Thanksgiving Leftovers-Turn Your Leftovers into New Dishes!
Have a bunch of Thanksgiving leftovers but don’t know what to do with them? Instead of eating Thanksgiving dinner over and over, turn your leftovers into a new dish like Mashed Potato Cakes, Savory Cupcakes, and Stuffing Waffles!
Thanksgiving Leftover Stuffing Waffles
By Chef Mary Matthews
- 4 cups leftover stuffing
- 2 eggs
- 1/4 cup milk
- 1/4 cup grated parmesan cheese
- Cooking spray or melted butter for waffle iron
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a bowl, mix together leftover stuffing, eggs, milk, and parmesan cheese until well combined.
- Lightly grease the waffle iron with cooking spray or melted butter.
- Spoon the stuffing mixture onto the preheated waffle iron, spreading it evenly.
- Close the waffle iron and cook until the waffles are golden brown and crispy.
- Carefully remove the waffles from the iron and serve warm. You can also top them with some leftover mashed potatoes, green onions, and gravy!
Thanksgiving Leftover Mashed Potato Cakes
- 2 cups leftover mashed potatoes
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 1 egg, beaten
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- In a bowl, combine the leftover mashed potatoes, grated cheddar cheese, chopped green onions, all-purpose flour, beaten egg, salt, and pepper. Mix until well combined.
- Heat vegetable oil in a skillet over medium heat.
- Form small patties with the mashed potato mixture and carefully place them in the hot skillet.
- Cook the potato cakes for 3-4 minutes on each side or until they are golden brown and crispy.
- Once cooked, transfer the potato cakes to a plate lined with paper towels to absorb any excess oil.
- Serve the mashed potato cakes warm as a delightful Thanksgiving leftover treat.
Thanksgiving Leftover Stuffing Savory Cupcakes
- 4 cups leftover stuffing
- 2 large eggs
- 4 tablespoons unsalted butter melted and cooled
- Leftover mashed potatoes, warmed
- Cranberries to garnish
- Cooking spray for greasing cupcake pan
Preheat the oven to 375° F. Grease a muffin pan with cooking spray or line with paper cupcake liners.
Melt butter and let cool to room temperature.
Beat the eggs slightly, then add to melted butter and whisk until smooth.
In a large mixing bowl, combine stuffing with egg mixture. Stir in gently.
Scoop the mixture into prepared muffin pan.
Bake for 20 to 24 minutes OR until the muffins are golden brown on top.
Remove from oven and cool for 10 minutes.
- Once cooled, top with a scoop of leftover warm mashed potatoes to look like frosting. You can also put the mashed potatoes in a piping bag and pipe them onto each stuffing cupcake. Then top with a cranberry to look like a cherry, serve and enjoy!