As Thanksgiving dinner comes to a close and is only a delicious memory, your fridge quickly begins to bulge out of control as we’re all wondering what in the world to do with all these leftovers?
Well don’t give them away! Now is the time to get creative in the kitchen and put all those Holiday dishes to good use.
Transform your seasoned turkey scraps into a decadent turkey pot pie. Unused cranberry sauce is the perfect accompaniment to a fruity bread pudding, perfect for brunch the next day. Puree your leftover roasted vegetables for an easy and comforting creamy soup.
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| Do you see my brussels and mash? |
Here are some other enticing and inventive ways to enjoy all those leftovers!
Turkey Mushroom and Wild Rice Soup – Brown Eyed Baker
Turkey Pot Pie – The Little Ferraro Kitchen
Turkey Wrap – ChinDeep
Curry Turkey Pot Pie – Pass the Sushi
Pumpkin Pie Breakfast Casserole – Oh She Glows
One of my favorite brunch items is a simple and rustic bread pudding. It’s easy, comforting and uses up all the odds and ends-perfect for the morning after Thanksgiving!
A throw together of leftover day-old rolls or whatever bread you have laying around, cranberry sauce and a fresh zesting of orange can transform hogging tupperware into an amazing and incredible easy breakfast treat.
Cranberry-Orange Bread Pudding
Ingredients:
Leftover rolls/bread, roughly torn up
1 c cranberry sauce
2 eggs
1 c whole milk
3/4 c sugar
1 Tb cinnamon
1/2 orange, juice and zest
1 tsp nutmeg (I grate my nutmeg and eyeball it)
Method:
1) Pre-heat oven to 350 degrees Fahrenheit.
2) In a large mixing bowl, mix together the eggs, milk, sugar, orange juice and zest cinnamon and nutmeg.
3) In a 2 quart baking dish, layer the broken up bread with the cranberry sauce.
4) Pour milk mixture over the bread and gently press down, allowing the bread to soak up the milk mixture.
5) Cover with foil and bake for 45minutes. Take foil off and bake for another 10 minutes until top gets slightly golden brown.
Enjoy!
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