Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

We hope you had a great Thanksgiving and that you were blessed with the love and company of family and friends. Need ideas on what to do with those leftovers? We’ve got you covered with our weekend recipe guide!

  • Stuffing Frittata (courtesy of foodnetwork.com)

Ingredients

  • Cooking spray

  • 2 to 3 cups leftover stuffing

  • 1 cup shredded Cheddar (regular or reduced-fat)

  • 6 large eggs

  • 2 large egg whites

  • 3/4 cup milk

  • 1/2 teaspoon mustard powder

  • 1/4 teaspoon ground nutmeg

  • 2 tablespoons grated Parmesan

  • Salt and pepper

  • 1 tablespoon chopped fresh parsley leaves

Directions

  1. Preheat broiler.

  2. Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.

  3. In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.

  4. Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.

  • Cranberry Pancakes (courtesy of wearychef.com)

Ingredients

  • 3/4 cup milk or buttermilk

  • 1 tablespoon vinegar omit if using buttermilk

  • 1 1/2 cups all purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • pinch salt

  • 1/4 teaspoon ground cinnamon

  • 1 egg room temperature

  • 1/2 teaspoon vanilla

  • 2 tablespoons butter melted (plus more for cooking)

  • 1/2 cup leftover cranberry sauce + more for topping

  • red food coloring optional

Directions

  1. If using plain milk, combine the milk and vinegar. Set aside for about 5 minutes to create homemade buttermilk.

  2. In a medium mixing bowl, add the flour, salt, baking soda, baking powder, cinnamon, and sugar. Whisk to combine.

  3. Into the buttermilk, whisk in egg, melted butter, and vanilla until combined. Stir in cranberry sauce. Add some red food coloring if desired.

  4. Pour the wet mixture into the dry mixture. Mix until combined.

  5. Heat a large frying pan over medium-low heat. Add in some butter or coconut oil (I prefer the coconut oil) and allow it to melt. Once the pan is nice and hot, add 1/4 cup portions of batter to the pan. Cook until the underneath side is nice and golden. Flip, and do the same for the remaining side. Cook until no batter remains.

  6. Stack the pancakes and serve with additional cranberry sauce if desired!

  • Thanksgiving Leftover Lasagna (courtesy of thekitchn.com)

Ingredients

  • 1 cup ricotta cheese

  • 1/2 cup cranberry sauce

  • 1 large egg

  • 1 teaspoon finely chopped fresh herbs, such as thyme or sage

  • 1/2 teaspoon kosher salt

  • 1 1/2 cups turkey gravy, divided

  • 1 (10-ounce) package no-boil or oven-ready lasagna noodles, divided

  • 3 cups leftover sweet potato casserole or mashed potatoes, divided

  • 1 1/2 cups shredded, cooked Brussels sprouts, divided

  • 3 cups cooked, shredded turkey, divided

  • 2 cups dressing or stuffing

Directions

  1. Prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish (glass or ceramic) with cooking spray; set aside.

  2. Make the cranberry-ricotta sauce. Place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth.

  3. Layer the lasagna. Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture. Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey, and 1/3 of the ricotta mixture. Finish with the remaining noodles.

  4. Top. Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in a even layer.

  5. Bake. Bake until the noodles are tender, the top is golden-brown, and the gravy is bubbling, about 40 minutes.

  6. Cool. Cool for at least 15 minutes before serving.

Enjoy!