The day after slaving over your grand holiday meal, the last thing you want to do is get back in the kitchen. But can you really eat more turkey and mashed potatoes? Here’s a compromise: Rather than putting your microwave on overdrive, take a few minutes to mix up these super-simple recipes that use the ingredients you already have—plus beer—and bring new life to holiday classics.
Turkey Saison Pot Pie: Create a new meal from leftover turkey and vegetables while energizing a conventional pot pie with a complex saison. You can make the filling and freeze it in a 2-quart baking dish for up to 6 months. After defrosting, top it with pie crust and bake as directed for an easy, comforting weeknight dinner.
Spaghetti a la Car-beer-nara: This is a simple dish, but it is crucial you pay attention to the techniques, timing and sequences, and have your ingredients at your fingertips before you start cooking. Traditional carbonara doesn’t call for vegetables, but pork (typically guanciale or pancetta) is essential.
Stuffing’d Mushrooms with Cranberry-Cider Chutney: These mushrooms absorb your holiday table, us- ing stuffing, cranberry sauce and turkey (if you’d like); with fresh ingredients, you can serve them as festive holiday appetizer. The chutney also goes well with chicken, duck, goat cheese crostini and baked apples; if you want to shake things up at the Thanksgiving table, substitute it for that tired can of cranberry sauce.
Honey-Ale Dijonnaise: Covered and refrigerated, this versatile sauce will last about 3 weeks for all your sandwich needs. If it has been sitting a while, just give it a quick whisk before using.
Frozen Pumpkin Pie Spiced Latte: It’s dessert and an after-dinner brew in the same glass—whipped cream optional. Have a variety of leftover desserts? Just switch up the flavors. Try pecan pie with chocolate stout or brownies with lambic and vanilla ice cream.