One of the best things about being part of a food blogging community: all the great recipes! There is never a dearth of ideas on how to make something or how to use a particular ingredient. So, when Ellen from Family Around the Table suggested a Thanksgiving Leftovers event, I raised my hand to help coordinate. You can never have enough ideas on how to transform leftovers into other dishes, right?
The Leftover Larder
- Cranberry-Orange Brie Bites by Books n' Cooks
- Cranberry-Topped Baked Brie by Culinary Adventures with Camilla
- (Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate's Recipe Box
- Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spicy Turkey Quesadillas by Jolene's Recipe Journal
- Turkey Croquettes by Cindy's Recipes and Writings
- Turkey and Sausage Gumbo by Palatable Pastime
- Turkey Pot Pie by Making Miracles
Cranberry-Topped Baked Brie
This is so easy that I'm almost embarrassed to call it a recipe. It's more of a procedure than anything. You can swap in any kind of rind cheese; you can use any cranberry or other fruit compote; and you can serve it with crackers instead of bread or just as is. Really! It's that simple.
- round of brie
- leftover cranberry sauce or other fruit compote (I actually used the Pickled Cranberries from our Moroccan Thanksgiving!)
- leftover bread, sliced (or use crackers)
Preheat oven to 350° F.
Place brie in a small baking dish; I used a cedar-lined baking sheet. Bake until warm and just softened, approximately 10 minutes).
Transfer brie to a plate with cranberries. Serve immediately.