Don’t fear, we’ve got your Thanksgiving leftover solution right here! Use up all of your favorite Thanksgiving leftovers in one perfect pie. If you don’t have leftovers, but you still want to enjoy this pie, pick up Food Club® stuffing and cranberry sauce.
Leftover cranberry sauce
Leftover mashed potatoes
Preheat the oven to 350 degrees and grease a pie tin.
Layer Stuffing, turkey, cranberry sauce evenly in the pie tin.
Top with mashed potatoes (we prefer piping the potatoes in a swirl pattern).
Bake for 20-25 minutes until golden brown and warmed through.
Don’t settle for an average grilled cheese. Add brie to your favorite Thanksgiving leftovers for a gooey and delicious grilled cheese.
Leftover cranberry sauce
Heat a medium pan over medium heat with 1 tbs. butter in the bottom.
Lay one piece of bread flat in the pan and top with brie, turkey and cranberry sauce to your liking. Top with a second piece of bread.
Cook for 5-7 minutes until golden brown and slightly melty. Flip and cook for 3-5 minutes more.
Mix two of your favorite things, quesadillas and Thanksgiving leftovers, for an delicious meal.
Leftover cranberry sauce
10 flour tortillas
2 1/2 cups Food Club® shredded cheese
Over medium high heat, lay a tortilla flat in a large pan. Top with cheese, stuffing, turkey and cranberry sauce. Cover with as second tortilla.
Cook for 3-5 minutes until golden brown. Flip and cook for 2 more minutes.
Cut into triangles and enjoy.
P.S. we like to add extra cranberry sauce for dipping.
Create the perfect appetizer with 3 simple ingredients. The sweet cranberry mixed with the sharpness of the brie is the perfect filling for a flaky and buttery puff pastry.
1 package frozen puff pastry, thawed
1 round brie
1 can Food Club® cranberry sauce
Heat the oven to 350 degrees and line a baking sheet with tin foil.
Roll out the puff pastry and cut into quarters.
Dollop brie and cranberry sauce in the center and fold in the corners.
Bake for 5-10 minutes until golden brown (be sure to watch carefully. Puff pastry is very quick to burn).
Let cool for 1-2 minutes and serve.
Switch it up this Thanksgiving and serve this cranberry citrus pork loin. Though it is not the traditional turkey, it still has all of the flavors you know and love.
1 pork loin
1 orange, sliced
4-5 fresh Rosemary Spring
1 tbsp. oregano
1 tbsp. garlic powder
1/3 tsp. salt
1/2 tbsp. pepper
Pre-heat the oven to 350 degrees and line a sheet tray with foil.
Mix oregano, garlic powder, salt and pepper in a small bowl.
Rub the spice mixture into the pork loin.
Heat a large stock pot over high with 1 tbsp. of oil in the bottom. Brown each side of the pork loin.
Place the orange slices and rosemary in on the bottom of the sheet pan and the pork loin on top. Roast in the oven for 25-30.
Let rest for 5-10 minutes before serving.
The perfect mashed potatoes are key to a successful Thanksgiving. Give these perfectly creamy and buttery mashers a spin this year.
2 lbs. golden potatoes
4 cups Food Club® chicken stock
1 stick Food Club® butter, melted
1/2 cup Food Club® whipping cream
1/2 cup Food Club® sour cream
Peel and cube potatoes and add them into a large stock pot. Pour chicken stock over the top of potatoes and bring to a boil. Boil for 12-15 minutes until potatoes are tender.
Drain and put potatoes in a large bowl. Using a hand or stand mixer, mix the potatoes until slightly lumpy. Slowly add the butter and whipping cream and mix until mixture is smooth.
Add sour cream and mix on high until fluffy and smooth.
Don’t settle for a basic cake- make a pumpkin dump cake! This technique gives a delicious crunch to the top layer of the cake while still maintaining a fluffy and traditional cake layer underneath.
1 15 oz. can Food Club® pumpkin
1 10 oz. can Food Club® Evaporated Milk
1 cup Food Club® light brown sugar
3 Food Club® eggs
2 tsp. pumpkin pie spice
1 box Food Club® yellow cake
1 cup Food Club® butter
1 cup crushed graham crackers
Preheat the oven to 350 degrees.
In a large mixing bowl, mix pumpkin, evaporated milk, brown sugar, eggs and spices.
Grease a 9×9 inch cake pan and pour liquid mixture inside.
In another large mixing bowl, mix cake mix and graham crackers. Sprinkle mixture over cake mix.
Melt 1 cup of butter and pour evenly over the cake.
Bake for 50 minutes (the edges should be brown and the cake should be mostly set).
Serve with ice cream and caramel for the perfect dessert.
Thanksgiving isn’t the only day you can have turkey. Incorporate it into this turkey noodle soup to enjoy it all season long.
2 tbs. Food Club® butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, minced
64 oz. Food Club® turkey or chicken broth
2 tsp. sage, chopped
1/2 tsp. oregano
1 tsp. pepper & pepper
12 oz. Food Club® egg noodles
3 cups turkey, shredded
In a medium to large pot, melt butter over medium-high heat. Add carrots, celery and onion and simmer for 8-10 minutes until softened. Add garlic and simmer for 2 more minutes.
Add broth, sage, oregano, salt and pepper and bring to a boil. Boil for 7-9 minutes and then add noodles.
Boil mixture with noodles for 10 minutes until noodles are al dente.
Reduce heat to low and add turkey. Simmer until warmed through and serve.
This classic minestrone soup is full of flavor and completely vegetarian. Warm up any night with this soup.
2 tbs. butter
1 yellow onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 cups chopped seasonal veggies (potatoes, squash, beans, etc.)
1/4 cup Food Club® Tomato Paste
4 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. thyme
1 tsp. salt
2 Food Club® bay leaves
1 can (28 oz) Food Club® diced tomatoes
4 cups Food Club® vegetable broth
2 cups water
1 cup Food Club® shell pasta
1 can rinsed and drained beans of choice
2 cups spinach, chopped
Parmesan for garnishing
Heat a large pot over medium-high heat and melt butter. Add onions, carrots, celery and tomato paste and cook down for 7-10 minutes.
Add seasonal vegetables and all seasonings. Cook for 2 minutes.
Add diced tomatoes, vegetable broth, and water. Bring the pot to a boil a cook for 15 minutes.
After 15 minutes, add pasta, beans and spinach. Cook the entire mixture for 25 more minutes. Once done, remove bay leaves and serve.
Don’t miss out on the classic dessert of the season. Make this easy pumpkin bread any day of the week and eat it on its own or make into a luxurious french toast.
1 (15 oz.) can Food Club® pumpkin puree
4 Food Club® eggs
1 cup Food Club® vegetable oil
2/3 cup water
3 cups Food Club® white sugar
3 1/2 cups Food Club® flour
2 tsp. Food Club® baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/4 tsp. ground ginger
Heat oven to 350 degrees and grease loaf pan well.
In a large mixing bowl, mix the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until all ingredients are incorporated. In a separate medium mixing bowl, add the flour, baking soda and all seasonings. Add the dry ingredients mix to the wet ingredients in 3 parts. Mix well and evenly distribute into 2 loaf pans.
Bake for 45-50 minutes and serve.