Meanwhile, you've stuffed yourself with enough turkey-soaked turkey to survive until next year. Still, there is a considerable amount of leftover food, and you're joking if you think you're not thirsty for waking up with a food coma tomorrow.
So make the most of your post-Thanksgiving scraps and use the following methods to properly store your leftovers. Mashed potatoes, pecan pie, ginormous turkey, stuffing, cranberry sauce, gravy – all staples are covered.
. 1 Restcakes
Since it is easiest to pick up in the grocery store, there are always leftovers at holiday assemblies . Since cakes are best combined with coffee in the morning (do not judge), you should extend their life as long as possible.
Cut the cake into slices and wrap individually in plastic or seal in an airtight container. This will prevent the bacteria from spoiling your food and keep the cakes moisturized. Also, you do not have to remove the entire cake each time you want to eat a slice.
If you want to hold on for more than a week, store the cake in the freezer. If not, a fridge is enough. All types of pies freeze well, unless they are made of very delicate components. However, you may want to scrape off the whipped cream before storing it – this can cause burns in the freezer after a short time.
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Carve up all turkey leftovers before storing them. Before you start hacking your prize bird, learn how to carve it right. Now place the meat in a shallow container and not in a large one that absorbs more heat. The faster the food cools, the less time they spend in the range of 40 ° F to 140 ° F where they are susceptible to bacteria.
One tip: I inject turkey remnants with gravy before they get into the fridge. It could be completely in my head, but I like to think that this will prevent it from drying out.
3. Left over stuffing and mashed potato
We know it's tempting, but do not store the stuffing, the mashed potato and the turkey in the same container. Keeping them separate prevents cross-contamination, and as with the individually wrapped cake, warming up is easy. Use the flat container rule on these supplements, and if you have room in your refrigerator, do not stack it. When not stacked, circulates cool air around each container and removes it from the aforementioned "danger area" of 40 ° F – 140 ° F.
When cooking stuffing (and this also works for mashed potato), home-cooked cooking has good advice:
Fillings can be wrapped in foil (or placed in a baking dish) dotted with soft butter and heated in the oven for 15 to 20 minutes at 350 ° F.
If you're on the microwave route, make sure you know all the tricks to get your food heated up.
4. Leftover Cranberry Sauce & Sauce
While both can be stored in airtight containers or high capacity bags in the refrigerator, the sauce can be frozen in an ice cube tray. Before filling the sauce, sprinkle or rub the compartments of the bowl with cooking oil to allow the spicy cube to slip out easily if necessary. Next, use a trowel or spoon to fill each slot and gently slide it into the freezer. Leave them there until they are firm. When you're done, take it out and seal it in a bag.
If the sauce is watery when heated, add cornstarch or try a Gingersnap combination. If you need a quick fix to make stew or soup richer, just throw in a few of these dice.
As the cranberry sauce has a high acid content, it is stored in the refrigerator for up to two weeks.
Of course it does not stop here. Take a break and look at these remaining Thanksgiving actions. Leftover sweet potato pie? I do not mind if I do it.
More Turkey Daytime Quality: