Repurposing Thanksgiving Leftovers

[title size=”1″ content_align=”left” style_type=”default” sep_color=”” class=”” id=””]Repurposing Thanksgiving Leftovers with “American Burger Revival”[/title][one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ class=”” id=””][postslider layout=”attachments” excerpt=”” category=”” limit=”3″ lightbox=”yes” class=”” id=””][/postslider][/one_full][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””]

After the dishes have been cleared and your family has emerged from their tryptophan-induced naps, it’s time to face the eternal post-Thanksgiving dilemma: what to do with all those leftovers?

If your fridge is as full as your stomach and the idea of eating tired old turkey sandwiches for the next week is unbearable, the authors of American Burger Revival: Brazen Recipes to Electrify a Timeless Classic have you covered. Award-winning chef Samuel Monsour and noted burger critic Richard Chudy will help you turn cold mashed potatoes into warm, flaky mashed potato & gravy rolls. Swimming in leftover sweet potato casserole? Add some spice and a dash of lime juice and transform those spuds into succulent camotes al horno crema. Love cranberries but can’t stomach more cranberry sauce? Pickle those babies (recipe below) and throw them on everything! Whether you’re stacking these refreshed Thanksgiving classics onto a juicy burger or simply making those once-dull turkey sandwiches sing, your family will be thankful for your ingenuity and skills in the kitchen this year.


Pickled Cranberries

Yield: 2 cups
Start to finish: 12 hours
Active time: 1 hour
  • 2 cups fresh cranberries (frozen cranberries work in a pinch, but nothing beats the fresh stuff)
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 cup granulated sugar
  • 3 tablespoons kosher salt
  • 1 cup apple cider vinegar
  • 1 cup water
  • 3 whole cloves
  • 3 whole allspice berries
  • 2 cinnamon sticks

Combine all ingredients in a large pot, bring to a gentle simmer, and cook until the cranberries just begin to burst, about 5 to 8 minutes. Immediately remove from heat and let sit at room temperature for 1 hour.

Pour the contents into a 1-quart non-reactive pickling container, seal, and refrigerate overnight.

Cranberries are ready to eat after 12 hours but are even tastier after 3 days.

Storage notes: Pickled cranberries will keep in the refrigerator for up to four weeks.

In American Burger Revival, Monsour and Chudy serve as guides, providing readers with the tools and inspiration to realize their own wild burger creations. Organized by the elements it takes to reach burger nirvana and sizzling with dynamic writing and design, American Burger Revival will feed the souls of ambitious, devoted burger lovers everywhere—but don’t be fooled. These recipes go beyond the burger and can be incorporated into any meal.

American Burger Revival is available online through,, Amazon, and IndieBound. You can also find it in your favorite local bookstore!

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