Food on Friday: Leftover roundup

It’s always hard writing this post the day after Thanksgiving, because I figure most people have no plans to cook in the immediate future. And why would we, with a fridge full of leftover perfection? Instead, I’ve pulled together a few unique recipes from around the web, some of which I hope to use today.

Food_on_FridayBaked Eggs in Stuffing Cups
Butter, for coating the muffin pan
3 cups prepared stuffing
2 cups shredded sharp cheddar cheese (about 5 ounces)
12 large eggs
Kosher salt
Freshly ground black pepper
Finely chopped fresh chives or thinly sliced scallions, for garnish (optional)
Heat the oven to 500°F and arrange a rack in the middle. Coat a 12-well muffin pan generously with butter and place it on a baking sheet; set aside.
Place the stuffing and 1 cup of the cheese in a food processor fitted with a blade attachment. Pulse until only pea-sized pieces of stuffing remain, about 15 (1-second) pulses.
Divide the stuffing mixture evenly among the wells of the prepared pan (about 2 heaping tablespoons per well). Using your fingers, press the mixture evenly into the bottom and up the sides of each well. Bake until browned around the edges, about 12 to 15 minutes.
Transfer the baking sheet with the muffin pan to a wire rack. Crack an egg into each stuffing cup and season with salt and pepper. Evenly sprinkle the eggs with the remaining cup of cheese. Return to the oven and bake until the eggs are just set, about 10 to 12 minutes.
Transfer the muffin pan to a wire rack and let it sit for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the stuffing cups. Serve immediately, topped with chives or scallions, if using.

Cranberry Bacon Grilled Cheese
4 thick slices of your favorite bread
about 2 tablespoons cream cheese
about 2 tablespoons leftovercranberry sauce
2 to 4 slices thick cut bacon, cooked
about ½ cup freshly grated white cheddar cheese
1 tablespoon unsalted butter
Lay out two pieces of the bread on a work surface. Smear half of the cream cheese on each slice. Top each with half of the cranberry sauce, half of the bacon slices (breaking them in half if needed to fit), and half of the cheddar. Top with the two remaining slices of bread.
Set a large skillet over medium heat. Add in the butter. When melted, add the two assembled sandwiches to the pan. Cook, flipping once halfway through, until golden brown on both sides and the cheese is melted.

(More recipes after the jump)

Mashed Potato Cakes (we make these a lot)
3 cups mashed potatoes, chilled or at room temperature
1/2 cup white cheddar cheese (about 2 ounces), shredded on the large holes of a box grater
2 medium scallions, thinly sliced (white and light green parts only, about 1/4 cup)
2 medium garlic cloves, minced
1 large egg, lightly beaten
1/3 cup all-purpose flour
2 tablespoons vegetable oil
Kosher salt
Place all of the ingredients except the oil and salt in a medium bowl and stir to combine; set aside. Line a baking sheet with paper towels; set aside.
Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Drop 3 to 4 (1/3-cup) dollops of the potato-cheese mixture into the pan and spread each into a 3-inch patty. Cook undisturbed until the bottoms are golden brown, about 4 to 5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more. Transfer to the prepared baking sheet and season with salt. Repeat with the remaining potato mixture.

Turkey Pot Pie
Adapted from
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 cup thinly sliced peeled carrots (about 2 carrots)
1/2 cup diced leftover cooked vegetables (optional)
1 1/2 cups diced cooked turkey (7 to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
1 egg white, beaten to blend with 1 teaspoon water (for glaze)
1 9-inch purchased pie crust
Cranberry sauce
1. Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.

2. Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.

3. Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool slightly. Serve with cranberry sauce.

Leftover Cranberry Sauce Bread
2 tablespoons ground flax seeds
1/2 cup warm water
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup coconut milk
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 cup cranberry sauce (not the jellied kind!)
Preheat oven to 350ºF.
Combine the ground flax and water in a small bowl; set aside. Whisk the flours, cinnamon, baking soda, and salt in a medium mixing bowl. In another medium mixing bowl, whisk the coconut milk into the sugar until creamed. Slowly pour in the coconut oil, whisking to incorporate it into the sugar mixture. Stir in the flax mixture and vanilla extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
Use an oil mister to spray 3 mini loaf pans (3 x 5.75 inches) with oil or grease them with coconut oil. Divide the mixture into the 3 pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.
If your cranberry sauce has a lot of liquid in it, drain some of it off before adding it to the bread batter.