After the feast comes the leftovers — and the secret to keeping them exciting is using the right herbs. Instead of eating the same flavors over and over, fresh and dried herbs can transform yesterday’s turkey into something new.
For turkey sandwiches or wraps, try the light anise flavor of Tarragon Leaf Cut (shop) mixed into mayo or yogurt. For creamy potato or bean salads, a sprinkle of Dill Weed Cut instantly adds brightness. Reheat stuffing or roasted vegetables and top them with Chives Cut for a clean, onion-like finish, or toss a handful of Parsley Leaf Flakes (shop) into soups and gravies for a burst of color and freshness.
Some quick flavor combinations work wonders: turkey with tarragon and lemon; stuffing fritters topped with parsley; leftover vegetables tossed with dill and olive oil. These small herbal touches wake up flavor and help the meal feel fresh again.
Use about one-third as much dried herb as you would fresh, and store leftovers in airtight containers in the fridge for two days. With a few LA Herb staples, Thanksgiving leftovers can feel gourmet again.