and just a few more leftover recipes . . .

There are SO MANY great recipes coming in for leftovers, I thought I’d share a few more . . .


Cranberry Orange Shortbread Cookies

1/2 C. dried cranberries (craisins)
3/4 C. sugar, divided
2 1/2 C. flour (spooned & leveled, not
1 C. butter, cold/cubed
1 tsp. almond extract
zest of 1 orange
1-2 T. fresh orange juice (optional)

additional sugar to coat cookies before
baking, if desired
Line a baking sheet with parchment paper.
In a food processor, combine cranberries &
1/4 C. sugar – process just until cranberries
are broken down into smaller pieces. In a
large bowl combine flour & remaining sugar;
use a pastry cutter (or 2 knives) to cut in butter –
you want very fine crumbs. Stir in extract, cranberries/
sugar mixture, orange zest & orange juice (if using).
Use your hands to knead the dough until it comes
together & forms a ball – work dough until it comes
together. Shape dough into a log about 2 inches
in diameter & wrap in plastic wrap. Refrigerate for
2 hours (or up to 72 hours).
Preheat oven 325 degrees F.
Cut dough into slices about 1/4 inch thick. In a shallow
pan (like a pie tin) place about 1/2 C. sugar. Coat cookie
slices in sugar then place on baking sheet. Bake 12-15
minutes just until cookies are set. DO NOT over bake.
(poster did hers at 12 minutes). Let cookies cool
several minutes on sheet before removing to a cooling
rack – allow to cool completely. Store in airtight
container for up to 3 days (or freeze for up to 3 months)
Makes 30 cookies


Leftover Turkey & Stuffing Quiche

one 9″ frozen pie shell

1 C. crumbled leftover stuffing
1 C. chopped leftover turkey
1 C. shredded sharp Cheddar cheese
1/4 C. parsley leaves, roughly chopped
kosher salt
black pepper

1 1/4 C. Half & Half
3 large eggs
1/4 tsp. freshly grated nutmeg
kosher salt
black pepper

Par bake crust accordg. to pkg. directions.
Let cool slightly before adding filling.

Sprinkle stuffing & turkey in shell; top
with cheese & parsley; season with a
little salt/pepper.

In medium bowl whisk Half & Half,
eggs, nutmeg, 1/2 tsp. salt, 1/4 tsp.
pepper. Pour custard over filling.

Adjust oven temp. to 350 degrees F.
Bake quiche 35-45 minutes until set.
Let cool at least 30 minutes before serving
warm or at room temp.
Serves 6

(leftovers) Fried Mashed Potato Balls

3 C. leftover mashed potatoes
3 slices bacon, cooked/crumbled
2/3 C. shredded Cheddar cheese
2 T. thinly sliced chives
1/2 tsp. garlic powder
kosher salt
ground black pepper
2 eggs, beaten
1 1/3 C. panko bread crumbs
vegetable oil – for frying

In large bowl combine potatoes with
cooked bacon, cheese, chives & garlic
powder – season with salt/pepper. Stir
until all ingredients are incorporated.
Place eggs & panko in separate shallow
bowls (or pie plates). Use a small cooki
scoop to scoop 1 – 2 inch balls of potato
mixture. Roll in a ball in your hands then
dip first in egg, then in panko – repeat
until all potatoes are used.

Place 1-2 paper towels on a plate.
Heat 3 inches of oil in a large cast iron
skillet until a candy thermometer reads
375 degrees F. Fry potato balls in batches
until golden on all sides, 2-3 minutes; drain
& place on paper towel-lined plate. Season
immediately with more salt. Serves 5

Thanksgiving Egg Rolls

6 egg roll wrappers*
1 C. leftover turkey, shredded
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/3 C. leftover gravy – for dipping

Place 1-2 paper towels on a plate.
Place 1 egg roll wrapper on a clean
surface in a diamond shape – spread a
thin layer of cranberries. Add a few T.
mashed potatoes, then stuffing, then
turkey. Fold up bottom half & tightly
fold in sides. Gently roll, then seal
fold with a few drops of water – repeat
with remaining leftovers.
In large skillet over medium heat, heat
oil (should reach 1 inch up sides of pan).
until it starts to bubble. Add egg rolls
& fry until golden, 1 minute per side.
Drain & transfer to paper towel-lined
plate to cool slightly. Serve with heated
gravy. Makes 6

*You can usually find egg roll wrappers
in the chilled vegetable section of grocery


Turkey Pot Pie Skillet

2 T. butter
1/2 medium onion, diced
1 C. sliced carrots
1 C. sliced celery
2 tsp. minced garlic
1/4 C. flour
1 T. fresh thyme (or 1 tsp. dried)
1 tsp. salt
1/2 tsp. black pepper
2 C. chicken broth
1/2 C. milk
1 C. frozen peas
2-3 C. cooked, shredded turkey or chicken

Quick Biscuits:

1 C. self-rising flour (SEE BELOW)
1 tsp. garlic powder
1 1/2 tsp. sugar
1/4 tsp. salt
1/2 C. milk
1/4 C. melted butter
1/2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
In a 10″ oven-safe skillet melt butter
over medium heat. Add onions, carrots,
celery -cook about 5 minutes until tender.
Add garlic & cook until fragrant. Whisk in
flour, thyme, salt & pepper – cook 2 minutes.
Gradually whisk in broth & milk until mixture
is thickened, smooth & bubbly. Add frozen
peas & turkey; cook until heated through.
Remove from heat.
In a large bowl combine self-rising flour, garlic
powder, sugar, salt, milk & butter  – stir to
combine. Fold in shredded cheese. Drop by
tablespoonful over filling in skillet, leaving
about an inch between biscuits. Bake 20
minutes until biscuits are lightly golden on
top. Let stand 5 minutes before serving.
Serves 6

To make self-rising flour:
1 C. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Sift ingredients together & use in recipe

NOTE: Filling can be made up to 24 hours
in advance. Top with biscuits before baking

Crockpot Cranberry/Orange Pork Roast

2 T. oil
1 flat, boneless pork loin roast (4 lb)
1 (14 oz) can whole berry cranberry sauce
1/2 C. Catalina salad dressing
1 T. soy sauce
1 T. cornstarch
1 tsp zest & 1/4 C. juice from 1 orange

Spray insides of crockpot with nonstick
cooking spray.
In large skillet over medium-high heat, heat oil.
Add meat; cook 4-5 minutes on each side until
evenly browned on both sides. Transfer to
In a bowl mix cranberry sauce, salad dressing &
soy sauce until blended; pour over meat.
Cover & cook on Low 4-5 hours. Remove meat
from crockpot, reserving liquid. Cover meat to
keep warm. In small bowl whisk remaining
ingredients until blended; stir into crockpot
liquids. Cover & cook on High 10 minutes until
thickened. Slice meat; place on a platter. Drizzle
lightly with sauce. Serve with remaining sauce
on the side. Serves 16

NOTE: for best results, do not cook the meat on
the High heat setting.


Crockpot Turkey Bean Soup

1 lb. ground turkey (or gr. beef), browned/
1 T. butter
1 onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 (1 oz) pkg. dry onion soup mix
1 (16 oz) can Navy beans, drained/rinsed
1 (28 oz) can crushed tomatoes, (undrained)
1 (28 oz) can diced tomatoes, drained
1 T. dried parsley
1 T. dried basil
4 C. water
salt/pepper, to taste

small pasta shells, cooked
fresh grated Parmesan cheese, garnish
In large skillet over medium heat melt butter;
add onion, garlic & green pepper – saute until
tender & place in crockpot with rest of ingredients
(except pasta & Parm. cheese) – mix well. Cover &
cook on Low 4-6 hours. Stir in cooked pasta about
15 minutes before serving. Sprinkle top with fresh
grated Parm. cheese when serving, if desired.
Serves 6


Frosted Cranberry Drop Cookies

1/2 C. butter, softened
1 C. sugar
3/4 C. packed brown sugar
1/4 C. whole milk
1 large egg
2 T. orange juice
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 C. fresh or frozen
cranberries, chopped
1 C. chopped walnuts

1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water

Preheat oven 350 degrees F.
Grease baking sheets.
In a bowl cream butter & sugars;
add milk, egg & orange juice – mix
well. In another bowl combine
flour, baking powder, salt & baking
soda – mix well & add to creamed
mixture – mix. Stir in cranberries &
nuts. Drop by tablespoonfuls 2 inches
apart onto greased sheets. Bake 12-15
minutes until golden brown. Cool on
wire racks.
In a saucepan over low heat melt
butter until golden brown, about 5
minutes. Cool 2 minutes then transfer
to a small bowl. Add sugar & vanilla.
Beat in water, 1 T. at a time, until frosting
reaches desired consistency. Frost cookies.
Makes about 5 dozen

NOTE: for more flavor, toast nuts before
adding to dough

If you prefer a bolder flavor, choose dark
brown sugar instead of light or golden brown.



Have a great day!



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