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Blog: Every Bite Counts

Savouring Leftovers – Holiday Odds and Sods Edition

If you celebrate the holidays with food (and really, who doesn’t?), chances are you have a mishmash of leftovers after all the festivities. Whether it’s spare egg yolks, surplus cream, unused dips and sauces, extra wonton wrappers, or bits and bobs of cheese and meats from a charcuterie, here are some helpful ways to prevent them from going to waste.


  • Freeze egg whites as is in an airtight container.
  • Freeze egg yolks by beating with sugar or salt for best consistency (see 5 Ways with Eggs).
  • Freeze whole eggs after blending yolks and whites together.
  • Remember to label your eggs with how many are in the container.
  • Add extra eggs, whites or yolks to recipes that can easily handle them, like French Toast, frittatas, omelettes, fried rice, egg drop soup, stir fries or quiche.

Milk, Sour Cream, Yogurt or Cream

  • Freeze extra dairy products in convenient portion sizes, being sure to leave sufficient head space. If they separate after thawing, simply stir vigorously to bring them back together, they’ll be perfect for smoothies, cooking and baking recipes.

 Non-Dairy Milk

  • Non-dairy or plant-based milks can also be frozen. Some like soy or oat milk will separate but can be stirred back together. Others like almond milk and coconut milk will change texture but are great for cooking recipes likes soups and curries.

Breads, Crackers and Wrappers

  • Store or freeze leftover bread or extra wonton wrappers in an airtight container or bag.
  • Use large pieces of breads, buns, croissants or bagels in baked breakfast casseroles, bread salad, bread pudding, apple crisp, savoury croutons or sweet cinnamon sugar bread chips.
  • Use naan or roti for wraps, sandwiches or cut into pieces and fry as snacks.
  • Extra wrappers for wontons, dumplings, spring rolls or lumpia can be deep fried and seasoned with savoury or sweet spices for a crunchy snack. Or make a dessert by filling them with nut butter, bananas, cinnamon and a sprinkle of sugar. They can also be used to line muffin tins for mini tarts.
  • Crush small bread pieces and crackers to make crumbs to top your favourite casseroles, pasta dishes or vegetables. Try Bob Blumer’s recipe for fried breadcrumbs.

 Baking Ingredients

  • Use extra molasses in spice cookies or gingerbread pancakes or make your own brown sugar. Read more in Storing Holiday Baking Staples
  • Use extra baking chocolate to make a delicious cup of hot cocoa or wrap tightly and freeze for future use.
  • Use extra spices like cinnamon, nutmeg and cardamom to add warm aromatic flavours to oatmeal, hot cocoa, tea or mulled wine.

Dips, Sauces & Condiments

  • Use extras in salad dressings, sandwich spreads, marinades or simply add to soups, stews or your favourite pasta sauce for added flavour.
  • Dairy free sauces like chutney, hot pepper jelly, or sweet and sour dips can be used as a glaze for roasted vegetables or meat.

Cheese and Charcuterie Meat

  • Recipes like omelets, grilled cheese, pizzas, frittatas, savory tarts, soups and casseroles are very flexible and are perfect for using up leftover bits of cheese and meats. See our Recipe section for inspiration.
  • Use leftover paneer in curries, salads, sandwiches or grill as a snack.
  • If you can’t use leftover cheese or cured meats right away, freeze in airtight containers.

In the spirit of the holidays and Love Food Hate Waste, let’s appreciate what we have and make good use of the odds and sods that often go overlooked during the holiday season.

Now you tell us. What are your favourite to use holiday leftovers?  Share your ideas with us on Instagram @lovefoodhatewasteca.