Thanksgiving is a wonderful time for getting together with family and friends to share a meal and talk about everything to be thankful for! However, a common “leftover” of the season is leftovers! Most of the time leftovers are frozen, but it’s a shame when perfectly good food goes forgotten in the back of the fridge. These recipes will help to use up the leftovers in delicious ways!
Leftover Stuffing Waffles
Waffles are usually a sweet morning treat served with syrup, butter, and fruit. This recipe takes the traditional waffle and turns it into a delicious savory breakfast perfect for after the holidays!
Ingredients:
4 cups leftover stuffing 2 large eggs
Chicken broth or turkey stock
Leftover cranberry sauce
Leftover gravy
A waffle maker is necessary for this recipe
Instructions:
Preheat the waffle maker and spray with cooking spray.
Using a large bowl, mix the leftover stuffing with the eggs. Add 1/4 cup of the broth or stock and continue to mix until well combined and moistened, adding broth or stock as needed.
Use half the of the mixture and place into the waffle maker. Spread it evenly, as this mixture will not act as usual waffle batter. It is important to spread it in an even layer.
Close the waffle maker and bake until golden brown, and the egg is cooked.
Make all waffles and and serve with the leftover cranberry sauce and gravy.
Enjoy!
Turkey and Cranberry Quesadillas
Use up the leftover turkey and cranberry sauce with these warm, sweet, and savory treats perfect for a chilly afternoon!
Ingredients:
2 flour tortillas
1/2-1 cup shredded Swiss cheese
1/2 cup shredded leftover turkey
1/4 cup cranberry sauce
1 tsp butter
Chopped parsley
Instructions:
Sprinkle the cheese on one of the tortillas. Add the shredded turkey on top, then sprinkle another layer of cheese.
Spread the cranberry sauce on top of the turkey and cheese, then top with another layer of Swiss.
Top with the second tortilla.
Melt the butter in a skillet over medium heat. Once the butter is melted, add the quesadilla. Covering with a lid is optional, but not necessary. Let fry until golden brown, then flip until the other side is golden brown.
Remove the quesadilla and place on a cutting board. Let it rest for a few minutes.
Cut into wedges and serve with chopped parsley as a garnish.
Enjoy!
Sweet Potato Hand Pies
Whether it was sweet potato casserole or just plain baked sweet potatoes, these hand pies will use up the leftovers in a warm, crusty, buttery little pie!
Ingredients:
For the crust:
2 cups all purpose flour
1 tsp sugar
1 cup unsalted butter (cubed)
1/2 cup creme fraiche
1/2 tsp salt
1/2 tsp baking powder
4-5 tbsp ice cold water
For the Filling:
1.5 cups leftover sweet potato
Instructions:
In a bowl, mix the flour, salt, baking powder, and sugar. Add the cubed butter and mix by hand until a breadcrumb-like consistency. Add the cold creme fraiche and continue to mix well. Add the water 1-2 tbsp at a time until the dough begins to come together. Wrap the dough in plastic wrap and refrigerate until ready to use. Make sure the dough stays cold!
Preheat the oven to 400 degrees.
Divide the pie dough in half. On a floured cutting board, roll the dough into 1/4 inch thick crust. Use a cookie cutter to cut out 2 or 2.5 inch circles. Mix the dough scraps together to make more circles.
Top each circle with a tablespoon of sweet potato. Cover with another circle and seal the edges with a fork. Make 1 or 3 slits on the top circle. Place on baking sheet.
Bake the pies for 20-25 minutes.
Enjoy!
Stephanie Davidian
