A year ago, I prepared a last minute Thanksgiving feast for my husband, kids and myself. In the end, it was a lot of food for just four people and sure enough, we had a lot of leftovers. While I was grateful for God’s bounty, I wasn’t exactly jumping up and down at the thought of eating the same thing for the next four days.

But letting even a morsel go to waste wasn’t an option, so I improvised that year and lovingly turned those mundane extras into something better.

There is beauty and joy in such things. Turning an inferior “has-been” into a shining star is somehow so fulfilling and therapeutic. Like the restoration of a rusty classic car or the renovation of a once-stately building, our human nature relishes the return of a forgotten and unremarkable outcast.

And so does our Lord. For without his redemption, our souls would be corrupt and unworthy — even worse than four-day old turkey. But with Christ’s saving grace and redemption our souls can be made new and perfect and desirable again.

So while Thanksgiving is a great time to pause and express our gratitude for what we have, I find that by creatively reworking the leftovers on the days that follow Thanksgiving, we participate in a great metaphor for redemption. And that is what we should all be most thankful for!

So when that surplus of turkey has run its course, introduce a few additional ingredients, and you’ll realize that even the most unexciting leftovers can be redeemed.

Turkey Waldorf Salad Wrap     

(makes 2 large wraps)

3 tablespoons mayonnaise

2 tablespoons red wine vinegar

2 teaspoonsDijonmustard

1 tablespoon extra virgin olive oil

Salt and pepper to taste

2 cups leftover turkey, shredded

¼ cup leftover cranberry sauce

½ cup diced apples

¼ cup chopped walnuts (or pecans)

2 slices of Swiss cheese

Large bunch of dark greens or spinach

Large whole wheat or white sandwich wraps

 

 In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard and extra virgin olive oil. Set salad dressing aside. In a larger mixing bowl, combine turkey, diced apples and walnuts. Add the dressing, salt and pepper. Mix until well combined.

Spread 1-2 tablespoons of cranberry sauce in center of wrap followed by a slice of Swiss cheese. Scoop half of the salad mixture over the cranberry sauce and then top off with a small handful of greens. Fold each end toward the center (over the ingredients) and then roll tightly to form the sandwich wrap.

 

More ideas:

Tired of heating up stuffing in a microwave? Substitute leftover stuffing for the filling in any stuffed mushroom recipe. Top off with Parmesan cheese before baking.

Got mashed potatoes? Use them on a shepherd’s pie. For the recipe, read a previous column, Remembering a Shepherd.

 

 

 

 

 

 

One Response

1. Jim Anderson says:

   November 29, 2012 at 10:24 pm

   Hi,

   That sounds delicious but I have to admit that I enjoy eating my Thanksgiving meal for as many days as I can.

   Any tips for those cooking for one on a low salt, low cholesterol, low oxalate diet?

   I just came up with a spaghetti sauce that I can sort of enjoy. I mix 1/2 cup no salt added Trader Joe’s sauce (2% Sodium) with 1/2 cup Progresso’s heart healthy sauce (15% Sodium) and 1/2 a packet of artificial sweetener.

   Thanks,
   Jim

   Reply