Holiday Next-Day Meatballs


2 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


  1. Preheat oven to 375° F.
  2. In a food processor, add the first 10 ingredients and pulse to combine.
  3. Shape mixture into 24 small round meatballs. Place meatballs on a sheet pan and drizzle with olive oil.
  4. Bake for approximately 30 minutes. Serve warm with cranberry sauce and hot gravy.  

Baked Butternut Squash & Apples

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



  1. Preheat oven to 350F.
  2. Cut squash into bite-sized pieces.
  3. Place squash and sliced apples in a 7”x11” baking dish.
  4. Combine remaining ingredients to make a thick crumble topping and sprinkle over squash and apples.
  5. 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).

Apple Brownies

1 c sugar

1/2 cup butter, softened

1 egg

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


  1. Preheat oven to 350°F. Grease an 8-inch square pan.
  2. Cream butter and sugar together in a medium bowl.
  3. Beat in the egg.
  4. In a separate bowl, mix dry ingredients together. Stir into batter.
  1. Add apple and vanilla.
  2.  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.
  3. Cut into squares.


Quinoa, Cranberry, Kale Stuffed Squash

acorn squash, halved, & seeds removed

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 lb curly kale, ribs removed, chopped

1/2 cup dried cranberries

1/2 cup pecans, chopped




  1. 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.
  2. In a large saucepan, heat 4 Tbsp oil over medium-high heat and add the onion. Saute until softened and translucent – appx 5 minutes.
  3. Add 3 Tbsp seasoning and kale. Saute, stirring constantly, for 2 minutes or until kale is slightly wilted.
  4. Add quinoa, cranberries, and pecans to the saucepan and stir to combine.
  5. Spoon filling into baked squash and return to oven for 10-15 minutes or until heated through.
  6. Serve garnished with fresh herbs.


Cranberry Rangoons


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.