Every year when my family gets together, no matter we plan, we always have leftovers after our Thanksgiving meal...A LOT of leftovers. So this year I decided to think ahead and come up with some easy recipes that I could re-mix some of the Thanksgiving leftovers in a fun new way. Here is what I came up with!! So far all hits with Bebe B (especially the sage stuffing muffins). Then on Friday I’ll put them to the test with our real leftovers. Happy Thanksgiving all!
- Ingredients (per sandwich):
- 1 english muffin
- 1 tbsp semi-soft cheese or Yogurt Cheese
- A few pieces of leftover turkey
- 1 tbsp leftover cranberry sauce
- 1 tbsp sliced almonds
Start by slicing your english muffin. One one side spread with the cranberry sauce and sprinkle with almonds. On the other side top with turkey pieces, then smear the cheese onto the turkey. Toast in the toaster oven (or in a 350 degree oven) for a few minutes. Serve warm. I made Bebe B’s with cheese and mine with the yogurt cheese but I am positive Tofutti cream cheese would work great too and make it dairy-free. I used deli turkey but cannot wait to try them out with our leftover thanksgiving turkey!
- 1/2 cup whole berry cranberry sauce (canned or homemade)
- 1 can white northern beans (no salt added)
- 1/4 cup olive oil
- 1 tbsp chopped green onion
- 1 tsp orange juice
- 1 tsp lemon juice
- 1/2 tsp salt
- 1 glove garlic, minced
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 cup sliced almonds (optional)
Drain off some of the liquid in the cranberry sauce (if necessary) by pouring it into a mesh strainer. Next add the cranberry sauce and the rest of the ingredients to a food processor. Puree till a smooth and creamy texture is reached. This is a sweet and savory dip perfect for veggies, pretzels and crackers. Also makes a great spread on sandwiches. This recipe is vegetarian, dairy-free and gluten-free.
Sage Stuffing Muffins
- 3/4 cup unsalted butter or Earth Balance
- ½ cup chopped celery
- ½ cup chopped yellow onions
- 2 tbsp minced fresh sage
- 1 small loaf of multi-grain bread, cubed
- 1 tsp salt
- 2 eggs
- 1 ½ cups chicken or vegetable stock
- 1 cup almond milk
- ½ cup dried cherries
- ½ cup chopped pecans
- 3 cups of any leftover stuffing
- 3 tbsp water
For this version skip step 1!
Preheat the oven to 375F degrees. Step 1: This first part of the recipe uses the stovetop and will need to be done by or with the help of an adult. Sauté the celery, onions and butter in a large skillet over medium heat, for about 5 minutes. Add the sage and salt and cook for about 2 more minutes. Add the cherries, stock and milk and warm on medium heat for about 5 minutes. In a large bowl whisk the eggs until well beat. Next fold in the bread crumbs and pecans until combined. Pour the mixture from the stove into the large bowl and combine well. Allow the stuffing mixture to sit for a few minutes. Step 2: If using leftover stuffing simply mix it in a large bowl with water to re-moisten. Scoop the stuffing into lined (or lightly buttered) muffin tins. Bake in the oven for about 30 minutes. The muffins should be firm and the tops should be golden brown. This recipes makes about 12 muffins. These muffins can be frozen for up to a month.