Luscious Leftovers

It’s the day after Christmas aka Boxing Day aka lots of leftovers day.  Now Christmas dinner was delicious and you can easily eat the same things today. But why not change it up a little bit? Why not make those leftovers different and turn them into different delicious meals? Leftovers lend themselves to so many wonderful combinations – the possibilities are endless!

Let’s begin with breakfast. The most important meal of the day. How about apple pie pancakes?! Yes I have done apple spice pancakes but those did not have apples in them. This recipe uses apple pie filling to make these pancakes delicious. Who wouldn’t want apple pie for breakfast.

Apple Pie Pancakes

For Christmas dessert. my aunt was making an apple pie. Unfortunately, she did not have any gluten free flour in her house and I had forgot to bring some. So, what she did was separate some of the filling for the apple pie for me so I could put it over my apple pie spice brown sugar cucpakes I had made myself. I did that (which was delicious!) and had some filling leftover. So I had 2 choices. 1 – eat the filling by itself – after all it is just apples, brown sugar, sugar, cinnamon and nutmeg that my aunt had stewed together to make the apples soft or 2 – use it for breakfast. Thus apple pie pancakes were born!



  • 1 cup Bisquick Gluten Free mix
  • 1 cup rice milk or almond milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 cup apple pie filling and 1/2 cup for topping
  • 2 teaspoons pure vanilla extract
  • powdered sugar for topping
  1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In large bowl, stir all ingredients until well blended. The batter will be lumpy; its ok!
  2. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
  3. Plate and top with powdered sugar, the rest of the apple pie filling and then a little more powdered sugar. Drizzle a little of your favorite maple syrup over them if you wish or dig in without! 😀

Now, what about ALL that leftover cranberry sauce? I’ve got two answers for you. Cranberry sauce muffins or Cranberry Applesauce. Make one or both! Whichever you chose, those cranberries won’t seem so bland anymore.

Leftover Cranberry Sauce Muffins

This recipe makes only six muffins-if you need more because you have more cranberry sauce simply double the recipe!


  • 1 1/2 cups all-purpose gluten free flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1 tablespoon orange zest
  • 1/4 cup canola oil
  • 1 large egg
  • 1/3 cup rice milk
  • 1 teaspoon vanilla extract
  • 3/4 cup leftover cranberry sauce (about 2 tablespoons per muffin)
  1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease very well. Set aside. (I ALWAYS use paper liners – not only can you get a variety of colors and designs, cleaning up is easier)
  2. In a medium bowl, whisk together the gluten free flour, salt, baking powder, and cinnamon. In a small bowl, rub in sugar and orange zest together. Whisk into dry ingredients.
  3. In a separate medium bowl, whisk canola oil, egg, rice milk, and vanilla together.
  4. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir together. The batter will be thick.
  5. Place half the batter at the bottom of six muffin cups. Spoon about two tablespoons of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar.
  6. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

How about a snack? or even a side dish for all that leftover turkey? How about cranberry applesauce. Sure you can buy some but you already have all that cranberry sauce.

Cranberry Applesauce


  • 3 to 4 pounds of peeled, cored, roughly chopped good cooking apple such as Golden Delicious, Fuji, Jonathan, Macintosh, or Gravenstein. (I am a huge fan of golden delicious and fuji – they work in just about anything)
  • 1 1/2 cups to 2 cups fresh cranberry sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup of brown sugar
  • 1/2 cup white sugar
  • 1 cup water
  • 1/2 teaspoon salt
  1. Place all of the ingredients in a large pot.(about 5-quart)  Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.
  2. Remove from heat. Mash the mixture  with a potato masher to the consistency you want.
  3. Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream. Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

Yes, I know this makes a lot of sauce. But applesauce is a great quick snack and a great side and a great dessert. You can even have it for breakfast with your favorite gluten free muffin or toast. With the sweet taste of the apples and the tartness of cranberries, this can be a instant favorite.

Ok, so we’ve got the apples and cranberry sauce covered. Now, what to do with those turkey or ham leftovers? How about a fried rice? Fried rice is SO easy to make and it’s one of my favorites. Usually, I make my fried rice with leftover white rice (it always seems to work better with leftover rice) but you can use instant rice if you do not have any leftover rice. (Rice is always great to have in your fridge) Now when I make my fried rice, I just add what I have together in the pan. I’ve never had an actual recipe.

Turkey Fried Rice


  • Olive or canola oil (to grease pan or wok)
  • Dash of sesame oil
  • 1 medium onion finely chopped
  • 2 eggs beaten
  • 1 scallion finely chopped
  • a dash of garlic powder
  • 1/2 cup sweet green peas and carrots (or whatever vegetable you have on hand – pea and carrots are best)
  • salt to taste
  • crushed red pepper to taste
  • a dash of finely ground black peper
  • leftover ham or turkey chopped (you can finely chop the meat or leave bigger pieces – whichever you prefer)
  • leftover white rice (about 2 cups or more depending on how many you have to serve)
  • gluten free soy sauce to drizzle over top – yes they do have gluten free soy sauce. I found it a Fairway market and I have also seen it a Whole Foods Market.
  1. In a non-stick frying pan (or wok) , heat the oil and cook the onions until they are very light brown – you want to cook the onions so they are a little crisp but not too crisp yet not to soft.
  2. Add the vegetables and stir fry until hot, add the leftover ham or turkey and keep stirring over the heat until piping hot.
  3. Add in the beaten eggs stirring quickly until the egg is cooked well. (I cook them until they are a little brown)
  4. Last, add in the leftover rice and stir together until combined very well. Season well and drizzle with a little gluten free soy sauce then serve.

I have one more recipe for you guys. An African Turkey Stew! Stews are very popular in my house. We love spice and different flavors and any meat can go with it.  Instead of buying a whole turkey, my mom has been buying turkey legs, marinating them overnight and them baking them in the oven. It is delicious!

African Turkey Stew


  • 3 turkey legs, cut into thick pieces
  • 4 gluten free chicken bouillon cubes
  • 4-6 tomatoes, cut into chunks (When we make our stews and tomato gravy my brother and I cut the tomatoes small and my mom cuts them bigger so cut to your preference)
  • 1 large onion, finely chopped
  • 4 habanero peppers, seeded and chopped (wear gloves)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 cup vegetable oil
  • salt to taste
  • black pepper to taste
  • crushed red pepper to taste
  1. Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes.
  2. Place tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot — don’t touch your eyes after handling peppers!
  3. Heat the vegetable oil in a large frying pan or wok style pan over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes.
  4. Stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt, pepper and crushed red pepper.
  5. Serve with your favorite white rice or mashed potatoes.

There you go! Great recipes that will bring some life into those leftovers!







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