EASY THANKSGIVING LEFTOVER RECIPES

From too much turkey to too much cranberry sauce, we have recipes to make sure you're not eating boring leftovers all week. Here are 3 delicious recipes to make post-Thanksgiving:

CRANBERRY OAT MUFFINS

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ⅓ cup unsalted butter softened to room temperature
• ½ cup brown sugar
• ½ cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups leftover cranberry sauce

Instructions

Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners.

In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.

In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.

Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.

Divide batter evenly among the muffin liners. Fill each cup about ¾ full.

Bake for 18-20 minutes until toothpick comes out clean.

MASHED POTATO WAFFLES

Ingredients

• 2 1/2 cups leftover mashed potatoes
• 1 egg
• 3/4 cups milk
• 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt

Instructions

In a large bowl, mix the wet ingredients with the mashed potatoes.

In a separate bowl, combine the dry ingredients. Incorporate the dry ingredients to the mashed potato mixture.

Add to your waffle iron and enjoy with the toppings of your choice!

Watch us make it here.

LEFTOVER TURKEY NOODLE SOUP

Ingredients

• 1/2 cup chopped onions.
• 1 cup diced celery This was 3 celery stalks for me.
• leftover Thanksgiving veggies and turkey
• 4-6 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon ground thyme
• salt and pepper to taste
• 1 cup egg noodles

Instructions

Add the olive oil to a large pot.

When the pot becomes warm, add the onion and celery. Cook for 2-3 minutes or until the veggies are translucent and fragrant.

Add the leftover turkey, chicken stock, bay leaf, salt, and pepper to taste to the pot.

Let simmer for 10 minutes.

Add the egg noodles to the pot. Stir to combine. Allow the soup to cook until the noodles soften