Don’t Know What to Do with Your Thanksgiving Leftover Goods?
Thanksgiving has come and gone, you stuffed yourself and ate amounts of pie you never think you could. Now, you look back in your refrigerator and you still have pounds of leftovers. For most people, this is a plus and you have no problem eating it for the next five days. I, on the other hand am not a huge fan of leftovers, I like change. I want to eat something different. However, Thanksgiving leftovers have a small advantage in my book. We only get this food once a year – once a year! We need to cherish these flavors! Luckily, this year my family made all of the traditional offerings. We’ve been known to take some risks during the holidays and put a twist on the usual dishes. That doesn’t always work out in our favor so we decided to stick with what we know this year. Since we live in South Florida it was only fitting that I made some leftover empanadas. You can find empanadas on almost every corner in Miami. They’re handheld and easy to eat on the go, what’s better than that? Nothing, was the correct answer. These empanadas are full of all the traditional goodness of your wonderful Thanksgiving dinner all wrapped in a carb-ey blanket. Usually, the only leftover from thanksgiving I look forward to the next day is our corn pudding (click for recipe in previous post). This year we experimented with some cornbread stuffing and it tastes very similar to the corn pudding. In these babies, we have turkey (ofcourse), some cornbread stuffing and some homemade cranberry sauce. Easy peasy and a great way to free your fridge of all of those Tupperware. I’ve created these a few different ways, just by moving the ingredients around. Variations such as cranberry sauce on the outside instead of the inside (no need to get fancy). Grab your leftovers and lets get cooking!
- Empanada Wrappers (I used the large Goya Wraps)
- 1 Cup Leftover Turkey cut into bite sized pieces
- 1/2 Cup Leftover Stuffing (I used cornbread stuffing)
- 1/2 Cup Leftover Cranberry Sauce
- 1 Egg
- 1 TBS Water
- Preheat Oven to 350 Degrees
- Whisk egg and water together and set aside
- Cut turkey and stuffing into bite sized pieces
- Spread cranberry sauce onto the center of an empanada wrap
- Add 2 TBS of turkey and 2 Tbs of stuffing to the center of the empanada wrap
- Using your finger, wet the edges of the empanada wrap and fold over to close
- Use a fork to crimp the edges together, make sure it's closed all the way around!
- Brush empanadas with egg wash
- Bake for 30 Minutes or until golden brown