Leftover Makeovers

Sunny Anderson’s Fried Stuffing Bites with Cranberry Sauce Pesto

Ingredients:
Leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
Oil, for frying

Directions: Preheat oil to 350 degrees F. Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Sunny Anderson’s Second Day Turkey and String Bean Pot Pies

Ingredients:
4 servings or 4 cups Leftover Green Bean Casserole
1/2 cup milk
1/2 cup turkey, beef, or chicken stock
1 cup roasted turkey meat, chopped
2 standard puff pastry sheets

Directions: Preheat oven to 350 degrees F. In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.