Love Leftovers Again

Every year after Thanksgiving there are countless articles about how to use your leftovers in new ways. There will always be a turkey pot pie, a turkey soup, or a new leftover sandwich.

While those are all great ideas, we feel we’re eating the same leftover recipes each year and we think it’s time for something new!

Try these fun, fresh and unique recipes to make with your leftovers this year.

Sweet Potato Wontons

  • Leftover Sweet Potatoes- sweet or savory
  • Wanton Wrappers

No matter if you have a sweet or savory sweet potato recipe you can use the left overs and create a tasty dessert or a decadent appetizer.

Sweet Potato Wontons

Cut the wonton sheet into 4 small squares. Take your leftover sweet potatoes and puree in a food processor until they are nice and smooth. Place a small amount in the center of a square wanton wrapper. Brush water on the edges and fold the wonton in 2 to seal the wrapper. Fry in batches until golden brown.

For Sweet Wontons: We recommend seasoning the cooked wontons with cinnamon and sugar as soon as they get out of the fryer. Serve with leftover cranberry sauce.

For Savory Wontons: We recommend seasoning the cooked wontons with parmesan cheese, lemon zest and chopped fresh rosemary as soon as they get out of the fryer.

You can also bake the wontons at 400 degrees until golden brown. Brush with a little melted butter and then season with the sweet or savory toppings.

** Savory sweet potato wontons shown**

Sausage Stuffing Bites

  • 2 Cups of Stuffing
  • 1 Cup Cooked and crumbled sausage
  • ½ Cup Cheddar Cheese

Sausage Stuffing Bites

Heat the stuffing. Combine the stuffing, sausage and cheese in a large bowl. Form into small balls and place on a baking sheet. Bake at 350 degrees for 10-15 minutes. Flip and bake for another 10-15 minutes. Serve with Dijon mustard and leftover cranberry sauce.

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Check back later this week for more fun leftover recipes.
Don’t forget to check us out on Pinterest for fall decor and other recipe ideas.

Post by: Molly N.

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