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


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.

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

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.

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.

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

Cool. Cool for at least 15 minutes before serving.

Recipe and Image from The Kitchn (more tips on substitutions and layer ideas!)




3 cups chilled leftover mashed potatoes

2 tablespoons chopped green onions

2/3 cup shredded cheddar cheese

4 strips crisp-cooked bacon, crumbled into 1/2-inch pieces (you can also use cubes of leftover ham!)

2 large eggs, each lightly beaten seperately

3 tablespoons flour

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1 1/2 cups panko bread crumbs

Salt, for sprinkling

Sour cream, for serving


Preheat the oven to 400°F.

In a large bowl, stir together the mashed potatoes, green onion, cheese, bacon, 1 egg, flour, pepper, and garlic powder until combined.

Roll into balls roughly 1 1/2-inches in size. Place the beaten egg in a shallow pan. Place the panko in a shallow pan. Dip each potato ball in the egg then cover completely in bread crumbs. Place on a greased baking sheet and spray briefly with olive oil or nonstick cooking spray.

Bake for 12 to 15 minutes, or until crisp on the outside. It may not brown very much but will still get crispy.

Serve alongside sour cream garnished with additional chopped green onions.

Recipe Notes

You may need to adjust the ingredients depending on the consistency of your leftover mashed potatoes. If the mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until it comes together.

Recipe and Image from Handle the Heat




Turkey, Cranberry and Brie Egg Rolls

8-10 egg roll wrappers

1 cup shredded turkey

1/8 teaspoon poultry seasoning (optional)

Salt and pepper to taste

1/2 cup cranberry sauce

8-10 slices of brie cheese (approximately 1/4-1/2 inch thick and 1 1/2 inches long)

Cranberry Mustard Dipping Sauce

1/2 cup cranberry sauce

1 tablespoon dijon mustard

1 tablespoon honey

Salt and pepper to taste


Turkey, Cranberry and Brie Egg Rolls

In a small bowl sprinkle the salt, pepper and poultry seasoning over the shredded turkey and stir together until it's evenly coated in the spices.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of the brie.

Brush water all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.

Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.

Repeat the process until all of the egg rolls are made.

Spray or brush the tops of the egg rolls with cooking spray or oil then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.

Cool the egg rolls on the baking sheet for a few minutes before serving with the cranberry mustard sauce.

Cranberry Mustard Sauce

Place all of the ingredients for the dipping sauce in a blender and blend until smooth.

Serve with the egg rolls.

Recipe and Image from Recipe Runner




Suggested leftovers: turkey, gravy, yams or mashed potatoes and hearty greens such as roasted brussels sprouts.  To create masala filling add 1 tsp ground masala spices to 1/2 cup gravy & leftover shredded turkey into a skillet and stir over medium heat for 5-10 minutes.

Maple Orange Glaze

3 TBS honey

3 drops orange bitters (optional)

1 TBS maple syrup

1-2 tsp fresh orange zest

Mix well and brush onto savory pop tart after baking


Pre-heat oven to 350

Cut 12 5’x3′ rectangles from your pie crusts and assemble 6 of them on a baking sheet lined with parchment paper

Fill pie rectangles with 3-4 TBS of filling, leaving at least 1 – 1 1/2 inch boarders  and add fresh orange zest

Mix 1 egg with 1 tsp water and brush egg wash along the edges of pastry rectangles

Place top 6 pastry rectangles on top of mixture, pressing firmly on edges, and brushing additional egg white to seal packet closed

Prick 4 holes in center of pop tart and bake for 30 minutes, until golden.

Recipe and Image from Dine X Design