Tag Archives: cranberry

(Leftover) Turkey and Cranberry BBQ Sauce Pizza #ThanksgivingLeftovers

Posted in main dishes by

Leftover turkey + leftover cranberry sauce = pizza night, of course.

I’ve always preferred to reimagine my turkey leftovers into non-Thanksgiving fare – like Turkey Cranchiladas or Turkey and Chorizo Hash – and this pizza fits right in. The cranberry sauce gives you a slightly sweet, slightly tart edge to your barbecue sauce – and it pairs awesome with the turkey and cheese.

This is a great dish to make at the end of the weekend when your turkey and stuffing sandwiches are getting tired!

CranberryBBQPizza

(Leftover) Turkey and Cranberry BBQ Sauce Pizza
(slightly adapted from Recipe Runner)
Makes 1 12″ Pizza

1/2 lb. pizza dough
1/2 cup cranberry sauce
3 Tbsp. barbecue sauce
1 cup turkey, shredded
1 1/2 cups mozzarella
2 Tbsp. red onion, thinly sliced
Chopped cilantro, to taste

Preheat the oven to 450 degrees and line a baking sheet with parchment.

Roll out the pizza dough and place on the prepared baking sheet.

In a small bowl, stir together the cranberry sauce and barbecue sauce and spread over the crust. Top with turkey, cheese, and red onion.

Bake for 10-15 minutes, until the crust is golden.

Top with cilantro and serve.

Looking for more leftover ideas? I’ve teamed up with a bunch of great bloggers today to share lots of great ways to use up your leftovers:

Cranberry-Orange Brie Bites by Books n’ Cooks

Cranberry-Topped Baked Brie by Culinary Adventures with Camilla

(Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate’s Recipe Box

Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Spicy Turkey Quesadillas by Jolene’s Recipe Journal

Thanksgiving Leftover Empanadas by The Redhead Baker

Turkey Croquettes by Cindy’s Recipes and Writings

Turkey Gumbo by Palatable Pastime

Turkey Pot Pie by Making Miracles

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Cranberry Sauce

Posted in sides by

I hosted Thanksgiving for years before I tried making my own cranberry sauce. I always assumed it would be difficult and not worth it.  It’s not – and it is.

This only takes about fifteen minutes to make and tastes so, so much better than the canned version. It’s also make-ahead friendly and is the perfect dish to bring with you if you’re travelling because it can be served warm, cold, or at room temp.

CranberrySauce

Cranberry Sauce
(from Savory Sweet Life)
Makes about 2 cups

1 12 oz. bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar

Combine all ingredients in a medium saucepan over low heat. Cook, stirring occasionally, until the liquid is mostly evaporated.

You’ll hear the cranberries popping as this cooks – that’s okay! You want them to open up!

This can be served warm, chilled, or at room temperature.

Cranberry Apple Crisp

Posted in dessert by

Yes, January is almost over. And yes, I’m just now sorting through my Christmas pictures. Apparently this is life with two kids.

To be fair, all of the good family pictures and such were on my phone. I really need to get better at my camera!

I did find this, though. A quick shot of a delicious dessert – so I just had to share. If you’re someone who doesn’t like overly sweet desserts, this is for you. The tart cranberries and apples offset the sugar in this nicely.

I recommend serving it warm with a small scoop of vanilla ice cream. Heavenly!

CranberryAppleCrisp

Cranberry Apple Crisp
(from The Blonde Cook)
Serves 6-8

For the filling:
3 cups cored, chopped and peeled granny smith apples
2 1/2 cups cranberries (fresh or frozen
1 cup sugar
3 Tbsp. flour

For the crisp:
1 1/2 cups quick cooking oats
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans

Preheat oven to 350 and spray a 11×7 baking dish with non-stick spray.

In a large bowl, whisk together the sugar and flour for the filling. Stir in the cranberries and apples and mix, gently, until evenly combined. Pour into prepared baking dish.

In another bowl, stir together all topping ingredients until well combined. Sprinkle evenly over fruit mixture.

Bake for 50 minutes, until edges are bubbly and fruit is tender.

Instant Pot Sweet Potatoes with Cinnamon Honey Butter

Posted in main dishes, pork, slow cooker by

I love sweet potatoes. And I love that making them in the IP is so damn quick.

This is a great, basic method for cooking them. I served them mashed with cinnamon honey butter (yum!) but if you were baking them to top with pulled pork or cooking them to use for another recipe, this is the way to go!

IPSweetPotatoes

Instant Pot Sweet Potatoes with Cinnamon Honey Butter
(method from Add a Pinch)
Serves 4

4 medium sweet potatoes, scrubbed clean
1 cup water
4 Tbsp. butter, softened
2 Tbsp. honey
1 tsp. cinnamon

Place a steamer basket in the Instant Pot and add sweet potatoes. Pour 1 cup of water over. Cook on manual for 10 minutes, then let the pressure naturally release for 25 minutes.

While the potatoes cook, mix together the butter, honey and cinnamon.

Serve the potatoes topped with cinnamon honey butter.

Cranberry Salsa

Posted in snacks by

I was so excited when I found this recipe. First, it was another no-cooking-involved appetizer that was still fun and festive. Second, I knew any leftovers would be awesome alongside my favorite use of leftover turkey – Turkey Cranchiladas. Seriously, though – can you think of a better day-after-Thanksgiving meal?

If you’ve already have your Thanksgiving menu set, keep this in mind for Christmas. The color is such a beautiful, rich red that would be super festive on a holiday table!

CranberrySalsa

Cranberry Salsa
(from Bake-aholic)
Makes about 2 cups

1 (12 oz.) package of fresh cranberries
3/4 cup sugar
1 medium jalapeno, seeded and roughly chopped
1 green onion, roughly chopped
2 Tbsp. fresh cilantro, roughly chopped
1/4 tsp. cumin

Combine everything in a food processor and pulse until you reach the desired consistency. Serve with tortilla chips.

Cranberry Pumpkin Walnut Spread

Posted in snacks by

I’m thankful for a lot. My husband who works so hard for our family in so many ways. My little guy whose smiles just make my day. That we’re all healthy, fed and safe. And my friends – because I really don’t know where I’d be without them.

Last night, we had some friends over to celebrate an early Thanksgiving. Friends I went to middle school with who have loved me since before I’d really learned to love myself. Friends from college who have been supportive of us as we dated, got married and grew the family. And newer friends, who helped me stay sane during the early months of motherhood. It was just a small cross-section of our friends, but as I looked around the table it reminded me just how lucky we are.

I think something that often gets lost in prep for these big meals is that the goal is really to spend time together – not hours cooking. With that in mind, I whipped up a few no-cook appetizers. This one is whipped up in about five minutes and can be ahead of time. For a busy day like Thanksgiving, it’s a definite winner.

CranberryPumpkinSpread

Cranberry Pumpkin Walnut Spread
(from Pen and Fork)
Makes about 2 cups

8 oz. cream cheese
1 cup dried cranberries, plus a tablespoon for garnish
3/4 cup toasted walnut pieces
1/2 cup pumpkin puree
3/4 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Pinch of salt

Combine all ingredients, except cranberries for garnish, in a food processor and pulse until nearly smooth, scraping down the sides as needed. Refrigerate until ready to serve. Serve with crackers or toast points.