Wondering what to do with Thanksgiving leftovers?
Yesterday, I wondered about using some Thanksgiving leftovers to make muffins.
Today, I created some! My base for the recipe was a Savory Sausage, Cheese and Oat Muffins recipe over on AllRecipes.com. But I made some modifications.
Thanksgiving Leftovers Savory Muffin Recipe
1 1/4 C unbleached flour (we like King Arthur)
3/4 C old fashioned rolled oats
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp garlic powder (heaping)
1 tsp onion powder (heaping)
1/3 C butter (melted)
1 egg (beaten)
1 C milk (we use skim)
1 – 2 C leftover turkey (cut into small pieces)
1/2 – 3/4 C grated extra sharp cheddar (we like Cabot New York Extra Sharp)
Some cranberry sauce (the canned variety)
- Heat oven to 400 degrees Fahrenheit and grease a 12-cup muffin tin.
- Mix the dry ingredients.
- In a separate bowl, mix the wet ingredients (but wait to add the turkey and cheese).
- Pour the wet ingredients into the dry and mix until the dry ingredients are moistened.
- Fold in the turkey and cheese.
- Spoon the batter into the muffin tin.
- Put some batter in to cover the base.
- Add a spot of cranberry sauce.
- Cover over the cranberry sauce with batter on top and sides.
- Put the tin in the oven until the muffins are brown. I found this took about 15 minutes.
- Let tin cool on rack for 5 minutes.
The results? Yumminess!
Since it’s basically a turkey and cheese sandwich, I tried one with mustard. That made a nice lunch.
Thoughts for the next time I make the Thanksgiving Leftovers Savory Muffins
These are moister than the normal chocolate chip and oat muffins I make every week. Next time I will let the muffins cool out of the muffin tin but on the wire rack before putting them on a plate.
Also, next time I will try using vegetable oil instead of melted butter. And I think I’ll add more cranberry sauce – the sweetness was nice. (I didn’t want to over do it this time and was very pleased that none of the sauce leaked out!)
To see more goofy pictures of the Lego muffin guy, look out for the #weeklymuffin on Instagram, Twitter, or Facebook.
It’s hard to believe that I’ve reached the last meat pie in my meat-pie-a-month journey! I’ve now made dozens of meat pies. So this this month, I chose to take a risk. I chose to make a pie without consulting any recipes.
Here’s what I made and how I made it:
2 pounds of steak (chopped into small pieces)
3 potatoes (Maine of course! Yukon Gold are amazing)
1 large onion
1 cup of beef broth
3-4 strips of bacon (I used premade bacon bits)
2 bottles of beer
Preheat oven to 400 degrees.
- Open a beer and take a sip. (I’m particular to porters.)
- Peel the potatoes and bring them to boil. I like to sprinkle some garlic salt
into the water.
- Peel and chop up the carrots and onions.
- Test the potatoes with a fork. Mash them if tender.
- Put some oil in the skillet and brown the meat.
- Add in the carrots, onion, broth, and the other beer.
- Add some garlic salt and pepper. I like large amounts of each.
- Cover skillet and simmer for 20 minutes (until the carrots are soft).
- Take of the cover and allow it to simmer down. I liberally added garlic powder here. Stir occasionally.
- Enjoy the sound of your kids saying how amazing the house smells!
- After a while, I threw in some flour to thicken it up.
- Check that first beer. Sip if needed.
- Take the skillet off the heat and stir in the mash potatoes.
- Spoon this mixture into the pie crust. (There might be too much. Don’t feel compelled to make it all fit.)
- Sprinkle the bacon over the top. I added a few pats of butter so the mixture wouldn’t be too dry.
- Cover with the top crust and bake at 400 degrees for 40 minutes. (Covering the edges of the crust for all but the last 10 minutes.)
The house smelled as great as the pie tasted! A perfect end to a year of meat pies!
I’m definitely keeping this recipe. Next time, I’ll add mushrooms.
Some pictures from the process
The year in review
January: New Zealand Bacon & Egg Pie
February: New Zealand Beef & Onion Pie
March: St. Patty’s Day Steak, Guinness, & Cheese Pie
April: Cornish Pasties
May: Blokes Who Bake “Easy Peasy” Pie
June: Traditional New Zealand Shepherd’s Pie
July: Butcher Dan’s Tourtiere Pie
August: Steak, Guinness, Cheese, & BACON Pie
September: 3 Meat Pie Month
October: My own creation: a beef, bacon, red wine, and cheese pie
November: My take on “Dad’s Favorite Aussie Pie”
This year, I’ve been making a meat pie a month.
This month I created my own: a beef, bacon, red wine, and cheese pie. (Gotta work on the name.) I’d made pies with beer but not wine so I used some of the Fish Eye Shiraz we had in the box on our counter. I took some tips from this steak and ale pie recipe.
The ingredients were:
a couple pounds of chop steak
a pound of bacon
a couple onions, chopped
a cup of wine (Fish Eye Shiraz)
a cup of beef broth
some Worcestershire sauce
a dash of nutmeg
fresh ground pepper
flour to thicken the gravy
I cooked the bacon. Then I carmelized the onions in the same pan. I set them aside to make room to brown the steak. Then I added the onions back in and about a 1/3 cup of flour. Then wine and broth and mushrooms all went in and it simmered for a couple hours. (I added more flour to make it thicker.)
I also cut up 4-5 strips of bacon and added it to the simmering stew.
While that was going, I made some mashed sweet potatoes. (Having just heard Paula Deen on NPR, I added a stick of butter when I mashed it.)
I put the stew in the pie crust and topped it with more bacon and a handful of cheddar cheese. It baked at 400 for 40 minutes. (I brushed egg on the crust just to be fancy. And no, not all the bacon went into the pie. Some mysteriously disappeared in the process.)
Another very tasty pie! A little dry, it probably didn’t need to simmer so long. But still very tasty!
10 down; 2 to go!