Tag Archives: Thanksgiving

Thanksgiving Leftovers: Thanksgiving Bundles

Anyone still hungry? Believe it or not, even after eating much more than normally yesterday, I woke up starving! Go figure! I hope everyone had a wonderful and thankful Thanksgiving yesterday! I am sure thankful for the wonderful family and friends we have. This Thanksgiving was spent with our wonderful friends Debbie & Bruce and their handsome bulldog Hudson. This was our 3rd Thanksgiving with them and as always there was lots of laughter, food and booze. Good friends are hard to find these days so when you are lucky enough to find some, hang on to them. We are so thankful we did! This year was a small group, only 5 of us, but you’d think we were feeding 10-15 with the amount of food! I guess we don’t know how to cook for a small group. Oh well, leftovers! Even though we didn’t cook at our own house we got leftovers to go. BUT if you did cook at your house and you have lots and lots of leftovers today’s recipe will give another option of what you can do with them.

I actually always buy a turkey this time of year, you can’t beat the sale price (.59 lb)! I keep it in the freezer till July and then we have a summer Thanksgiving. And this recipe came about from my summer Thanksgiving. I am going to call it Thanksgiving Bundles. It is a cross between a pot pie, a mini calzone or some kind of pierogi. Not sure exactly how to describe it. But those of you who follow my blog know I have become obsessed with the wonton wrappers. Soooo I came up with a stuffed wonton ala Thanksgiving. Though for this recipe I am not using the mini muffin tin. Too small. I used the regular muffin tin but then realized one of the mini wrappers was way too small so I used two wrappers per muffin cup. I just had them half in half out, with enough of the wrapper sticking over the sides so you can fold them over the top when you’re done stuffing! Came out incredible!

There is no real “recipe” for this. You can add whatever you want to your own bundles. But when I made them I had turkey, stuffing, gravy and my Smashed Cauliflower recipe. I didn’t have cranberry sauce but if I did I would have had it on the side. 

Ingredients:

Leftover turkey, stuffing, gravy, potatoes, veggies

Directions:

Chop up the turkey into small pieces or shred.

Chop up any large veggies into small pieces.

Mix the turkey and veggies with the stuffing.

Add some gravy to the mixture to keep it moist. Mix well.

Spray a muffin tin with cooking spray.

In a regular muffin tin, lay two small wonton wrappers so half is in the tin and half hanging over the edge.

Fill the tin with the turkey mixture about 3/4 way full. Press down. Then on top of that place either mashed potatoes or mashed sweet potatoes.

Fold the flaps over (don’t worry if they don’t fold perfectly) and spray a little cooking spray on top.

Bake at 350°F for about 10-15 minutes so everything is heated through.

Serve with cranberry sauce and extra gravy on the side! 

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Not Your Usual Green Bean Casserole

For Thanksgiving we are going to a friend’s house and when I asked what I could bring, I was asked: “How about that green bean casserole thingy? Thanksgiving wouldn’t be complete without it!” I said ok and searched for the usual recipe. Growing up in my house was very different when it came to Thanksgiving. Why? Well it wasn’t until we were all much older that we started to actually have a turkey for the Thanksgiving dinner. I’m not joking. I never really remember Dad carving a turkey. Ever. I do remember us having a huge tray of lasagna though. Every year. And sometimes a ham. But never a turkey. It was usually lasagna. When we started dating and then had to do the two house thing for the holidays we all discovered how different things were out there! Nobody had lasagna! I was flabbergasted! I don’t know why we didn’t have turkey, maybe Dad hated carving? I don’t know. But once we started experiencing the ‘normal’ Thanksgiving foods I was introduced to the green bean casserole. And for some reason it is rarely served any other time of year! Why? Again, I don’t know. So of course I have never made it before. This is a first. But I also didn’t want to do the same ho-hum basic green bean casserole. So I scoured the magazines and internet. I then took a little bit of each recipe that I found and it’s now something new. I am making it Thursday so I won’t know how it tastes until then. I will report back though for sure. And I will remember to take a picture before we eat it!  And have no fear everyone, I’m still using those french-fried onions. My husband insisted on it. I have to keep remembering, change is good. It will be fine. Thanksgiving will still be a food fest. Happy Eating!

**Ok, the green beans were a hit! Very tasty and full of crunchy goodness! The water chestnuts and almonds are a nice change from the ordinary. I also lowered the oven temp to 350 degrees, because the onions got a little too well done, but still really yummy! I’m also thinking next time maybe a little hot sauce added to it would be good also.


INGREDIENTS:

3 packages (9 ounces or so each) of frozen French-style green beans

3 tablespoons butter or margarine

1 (10.5-10.75 ounce) can cream of mushroom soup, undiluted (I am using the 98% fat-free kind)

3 ounces cream cheese, softened (I am using light cream cheese)

1 cup french-fried onions

1 (8 ounce) can sliced water chestnuts, chopped

¼ teaspoon garlic salt

¼ teaspoon ground black pepper

1½ cups shredded cheddar cheese (I am using 2%)

1 (2½ ounce) package slivered almonds

paprika

DIRECTIONS:

1. Cook green beans according to package directions, drain.

2. In a large pot or dutch oven melt the butter. Add the soup and cream cheese and cook over low heat, stirring constantly until cream cheese is melted and mixture is smooth. Remove from the heat.

3. Stir in the green beans, 2/3 cup of the french-fried onions, water chestnuts, garlic salt, pepper, and cheddar cheese.

4. Spoon the mixture into a lightly greased 1¾ quart casserole dish. Top with the almonds and remaining french-fried onions. Sprinkle with paprika.

5. Bake at 350º, uncovered, for 45 minutes.

Serves 8

Thanksgiving Shepherd’s Pie

Since we had Thanksgiving in July in my house last weekend we now have lots of delicious leftovers. I was trying to think of something great to make with them and came up with this recipe. It is actually leftovers from the turkey dinner and leftovers from a few days before. I had a few containers of leftover vegetables. Stir fry mix with corn, snow peas, beans, water chestnuts, carrots and some green beans. I also had some broccoli and cauliflower from our dinner at Carrabba’s the night before. What I came up with was a Thanksgiving type Shepherd’s Pie! It was so good. It didn’t get rid of all the turkey or gravy leftovers but it was a start! You can use any kind of vegetables you have leftover. You will have a new family favorite!

INGREDIENTS:

Leftover cut up turkey (about 2 cups or so)

Leftover cut up vegetables (about 2 cups)

1 cup leftover turkey gravy

Leftover mashed potatoes

3/4 cup shredded cheddar cheese


DIRECTIONS:

1. Put all the vegetables in a large bowl. Cut up any really large pieces. Add the turkey to bowl. Add the gravy and mix thoroughly.

2. Put all the vegetables into a 2 quart casserole. (Or one that is big enough or small enough to hold them all). Spread the mashed potatoes over the top of the turkey/vegetable mix, like you are frosting a cake.

3. Sprinkle the cheddar cheese over the top and bake in a 350º oven until the cheese melts and the “pie” starts to bubble on the edges. Usually about 30 minutes.

Serves 2-4

Savory Stuffing

Even though thoughts of Thanksgiving and turkey are months away it’s never too early to start thinking about stuffing! Stuffing comes in so many varieties so it’s nice to try some new ones every so often. And since we have plenty of time before the holiday season you can try it out now to make sure it’s a hit for your family. And who says you have to wait till Thanksgiving to have a great turkey dinner! I got this recipe from my leader at one of my Weight Watcher meeting several years ago. She had raved about it and I had to try it. It is delicious. It’s a lower calorie version as well so we can not feel so guilty eating it!

Photo is for illustrative purposes only

INGREDIENTS:

½  cup chopped onion

½ cup chopped celery

1 cup fat-free reduced sodium chicken broth

½ cup unsweetened apple juice

4 cups seasoned cubed bread stuffing mix (7 oz.)

½ cup diced unpeeled red apple

¼ cup toasted chopped pecans

2 tablespoons canola oil

1 cup dried cranberries (6 oz.)


DIRECTIONS:

1. Saute onions and celery in the canola oil.

2. In another pot bring the chicken broth and apple juice to a boil. Pour over the sautéed vegetables.

3. Mix bread, apples, cranberries and pecans into liquid ingredients.

4. Spray a 13 x 9 casserole dish (or any size dish it will fit in) with oil and place stuffing in it.

5. Cover and bake at 350ºF for 30-35 minutes.

Serves 12 (½ cup servings)

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