Thanksgiving Leftover Love Muffins: Chef Elle Simone

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By: Chef Elle Simone Scott

One of my most cherished memories of the holidays is sitting in the kitchen with my Granny the day after trying to come up with creative ways to use our leftovers. We made stews, casseroles and sandwiches; all the traditional “leftover staples”. My Granny’s famous dressing inspired this recipe! While I can’t share THAT family jewel with you, I can show you how to incorporate YOUR famous Thanksgiving portions that will make for a delicious and convenient snack that even the kids will love!

Thanksgiving Leftover Love Muffins

6 C Pre-made dressing (can also be substituted with any boxed dressing mix)

1 C Haricot vert (French for Green beans)

1 egg

¼ milk

4 sage leafs

1 Tbs. unsalted butter  (cold)

2 C Turkey pieces, rough chopped  (dark meat is recommended)

½ C vegetable stock or broth from Turkey

4 T Cranberry Jam

Salt & pepper to taste

Cranberry Jam:

1 – 12 oz. bag fresh or frozen cranberries

1 C Sugar or Stevia

½ C Fresh orange juice

1 C water

Bring all ingredients to a boil in a heavy saucepan over medium high heat stirring occasionally. Reduce heat to low and continue to stir occasionally until sauce thickens. Set aside to cool.

Muffin Mix:

Preheat oven to 400 degrees and prepare a standard muffin pan with olive oil cooking spray.

In a large sauté pan on medium high heat, melt cold butter until it browns. Add sage and cook until crispy, about 1-2 minutes and remove. Add turkey to the pan just to warm, about 3-5 minutes (this would be a good time to season if needed).

In a large bowl, mix turkey, pre-made dressing, haricot vert, milk and stock, making sure the mixture is moist but firm.  Once ingredients are mixed well, spoon about 3/4 cup of mixture into each muffin cup.

Use the back of a teaspoon to make a shallow well in the middle of each muffin. Spoon 1 teaspoon of the cranberry jam into the well of the muffin.

Place muffin pan in the lowest oven rack. Cook for 15-20 minutes (time may vary according to your oven).  Remove muffins and let cool to room temperature and enjoy for breakfast, lunch, or easy snack.

Happy Thanksgiving!

To learn more about Chef Elle Simone visit www.shechef.org or follow the culinary guru on Twitter and Instagram: @ChefElleSimone.

 

 

As a New York City beauty PR strategist, Renae Bluitt created "In Her Shoes" to empower and enlighten women committed to realizing their dreams.

Michi says:

This is such a good recipe! Looking forward to tweaking it veggie-vegan style. xo

Chef Elle says:

Hi Michi,

How did your vegan version turn out! I’m sure it was DELISH. I’m always looking for new ways to WOW my vegan friends. I’d love it if you’d share it.

Elle