Having leftovers is a big part of the Thanksgiving meal that people enjoy as much as the meal.
What’s great about leftovers is you can turn them into many meals over the next few days. The options are many. You can turn those leftovers into soups, sandwiches and salads.
An all-time favorite is making pot pie. Turkey leftovers, vegetables like carrots, peas and green beans fit the pot pie recipe bill.
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The U. S. The United States Department of Agriculture (USDA) advises freezing or utilizing leftover food that has been properly refrigerated for three to four days following the meal.
Ah, Thanksgiving. A time for family, friends, and, of course, a delicious turkey. But what about the unsung hero of the day? Yes, we’re talking about the gravy—and some would argue it’s the single most important part of your meal.
Whether made from scratch from the bird’s delicious drippings or poured straight from a jar into the saucepan, gravy is the proverbial glue that binds the entire meal together. Gravy knows no bounds, equally comfortable drizzled over the turkey, dressing, potatoes, and even the green bean casserole—it’s akin to pouring a cozy hug right over all your favorite components of Thanksgiving dinner.
It’s no wonder most hosts will go a bit overboard on the amount of gravy they prepare—you never know how many helpings your guests will want, and you’ll of course want extras to accompany all the leftovers you’ll be enjoying in the coming days.
If you’re starting to wonder just how long leftover gravy lasts, the short answer is that you’re likely to run out before it expires But if you’re curious about the specifics, keep reading!
How Long Does Leftover Gravy Last?
No matter if your gravy has come from a jar or from your own secret recipe, the U.S. Department of Agriculture (USDA) advises that leftovers should be used or frozen within three to four days of making or opening it. Chances are, you’ll sop up every last drop long before that timeframe comes to an end, as gravy is the real MVP of any post-Thanksgiving repeat meal or sandwich creation thanks to all the moisture and flavor it adds.
How to Store Leftover Gravy
Joshua Resnick, chef-instructor at the Institute of Culinary Education, suggests storing gravy in an air-tight container—like a glass jar with a tight-fitting lid or a deli container. This simple step will help preserve and protect gravy for several days.
Can You Freeze Leftover Gravy?
Yes, according to the USDA, you can freeze gravy for four to six months It may be easier to store freezer-bound leftover gravy in a freezer bag (if you have a lot) or ice cube trays (to use in smaller portions at a later date).
“To best work with frozen gravy, either transfer it into the fridge the day before it’s needed to defrost or run it under cold water in its container until it’s completely defrosted before reheating,” advises Resnick.
How to Reheat Leftover Gravy
To best reheat gravy, start by putting it in an appropriate-sized vessel. If the pot is too large, Resnick says you can burn the gravy before it all reheats; too small and it takes longer and may bubble over.
Next, add in a splash of water or stock before heating, which Resnick says will provide moisture to offset any evaporation—and, since the water will warm faster than the sauce, it can prevent burning. Heat the sauce until it boils and always recheck your seasoning before serving.
How to Tell if Leftover Gravy Has Gone Bad
When it comes to determining how long leftover gravy lasts, aside from the three- to four-day timeframe, it’s always wise to double-check with your nose and tastebuds.
“You can tell if gravy goes bad by both the smell and the taste,” says Resnick. “Turned gravy would have a sour taste or an unpleasant aroma.”
What It Means if Your Leftover Gravy Separates
If your gravy appears to have separated, know that that doesn’t have anything to do with the freshness of it. It’s still safe to eat—just add a little liquid, and give it an enthusiastic whisking.
To reduce your chances of finding separated gravy, it’s a good practice to pop it in the blender right before packaging it up for the freezer.
So, there you have it! Now you know how long leftover gravy lasts and how to store it properly. With this knowledge, you can enjoy your Thanksgiving leftovers without any worries. Just remember to use your senses to check for spoilage before digging in.
Happy Thanksgiving!
Kid Rock’s Mom’s Chicken (or Turkey) Pot Pie
Serves: 12 / Prep time: 30 minutes / Total time: 1 hour
2 packages ( 10 ounces each) Pepperidge Farm Puff Pastry Shells
2 cups diced (½-inch) carrots
1 ½ cups diced (½-inch) celery
¾ teaspoon kosher salt
1 ¼ cups diced (½-inch) onions
¾ cup frozen peas
¾ cup plus 2 tablespoons all-purpose flour
½ teaspoon ground white pepper
¼ cup plus 2 tablespoons Better Than Bouillon chicken base
4 cups diced or shredded rotisserie chicken (or leftover turkey)
Preheat the oven to 425 degrees. Set the pastry shells on a baking sheet and bake according to package directions. Set aside to cool, then remove the tops.
Meanwhile, in a medium saucepan, combine the carrots, celery, salt and 1 ½ cups water. Bring to a boil over medium-high heat and cook until just tender, about 5 minutes. Add the onion and boil 5 more minutes. Add the peas to warm them through. Drain the vegetables and run them under cold water to stop the cooking. Set aside.
In a Dutch oven, melt the butter over low heat. Add the flour and white pepper and cook, whisking constantly, for approximately one minute or until the mixture thickens. Place the chicken base in a measuring cup and stir in 3 cups water. Add the chicken base mixture to the pot and cook, stirring until thick.
Add the vegetables and chicken to the sauce and cook until heated through. If the sauce is too thick, stir in a bit of milk.
To serve, divide the chicken mixture among the pastry shells and top with the pastry lids. Spoon additional chicken mixture on top, if desired, and some around the base. If you still have leftover chicken mixture, serve it the next day over mashed potatoes. ).
From “The Happy Cookbook” by Steve and Kathy Doocy (William Morrow, $29.99).
Tested by Susan Selasky for the Free Press Test Kitchen.
Baked Turkey Sandwiches with Cranberry and Provolone
Makes: 12 / Preparation time: 25 minutes / Total time: 1 hour, 10 minutes
Here’s a way to make turkey sandwiches for a crowd. These also make great use of leftover rolls and cranberry sauce.
12 soft white dinner rolls or slider buns
6 tablespoons Dijon mustard, divided
3/4 cup cranberry sauce
12 slices (about 1/4-inch-thick) leftover turkey
12 thin slices provolone
4 tablespoons unsalted butter
2 tablespoons finely chopped onion
1 tablespoon poppy seeds
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Preheat the oven to 350 degrees.
Slice rolls in half horizontally. Spread 4 tablespoons Dijon on cut sides of roll tops and bottoms. Place a dollop of cranberry sauce on the top inside roll. Arrange roll bottoms, cut side up and side by side, in 13-by-9-inch baking dish. Place turkey slices on the roll bottom. Fold the cheese slice in thirds and place over turkey. Season with pepper and cap with roll tops.
Combine butter, onion and poppy seeds in bowl. Microwave until butter is melted and onion is softened about 1 minute. Whisk Worcestershire, garlic powder and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Take off the cover and bake for a further 7 to 9 minutes, or until the cheese is melted all over and the tops are starting to set. Let cool for 10 minutes. Serve.
Cook’s note: Sandwiches can be brushed with sauce, covered and refrigerated up to 1 day in advance. Bring to room temperature before cooking.
Adapted from Cook’s Country magazine.
Tested by Susan Selasky for the Free Press Test Kitchen.
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