Recipes for Thanksgiving leftovers

Published On: Nov 29 2013 12:43:39 PM EST

Executive Chef for Mex-America Foods Lynn Miller joins Local 4 to discuss post-holiday eating.

Cranberry yogurt cake

(This dessert is a great way to use up extra Cranberry Sauce from your holiday meals!)
Adapted from King Arthur Flour – A great place to find recipes, mixes and all kinds of baking needs!
Serves: 12
Preparation Time: 60 minutes

1/2 cup butter, room temperature
1-1/4 cups light brown sugar
2 large eggs
1 cup plain yogurt
1 Tablespoon vanilla extract (Not imitation)
1/3 cup ground pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups whole wheat flour

1-1/2 cups Whole Berry Cranberry Sauce, homemade if possible!

7 Tablespoons butter, softened
½ cup light brown sugar, firmly packed
½ teaspoon salt
3 teaspoons ground cinnamon
1 Tablespoon vanilla extract
1 cup + 2 Tablespoons Whole Wheat Flour

Butter for greasing the pan. (Lightly butter a 9 X 13 pan.)

1. Preheat your oven to 350?F.
2. Make the streusel by mixing the streusel ingredients above. Press them together with your fingers until they form clumps.
3. Next make the batter by mixing the butter and sugar together. Then mix in the eggs and vanilla. Then mix in the dry ingredients. Mix it well.
4. Pour the batter into the pan. Sprinkle it with the ground pecans. Spoon the cranberry sauce over the top unevenly. Sprinkle on the streusel evenly with your fingers.
5. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before serving.

Delicious Turkey Appetizers

By Chef Lynn M. Miller
Serves: 12
Why make appetizers only for company? Make your family feel special too!
Preparation Time: 30 minutes


12 slices Pepperidge Farm sandwich bread, crusts cut off and cut on a diagonal so each piece makes 2 toast points
½ cup melted butter

2 cups cooked turkey, chopped tiny
1 cup ground pecans
¼ cup red or yellow onion, chopped tiny
1 stalk celery, peeled and chopped tiny
4 ounces cream cheese, room temperature
3 Tablespoons thick, raw honey (I like Stakish brand.)

Fresh Herbs, like chives and cilantro for garnish

1. Heat your oven to 400?F. Brush the bread triangles on all sides with melted butter and place them on a cookie sheet.
2. Bake for about 7 minutes, until lightly browned. Turn and bake about another 3 minutes, until lightly browned on the other side. Cool. (Store uncovered. May be made the day before.)
3. Mix the turkey, pecans, onion, celery, cream cheese, honey and salt and pepper together. (The best way is with your hands, like meatloaf.)
4. Spread the mix on the toasts and garnish with fresh herbs.

Chef Lynn’s Tips:
1. You can also put more cheese on top and herb garnishes after they come out of the oven.
2. Make sure you chop everything really tiny so the mixture will stay on the toasts.
3. Serve extra Cranberry Sauce on the side and give your guests a little plate and spoon to eat these.

Turkey burritos

By Chef Lynn M. Miller

Serves: 6

Preparation Time: 45 minutes


6 MexAmerica 8” flour tortillas
18 ounces cooked turkey, cut into strips
3 cups cooked squash, smashed
1-1/2 cups cooked turkey stuffing
1 large red pepper, cut into strips
2 cups turkey gravy
Olive oil
Fresh Herbs, like chives or cilantro for garnish


1. Preheat your oven to 350?F.
2. Spread ½ cup cooked squash toward the left side of each tortilla.
3. Top with 3 ounces turkey and pepper strips.
4. Spread with ¼ cup cooked stuffing.
5. Roll up and place in a casserole pan, lightly greased with olive oil.
6. Cover with gravy and bake about 20 minutes, just until heated through.
7. Remove from oven and garnish with fresh herbs.

Here’s how Chef Lynn makes squash:

1. Preheat your oven to 350?F.
2. Peel and cut a buttercup or butternut squash into large cubes. Place them on a cookie sheet with sides.
3. Toss squash well with 1 Tablespoon olive oil and 3 Tablespoons maple syrup.
4. Bake for about 25 minutes, until a fork goes into the squash easily.
5. (The syrup around the edges may get quite brown. That’s OK. Just remove the squash from the middle of the pan.

Turkey pinwheels

By Chef Lynn M. Miller

Serves: 12

Preparation Time: 20 minutes, plus several hours in the refrigerator.


2 MexAmerica Tomato Basil Wraps (Or mix it up with different flavors and colors)
2 cups cooked turkey, chopped tiny
½ cup ground pecans
¼ cup red or yellow onion, chopped tiny
1 stalk celery, peeled and chopped tiny
3 Tablespoons raw honey (I like Stakich brand.)
4 ounces cream cheese, room temperature
½ teaspoon each, salt and pepper
Fresh herbs, like chives or cilantro for garnish
Soft butter or extra cream cheese for spreading on the wraps


1. Mix the turkey, pecans, onion, celery, honey, cream cheese and salt and pepper. (The best way is to mix with your hands, like meatloaf.
2. Spread a thin layer of cream cheese or butter on a MexAmerica Tomato Basil Wrap. On top of that, spread the turkey mix, staying about an inch away from the edge and then roll it up from the side where you started. Seal end with a small amount of butter. Wrap it in plastic and twist the ends.
3. Refrigerate for several hours.
4. Cut into 1” circles and garnish with fresh herbs just before serving.

Chef Lynn’s Tips:
1. Make sure that everything is chopped really tiny so that the pinwheels will hold together.
2. Serve extra Cranberry Sauce on the side if you have some left over.

Turkey tacos

By Chef Lynn M. Miller

Serves: 1 – 3 Tacos

Preparation Time: 15 minutes


3 MexAmerica flour tortillas
3 ounces Turkey, cut into strips
1 green lettuce leaf
3 Tablespoons leftover turkey stuffing
3 Tablespoons leftover cranberry sauce or Peach Salsa or Mango Chutney
Fresh Herbs, like chives or cilantro, for garnish

1. Heat the tortillas between 2 pieces of paper towel for 20 seconds in the microwave.
2. Pile the ingredients into a flour tortilla, topping them with fresh herbs and eat them! ? YUM


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