“Do you have Thanksgiving leftovers? No problem; have we got some recipes for you!”

The Farm Stand & KHQA-TV shared multiple recipes to make with your Thanksgiving leftovers:

Cranberry Sauce Muffins

1/2 cup sugar
1/2 cup vegetable oil
1 cup sour cream
1/4 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup leftover whole cranberry sauce

Instructions:

Preheat oven to 375 degrees. Spray a muffin pan (or mini bundt pan) with non-stick spray. Or use muffins liners. In a large bowl, whisk together the vegetable oil, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, cinnamon, and salt. Whisk in flours until just combined (batter is pretty thick). Fill the muffin cups with the batter, then spoon about 1 tbsp of your cranberry sauce over the batter. Bake muffins for about 20 minutes or until a toothpick inserted comes out clean. Cool muffins in the pan for about 5 minutes, then finish cooling on a wire rack. *Store the muffins in an airtight container on the counter for up to 3 days.

Thanksgiving Braid

1 puff Pastry Sheet, defrosted
1/2 cup leftover mashed potatoes
1/4 cup leftover green bean casserole
1/2 cup leftover turkey
1/4 cup leftover stuffing
1/4 cup leftover cranberry sauce
Egg wash: 1 egg beaten with 2 Tablespoons water
Leftover turkey gravy for dipping

Instructions:

Preheat oven to 375. On a lightly floured surface, roll out puff pastry with a rolling pin increasing the length by 2 inches and the width by 1/2 inch. With kitchen shears, make 3 1/4 inch length cuts along the sides. For braiding, at the center of the braid add the mashed potatoes evenly. On top of the potatoes, add a layer of green bean casserole, turkey, stuffing and end with cranberry sauce. Using the strips on the sides, start at one end and bring them up over the center, alternating strips from each side using a braiding technique. Continue braiding till you reach the other end. Tuck and pinch the ends. Brush with egg wash. Bake for 40 minutes. Remove from oven, let cool 5 minutes, and cut into pieces. Serve with leftover gravy.

Spicy Turkey Nachos

2 cups leftover roasted turkey, rough chopped
3 Tablespoons hot sauce
2 T Taco Seasoning
2 teaspoons chili powder
1 large bag Tortilla chips
3-4 cups shredded sharp cheddar cheese
1/4 cup Jarred jalapeño slices
1 – 4 ounce can of green chilies, drained
1/4 cup sliced black olives
3 medium tomatoes, chopped
3 green onions, chopped
Sour cream for serving

Instructions:

Preheat oven to 350. Line a baking sheet with parchment paper. Add chips, spread evenly. Set aside. In a bowl, add the hot sauce, taco seasoning, chili powder, stir to combine, add Turkey, toss to coat. Set aside. To the chips, add the cheese evenly. Add the turkey mixture to the cheese, sprinkle with the jalapeños, green chilies, and black olives. Bake for 10 minutes or until cheese is melted. Remove from the oven and add the tomatoes and green onions. Serve with sour cream and additional toppings of your choice.

There’s so much cooking to do, these recipes are just a few of what you can do in the kitchen!

Happy Holidays & Bon Apetit!