Are you looking for a new way to put your Thanksgiving leftovers to good use? This recipe is a deliciously simple way to do so!
Well, we had a special announcement on Thanksgiving Day!
We made it public that we are expecting a baby boy due end of May! It was quite a sweet sentiment to discover we were expecting within a week of launching Food Soul Motherhood in October. It’s been the ultimate blessing coinciding with both the nature of the blog and the timing of its publishing. However nerve-wrecking it has felt at times in putting myself out there, it’s also been an endeavor that has challenged me to continue to embrace exactly what this blog is about – not having it all figured out!
I constantly struggle to find balance and often find myself fluctuating between the quandaries of having several years of parenting experience under my belt, and then feeling like a novice all over again at any given second… (Enter stage left: pregnancy number 2 and its amazing propensity to amplify every emotion under the sun. Yikes!) It will be quite the adventure adding in a second little blessing and figuring out how to navigate life with both a baby and a toddler. Exciting times!
All that being said, we had a fantastic Thanksgiving in celebrating together and have been enjoying an abundance of leftovers since. I’m excited to share with you these super simple thanksgiving leftover “turnovers,” a great way to clean out your fridge with the remnants of Turkey Day. Traditional turnovers are made from pastry dough, but these pillsbury cresents work just as well!
*note: If you are out of thanksgiving turkey, deli turkey meat is another great option
Ingredients:
-8 pillsbury butter flake cresent rolls
-leftover thanksgiving turkey
-1/4 c. cranberry sauce
-2 1/2 tbsp whole grain dijon mustard
-1/4 c. cream cheese (I used light cream cheese)
-1/4 c. gravy
-sage leaves (optional)
Instructions:
- Preheat the oven to 375 degrees.
- Unroll the cresent roll dough and spread them out on a non-stick cookie sheet.
- Smear 1/2 tbsp cream cheese in the widest part of each cresent roll, along with a heaping 1/4 tsp of whole grain dijon mustard.
- Place a few pieces of chopped turkey on the cream cheese.
- Layer 1/2 tbsp cranberry sauce and 1/2 tbsp of gravy over the turkey. I’ve found that sometimes the turkey gets a little dry sitting in the fridge. Layering the sauces on top allows the turkey to moisten as it bakes.
- If you like sage, place a small sage leaf in the center. It adds a little extra depth of flavor and tastes delicious! If you aren’t very familiar with sage, be a little adventurous and try this out on a few of the rollups. Yum!
- Roll the edges up and fold over the ingredients in the center.
- Bake in the oven for 10-12 minutes or until the dough is baked to desired doneness. Enjoy!
