GRAND RAPIDS, MICH. - Tired of eating turkey sandwiches? WZZM Producer Katie Sakala and her dad Larry share some re-imagined ways to jazz up all the leftover food from Thanksgiving.
Since Thanksgiving is a family affair, Katie's dad Larry helped her cook up the recipes in Lala's Kitchen.
Leftover Turkey Muffins:
- 4 1/2 cups leftover stuffing
- 2 cups chopped turkey
- 3 large eggs
- 1/2 cup chicken or turkey stock
- Cranberry sauce or gravy for serving
Step 1: Preheat oven at 350 degrees F. Grease muffin tin with cooking spray.
Step 2: Whisk eggs in a bowl.
Step 3: in a larger bowl, mix stuffing, turkey, eggs and stock.
Step 4: divide evenly into 12 muffin cups.
Step 5: Bake for 30 minutes or until they're crispy.
Step 6: Drizzle gravy or cranberry sauce over muffins for garnish.
For the original recipe, click here.
Pumpkin Pie Breakfast Casserole:
- 2 cups rolled oats
- 1.5 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 2 cups milk
- 2 tsp vanilla extract
- 1/4 cup maple syrup, or to taste
- 2.5 cups leftover chopped pumpkin pie (approx 3-4 slices)
Step 1: Preheat oven at 375 degrees F. Chop leftover pie into pieces.
Step 2: Mix together dry ingredients in one bowl. Mix together wet ingredients in separate bowl.
Step 3: Mix the wet ingredients into the dry ingredients. Adjust maple syrup amount to taste.
Step 4: Fold in 2 cups of pumpkin pie. Crumble the remaining half cup for topping.
Step 5: Pour mixture into greased casserole dish. Top with remaining pie pieces.
Step 6: Bake for 30 minutes, or until top is crisp.
For ingredient substitutions and add-ons, visit the original recipe by clicking here.
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