Is there anything better than waking up the day after Thanksgiving and raiding the fridge full of leftovers while everyone else is elbowing one another at the mall?
My favorite Thanksgiving leftovers were always the excess crescent rolls slathered in butter next to some stuffing and a heaping pile of glazed sweet potatoes. A few carbs during the holidays never hurt anyone. But there comes a point sometime on the Saturday or Sunday after Thanksgiving where you just can’t look at another plate of turkey and glazed sweet potatoes. You are craving something different, but ahhh – who wants to waste all those leftover?
Fret no more because I have your solution: bite-sized Thanksgiving knishes made with leftover mashed potatoes, turkey and cranberry sauce. Combine these mini treats with some cranberry mustard dipping sauce and leftovers never sounded so good!
Other variations:
- Substitute the mashed potatoes with leftover stuffing or mashed sweet potatoes.
- Substitute the cranberry sauce inside the knishes for leftover gravy.
The possibilities are endless, or at least as endless as your leftovers.
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Ingredients
- 2 sheets puff pastry, thawed for 30 minutes
- 1 cup cranberry sauce, divided
- 1 Tbsp Dijon mustard
- ½ tsp whole grain mustard
- ½ cup leftover mashed potato
- ½ - ¾ cup leftover turkey, diced
- 1 egg, beaten
- All purpose flour for rolling out puff pastry
