Three Ways to Wake Up Your Leftovers

Leftovers straight from the fridge can taste flat. Cold mutes flavour, and (sadly) yesterday’s perfectly seasoned dish just doesn’t taste as good today. Here’s how to fix that: from adding a pinch of salt to a complete recipe revamp.

1. Reseason

Start by tasting. Leftovers usually need a little more salt, some pepper and something acidic to brighten them up.

Finish sliced turkey or reheated potatoes with a pinch of crumbled Maldon Salt (it shines as a finishing salt), and use Diamond Crystal Kosher Salt in anything you’re reheating in a pan. Grind aromatic Kampot Peppercorns fresh over the top (you can smell just how much better this pepper is as you grind it).

Then the acid. A squeeze of fresh lemon juice or a splash of Belazu Sherry Vinegar can wake up yesterday’s vegetables.

2. Add a condiment

Keep what you have and add one strong flavour to it. The turkey sandwich sits right on the line between this and a whole new dish, and a good condiment is what tips it over. Take your cold roast and crisp lettuce (or even soft roasted vegetables) and layer them between some slices of great bread with great condiments and make yourself very happy.

Shuug Original Zhoug Hot Sauce and Ottolenghi Green Harissa both take leftovers in an herbier direction. Drizzle the zhoug over crisped-up potatoes and turkey, or swirl it into yogurt for a sandwich spread. Loosen the green harissa with olive oil and spoon it over roast vegetables, or spread it straight onto the bread.

For something richer, Holy Duck Chili Oil is made with Canadian duck fat, fried garlic and shallots, and fermented black beans. Drizzle it over turkey, stuffing and mash.

And an obvious go-to: Terroni Peperoncini Piccanti, made in Puglia for the Toronto restaurant, and a big favourite of Flavourfull customers. Spoon it over a turkey sandwich for bright medium heat and texture.

For more sandwich ideas, last year’s saucy sandwich post has five more condiments and suggestions of ideal pairings.

3. Take it somewhere new

For families who aren’t leftover lovers, the key is to change the format and the flavourings. Turkey becomes pot pie, soup or sloppy joes.

This Boxing Day brunch story I wrote for Chatelaine does exactly that: curried turkey pot pie, herbed potato croquettes and pumpkin brown butter blondies. It was written to work with all the classic ingredients of a roast turkey dinner.

The pot pie is a go-to recipe for me now. The recipe calls for curry paste, but use Vadouvan French Curry Powder if you have it (this French version of curry powder plays really well with the classic flavourings of a roast turkey). The recipe also lists soy sauce as optional but it’s a great way to add depth and richness if it’s lacking, and I use Yamasa Soy Sauce here.

Leftovers are nothing to be sad about. They’re gold in the fridge, and the day after a feast just might be the best meal of all.

Photo by Carmen Cheung for Chatelaine. Food styling by Eshun Mott, prop styling by Madeleine Johari.