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Dining In: Holiday leftovers a hit in many kitchens

After any big holiday gathering, one of the benefits is all the leftovers.

At Thanksgiving we buy a bigger turkey so we have lots of meat for sandwiches, and the Fourth of July is no different. Cooking extra hotdogs, hamburgers and chicken means you get to eat this favorite meal again the next day. You can take them to work in your lunch along with leftover pasta or potato salad, or save them for dinner.

But reheating and eating isn’t the only option for leftovers. Leftover hotdog and hamburger buns can be cubed and turned into seasoned croutons or bread pudding. Hot dogs can be chopped and added to a cornbread recipe for a variation on corn dogs or added to omelets, while leftover steak is great in tacos or a salad.

Leftover burgers can be broken up and added to chili or Bolognese sauce, while grilled vegetables are perfect in a frittata or rewarmed and piled high on a sandwich.

Leftover beer is for drinking, unless it’s a brand you don’t like. Then you can make it into beer bread (see recipe below from or beer can chicken, or add it to chili, stew or gumbo.

If you have leftover fish and beer, you can try this recipe from The fillets also are great in tacos.

Beer Batter Fish Made Great
2 quarts vegetable oil for frying
8 (4-ounce) cod (or other white
fish) fillets
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12-fluid-ounce) can
or bottle beer

1. Heat oil in a deep fryer to 365 °F. Rinse fish, pat dry, and season with salt and pepper.
2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Honey Beer Bread
3 cups self-rising flour
3 tablespoons sugar
1/3 cup honey
1 bottle (12 ounces) beer
1. Preheat oven to 350°F. In a large bowl, whisk flour and sugar. Stir in honey and beer just until moistened.
2. Transfer to a greased 8x4-in. loaf pan. Bake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.