A refrigerator full of Thanksgiving leftovers may bring joy to those who love turkey sandwiches, but I’m not one of them. Once Thanksgiving is over, I’m ready to move on — but I also hate to see food go to waste. The solution to my yearly dilemma is repurposing all that cooked food into delicious dishes that don’t taste anything like the Thanksgiving feast.
This easy pasta dish makes good use of those leftover Brussels sprouts, bread or rolls, and even the last dregs in the bottle of white wine from Turkey Day.
<p><a href=’http://www.thekitchn.com/recipe-lemony-brussels-sprouts-amp-breadcrumb-spaghetti-237799′><strong>READ MORE »</strong></a></p>
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