly like leftovers – is to transform them into something new.
Delicata is my squash of choice for many reasons – the skin is tender enough to eat, the size is perfect and it’s a good tasting squash – but many other squashes will work. Roast first until just starting to become tender; some varieties may need a little more time than the delicata. The best part of this recipe is that it doesn’t taste or really feel like a rehash. With a minimal amount of effort with things on hand, you’ve got something new and delicious. It works.
STRESS THERAPY BAKING FACTOR: COMPLETELY STRESS FREE. Grab a bunch of those tupperware containers, mix them together and throw the concoction in the oven. The only thing you’re adding to the mix here that’s new is the squash and that’s something that can be purchased a few weeks ahead. It might even be part of your holiday centerpiece (now THERE’S an idea!) It makes a helluva nice snack or a light dinner, which is probably what we really need.
Other Thanksgiving leftover ideas: Chicken & Wild Rice Soup, Chicken Pot Pie, Turkey Egg Drop Soup
Eight years ago: Pumpkin Bundt Cake
Seven years ago: Blue Cheese Dressing with a Wedge Salad
Six years ago: Salted Caramel Apple Pie
Five years ago: Kale & Squash Salad
Four years ago: Classic Pumpkin Pie
Three years ago: Baked Brie with Savory Fig Jam
Two years ago: Baked Corn Pudding
Last year: Cranberry Crumble Tart
THANKSGIVING STUFFING STUFFED SQUASH
Serves 2 – can be easily doubled
Below is just a guideline for the filling based on my favorite combination. What you add really depends on what’s in your stuffing and what you like. For example maybe add some leftover shredded turkey – about ½ cup – to the mix. My favorite Thanksgiving stuffing usually has Italian sausage in it so I tend to skip the turkey but it’s a nice addition and a good way to use up some more leftovers while upping the protein.
1 delicata squash
2 cups leftover stuffing
¼ cup leftover cranberry sauce (or 2 Tablespoons dried cranberries)
2 Tablespoons chopped pecans
1/8 teaspoon dried thyme
½ cup leftover gravy
good pinch of ground black pepper
kosher salt to taste
1 Tablespoons unsalted butter, melted
- Preheat the oven to 375°F and place a rack in the lower third of the oven. Line a sheet pan with aluminum foil or parchment paper. Spray lightly with cooking spray.
- Cut the squash in half lengthwise, scoop out and discard the seeds.
- Place on the prepared pan, cut side up and drizzle with a little olive oil. Rub the oil into the squash surface to coat.
- Turn the squash cut side down and roast for 20 minutes until tender.
- Meanwhile, in a large bowl, combine stuffing, cranberries, pecans, thyme, pepper, and gravy to moisten. Season with salt if needed. The gravy will blend in easier it slightly warmed.
- Remove the squash from the oven, flip so the cut side is up and fill the cavities with the stuffing mixture.
- Drizzle with the melted butter.
- Cover with foil and bake for 15 minutes.
- Remove the foil and continue baking for another 5 minutes until golden brown and slightly crispy.
- Serve hot or room temperature.
STRESSCAKE 
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