Turkey Day:Take Two

I had the pleasure of hosting Thanksgiving with my family Saturday. The food turned out wonderful, and company was even better. We had loads of leftovers, just the way I like it!

I came up with a few different recipes to use up my leftovers. I made traditional turkey noodle soup, but I also created some recipes for cranberry relish muffins and individual breakfast bake. My husband calls the breakfast bake a "mini feast in a bowl."

Here's to you and your culinary adventures, friend. Cheers!

Cranberry Relish Muffins
Makes 1 dozen

1/2 cup cranberry relish
1 3/4 cup flour
2 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
3/4 cup milk
1/3 cup oil
4 Tbsp butter, melted
1/4 C. sugar

Sift together the flour, 2 Tbsp sugar, baking powder and salt.

Combine the egg, milk and oil. Add to the dry ingredients, and stir until moistened.

Gently fold in cranberry relish. Do not mix in entirely. You want to have streaks of relish running through your muffins.

Spoon batter into greased muffin tins.

Bake at 400 for 20-25 minutes.

Remove from oven, dip tops into melted butter, and sprinkle with sugar.


Individual Breakfast Bake aka Mini Feast in a Bowl
Makes 4 servings

1 cup leftover stuffing*
1 cup leftover mashed potatoes
1/3 cup shredded cheddar cheese
4 eggs

Lightly spray 4 small ramekins with cooking spray.

Layer into each ramekin 1/4 cup of stuffing and 1/4 cup potatoes. Bake in an oven preheated to 375 until warmed through, about 15 minutes.

Meanwhile, lightly fry eggs until over-easy.

Remove ramekins from oven.Top with cheese. Return to oven until cheese is melted. Serve with fried egg on top.

*I shred a small amount of turkey meat into my stuffing when I make it. Another option is to finely chop some turkey meat and layer it between your stuffing and potatoes.