For the Love of Thanksgiving Leftovers
The annual Thanksgiving dinner is hotly anticipated and then, just when your refrigerator is jammed with leftovers, everyone turns their noses up on the dishes. Check out my segment on Global’s The Morning Show for three meals that swallow thanksgiving leftovers but feel like brand new dinners for your family. Recipes are below.
Waffled Stuffing with All The Fixings
Ingredients
Method
- Preheat the waffle iron according to factory directions.
- In a large bowl, mix the stuffing, eggs, cheddar cheese and a pinch salt and pepper.
- Grease the waffle iron with non-stick spray. Scoop half the stuffing mix onto the waffle iron a and cook until golden brown and crisp, about. 7-8 minutes. Repeat with remaining stuffing mix.
- Top waffles with additional leftovers and drizzle with gravy. Serve.
Thanksgiving Leftover Egg Rolls
Ingredients
Method
- On a clean and dry surface, lay an egg roll wrapper down in a diamond shape and spread a thin layer of cranberries in the centre.
- Add a spoonful of vegetables, then stuffing and finally a few shavings of turkey over top of the cranberries, leaving a 1-inch edge around all sides.
- Using your finger, wipe the edges with a couple drops of water. Gently roll away from you and fold in the sides as you go. Repeat with remaining leftovers and wrappers.
- In a large skillet over medium heat, add oil until it reaches 1” from the bottom of the pan. Heat until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. (Don’t crowd the pan.)
- Transfer to a paper towel-lined plate to cool slightly. Serve with warm gravy. You can also use your air fryer for 2-3 minutes.
Dutch Baby with Thanksgiving Leftovers
Ingredients
Method
- Place the flour, milk, eggs, onion powder and salt in a blender or food processor. Blend for 10 seconds, scraping down the sides and then blend for another 10 seconds. Allow the batter to rest in the blender for 20 minutes.
- Place a 9 or 10 inch oven safe skillet on t he middle rack of the oven and remove any racks above it. Heat the oven to 425.
- Remove the skillet from the oven using oven mitts and place it on top of the stove.
- Add the butter and allow it to melt, swirling to coat the bottom and sides of the pan. Pour the batter on top of the butter being sure it sits evenly across all sides of the pan. Place the skillet in the oven.
- Bake the Dutch baby until it is puffed and lightly browned across the top, about 15 – 20 minutes.
- Meanwhile, warm leftover mashed potatoes, turkey and cranberry sauce. Spoon over top and sprinkle with the peas. Drizzle gravy over top and serve.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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