How Jerry and Jessica Seinfeld Celebrate the Day-After-Thanksgiving and All Its Glorious Leftovers

Jessica Seinfeld, Jerry Seinfeld
Photo: Charles Sykes/Invision/AP

Even though their Thanksgiving turkey hasn't been prepped and served yet, the Seinfeld family is already looking forward to the leftovers.

"My family loves food, so it's no surprise that Thanksgiving is one of our favorite traditional holidays. I think many will agree one of the best parts of Thanksgiving is the leftovers," Jessica Seinfeld tells PEOPLE. "Our family looks forward to them days before I even start cooking for the big day itself."

The cookbook author and her three kids with husband, Jerry Seinfeld, are such big fans of holiday leftovers, they've named the day-after-Thanksgiving meal: "Thanks, Again!"

RELATED: 13 Epic Turkey Sandwiches to Make With Your Thanksgiving Leftovers

"It's a repeat of Thanksgiving the next day, with friends and family we love, the perfect wine, and no family tension," says the philanthropist, who partnered up with the new wine brand Chateau Souverain to help launch it last month. "While we love having the big traditional Thanksgiving feast, the next day offers all of the same delicious food yet none of the holiday stress."

WATCH THIS: How to Turn Your Leftovers Into an Epic Day-After-Thanksgiving Breakfast

One of her favorite recipes involves turning leftover mashed potatoes into pancakes before topping them with smoked salmon — and we have the recipe. "Lox is a weekly staple at our house," says the avid cook who likes to pair this dish with Chateau Souverain Chardonnay."All it needed was this starchy vehicle to make it more exciting."


Jessica Seinfeld’s Mashed Potato Pancakes with Smoked Salmon and Dill

1 large egg

2 cups mashed potatoes, at room temperature

1 cup panko

6 tbsp. extra virgin olive oil

8 oz. thinly sliced smoked salmon

¼ cup crème fraîche or sour cream

¼ red onion, chopped

2 tbsp. chopped fresh dill

1. In a medium bowl, crack the egg and whisk together. Add the mashed potatoes and stir well to fully incorporate the egg. For each pancake, scoop out ¼ of the mashed potato mixture. Shape into ½-inch thick pancakes (you should get 8 total) and coat in panko. Refrigerate until firm, about 15 minutes.

2. In a large nonstick skillet, heat 3 tablespoons of the oil over medium high heat. Add 4 of the pancakes to the skillet and cook until golden brown and crisp at the edges, about 2 minutes per side; transfer to a paper towel lined plate. Repeat with the remaining oil and pancakes.

3. Serve the pancakes topped the salmon, crème fraîche, onion, and dill.

Serves: 4

Active time: 20 minutes

Total time: 35 minutes

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