Thanksgiving leftovers? Here are a few delicious ideas to use them up!
Cranberry Sauce or Fresh Cranberries:
Cranberry Bars 2 eggs 1 cup sugar
1/2 cup flour 1/2 cup oatmeal Pinch of salt
Pinch of cinnamon 1 tsp baking powder
1/3 cup butter, melted 1 cup cranberry sauce or fresh cranberries
Beat eggs in the mixer or by hand until frothy. Add the sugar. Mix in the flour, salt, cinnamon, baking powder and butter.
Stir in the cranberries. If using cranberry sauce, pour the batter into a greased 8×8 pan before adding the sauce, and then swirl in the sauce to create a marbled effect.
Bake at 350? for 30 minutes. Cool before cutting. Makes about 12 bars.
Turkey: Turkey and Grape Salad
1 cup red grapes, quartered 1/2 cup celery, diced
2-3 scallions, sliced 1/2 cup almond or pecan slivers
4 cups cooked turkey, chopped 1 Tb fresh lemon juice
1/2 cup mayo 1/2 cup plain yogurt
1 Tb honey Pinch of salt and pepper
Mix together the grapes, celery, scallions, nuts and turkey. Separately mix together the lemon juice, mayo, yogurt, honey, salt and pepper. Mix all together.
Serve in sandwiches or lettuce wraps. Makes 4-6 servings.
Gravy: Serve leftover gravy over waffles, put it in a pot pie or stir it into soup as an easy cream base.
Mashed Potatoes: Baked Potato Puffs
1 cup mashed potatoes 1 oz shredded cheese (cheddar, parmesan, gruyere, etc)
1/4 tsp salt 1/2 cup crumbled, cooked bacon (about 2 strips)
1 scallion, sliced Milk Mix together the potatoes, cheese, salt, bacon and scallions. Add enough milk to make the mixture smooth, but not soupy.
Spoon the mixture onto a Ziplock bag and snip off one end. Pipe small rounds of potato onto a greased cookie sheet. Bake at 425 degrees for 10 minutes and then broil on low until crispy brown. Sprinkle with more cheese and salt before serving. Makes about 30 puffs.
Note: Omit the 1/4 tsp salt if your mashed potatoes already have salt added.
Stuffing: Stuffing Waffles 4 1/2 cups leftover stuffing, crumbled
2 eggs A handful cup fresh parsley, chopped
Preheat your waffle iron. Mix together the stuffing, parsley and eggs.
Generously brush the waffle iron with butter. Firmly pack the stuffing mixture into the waffle iron. Close and cook for 4-6 minutes or until golden and the waffles can easily be lifted out.
Serve topped with turkey, gravy or cranberry sauce.
Pureed Pumpkin: Pumpkin Fudge
3/4 cup pureed pumpkin 1 cup butter or coconut butter, melted
1/3 cup maple syrup or honey 1/4 tsp vanilla extract
1/2 tsp cinnamon 1/4 tsp nutmeg
1/2 tsp salt extra cinnamon for dusting
Mix all the ingredients together. Pour them into an 8 8 pan. Refrigerate for 3 hours or until set.
Cut into squares or into balls and dip or dust with extra cinnamon.
