Do you still have Thanksgiving leftovers? Well let’s spice it up a little bit!! Get creative and impress the lingering guests with any of these recipes!!
Sweet potatoes do double duty when mashed into a batter for homemade waffles the morning after Thanksgiving.
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons packed brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon grated orange zest
- 3 eggs, separated
- 1 cup mashed sweet potato
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups milk
1. Heat a waffle iron according to manufacturer’s instructions and coat with nonstick cooking spray.
2. In a large bowl, combine the flour, baking powder, salt, sugar, ginger, and zest.
3. In a small bowl, mix together the egg yolks, sweet potato, butter, and milk until thoroughly combined.
4. Make a well in the center of the dry ingredients, pour in the liquid ingredients and stir to combine. The batter should be thick but pourable.
5. In a separate bowl, whip the egg whites until stiff and gently fold them into the batter until barely blended; don’t worry about a few streaks of white.
6. Cook the waffles according to the directions on your waffle iron. If you don’t have an indicator light, you can tell the waffles are done when they release easily from the iron and are browned and crisp on the outside. Serve immediately.
Recipe from Parents.com
Leftover Turkey Mushroom Turnovers
- 2 twelve inch square sheets puff pastry cut in half
Make an egg wash by whisking together:
- 1 egg
- 2 tbsp water
- 1 1/2 pounds diced leftover turkey
- 1 cup sliced mushrooms
- 1 1/3 cups cold leftover gravy
Divide the turkey filling evenly between the four pieces of puff pastry, spooning it onto one side of the pastry. Brush all of the edges of the pastry with the egg wash, then fold the other half of the dough over the filling. Fold the edges back over themselves and press down to seal. Place the turnovers on a parchment paper lined baking sheet and chill them for 15 minutes before brushing the tops with egg wash and popping them into a preheated 400 degree oven for about 20-25 minutes until evenly golden brown. Great served with cranberry sauce and some roasted root vegetables.
Thanksgiving Leftovers Salad
This recipes makes enough vinaigrette for several salads. Store any leftovers in the fridge. Still want more carbs? Serve with warmed leftover rolls, or try rolling leftover stuffing into small balls and baking until crisp to serve on the side.
- 1/2 cup whole-berry cranberry sauce, homemade or canned
- 3 tablespoons orange juice, fresh or refrigerated
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- pinch of salt
- Mixed Greens
- Leftover Turkey, shredded
- Softened mild cheese, such as goat cheese or brie, crumbled
- Pecans, chopped
Measure vinaigrette ingredients into a small bowl and whisk vigorously until combined. Adjust liquid by adding more orange juice or oil, if needed. Pile a healthy serving of greens on a plate. Top with shredded turkey, cheese and chopped pecans. Drizzle with cranberry vinaigrette and serve.
Recipe from Parents.com and Vinaigrette adapted from Cooking Light
Sweet Potato Quick Bread
Extra spuds are given new life in this moist loaf. Serve it for breakfast or dessert!
- 1 tablespoon vegetable oil
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs, lightly beaten
- 1 1/2 cups leftover sweet potatoes, mashed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/3 cup hot water
Turkey Cottage Pie
Exclusive recipe from SaucyPants’ mama (a.k.a. the best cook ever)!! Her favorite recipe for Thanksgiving leftovers!
- 1 cup 1/2 inch pieces celery
- 1 cup 1/2 inch pieces carrot
- 1 cup 1/2/ inch pieces onion
- 2 teaspoons minced garlic
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup turkey grave (see suggestions)
- 1 cup chicken stock or canned chicken brother
- 6 parsley stems
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 1/2 cups bite-size cooked turkey pieces
- 1 cup turkey stuffing ( don’t use one containing shellfish)
- 1 cup cooked peas
- salt and pepper
- 2 cups mashed potatoes
- melted unsalted butter as needed
- LOTS OF LOVE
Tie together in a cheesecloth bag:
6 parsley stems
1/2 teaspoon dried thyme
1 bay leaf
In a saucepan sweat the celery, carrot, onion, and garlic in the butter covered with the li, over moderately low heat for 5 minutes. Add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the gravy, stock or broth, and cheesecloth bag, and cook over moderate heat, stirring, for 20 minutes. Discard the cheesecloth bag, add the turkey, stuffing, peas and salt and pepper to taste; and bring the mixture to a simmer. Transfer the mixture to a falme proof 1 1/2 quart baking dish and with a spatula spread the potatoes over it. Drizzle the potatoes with some melted butter. Bake the pie in a preheated 350 degree oven for 30 minutes, or until bubbling, and put it under a preheated broiler until the top is golden brown.
From the kitchen of Pam Chambers (our mom)
We hope you had a wonderful Thanksgiving holiday and enjoy those leftovers SaucyPants!!!