Thanksgiving is one of the many great food holidays of the year. A plethora of yummy dishes are prepared, served, and enjoyed. The only problem? Too many leftovers! But don’t fear, these two recipes below will turn those leftovers into lovely meals!

Stuffing Egg Cups by Jodie Fitz

Leftover Stuffing

PICS eggs, large

PICS bacon, cooked and diced

PICS shredded sharp cheese

PICS nonstick cooking Spray

Preheat the oven to 375 degrees.

Coat each muffin tin cup with the nonstick cooking spray.

Add 2 – 3 tablespoons of leftover stuffing to each cup and press it to form a thin bowl of stuffing that covers the side and base of each individual cup in the muffin pan.

Add an egg to each cup.

Top each cup with diced, cooked bacon and shredded cheese.  Bake the egg bites for approximately 15 minutes, until the egg is fully cooked and the cheese is melted.

Baked Bacon:  Cover a baking sheet with aluminum foil.  Lay the strips of bacon on the foil.  Bake for approximately 18 – 20 minutes.  Remove the bacon strips from the foil with tongues, and place them on a plate lined with a paper towel to absorb any extra grease.

Other Meats:  You can swap the bacon for breakfast sausage, diced ham or even diced leftover turkey.

Add in leftover veggies:  You can dice your favorite leftover veggies and add them to the top of the egg along with the bacon or you can eliminate the meat and go vegetarian. 

Top it off:  You can also add a little cranberry sauce on top for a sweet and savory mix of leftovers.

Thanksgiving Leftover Garbage Bread by Jodie Fitz

1 PICS pizza dough, thawed

Brie cheese, room temperature

Leftover stuffing

Leftover cranberry sauce

Leftover turkey, diced

PICS butter, room temperature

Preheat the oven to 350 degrees.

Butter the sides and base of a glass loaf pan.

On a floured surface, roll the pizza dough into a rectangular shape.

Cut the rind off of the Brie cheese.

Spread the Brie cheese onto the rolled dough.

Generously sprinkle the leftover stuffing, cranberry sauce and turkey on top of the  cheese.

Roll the dough up with all of the leftovers.  Pinch the seam together, fold the edges and press those together.

Place the stuffed dough, seam down into the loaf pan.

Bake the garbage bread for 40 – 45 minutes.

Remove the loaf from the pan, slice and serve warm.

Leftover Veggies:  You can slice and dice leftover veggies and add them to the mix as well.

Store it!  You can wrap the bread in waxed paper or parchment paper, place it in an airtight storage bag and keep it in the refrigerator for a couple of days.  Slice and warm before serving.  This is best warmed in an oven or toaster oven.

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We Have You Covered for ThanksVegan!

As passionate food lovers, Thanksgiving is one of our favorite days of the year. There are so many delicious entrees, sides, and desserts to enjoy. We always love trying new dishes, and this holiday we are looking forward to some vegan options. Check out the recipes below that are guaranteed to make your ThanksVegan celebration a success!

ThanksVegan Appetizer: Pumpkin Hummus

1 can PICS Chickpeas, drained

3/4 cup pumpkin purée

2 Tbsp. tahini

2 Tbsp. lemon juice

1 tsp. salt

1 tsp. olive oil plus more, for garnish

Roasted pumpkin seeds, for garnish (optional)

1 bag PICS Mini Pretzels

  • Place all the ingredients except the olive oil, pumpkin seeds (if using), and pretzels in a food processor and blend until smooth and creamy.
  • Transfer to a bowl and drizzle with the olive oil. Top with the roasted pumpkin seeds, if desired.
  • Serve with pretzels for dipping.

Makes about 2¾ cups

ThanksVegan Entrée: Butternut Squash Bird’s Nests

2 cloves garlic, minced

1 Tbsp. + 1 teaspoon oil (olive or avocado)

1 pkg. PICS Butternut Vegetable Noodles

½ onion, chopped and sautéed

1 can PICS Chickpeas, drained

1/2 tsp fresh rosemary, chopped

Salt and pepper, to taste

Fresh herbs, for garnish (optional)

  • In a skillet, sauté the garlic in the oil for 2 minutes, or until fragrant.
  • Preheat oven to 350 F. Toss chickpeas in rosemary, salt, and pepper.
  • Create separate piles (“nests”) of squash in a baking dish, fill each nest with chickpeas, drizzle with oil and bake for 20 minutes.
  • Serve immediately with fresh herb garnish, if desired.

Makes 3 servings

ThanksVegan Dessert: Pumpkin Pie Spice Chocolate Ice Cream Floats

4 scoops PICS Very Chocolate Vegan Non-Dairy Frozen Dessert

4 oz. bourbon or dark rum (optional)

Chilled ginger ale

Optional toppings: vegan whipped cream and pumpkin pie spice

  • Place 1 scoop of the ice cream in a tall chilled glass.
  • Add the bourbon or rum, if using, then fill to the top with ginger ale.
  • Top with vegan whipped cream and pumpkin pie spice, if desired. Repeat with the remaining ingredients.

Makes 4 servings

Vegan Strawberry Shake2 scoops PICS Strawberry Vegan Non-Dairy Frozen Dessert

1 cup PICS Unsweetened Almond Milk

1 cup fresh or frozen strawberries

  • Place ice cream, almond milk, and strawberries into a blender and blend until smooth.
  • Serve immediately and enjoy!

Makes 2 servings

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