Tag Archives: Thanksgiving

Thanksgiving Leftover Quesadilla

Mix two of your favorite things, quesadillas and Thanksgiving leftovers, for an delicious meal.

Ingredients:

Leftover stuffing

Leftover turkey

Leftover cranberry sauce

10 flour tortillas

2 1/2 cups Food Club® shredded cheese

Instructions:

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.

Brie and cranberry puff pastry bites

Food Club® Brie and Cranberry Bites

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.

Ingredients:

1 package frozen puff pastry, thawed

1 round brie

1 can Food Club® cranberry sauce

Instructions:

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.

Slow Cooker Cranberry-Glazed Ham

Slow Cooker Cranberry-Glazed Ham 

Check out the video recipe here.

Take a look at our weekly ad here.

You can never go wrong with ham and homemade cranberry glaze for the holidays. This delicious and easy recipe not only smells amazing but tastes great!

Prep: 30 minutes   Slow Cook: 3 hours   Serves: 16

3 cups Food Club® Cranberry Juice Cocktail From Concentrate

1 cup Food Club® Original Syrup

1 cup Food Club® Light Brown Sugar

½ cup Food Club® Honey

½ cup Food Club® Spicy Brown Mustard

1 hickory smoked boneless ham (about 4½ pounds)

1½ cups fresh or thawed, frozen cranberries

Fresh thyme sprigs for garnish (optional)

  1. In 5- to 6-quart slow cooker, add cranberry juice, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low 6 hours or until internal temperature reaches 140°, turning once. Transfer ham to cutting board; loosely tent with aluminum foil.
  • In large saucepot, cook cranberries and cranberry juice mixture remaining in slow cooker over medium-high heat 20 minutes or until reduced by ½, stirring frequently. Makes about 3 cups.
  • Carve ham; serve drizzled with cranberry glaze garnished with thyme, if desired.

Approximate nutritional values per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g Sugars, 28g Protein

Slow Cooker Cranberry-Glazed Ham

Slow Cooker Cranberry-Glazed Ham 

Check out the video recipe here.

Take a look at our weekly ad here.

You can never go wrong with ham and homemade cranberry glaze for the holidays. This delicious and easy recipe not only smells amazing but tastes great!

Prep: 30 minutes   Slow Cook: 3 hours   Serves: 16

3 cups Food Club® Cranberry Juice Cocktail From Concentrate

1 cup Food Club® Original Syrup

1 cup Food Club® Light Brown Sugar

½ cup Food Club® Honey

½ cup Food Club® Spicy Brown Mustard

1 hickory smoked boneless ham (about 4½ pounds)

1½ cups fresh or thawed, frozen cranberries

Fresh thyme sprigs for garnish (optional)

  1. In 5- to 6-quart slow cooker, add cranberry juice, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low 6 hours or until internal temperature reaches 140°, turning once. Transfer ham to cutting board; loosely tent with aluminum foil.
  • In large saucepot, cook cranberries and cranberry juice mixture remaining in slow cooker over medium-high heat 20 minutes or until reduced by ½, stirring frequently. Makes about 3 cups.
  • Carve ham; serve drizzled with cranberry glaze garnished with thyme, if desired.

Approximate nutritional values per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g Sugars, 28g Protein

Slow Cooker Cranberry-Glazed Ham

Slow Cooker Cranberry-Glazed Ham 

Check out the video recipe here.

Take a look at our weekly ad here.

You can never go wrong with ham and homemade cranberry glaze for the holidays. This delicious and easy recipe not only smells amazing but tastes great!

Prep: 30 minutes   Slow Cook: 3 hours   Serves: 16

3 cups Food Club® Cranberry Juice Cocktail From Concentrate

1 cup Food Club® Original Syrup

1 cup Food Club® Light Brown Sugar

½ cup Food Club® Honey

½ cup Food Club® Spicy Brown Mustard

1 hickory smoked boneless ham (about 4½ pounds)

1½ cups fresh or thawed, frozen cranberries

Fresh thyme sprigs for garnish (optional)

  1. In 5- to 6-quart slow cooker, add cranberry juice, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low 6 hours or until internal temperature reaches 140°, turning once. Transfer ham to cutting board; loosely tent with aluminum foil.
  • In large saucepot, cook cranberries and cranberry juice mixture remaining in slow cooker over medium-high heat 20 minutes or until reduced by ½, stirring frequently. Makes about 3 cups.
  • Carve ham; serve drizzled with cranberry glaze garnished with thyme, if desired.

Approximate nutritional values per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g Sugars, 28g Protein

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Roast Pork Loin with Glazed Apples, Sage & Pecans

Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!

Check out the video recipe here.

Check out the weekly ad here.

Prep: 30 minutes

Roast: 1 hour 30 minutes • Serves: 8

1½       teaspoons salt

1          teaspoon garlic powder

1          teaspoon ground black pepper

1          (5-pound) boneless, center-cut pork loin

1          can (14 ounces) less-sodium chicken broth

1          cup pecan pieces

3          medium Granny Smith apples, sliced

2          tablespoons unsalted butter

1/3       cup light brown sugar

2          teaspoons chopped fresh sage leaves

2          tablespoons cold water

1          tablespoon cornstarch

1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.

2. Reduce temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.

3. Meanwhile, in large skillet, toast pecans over medium-high heat 8 to10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

4. In cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein

Chef Tips

Fuji or McIntosh apples may be substituted for Granny Smith apples.

Almonds or walnuts may be substituted for pecans.

Thanksgiving Leftover Stuffing and Turkey Muffins

Stuffin’ Muffins

Thanksgiving Leftover Stuffing and Turkey Muffins

Muffin’ compares to this Thanksgiving leftover recipe! Stuff your muffin tins and stomachs full with this stuffing and turkey mixture to keep the Thanksgiving spirit alive. It’s a simple and easy way to make the most of your leftovers, one delicious muffin at a time.

Ingredients

3 cups precooked stuffing

1 cup chopped turkey, ham, or mixture of both

6 large eggs

2 tbsp milk or cream

¼ tsp salt

Freshly cracked pepper

Directions

Preheat your oven to 375°.

Add the stuffing and turkey and/or ham into a bowl and stir lightly, being sure to not break up the stuffing too much.

Coat your muffin tin heavily with butter or a non-stick spray as the mixture will stick if not coated liberally. Divide your mixture into the tins loosely to leave room for the egg mixture.

In a separate bowl, whisk together the eggs, milk, salt and pepper. Place the egg mixture into the muffin tins. Don’t overfill as the mixtures will expand while cooking.

Bake your muffins for 25-30 min or until lightly crisp and golden on the top.

Let muffins cool. Loosen the edges with a knife and remove the muffins.

Serve, and enjoy!

Leftover Stuffing and Turkey Waffles with Gravy, Over Easy Egg, and Cranberry Sauce

Stuffing Waffles

Leftover Stuffing and Turkey Waffles with Gravy, Over Easy Egg, and Cranberry Sauce

Leftover season is here, so step up your waffle game with these turkey stuffing waffles, topped with piping hot gravy and an over easy egg. Don’t forget the cranberry sauce as the finishing touch, and relive your Thanksgiving feast, waffle style.

Click here to watch this recipe come to life!

Ingredients

4 cups leftover stuffing mixed with turkey

3 large eggs

Leftover gravy for serving

Optional leftover cranberry sauce

Directions

Preheat your waffle iron and be sure to spray with nonstick cooking spray.

In a bowl, stir together your leftover stuffing and turkey mixture with 2 eggs until combined. Dependent on your stuffing consistency, you may need to add milk or broth to moisten before cooking.

Scoop desired stuffing amount into your waffle iron evenly and in a thin layer. Close and cook waffle until it is crisp and golden on the outside, and ensuring the egg is cooked throughout.

Move your cooked waffle onto a plate and then repeat the process.

Add leftover gravy as your delicious topping. Follow with eggs cooked as desired for the final touch (we recommend over easy).

Serve with leftover cranberry sauce for additional tasty flavor.

Leftover Stuffing and Turkey Waffles with Gravy, Over Easy Egg, and Cranberry Sauce

Stuffing Waffles

Leftover Stuffing and Turkey Waffles with Gravy, Over Easy Egg, and Cranberry Sauce

Leftover season is here, so step up your waffle game with these turkey stuffing waffles, topped with piping hot gravy and an over easy egg. Don’t forget the cranberry sauce as the finishing touch, and relive your Thanksgiving feast, waffle style.

Click here to watch this recipe come to life!

Ingredients

4 cups leftover stuffing mixed with turkey

3 large eggs

Leftover gravy for serving

Optional leftover cranberry sauce

Directions

Preheat your waffle iron and be sure to spray with nonstick cooking spray.

In a bowl, stir together your leftover stuffing and turkey mixture with 2 eggs until combined. Dependent on your stuffing consistency, you may need to add milk or broth to moisten before cooking.

Scoop desired stuffing amount into your waffle iron evenly and in a thin layer. Close and cook waffle until it is crisp and golden on the outside, and ensuring the egg is cooked throughout.

Move your cooked waffle onto a plate and then repeat the process.

Add leftover gravy as your delicious topping. Follow with eggs cooked as desired for the final touch (we recommend over easy).

Serve with leftover cranberry sauce for additional tasty flavor.