Well, it’s the Saturday after Thanksgiving, and if you’re anything like my family, today is the day where you look in the refrigerator (having fully recovered from a day of shopping) and think, “Well, hell. I don’t even like turkey/my kids are sick of turkey/how can I get this out of my house before it gets moldy/can I even use gravy on anything else?” After two days of turkey, stuffing, and mashed potatoes, you probably don’t even want to think about eating another Thanksgiving dinner for lunch.
Fear not. There are plenty of ways to use leftovers.
By far the easiest and quickest, breakfast burritos are made from microwaved eggs and leftover stuffing.
- Crack 2 eggs into a microwave-safe bowl.
- Add milk (roughly 1/4 cup, but it takes some practice to be able to eyeball effectively). Note: the milk won’t sit on top. It will sink and flow in strange ways. Don’t worry, this is normal.
- If desired, add salt and pepper.
- Beat with fork until yolks are broken and mixed with whites.
- Microwave for about one minute. Stir with fork.
- Microwave another minute. Stir with fork. Your eggs should be starting to clump.
- Microwave at 30-second intervals, beating each time, until eggs are fully cooked.
- Mix in leftover stuffing. I use sausage stuffing, because cornbread stuffing is fairly bland.
- Spoon into tortilla, top with cheese if desired, and microwave for 30 seconds.
- Fold, serve, and enjoy.
We have no other name for this.
- Take whatever leftovers you have – turkey, stuffing, mashed potatoes, green bean casserole (but not cranberry sauce. DO NOT EVER TRY THIS WITH CRANBERRY SAUCE IT IS DISGUSTING) – and throw into a pot. Remember to add gravy and possibly a little bit of water.
- Heat, stirring occasionally.
That’s literally it. Just throw everything into a big pot and heat it up.