I think my favourite part of turkey dinner is leftovers. I use every last inch of the bird, absolutely nothing gets wasted chez moi. The first day is a repeat of the whole dinner – mashed potatoes, gravy, stuffing, et al. On the second day, I start getting creative, making something different altogether, like Turkey Pot Pie or my mom’s Turkey Chow Mein (which has nothing Asian about it other than the noodles).
I’m feeling supremely thankful to have not one but two turkey dinner invitations for Canadian thanksgiving this weekend, but I think I might celebrate US thanksgiving again in November just to have the next-day meals I love.
This post is sponsored by Metro Vancouver in collaboration with the Love Food Hate Waste initiative that deeply resonates with me. I shared a bit about it this summer, with tips on using up summer berries and zucchini.
I always knew that food waste is a problem, but I was pretty floored to learn that about 1/3 of all food produced in Canada is ends up in the landfill or compost bins. (I’m sure it’s similar in the US.) And almost half of that loss happens at home.
On a DAILY basis in the Metrp Vancouver region alone, we throw 16,000 heads of lettuce, 40,000 tomatoes, 32,000 loaves of bread, 55,000 apples, 70,000 cups of milk, and 30,000 eggs. I find those numbers shocking and sad, and quite frankly the opposite of what Thanksgiving is about.
I’m hoping you’ll join me wholeheartedly in making an effort to reduce personal food waste, regardless of where you live.
According to Love Food Hate Waste, here is what we can do:
1. Store your food properly so it stays fresh longer (Keep It Fresh)
2. Use more of what you buy (Use It Up)
3. Buy just what you need (Plan It Out)
Follow those links – they’re full of excellent tips for storing, preserving, planning, etc. I’m going to share an (unrelated, but relevant) meal planning guide soon. I meant to share last week but life threw a wrench in my plans.
The food we discard costs us each about $700/year. That’s a round-trip ticket to Hawaii from Vancouver for next Thanksgiving. Just sayin’.
I’m sharing this creamy turkey stew with dumplings made with leftover mashed potatoes as post-feast inspo to use up every last morsel of food you slaved over.
It’s creamy (but not heavy – milk is used) and comforting. The dumplings are like big, chewy-but-soft gnocchi. I could eat a million of them in one sitting.
The recipe is flexible, toss in any leftover roasted root veggies you have, brussels sprouts, or green beans. Just chop into bite-sized pieces. Any green veg should be added at the end, just to warm through, to avoid overcooking it.
Wishing you a wonderful and waste-free Thanksgiving!