Give Life To Your Leftovers With These 5 Delicious Recipes

The weather is getting warmer, and our team’s preferred summer read is a good cookbook. In the #SKCookbookClub series, our team highlights the must-reads of the moment. Our recent addition is Now & Again by Julia Turshen, here’s her recipe for Sweet Potato Oven Fries with Comeback Sauce.

These recipes are meant to help you reinvent your holiday leftovers into something a little more creative than a turkey sandwich. Most of the recipes here leave room for you to pack even more leftovers into them, depending on your taste and what you have leftover! Feel free to add a combination of what you and your guests enjoy, just try not to exceed the amounts called for in the recipes.

give-life-to-your-leftovers-with-these-5-delicious-recipes

Complexity: Easy
Prep Time: 15 minutes
Total Time: about 2 hours
Servings: about 10

Ingredients:

1 box yellow cake mix
1 cup of water
1 cup of cranberry sauce (homemade or store-bought), divided
½ cup of Sir Kensington’s Classic Mayonnaise
1 large egg
1 cup of powdered sugar
2-4 tablespoons milk
Zest of 1 small orange

Preparation:

Preheat oven to 350°F. Coat a bundt pan with a generous amount of non-stick cooking spray.
In a medium bowl, combine water, Sir Kensington’s Classic Mayonnaise, ½ cup of cranberry sauce, and an egg. Blend with an electric mixer until well combined.
Add the cake mix to the bowl and mix until the cake batter is smooth with no large lumps of dry mix left.
Pour cake batter into the prepared bundt pan and bake for about 55 minutes, until a toothpick comes out clean when inserted into the center.
Remove cake from the oven and allow to cool for about 45 minutes before turning it out from the pan.
Meanwhile, in a small bowl, combine the remaining cranberry sauce, powdered sugar, orange zest, and 2 tablespoons of milk until very smooth.
The mixture should be pourable but not too thin. If the mixture is too thin, add ½ cup additional powdered sugar at a time until it reaches the right consistency. If the mixture is too thick, add 1 tablespoon of milk at a time until it reaches the right consistency.
Once the cake is completely cooled, pour the cranberry glaze all over the top of the cake.
Serve and enjoy!

Complexity: Medium
Prep Time: 45 minutes
Total Time: about 1 hour 30 minutes
Servings: about 10

Ingredients:

1 package prepared egg roll wrappers
48 oz neutral frying oil, such as canola or vegetable oil
4 oz leftover turkey, chopped
1 cup leftover green bean casserole, chopped
1 ½ cups leftover stuffing, chopped
¾ cup Sir Kensington’s Classic Mayonnaise
½ cup cranberry sauce (homemade or store-bought)

Preparation:

In a large, heavy-bottomed pot, heat the oil over medium-high heat, until an instant-read thermometer reaches 350°F.
Meanwhile, in a medium bowl, add the chopped turkey, green bean casserole, and stuffing and stir until well combined.
Working one at a time, lay 1 egg roll wrapper in a diamond shape onto a clean work surface. Lightly wet all the edges with some water.
Spoon a heaping spoonful of the filling slightly lower than the center. Squeeze about 2 teaspoons of Sir Kensington’s Classic Mayonnaise in on top of the filling.
Pull the bottom corner of the wrapper up over the filling and tuck the filling in slightly to remove any big air pockets.
Bring the left corner of the wrapper over the center of the filling, creasing where the filling begins like you are wrapping a present. Repeat with the right corner.
Carefully roll the bottom of the filling up towards the top corner, tucking in any excess wrapper along the sides, until the top corner is sealed over the roll. Set aside and continue making more egg rolls until you use up all of your filling or wrappers.
Once all of your egg rolls are prepared, carefully lower 4 egg rolls into the hot oil and fry, rotating occasionally, for about 8-10 minutes, until evenly golden brown. Remove the egg rolls from the oil and transfer to a paper towel-lined plate.
Repeat, working in batches, until you have fried remaining egg rolls.
In a small bowl, combine ½ cup Sir Kensington’s Classic Mayonnaise with cranberry sauce.
Serve hot egg rolls with cranberry mayo dipping sauce.

Complexity: Easy
Prep Time: 15 minutes
Total Time: about 1 hour
Servings: 6-8

Ingredients:

3 cups almond flour
3 tablespoons tapioca starch
½ teaspoon baking soda
⅔ cup Sir Kensington’s Avocado Mayonnaise, plus more for serving
½ teaspoon kosher salt
6-8 leftover bacon-wrapped Brussels sprouts

Preparation:

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In the bowl of a food processor, add all ingredients and pulse until a dough comes together, with some defined pieces of Brussels sprouts and bacon in the mixture. The biscuit dough should resemble a moist cookie dough. If you notice the mixture is too dry to hold together, add about 2 tablespoons of additional Sir Kensington’s Avocado Mayonnaise and stir by hand to combine.
Spoon a heaping spoonful of the biscuit dough into mounds on the prepared baking sheet. Bake for about 35-40 minutes, until completely baked and nicely golden brown on top.
Allow the biscuits to cool, then enjoy with some slices of leftover turkey and an extra swipe of Sir Kensington’s Avocado Mayonnaise or a smear of your favorite keto/paleo butter.

Complexity: Easy
Prep Time: 15 minutes
Total Time: about 30 minutes
Servings: about 5

Ingredients:

1 16 oz bag tortilla chips (we used blue corn tortilla chips)
¼ cup leftover corn
1 cup leftover shredded turkey
1 ½ cup shredded Monterey Jack cheese
¼ cup cilantro, chopped
½ cup cranberry sauce (homemade or store-bought)
½ cup Sir Kensington’s Chipotle Mayonnaise
1 lime, juiced

Preparation:

Preheat oven to 350°F.
Place a layer of tortilla chips into a large cast-iron skillet or onto a small baking sheet. Top with a layer of shredded turkey, corn, and cheese.
Repeat with more layers until you have used all of the chips, then top with another sprinkle of cheese.
Bake for about 15 minutes, until cheese is melted and turkey and corn are warm.
Meanwhile, in a small bowl, add the Sir Kensington’s Chipotle Mayonnaise, cranberry sauce, and the lime juice and stir until well combined and the consistency is spoonable.
Remove from the oven and top with some chipotle-cranberry crema and a sprinkle of cilantro. Serve immediately.

Complexity: Easy
Prep Time: 10 minutes
Total Time: about 45 minutes
Servings: about 10

Ingredients:

6 oz assorted leftover cheese (we used a combination of smoked gouda, cheddar, Monterey Jack, and mozzarella)
4 oz cream cheese, softened and cubed
1 cup caramelized onions
¾ cup milk
⅓ cup Sir Kensington’s Avocado Mayonnaise
¼ cup chives, sliced
Assorted crackers or toasted, sliced baguette for dipping

Preparation:

Preheat oven to 400°F.
Add all ingredients (except the chives) to a ceramic or glass baking dish and carefully stir to evenly distribute the caramelized onions and cheeses into an even layer.
Bake for about 15 minutes, until cheese has started to melt, then remove from the oven and give it a good stir.
Return the baking dish to the oven and bake for an additional 15 minutes, until top is starting to get golden brown.
Remove from the oven and allow to cool for about 10 minutes before topping with chives. Serve hot or warm with crackers or a toasted baguette.