Leftover Cranberry Sauce Muffins with Streusel Topping

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Leftover Cranberry Sauce Muffins with Streusel Topping

a photo of a cranberry sauce muffin topped with a crumb streusel topping in a white muffin liner

Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel

  • All-Purpose Flour: gives the streusel topping structure
  • Light Brown Sugar: adds sweetness and rich flavor
  • Kosher Salt: enhances all the flavors
  • Cinnamon: adds warmth and that classic fall flavor
  • Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
  • Butter: binds the streusel together, the key to a good streusel

For the Batter

  • Sugar: adds sweetness and balances out the tart cranberry sauce
  • Vegetable Oil: adds needed fat and moisture to the muffins
  • Eggs: give the muffins structure and rise
  • <

Leftover Thanksgiving Turkey and Stuffing Acorn Squash

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Leftover Thanksgiving Turkey and Stuffing Acorn Squash

A photo of several acorn squashes that have been cut in half and roasted and stuffed with turkey, stuffing and cranberry sauce.

Everyone needs more acorn squash recipes, especially when they are stuffed with leftover Thanksgiving turkey and stuffing! Repurpose all those leftovers in big way!

Last year I was fussing to my Mom on the phone about how much turkey I needed to use up after the holidays and she mentioned that she’d made the yummiest little concoction to use up the last of their turkey leftovers the night before. Quickly she typed up a text to me and I put it to the test within 24 hours. Turkey stuffed acorn squash uses everything you have lying around and my goodness, it’s almost like the perfect sandwich with all of those layers of flavor!

Ingredients for Leftover Turkey Stuffed Acorn Squash

The best thing about this recipe is that it’s so easy and almost all the ingredients are leftovers, so they are already set to throw in. Here is what you will need:

  • Acorn Squashes – you want two squashes, cut in half and scooped clean
  • Onion – yellow onion, diced small
  • Turkey (cooked and chopped) – you can use white meat or dark or a mix of both
  • Stuffing – any type of stuffing works great, we love to use our no fuss make ahead stuffing
  • Cranberry Sauce – adds the perfect sweetness and tanginess
  • Chicken Broth – since you are baking cooked food again, you want to add a little moisture so it doesn’t dry out
  • Salt – flavor, you can add as much or as little as you want

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Stuffed Acorn Squash

It’s as easy as cleaning out a couple of acorn squashes and stuffing it with a bunch of Thanksgiving leftovers. So simple! Here are the basic steps:

  1. Preheat the oven.
  2. Cut the squashes in half and clean them out. Slice a thin piece off the bottom of each so they sit flat.
  3. Roast the squashes.
  4. Saute the onion in a skillet over medium heat. Add the rest of the ingredients and stir together.
  5. Spoon the mixture into the roasted squash and bake.
  6. Serve with more cranberry sauce or gravy.

All of these instructions in full detail can be found in the recipe card below.

 

Can I Use Butternut Squash?

Yes. This recipe is delicious with butternut squash. I would quarter the squash so that they aren’t too big but you absolutely can use butternut squash instead of acorn squash. 

Can You Eat Acorn Squash Skin?

Yes, the skin can be eaten but I prefer not to. It is quite thick and has a waxy texture.

 

How to Eat Stuffed Acorn Squash

Since I prefer to not eat the skin, I treat the skin almost like a bowl. I just take a fork or spoon and dig into the squash. I love getting a little flesh of the squash with some of the filling. It is the perfect bite!

What to Eat with Stuffed Acorn Squash Recipes?

Stuffed acorn

Leftover Thanksgiving Turkey Sliders

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Leftover Thanksgiving Turkey Sliders

Take your Thanksgiving leftovers and combine them into the most tasty sliders! Turkey, stuffing, cheese and cranberry sauce in a mini sandwich baked in a poppy seed dressing…yummmmm!

For four years now I’ve been playing around with turkey sandwiches and I’ve for sure figured out a few leftover turkey recipes you need to try. For example, have you had a delicious roll with cream cheese, poppy seed dressing, mozzarella or havarti cheese (ohhhh or muenster!) with a nice slice of turkey? Easy and so delicious. 

a photo of a turkey cranberry slider covered in a buttery poppyseed dressing with cranberry sauce and melty cheese oozing out the sides

But this is not about that sandwich. This is about the idea I’ve been playing with year after year and finally I just went all in and added every main ingredient, turkey, stuffing, a killer honey mustard sauce, cranberry sauce and especially melty cheese. And THEN!!!! Cover the whole thing in a butter poppy seed dressing and bake it all in the oven. 

This is the ultimate leftover Thanksgiving Turkey Sliders recipe!  

a photo of a baking dish full of turkey sliders that are golden brown, covered in poppy seed dressing with cheese and cranberry sauce oozing out.

Turkey Pot Pie [+Video]

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Turkey Pot Pie [+Video]

Turkey pot pie is all the comfort you could imagine bundled in the most perfectly golden crust. It is creamy, full of veggies and perfect for leftover turkey.

Our chicken pot pie was one of our biggest posts last year. We had so many emails around Thanksgiving about using leftover turkey instead of chicken that we decided a turkey pot pie needed it’s own place on the blog.

We are making everything from scratch. From the flaky crust to the turkey and vegetable filling, it’s all homemade and we are going to walk you through each step.

A baked turkey pot pie with a slice removed. The crust is a golden brown and you can see the creamy filling with peas, carrots and turkey. Two forks are next to the pie.

It took me a while to figure out the perfect crust for a savory pie that was hardy enough to hold up under the filling but still fall apart flaky delicious. Once I figured that out and the consistency of the filling, the best pot recipe ever came to be. Now we are doing a turkey version and you’re going to love it!

Ingredients for Turkey Pot Pie

The ingredients list for this recipe might look long at first glance, but you will probably have most them on hand already. Make a stop in the produce section and grab a few fresh veggies and herbs, and you’ll be all set! And don’t forget the turkey! I love to use the leftovers from our oven roasted turkey, but you could use whatever cooked turkey you like best.

 

Here is your ingredient list:

Crust

  • Flour
  • Butter
  • Salt
  • Sugar
  • Ice Water

Filling

  • Turkey
  • Carrots
  • Corn
  • Peas
  • Onion
  • Mushrooms
  • Celery
  • Garlic
  • Savory
  • Flour
  • Salt
  • Pepper
  • Nutmeg
  • Thyme
  • Chicken Broth
  • Whole Milk

Egg Wash

  • Egg
  • Water
The measurements for each ingredient can be found in the recipe card below.
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