Ingredients2 cups leftover turkey – shredded 1 cup leftover roasted butternut squash 1/2 cup leftover stuffing 1/2 cup leftover cooked carrots 1/2 cup leftover cooked mushrooms 1 teaspoon onion powder 1 teaspoon fresh sage – minced 1 teaspoon fresh thyme – minced Salt and pepper to taste 2 large eggs Drizzle of extra virgin olive oil Leftover cranberry sauce and turkey gravy
- Preheat oven to 375° F.
- In a food processor, add the first 10 ingredients and pulse to combine.
- Shape mixture into 24 small round meatballs. Place meatballs on a sheet pan and drizzle with olive oil.
- Bake for approximately 30 minutes. Serve warm with cranberry sauce and hot gravy.
1 (20oz) package of Olivia’s Organics Cut Butternut Squash
2 large apples – cored, peeled, and sliced
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter or margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
- Preheat oven to 350F.
- Cut squash into bite-sized pieces.
- Place squash and sliced apples in a 7”x11” baking dish.
- Combine remaining ingredients to make a thick crumble topping and sprinkle over squash and apples.
- Cover and bake at 350 for 45-50 minutes or until squash is tender. Uncover during the last 10 minutes to brown topping (or place under broiler for a few minutes).
1 c sugar
1/2 cup butter, softened
3/4 cup flour
1/4 cup whole-wheat flour
1½ t baking powder
½ t baking soda
½ t cinnamon
¼ t nutmeg
1 large Cortland or other sweet-tart New England apple, unpeeled, cored, and diced
1 t vanilla
- Preheat oven to 350°F. Grease an 8-inch square pan.
- Cream butter and sugar together in a medium bowl.
- Beat in the egg.
- In a separate bowl, mix dry ingredients together. Stir into batter.
- Add apple and vanilla.
- Pour into baking pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
- Cut into squares.
6 Tbsp olive oil (divided)
4 Tbsp Urban Accents Gourmet Gobbler Herb Peppercorn Turkey Rub (divided)
3 cups cooked quinoa
1 cup onion, diced
1/2 cup dried cranberries
1/2 cup pecans, chopped
- Preheat oven to 400°. Place the squash cut-side up in a casserole dish, drizzle or brush with 2 Tbsp olive oil, and sprinkle with 1 Tbsp seasoning. Roast 35-40 minutes, or until the squash is just fork tender. Remove from oven and set aside until ready to stuff.
- In a large saucepan, heat 4 Tbsp oil over medium-high heat and add the onion. Saute until softened and translucent – appx 5 minutes.
- Add 3 Tbsp seasoning and kale. Saute, stirring constantly, for 2 minutes or until kale is slightly wilted.
- Add quinoa, cranberries, and pecans to the saucepan and stir to combine.
- Spoon filling into baked squash and return to oven for 10-15 minutes or until heated through.
- Serve garnished with fresh herbs.
¾ cup fresh cranberries
1 fresh jalapeño pepper
¼ cup sugar
¼ cup mayonnaise
10 oz. cream cheese, softened
1 pkg. wonton wrappers
1 Tbsp. vegetable oil
salt and pepper to taste
Seed and roughly chop jalapeño pepper. Combine cranberries, jalapeño, sugar, and mayonnaise in a food processor, process until smooth.
Divide mixture, reserving half for a dipping sauce. Blend softened cream cheese, salt and pepper (if desired) into remaining half until smooth.
Layout four wonton wrappers on a clean cutting board. Spoon 1 teaspoon of the cream cheese mixture in the center of each wrapper. Brush two adjacent edges of the wonton with water, fold in half to make a triangle. Press edges to seal. Set aside on greased or parchment-lined cookie sheet.
Bake in a 400-degree oven for 18-20 minutes, or in an air fryer for 8 minutes, adjusting from top to bottom rack until evenly brown. Serve warm with reserved dipping sauce.