Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

Don’t wait until fall to show your friends and family gratitude, celebrate Summersgiving! Similar to Friendsgiving, this Summersgiving menu has elements of your favorite Thanksgiving dishes but with a fresher take for Summer.

What is Summersgiving?

Summersgiving was first proclaimed by Philosopher Robert Solomon in 2009 because he loved Thanksgiving and wanted to celebrate summer with friends – like friendsgiving but in the summer. In 2019, the National Day Calendar made Summersgiving official. It is celebrated on the Saturday after the Summer Solstice to combine summer fun with Thanksgiving food. Similar to it’s fall cousin, it’s a day to celebrate life and show gratitude with friends and family.

In 2024, Summersgiving lands on June 22, which is also Summerween if you watched the Disney cartoon, Gravity Falls – I did not but was told of this fact. Regardless, I am always down for a food-themed holiday. For my Summersgiving menu, I blended flavors of both Easter and Thanksgiving, giving you the comfort food you already love and associate with Thanksgiving but with a slightly lighter and fresher taken on them.

APPETIZER: Honey Mustard Deviled Eggs – I feel like you have to have deviled eggs for this celebration. This honey mustard version has a larger proportion of mustard to mayo, a crunchy pretzel on top, and a little dill for garnish.

ENTREE: Bacon Wrapped Turkey Breast Stuffed with Pear Hash – I love both dark and white meat, but it’s hard to beat anything wrapped in bacon. This turkey breast tastes as good as it looks. I actually have made it for Friendsgiving in the past so it was an easy choice.\

Want to do Summersgiving on the grill?

If turning on your oven is unappealing, I suggest apple maple turkey burgers topped with a maple-dijon sauce, maybe even some grilled sweet potato fries while you are at it and a bacon & blue cheese broccoli salad.

SIDE: Brussels Sprouts with Honey Vinaigrette – While the bacon wrapped around the turkey breast could really pair with just about anything, I love bacon with Brussels sprouts. The honey vinaigrette also adds a seasonal flavor to them. Just a little sweetness to counter the slightly bitter Brussels. I think this would also be great with asparagus for a more seasonally appropriate dish.

SIDE: Herb Roasted Carrots & Parsnips – Sweet yet savory carrots and parsnips are a great Summersgiving side dish. Pluck those herbs straight from your garden for peak fresh flavor. Maybe let some of that honey vinaigrette from the Brussels creep in.

SIDE: Blue Cheese Scalloped Potatoes – I love the pairing of blue cheese and pear so I thought this would be the perfect side to that pear hash stuffed into the turkey breast. That and these are truly next level scalloped potatoes. And I wouldn’t be mad if that blue cheese cream sauce mingled with the other sides.

DESSERT: No-Bake Blueberry Pie – Listen, it’s hot out. Even though the oven is already on for other things on the menu, there’s no need to keep it running longer than necessary. Other than being no-bake, the best part is that you can make this fresh blueberry pie the day before when you brine the turkey. I like to make it with a pre-made graham cracker crust but you could also use a pre-cooked traditional pie crust if you prefer.

What’s on your Summersgiving menu?

Did you drop the beet? Better make beet mashed potatoes! This vibrantly colored side dish is half beet, half potato, and all delicious.

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I know some people say beets taste like dirt, but I love them. To prove it I’ve made everything from typical roasted beets to beet pasta salad, beet potato salad, one of my favorites beet gnocchi, beet biscuits, beet chips, and have even put beets on pizza. Heck I have a recipe for beet wellington I need to share eventually as well – but first beet mashed potatoes.

By mixing the beets and potatoes you tone down the earthy-flavor for those that are beet-averse while maintaining that beautiful color and creaminess of mashed potatoes.

This beet mash potatoes recipe makes enough for four to six servings but you can easily down or up-scale the recipe. Just peel and cube equal weights of russet potatoes and beets, boil until fork tender, pulse in a food processor, and season to taste with butter, salt, and pepper. That’s it.

More Side Dish Recipes:

• Make Ahead Mashed Potatoes from Karen’s Kitchen Stories
• Oyster Chowder from Art of Natural Living
• Root Vegetable Gratin from A Day in the Life on the Farm
• Vegetarian Stuffing from Hezzi-D’s Books and Cooks
• Whiskey Glazed Carrots from Palatable Pastime

BEET MASHED POTATOTES

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. russet potatoes, peeled and cubed
• 1 lb. beets, peeled and cubed
• 2 Tbsp butter
• Salt and pepper, to taste

Directions

1. In a large pot, add potatoes, beets, and enough water to cover by and inch.
2. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes.
3. Strain potatoes and beets and let cool slightly before transferring to a food processor. Pulse until smooth and creamy. Add butter and salt and pepper to taste.
4. Serve immediately.

Source: Adapted from my Dad’s Smashed Potatoes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Looking to lighten up your sides? Try this Instant Pot Mashed Cauliflower seasoned with broth and garlic for a tasty lower carb option.

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Cauliflower really is a magical vegetable. It can replace pizza crust, chicken nuggets/wings, rice, pasta, and potatoes. The first time I had mashed cauliflower was over a decade ago and it was quite watery – not the most appealing substitute for potatoes. But this Instant Pot version results in a thicker consistency more closely related to mashed (whipped) potatoes.

To make this, you steam the florets in broth, chicken or vegetable depending on your preference, along with garlic. Once cooked, make sure you drain all the liquid (I know it seems like a waste so if you wan to save it for soup be my guest) and then blend the garlic and cauliflower together. After that you simply add a little sour cream, butter, and salt and pepper to taste.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D’s Books and Cooks
• Homemade Rice Pilaf from Kathryn’s Kitchen Blog
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
• Pineapple Casserole from A Day in the Life on the Far
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen’s Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart

INSTANT POT MASHED CAULIFLOWER

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Yield: 4-6 servings Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large head cauliflower, core removed and cut into large florets
• 1/2 Tbsp olive oil
• 4 cloves garlic, smashed
• 1-1/2 cups chicken stock or vegetable broth
• 1/2 Tbsp unsalted butter
• 1 Tbsp sour cream
• 1/2 tsp salt, or to taste
• 1/4 tsp fresh ground pepper, or to taste

Directions

1. Set instant pot to sauté and add olive oil. Add garlic and cook until golden brown on all sides, about 2 minutes. Add broth and cook 1 minute.
2. Turn off sauté mode, and the steamer basket inside and put the cauliflower in the basket. Close the lid and set the valve to sealing. Set to cook on high pressure for 3 minutes.
3. When complete, use the quick release function to release the pressure. then open half way and let stand another 3 minutes.
4. Drain all of the liquid and transfer the cauliflower and garlic to a food processor or blender. Add butter, sour cream, salt, and pepper and pulse until blended and creamy. Taste and adjust seasonings if needed.
5. Transfer to a mixing bowl or serving dish and serve immediately.

Source: Adapted slightly from Diethood.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

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Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you grow tired of eating Thanksgiving leftovers, check out this roundup of recipes to turn those leftovers into something new. You won’t even know they are leftovers anymore.

I love leftovers, regular day leftovers and definitely holiday leftovers. But sometimes you have so much leftover that you need to repurpose some of it into something new. So I gathered up some fantastic ideas from other food blogger friends.

Use the list below to navigate to the leftover recipe list you are looking for, including an option to mix a bunch of items up together into one recipe!

THANKSGIVING LEFTOVERS

TURKEY | POTATOES | STUFFING | CRANBERRY SAUCE | PIE | A BIT OF EVERYTHING

Leftover Turkey

BBQ Turkey Quesadillas by Sift & Simmer – These BBQ Turkey Quesadillas are flour tortillas filled with lean turkey meat, red bell peppers and caramelized onions in a smoky BBQ sauce, topped with mozzarella cheese. They’re grilled over the BBQ for additional smoky flavour.

Gingered Turkey & Rice Soup with Basil by The Spiffy Cookie – Jazz up your Thanksgiving leftovers with this soup using leftover turkey, homemade stock, fresh ginger, wild rice, and basil. So good you’ll want to set aside turkey to make it.

Leftover Smoked Turkey Sandwich by Girl Carnivore – This Leftover Smoked Turkey Sandwich is the best way to use up leftovers! Toasted hoagie rolls are topped with smoked turkey and veggies, slathered with BBQ sauce, and layered with melty cheese. Using up leftovers doesn’t get better than this!

Leftover Turkey Fried Rice by Christina’s Cucina – Leftover turkey fried rice recipe from Fleming’s Prime Steakhouse

Leftover Turkey Ramen by Kendell Kreations – When you carve the turkey, leave a little meat on the bones and then boil them all day the next day. You get the most decadent turkey stock and a perfect base for this Leftover Turkey Ramen.

Leftover Turkey Tetrazzini by The Spiffy Cookie

Leftover Turkey Tikka Masala by Gypsyplate – Are you looking to up your leftover turkey game to something a bit more interesting than soup or casseroles? Do you want to turn that bird into something far more exotic, far more flavorful, far more fragrant? And most important, are you willing to slave just a little more on the stove, after all that holiday cooking? If the answer is “Yes” to all, you have come to the right spot!

Pumpkin Turkey Enchiladas by The Spiffy Cookie – Pumpkin can go just about anywhere and to prove it, I’ve made pumpkin enchiladas! Simply delicious and made with leftover turkey.

Quick Turkey Noodle Soup (also uses gravy) by The Spiffy Cookie – Use leftover Thanksgiving turkey and gravy to make this quick and easy turkey noodle soup!

Roasted Poultry Stock by The Spiffy Cookie – Save your leftover turkey bones and innards this Thanksgiving and make your own poultry stock to use in your favorite comfort soups and stews during cold month.

Turkey Pot Pie by Sugar Spun Run – Made in a cast iron skillet with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika, this Turkey Pot Pie is the perfect way to use up the last of your Thanksgiving turkey leftovers!

Leftover Mashed Potatoes & Sweet Potatoes

Gluten-Free Sweet Potato Muffins by What the Fork – Perfectly spiced Gluten-Free Sweet Potato Muffins make a flavorful breakfast at any time of the year. They’re easy to make and freeze great for meal prep!

Gluten-Free Tater Tots by What the Fork – Gluten Free Tater Tots – The freezer staple all grown up and made with leftover mashed potatoes.

Jalapeno Mashed Potato Croquettes by Happy Foods Tube – These jalapeño mashed potato croquettes are the perfect use for leftover mashed potatoes. Just add some cheese, jalapeños, deep fry them and enjoy!

Leftover Cheesy Mashed Potato Muffins by Simmer to Slimmer – Got leftover mashed potatoes? Turn them into these cheesy potato muffins effortlessly. They freeze really well and that makes these muffins perfect for busy weekday mornings.

Leftover Mashed Potato Cinnamon Rolls by Num’s the Word – These Leftover Mashed Potato Cinnamon Rolls are the absolute best! You can’t taste the mashed potatoes at all. Sweet, easy and the perfect way to use up leftover mashed potatoes!

Leftover Mashed Potato Gnocchi by Hungry Healthy Happy – If you always make WAY too much mashed potato, then make sure none of it goes to waste by using what is left to make this super easy Leftover Mashed Potatoes Gnocchi. Just 3 ingredients and less than 10 minutes from start to finish and you have yourself some delicious, light and pillowy comfort food to reduce food waste.

Leftover Mashed Potato Waffles by Debra Klein – What to do with the leftover mashed potatoes? Make waffles, of course!

Mashed Potato Enchiladas by Connoisseurs Veg – These cozy potato enchiladas are the most delicious way to use leftover mashed potatoes! Super comforting, a little spicy, and easy to make.

Potato Pancakes with Leftover Mashed Potatoes by Recipes from a Pantry – Potato Pancakes with Leftover Mashed Potatoes is the perfect dish to make when your fridge is full of leftover mashed potatoes, or when you want to make a fun twist on standard mashed potatoes.

Sweet Potato Casserole Pancakes (with Cranberry Sauce Syrup) by The Spiffy Cookie – Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!

Leftover Stuffing

Bacon Wrapped Stuffing Bites by Who Needs a Cape? – Bacon Wrapped Stuffing Bites are a wonderful holiday appetizer! Use up leftover stuffing and wrap thick flavorful bacon around for the perfect treat.

Deep Fried Stuffing Balls by Butter Your Biscuit – Deep fried stuffing balls are a delicious way to use up those holiday leftovers. Great for just snacking, game day, or holiday gatherings.

Holiday Leftover Stuffins by For The Love of Food – There are only so many times you can keep eating the same reheated leftover stuffing. So for dinner tonight make these Stuffins, using the leftover stuffing and baking it in muffin tins.

Leftover Stuffing Frittata by This Wife Cooks – A delicious and easy way to turn excess holiday stuffing into a whole new meal! Perfect for day-after-Thanksgiving brunch or dinner!

Leftover Stuffing Stuffed Butternut Squash by Fearless Dining – This Leftover Stuffing Gluten Free Stuffed Butternut Squash recipe is a great way to use up those leftovers. Add leftover turkey too and make this a delicious meal!

Leftover Stuffing Waffles by The Healthy Epicurean – Ever wonder what to do with your leftover Thanksgiving stuffing or dressing? These leftover stuffing waffles are the answer and can be topped with an egg or even leftover turkey or gravy.

Mini Pot Pies with Leftover Stuffing by The Greek Foodie – These mini pot pies with leftover stuffing are made in minutes with thanksgiving favorites. Serve with cranberry sauce and gravy and transform leftovers into a fabulous meal!

Reheating Stuffing in Air Fryer by Recipe This – Introducing you the best way to reheat stuffing. If you want to make your stuffing ahead or have leftovers that need reheating, then this is how it is done.

Turkey (or chicken) Divan by The Fresh Cooky – This best turkey divan recipe uses leftover turkey or chicken. It is creamy, flavorful, with bright pops of broccoli and topped with either a crispy, buttery cracker topping or leftover stuffing. Made from scratch, with no canned soups, plus easy ways to make gluten free!

Vegan Stuffing Balls by The Hidden Veggies – These vegan stuffing balls are a delicious savory appetizer. They’re also the perfect little after-the-holidays snack that you can make with leftover stuffing. They are simply stuffing, rolled into little balls, and baked to a golden brown, so if you like stuffing, you’ll love it baked into these bite-sized balls.

Leftover Cranberry Sauce

Baked Brie with Cranberries by Beyond the Chicken Coop – A delicious holiday appetizer is this baked brie with cranberries. Serve for Thanksgiving, Christmas or New Years or for any gathering.

Baked Cranberry Eggnog French Toast wit Streusel Topping by The Spiffy Cookie – When it comes to holiday breakfasts, it’s going to be hard to beat this baked cranberry eggnog French toast. Better yet prepared the night before for an easy hot breakfast in the morning!

Cosmo Cranberry Aioli by Food Meanderings – If you buy cranberry sauce for your holiday dinners, you’ll probably have leftover cranberry sauce. And if you do, you’ll want to give this 4 ingredient Cranberry Aioili recipe a try.

Cranberry Apple Parfait by Glue Sticks & Gumdrops – This festive breakfast (or dessert) is packed with seasonal flavor and topped with granola or muesli for added texture. It’s the perfect way to use up leftover homemade cranberry sauce!

Cranberry Cupcakes with Cream Cheese Icing by Joy Filled Eats – Cranberry Cupcakes really are blissful. Tender yellow cake filled with cranberry sauce and topped with cream cheese icing. This easy cranberry cupcake recipe is inspired by the delicious cranberry bliss bars. It is low carb, keto, gluten-free, and sugar-free. 

Cranberry Oat No Bake Bars by Spabettie – Leftover cranberry sauce? this tasty good Cranberry Oat No Bake Bars recipe is a great way to enjoy seasonal cranberries for breakfast, snacks, or dessert!

Cranberry Sauce Bread by Tikkido – Cranberry nut bread is an easy holiday treat full of festive flavors.  And this cranberry quick bread recipe uses up leftover cranberry sauce from Thanksgiving. 

Eggnog Cheesecake Bars with Cranberry Swirl by The Spiffy Cookie – Use up any leftover cranberry sauce and get ready for Christmas with these eggnog cranberry swirl cheesecake bars!

Leftover Cranberry Sauce Oatmeal by Healthy Christian Home – This leftover cranberry sauce oatmeal is the perfect post-Thanksgiving breakfast. This cranberry sauce recipe with creamy oatmeal is light, yet filling; tart, yet sweet. Try this recipe for a unique and tasty variation on this breakfast staple.

Leftover Cranberry Sauce Vinaigrette by Paleo Gluten-Free Guy – These three easy recipes for Leftover Cranberry Sauce Vinaigrette are perfect for turning Thanksgiving leftovers into something special! They’re quick and simple to make and can be used in a lot of different ways: on salads, chicken, pork, smeared in sandwiches or grilled cheese, and more!

Leftover Pie

Boozy Pumpkin Pie Milkshake by The Spiffy Cookie – Throw that leftover pie into a blender with some ice cream and make a milkshake! Add rum for a boozy adult beverage and don’t forget the fresh whipped cream.

Easy Pie Crust Cookies by NeighborFood – The good news is you made pie! The great news is, now you also get to make Pie Crust Cookies! Find out how to use leftover pie crust to make easy cut out cookies for any occasion.

No Churn Apple Pie Ice Cream by Another Scoop Please – Apple Pie Ice Cream is the best mixture of cozy fall flavors but warm weather feels. This creamy no churn ice cream is filled with chunks of real apple pie, tender apples, and so many great fall flavors.

Pumpkin Pie Martini by Pass The Sushi – Pumpkin pie martinis will be the perfect ending to your holiday dinner party. Rich and creamy, this adult cocktail recipe will put everyone in a festive mood.

A Bit of Everything

After Thanksgiving Casserole by Mindee’s Cooking Obsession – Looking for a good leftover turkey recipe? Check out this After Thanksgiving Casserole! It takes care of more than just your leftover turkey, too!

Genius Potato, Turkey, and Stuffing Layered Leftovers by Christina’s Cucina – Genius Potato, Turkey and Stuffing Layered Leftovers recipe is so tasty, no one would ever guess that the dish uses leftovers! Be sure to make extra everything on Thanksgiving!

Leftovers Loaded Fries by Veggies Desserts – Wondering how to use up holiday leftovers? Make Leftovers Loaded Fries! Simply season and cook up some frozen french fries, add some Brussels sprouts or other veggies, top with leftovers, and drizzle with cheese sauce. A tasty and fun way to reduce food waste.

Leftover Turkey Salad with Cranberries by My Therapist Cooks – Delicious, easy leftover turkey salad made with cranberry sauce and mayo. This is the BEST use for leftover turkey, hands down! It’s also gluten free and done in 10 minutes, huge win. Make this soon!

Savoury Hand Pies by Girl Heart Food – Looking for an easy leftover turkey idea? These savoury hand pies (or “savory” hand pies in other parts of the world) are filled with turkey, sweet cranberry sauce, dressing, carrot and creamy cheese. Every bite is satisfying and delicious! Dunk in some gravy for an extra special treat!

Thanksgiving in a Blanket by Sparkles to Sprinkles – Thanksgiving in a Blanket is the most genius way to eat leftovers as it combines shredded turkey, stuffing, mashed potatoes, and cranberry sauce all wrapped in a crescent roll for a simple and delicious way to enjoy your Thanksgiving leftovers the next day! 

Thanksgiving Leftovers Pizza by The Healthy Epicurean – Your new favorite pizza is here: Thanksgiving Leftovers Pizza! It’s a concoction of fluffy, crisp pizza crust with leftover gravy, turkey, stuffing, Gruyere cheese and cranberry sauce drizzle.

Thanksgiving Turkey Egg Rolls by Savoring the Good – Thanksgiving turkey egg rolls are the most delicious way to use up Thanksgiving leftovers. A crispy, golden brown egg roll wrapper surrounds your favorite Thanksgiving flavors.

Turkey Shepherd’s Pie by Butter Your Biscuit – Turkey shepherd’s pie is a delicious way to use up those Thanksgiving leftovers. Super easy to make and loved by everyone!

Turkey Stuffed Cranberry Sliders by Two Kids and a Coupon – These Turkey Stuffed Cranberry Sliders are so simple, and you can use the leftovers right from your Thanksgiving dinner, or pick up some sliced turkey breast and a box of stuffing if you simply can’t resist!

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Two of the best holidays combined into one with this eggnog pumpkin pie. Still with your favorite flaky pie crust and pumpkin spices, but a little extra with eggnog instead of milk.

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I know what’s you’re thinking. Seriously? MF eggnog already? I honestly didn’t think I would be able to even find eggnog in the grocery stores this early and had a back-up recipe plan just in case. But I should have known better. Halloween candy starts showing up in July after all. But if you can’t find eggnog, you could try a s’mores pumpkin pie or a no bake marshmallow pumpkin pie instead.

Thanksgiving is 2 months away so I think it’s okay to start the wheels turning for your menu and of course the first thing I think about is dessert. Pumpkin pie was the first pie I ever loved and it’s not Thanksgiving without it, so I decided to try something new by adding eggnog in place of the usual dairy. Add a little nutmeg. That’s all I changed!

Being Pumpkin Week and all, what better recipe to share than a pumpkin pie? I will admit Bob wasn’t a big fan of the eggnog addition as it made this pie sweeter than normal. However if you are an eggnog fan you have to try it. It’s the culmination of two holidays in one dessert!

But if for some reason pumpkin pie in any flavor variety is not your jam (peanut butter pumpkin pie, ginger snap pumpkin pie, coconut-pumpkin pie, s’mores pumpkin pie, pumpkin chess pie) then scroll down for a great list of other pumpkin recipes shared today by other bloggers.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Copycat Pumpkin Spice Latte from For the Love of Food Blog

Breakfast and Breads

• Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
• Pumpkin Butter from Cheese Curd In Paradise
• Pumpkin Chocolate Chip Muffins from Palatable Pastime
• Pumpkin Seed Granola from Eat Move Make

Mains, Salads, and Sides

• Pumpkin Sausage Quesadillas from Our Good Life
• Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings

Desserts

• Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
• Pumpkin Crepes from Cindy’s Recipes and Writings
• Pumpkin Upside Down Cake from A Little Fish in the Kitchen

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Three years ago: Peanut Butter & Chocolate Ice Cream Sandwich Cake

Five years ago: BBQ Sausage & Cheese Plate

Eight years ago: Apple-Walnut Pancakes with Brown Sugar Greek Yogurt

Nine years ago: Peanut Butter Cup Crunch Brownies

Ten years ago: Baked Garlic Parmesan Fries

EGGNOG PUMPKIN PIE

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Yield: 1 pie Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• One unbaked 9-inch pie crust
• 2 eggs, lightly beaten
• 1-3/4 cups fresh pumpkin puree or 15 oz. canned
• 3/4 cup sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1-1/2 Tbsp flour
• 1/2 cup heavy cream or evaporated milk
• 1/2 cup eggnog

Directions

1. Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them.
2. In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add cream/milk and eggnog and mix until smooth.
3. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 and bake for an additional 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely*.

Notes

*You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Source: Adapted from my Pumpkin Pie with Brown Sugar-Walnut Topping.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

The best of the holidays all in one slab pie – tart cranberries and juicy pears on top of a fragrant rosemary and sweet sugar cookie crust.

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I know I said that I was done posting new recipes for 2020, but I stupidly shared photos of this slab pie I made, with full intention of not sharing it until November 2021. You’d think I had learned after the same thing happened with the fruit cake banana bread but here we are again.

Here’s hoping you still have motivation to cook anything because this one is truly worth your time (and it’s not that hard to whip up).

I already love galettes partly due to their rustic ease and the other part due to the increased crust to filling ratio, and slab pies are right up there for the same reason. Honestly, I really should make less traditional pies and more of those, but then again I did just buy a really cool new pie pan… but I digress.

Just like my pumpkin slab pie this baby has a sugar cookie crust, but this time with some added fresh rosemary because it’s amazing. Seriously, this pie would be good enough on its own but damn that crust is necessary now that I’ve had it. 

The sweetness of the crust and pears balance with the tartness of the cranberries and aromatics of the rosemary. I almost added a flavored whipped cream on top but honestly this can stand alone.

Or try it with a dollop of plain fresh whipped cream. I did try it with a scoop of vanilla ice cream as well but I think I prefer the whipped cream or nothing at all.

So before you swear off dessert and stop baking, please give this one a chance. It would be the perfect treat to bring in the new year with a glass of champagne if you so desire. Or maybe a cran-merry vodka?

However you celebrate the end of 2020, here’s to hoping the light is at the end of the tunnel of all this madness! 

Four years ago: Best of 2016

Six years ago: Orange Glazed Green Beans and Butternut Squash

Seven years ago: Almond-Pear Panino

Nine years ago: Creamy Grape Dessert

PEAR CRANBERRY SLAB PIE WITH ROSEMARY SUGAR COOKIE CRUST

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Yield: 15 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3 cups fresh cranberries
• 4 pears, peeled pitted and evenly sliced
• 1/4 cup sugar
• 2 Tbsp fresh orange juice
• 1/2 tsp ground cinnamon

CRUST

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 Tbsp fresh chopped rosemary
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees with rack on bottom third of the oven. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
2. In a large bowl, combine the cranberries and pears. Gently toss with the sugar, orange juice, and cinnamon - set aside.
3. In another large bowl, cream together the butter and sugar. Blend in the egg.
4. In a medium bowl, sift together the flour, rosemary, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
5. Press the dough evenly into the bottom and up the side of the prepared baking pan. Pour filling evenly over the crust.
6. Bake for 50-60 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream*.

Notes

* Best served the same day or within 24 hours.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This cocktail is named after its creator and today’s guest. It uses some of her favorite ingredients and also happens to have a lovely flavor profile for the winter season.

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Herro! I’m Haley from…no associated blog. I’m currently a PhD Candidate in Richmond, VA but doing a blog post is new to me!! I’ve been friends with Erin (The Spiffy Cookie?) for almost 7 years now. It’s been a blast hearing about all her food and drink ideas over the years and since I’ve been getting into mixology, she thought it would be fun if I did a featured drink every now and then. Who would say no?!

Seeing as this is the first cocktail I’m sharing semi-professionally, I wanted to use signature “Haley” ingredients. All of my friends that have been going through this cocktail hobby with me would immediately recognize this drink as mine. It also doesn’t hurt that these ingredients are great for a fall/winter cocktail.

For the spirit I went with Paul Masson Brandy VSOP. I have never thought much of Brandy before but since trying it this year and playing with it, I can say it is truly lovely to drink. My spirit of choice for many, many, years has been bourbon. While I didn’t use bourbon here, a tamer, sweeter bourbon could substitute for the Brandy pretty well. 

I don’t know what happened this year but dear god ROSEMARY. I get teased up and down, but I am in love with Rosemary simple syrup and I don’t care who knows it. It’s super easy to make, just boil a 1:1 ratio of granulated sugar and water, pull off heat and toss in some rosemary sprigs. Steep until cooled and strain into a bottle or jar for refrigerated keeping.

And lastly, Drambuie. For those of you who follow The Spiffy Cookie, I convinced her to buy and use it in her Malarkey Cocktail. MUWAHAHAHHA. If you don’t know about it, let me change your life. Drambuie is a Scotch whiskey liqueur infused with heather honey, herbs, and spices. It smells great, it tastes great, it looks great…get yourself some.

As this drink is quintessential me, I named it as an homage to a childhood nickname, Hale-Bopp. Hale-Bopp was discovered in 1995 and is considered one of the brightest comets. It was also observed by the naked eye in 1997 for record-holding length of 18 months!! And lastly, watch out for cats in the making of this drink.

Four years ago: Homemade Colombian Patacones

Six years ago: Easy Italian Rainbow Cookie Cake

Seven years ago: White Hot Chocolate Pods

Nine years ago: Cheddar Chili Cornbread Pasta Bake

HALE-BOPP COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Brandy
• 1 oz. Drambuie
• 3/4 oz. fresh lemon juice
• 1/2 oz. rosemary simple syrup
• 1 dash orange bitters

Directions

1. Chill coupe glass while preparing.
2. Combine all in shaker and fill 3/4 with ice. Shake for ~30sec.
3. Strain into chilled coupe glass.
4. Garnish with lemon peel and/or rosemary if you’re feeling fancy.

Dress up your cranberry vodka cocktail for the holidays with rosemary and a few other subtle notes that will leave you feeling festive.

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I was provided with complimentary vodka from Buckeye Vodka for this recipe. Recipe is intended for individuals ages 21 & up, please drink responsibly. All thoughts and opinions are my own. This content also contains Amazon affiliate links from which I earn on qualifying purchases.

While brainstorming names for this cocktail, I learned that a Cranberry Vodka is also known as a Cape Cod. Which sent me down a rabbit hole and ended up with me originally coming up with the name No Mass Holiday Cocktail. Because not only should you not be having mass gatherings this holiday season, but Cape Cod is in Massachusetts. So punny. But then I came up with this simpler name that better depicts what it is without seeing it first – a more festive Cranberry Vodka!

I cannot take any credit for this cocktail as my friend Haley has again come to my assistance. We both love playing around in the kitchen, but she has taken her cocktail making skills to another level and I tend to defer to her these days. And for good reason because this cocktail is delicious!

The base is like I mentioned, a cranberry vodka. But it gets a bit of festive flair with the addition of rosemary simple syrup and allspice dram (I even got to use my JoyJolt Black Swan glasses). Serve with a splash of bubbly if so inclined, and garnish with a sprig of rosemary and fresh cranberries (or step it up with sugared cranberries) and you are ready to take on the holidays!

If you loved this or prefer mint over rosemary, you should try a Christmas mojito recipe. It uses rum instead of vodka, orange and pomegranate juice instead of cranberry, and obviously mint instead of rosemary. Just another option for a festive cocktail!

Five years ago: Bacon Wrapped Breakfast Casserole Muffins

Six years ago: Ham Florentine Stuffed French Toast

Seven years ago: Thanksgiving Dinner for Two

Eight years ago: Buckeye Cupcakes

Nine years ago: Apple Blackberry Pie

Ten years ago: Cranberry Sauce

CRAN-MERRY VODKA COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Buckeye vodka
• 3/4 oz. rosemary simple syrup (homemade* or prepared)
• 1/4 oz. allspice dram
• 1/4 oz. orange liqueur
• 1 dash orange bitters
• 3 oz. cranberry juice cocktail
• 1-2 oz. Prosecco (optional)
• Ice
• Fresh cranberries and rosemary, for garnish

Directions

1. In a mixing glass filled with ice, stir all ingredients together.
2. Strain into a Collins glass filled with ice. Top with Prosecco if desired.
3. Garnish with cranberries and rosemary and serve immediately.

Notes

*For homemade: Add 1/2 cup water, 1/2 cup sugar and 2 sprigs of rosemary to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE