Recipes Thanksgiving leftovers

Thanksgiving leaves behind more than shared moments: the leftovers. Every family ends up with a fridge full of delicious dishes just waiting for a chance to shine again. But what if we could transform those leftovers into even tastier creations using an ingredient that elevates any recipe? We’re talking about Spanish olive oil.

Olive Oils from Spain are the perfect companion to make the most of leftovers in a creative and healthy way. From roasted turkey to vegetables, Extra virgin Olive Oil from Spain enhances the natural flavors of every ingredient. Here are three original and easy recipes for four people, using Thanksgiving leftovers and the special touch of Extra Virgin Olive Oil from Spain 

Warm Turkey and Roasted Vegetable Salad

Ingredients:

• 14 oz of shredded leftover turkey.
• 2 cups of roasted vegetables (such as squash, carrots, Brussels sprouts, etc.).
• 4 cups of fresh spinach.
• 6 tablespoons of Extra virgin olive oil from Spain .
• 2 tablespoons of balsamic vinegar.
• Salt and pepper to taste.
• 1/2 cup of pomegranate seeds.

How to make warm turkey and roasted vegetable salad:

• In a large skillet, heat the roasted vegetables with 2 tablespoons of olive oil.
• Add the shredded turkey and cook over medium heat until warmed through.
• In a large bowl, toss the fresh spinach with balsamic vinegar and 4 tablespoons of extra virgin olive oil.
• Serve the warm turkey and vegetable mixture over the bed of spinach.
• Garnish with pomegranate seeds, adjust salt and pepper to taste, and serve immediately.

Mashed Potato and Fresh Herb Tortilla

Ingredients:

• 4 cups of leftover mashed potatoes.
• 8 eggs.
• 4 tablespoons of mild Extra virgin olive oil from Spain 
• 1 cup of grated cheese (optional).
• 1/4 cup of chopped fresh parsley.
• Salt and pepper to taste.

How to make mashed potato and fresh herb tortilla:

• In a large bowl, mix the mashed potatoes with the eggs, grated cheese, and chopped parsley.
• Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat.
• Pour half of the mixture into the skillet and cook for 6-8 minutes, or until golden on the bottom.
• Carefully flip the tortilla using a plate and cook for another 6-8 minutes.
• Repeat the process with the remaining mixture to make a second tortilla. Serve hot, paired with a fresh salad.

Stuffing Crostinis with Olive Oil and Garlic

Ingredients

• 2 cups of leftover stuffing.
• 8 slices of rustic bread or baguette.
• 6 tablespoons of Extra Virgin Olive Oil from Spain 
• 2 garlic cloves.
• Fresh herbs (such as rosemary or thyme) for garnish.

How to make stuffing crostinis with olive oil and garlic:

• Preheat the oven to 350°F (180°C) and place the bread slices on a baking tray.
• Mix the extra virgin olive oil with the crushed garlic cloves and brush the bread slices with this mixture.
• Bake the bread for 8-10 minutes, or until golden and crispy.
• Remove from the oven and top each crostini with a portion of stuffing.
• Garnish with fresh herbs and an extra drizzle of extra virgin olive oil before serving.

Give a new life to your Thanksgiving leftovers with these delicious dishes, elevated by the special touch of Extra Virgin Olive Oil from Spain!