Monday, November 26, 2012

Doing Leftovers Right


How was your Thanksgiving?! I am totally stuffed. Like, don't want to look at another yam as long as I live (or at least for a few days) stuffed. But the problem with being stuffed after Thanksgiving is that you have 12 tupperware containers full of leftovers staring you in the face for the next week.

Now I don't know about you, but I can't bare the thought of eating one more turkey breast sandwich with stuffing on the side. It's time to kick these leftovers into gear.



Last year, I entered a competition (and totally lost) with these two recipes, but I wanted to share them with you today in hopes that it might inspire a fun way to reduce the tupperware mountain accumulating in your refrigerator.

Recipe #1: Leftover "Cake Cups"



Yield: 12 "Cake-Cups"
  • 15 oz. (5-7 slices) cooked, leftover turkey meat, diced
  • 1 1/2-2 c.leftover stuffing (from a box or your favorite home made)
  • 1 c. all-purpose flour
  • 1/2 c. milk 
  • 1 large egg
  • dry herbs, salt and pepper to taste
  • 2 c. leftover mashed potatoes
  • 1/3 c. heavy cream
  • 1/4 c. sour cream 
  • 1. Preheat oven to 350 F.

1. Preheat oven to 350 F and line cupcake tin with 12 foil wrappers
2. Gently mix together all of the ingredients in a large bowl
3. Fill each wrapper to the brim with your mixture
4. Bake for 45 minutes
5. While cakes are baking, whisk mashed potatoes, heavy cream and sour cream together until you get a smooth consistency
6. Fill a piping bag (or ziplock bag with a snipped corner) with the mashed potatoes and pipe on the finished mashed to resemble frosting on a cupcake
7. If desired, drizzle gravy on top of your finished product for a little added texture and flavor!






Recipe #2: Sweet Potato Cupcakes with Toasted Marshmallow Frosting


Yield: 24 cupcakes

For the Cupcakes:
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tbs. potato starch
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 8 tbsp. (one stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1½ cups leftover sweet potato casserole or sweet potato puree
  • ½ tsp. vanilla extract
1. Preheat the oven to 350 F and line 2 cupcake tins
2. Sift the flour, baking soda, baking powder, potato starch and salt into a medium bowl and add the cinnamon*
3. Cream your butter on medium-low speed, add the eggs, one at a time, then add the sugar
4. Mix until smooth
5. Add in the sweet potato casserole or puree and continue mixing on medium-low as you gradually add in the flour mixture and vanilla until incorporated
6. Evenly distribute among 24 baking cupcakes and bake for 20-24 minutes or until a toothpick comes out clean
7. Allow to cool completely before frosting

*note - if you make your sweet potato casserole like I do (with lots of spices, then you can forego the additional cinnamon!

For the Frosting:
  • 2 cups granulated sugar
  • ½ cup cold water
  • 8 egg whites
  • 1½ tsp Cream of Tartar
  • ½ tsp. vanilla extract
  • 2-3 drops marshmallow flavoring (if desired)
1. Heat the sugar and water in a saucer on high (on stovetop) until it reaches 265 F. (use a candy thermometer)
2. As you wait for the sugar to reach desired temperature, use an electric stand mixer with the whisk attachment to beat your egg whites and Cream of Tartar on medium-high speed.
3. When your sugar reaches 265 F, quickly remove it from the heat and immediately (but slowly!) add it to your whisking eggs, still on medium-high speed (pour it down the side of the bowl)
4. Add vanilla and marshmallow flavoring and beat on high for 3-5 minutes or until peaks start to form
5. When your meringue reaches desired consistency, immediately fill a piping bag and frost your cupcakes
6. Use a kitchen torch to lightly toast your frosted cupcakes and serve.



Believe me - you will be munching on these things for WEEKS without any feelings of regret.

What are your favorite unique leftover recipes?


    Pin It

1 comment:

Share this!