I always wonder how many people actually make the Thanksgiving leftovers recipes that flood the internet this time of year. Do you make them? Are Thanksgiving leftovers even a real thing? We demolish the stuffing and make quick work of the gravy and potatoes. The only things left over are mounds of turkey and maybe a few rolls.

These turkey sliders with cranberry mustard are great to make an time, but they’re especially good in the days following Thanksgiving. If you eat dinner early, they can also stand in as a late-night Thanksgiving snack!

They don’t require a ton of leftovers other than turkey – just set aside a few Brussels sprouts before you roast the rest with Asiago and speck and grab an extra can of cranberry sauce (or make a double batch of  Cranberry Salsa!) and you’ll be ready to rock. They’re basically the best an easiest Thanksgiving leftovers sliders ever!

The ingredients on these turkey sliders are super simple, but they work together really well.

Start by slathering the bottom of the rolls with a mixture of cranberry sauce and Dijon mustard. It’s really easy to mix up, and tastes so good!

Then, layer on thinly sliced turkey. If you don’t have leftovers, deli turkey works nearly as well – I like to use a craving board style for the best texture. Next, add sliced of extra-sharp cheddar cheese and crisp apples before topping it all off with shredded Brussels sprouts. Brussels sprout on a sandwich aren’t traditional, but I felt like these sliders needed a little something green. Lettuce didn’t seem right, but shredded sprouts totally worked!

Then pop everything in the oven for a few minutes – just long enough to take the chill off the turkey, melt the cheese a smidge, and get the rolls nice and toasty.

More delicious slider recipes to try:

• Beef on Weck Sliders
• Apple Butter Barbecue Pulled Chicken Sliders
• Hawaiian Roll Sliders

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Baked Turkey Sliders with Cranberry Mustard

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 310kcal

Author Lauren Keating

Ingredients

• 12 slider rolls or similar small rolls
• ½ cup cranberry sauce
• 2 Tablespoons Dijon mustard
• Cracked black pepper
• 2 cups sliced turkey breast about 8 ounces
• 5 slices extra-sharp cheddar cheese
• 1 apple thinly sliced
• 8 Brussels sprouts shredded

Instructions

• Heat your oven to 350ºF.
• Slice the slider rolls in half and place the bottom halves in a small baking dish.
• In a small bowl, mix together the cranberry sauce and mustard until smooth. Season with cracked black pepper. Slather the cranberry mustard over the rolls. Layer on the turkey, cheese, apple, and Brussels sprouts, then cover with the top halves of the rolls.
• Bake 15-20 minutes, or until warm and slightly toasty.

Nutrition

Serving: 2g | Calories: 310kcal | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 526mg | Fiber: 4g | Sugar: 15g

Last week, someone asked me what I predicted the big food trends of 2016 will be. I thought that was a really fun question! I usually see a ton of articles about it this time of year, but I haven’t seen many at all this time around.

My predictions for the top food trends of 2016 – based solely on my current cravings and the ingredients that have been inspiring me lately – are: 1) meatballs; 2) Thai flavors; 3) whole grains used in interesting ways; and 4) Nordic-inspired cuisine.

I’m drooling just thinking about it – I have a feeling that 2016 is going to be a very delicious year.

I’ve been making these Thai Turkey Lettuce Wraps a lot lately. They’re super easy, versatile, and jam-packed with flavor. They started as something that I just threw together on a busy weeknight, but I eventually realized I should probably photograph them and share them here. I know you’ll love them just as much as I do!

The first time I made these Thai lettuce wraps I used ground pork. The flavor was incredible, but they were a little greasy. Since then I’ve found that I prefer to use turkey which, to my surprise, has just as much flavor. I season them with Thai seasoning, fish sauce, and a little chili paste, then top them with cashews, scallions, and lime juice. If you like a little extra crunch, you can also add some chopped water chestnuts into the turkey.

This recipe comes together in practically no time, so it’s perfect for weeknights. If you’re looking to make things even easier on yourself, you can also prepare the filling on Sunday and then reheat it later in the week. It also freezes well for a convenient make-ahead meal (if you don’t have fresh lettuce, the filling is also delicious over rice.)

For more lettuce wrap ideas, try: Chipotle Chicken Lettuce Wraps // Ground Chicken and Eggplant Lettuce Wraps // Avocado Tuna Lettuce Wraps // Duck and Shiitake Lettuce Wraps

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Thai Turkey Lettuce Wraps

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Lauren Keating

Equipment

• Thai Stir-In Seasoning

Ingredients

• 1 tablespoon olive oil
• ½ onion chopped (about 1 cup)
• 3 garlic cloves minced
• 1 pound ground turkey
• 4 ounces crimini mushrooms chopped (about 1 cup)
• 2 cups cole slaw mix
• ½ bell pepper diced (about 1/2 cup)
• 4 tablespoons fish sauce
• 2 tablespoons Thai seasoning paste
• 1 tablespoons chili sauce optional
• ¼ cup water chestnuts optional
• 1 lime juiced
• Green leaf lettuce chopped cashews, and scallions for serving

Instructions

• Heat the olive oil in a large pan set over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
• Add the ground turkey and cook until browned, breaking the meat up with a wooden spoon as it cooks. Add the mushrooms, cole slaw mix, bell pepper, fish sauce, Thai seasoning, chili sauce (if using) and water chestnuts (if using). Stir until combined. Cook 10 minutes, or until the vegetables are cooked through. Remove from heat and stir in the lime juice.
• Serve the turkey filling in lettuce leaves. Top with cashews and scallions, as desired.

Notes

Click here for nutrition information

Every November I see people get excited about what they’re going to do with their Thanksgiving leftovers, and I can’t help but be a little jealous. One of the downsides of not hosting Thanksgiving dinner myself is that once the meal is done, it’s done. I don’t get any leftover turkey or cranberries or green beans to play with (let’s be real, there’s never any leftover stuffing – that’s just as much of a fantasy as unicorns.)

That’s where these meatballs come in. They taste like little bites of Thanksgiving goodness, without the need for any leftovers. In fact, they taste so much like Thanksgiving dinner, that I’m calling them Thanksgiving meatballs. It just feels right.

So, what goes in them? Turkey, obviously. But also cranberries, bread, spinach, and all of the seasonings that you might find in your favorite stuffing. Since Thanksgiving dinner isn’t complete without gravy, there’s some of that, too – a rich, creamy version like you might find on Swedish meatballs.

It’s basically your entire Thanksgiving dinner, in meatball form and ready in under an hour. Now that’s  something to be Thankful for!

There’s no such thing as too many meatball recipes. Try: Tandoori Chicken Meatballs//Pork Meatballs in Enchilada Sauce//Buffalo Chicken Meatballs// Meatball Style Veggie Burgers

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Turkey and Cranberry Meatballs

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 slice white bread or 1 dinner roll torn into 1-inch pieces
• ½ cup milk
• 1 Tablespoons olive oil divided
• 1 onion minced
• 2 celery ribs diced small
• 1 clove garlic minced
• 1 cup fresh or frozen cranberries
• 1 cup fresh spinach chopped
• 2 Tablespoons pine nuts
• 1 pound ground turkey
• 1 egg
• 2 Tablespoons grated parmesan cheese
• ¼ cup chicken stock
• 2 Tablespoons heavy cream

Instructions

• In a large mixing bowl, combine the bread and milk. Set aside.
• Heat 1 Tablespoon of oil in a large skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Add the cranberries, spinach, and pine nuts.Cook, sitting occasionally, until the cranberries begin to pop and the spinach is wilted. Remove from heat and let cool.
• Add the turkey, egg, sautéed vegetables, rosemary and grated cheese to the bowl with the soaked bread. Season with salt and pepper. Mix until thoroughly combined. Form the turkey mixture into 1-inch balls.
• Add the remaining oil to the skillet. Add the meatballs and cook 8 minutes, or until cooked through, turning to brown on all sides.
• Remove the meatballs from the pan and whisk in the stock and cream. Bring to a simmer and let cook until reduced by half, about 5 minutes. Return the meatballs to the pan and serve immediately.

Notes

Click for Nutrition Information

I love developing new recipes and being creative in the kitchen, but when I feel like taking a night “off” I love trying recipes from some of the other blogs that I read. I’m always amazed at how talented my friends are! Healthy Seasonal Recipes is one of my favorites, and I was so excited to receive a review copy of Katie’s brand new cookbook, Maple.

You guys, this book is GORGEOUS and every recipe in it sounds incredible – I want to cook it cover to cover.

There are over 100 sweet and savory recipes inside, from Maple Cranberry Walnut Granola to Maple Tahini Chicken + Broccoli to Maple Walnut Chocolate Chip Cookies. Katie is an amazing photographer, and the full color photos in the book are stunning (of course, if you’re familiar with her blog, you wouldn’t expect anything less.)

So far, I’ve tackled two recipes – the Sweet and Smokey Turkey Chili you see here and Katie’s Sap Baked Beans  – and they were both delicious. (See the sap baked beans on Instagram here.)

This Smokey and Sweet Turkey Chili is just the kind of recipe I love this time of year. It’s rich and warm and the maple syrup adds a subtle sweetness. The combination of maple with smoked paprika, chipotle powder, and fire roasted tomatoes, gives the sauce a bold, barbecue-like flavor that we loved.

The chili is ready in about 40 minutes, so it’s perfect for a weeknight. Or, make it on the weekend and let the flavors mingle in the fridge for an even easier Monday night dinner (as good as the chili is right away, chili is always better after it’s had time to sit.)

Pair the chili with cornbread muffins or corn chips – either way, you can’t go wrong.

For the recipe for sap baked beans, you’ll have to grab a copy of the book for yourself.  If you’re from the Capital Region, Katie is doing a demo and book signing at Healthy Living Market in Saratoga on November 21.

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Smoky and Sweet Turkey Chili

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 2 tablespoons avocado oil or organic canola oil divided
• 1 pound lean ground turkey
• 1 large Spanish onion diced
• 1 tablespoons freshly chopped garlic
• ½ teaspoon salt
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground dried chipotle or to taste
• 4 ½ teaspoons red wine vinegar
• 1 cup water
• 1 28- ounce can crushed tomatoes preferably fire roasted
• 1 15- ounce can dark red kidney beans drained and rinsed
• ⅓ cup dark pure maple syrup
• 1 avocado diced
• ¼ cup chopped cilantro
• ¼ cup toasted pepitas

Instructions

• Heat 1 tablespoon of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
• Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
• Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
• Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
• Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
• Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
• Serve topped with avocado, cilantro, and pepitas.

Notes

This recipe is reprinted with permission from Maple by Katie Webster.

I always love a good stuffed pepper recipe. I don’t make them often, but they’re always a big hit when I do. I especially love using untraditional fillings, like jambalaya.

As I was flipping through a review copy of the new Sugar-Free Mom cookbook looking for recipes to try, these Turkey Taco Stuffed Peppers caught my eye and I knew I had to try them immediately. Red bell peppers haves are such a creative alternative to tortillas or taco shells!

I opted to make my filling with homemade enchilada sauce (which is delicious and so easy to make!) but if you make them with salsa, the filling is really similar to what I use in my taco bake. That’s one of my most popular recipes, so I knew these stuffed peppers had to be good!

Shawn and I both loved the way these enchilada stuffed peppers tasted, and I loved that they were easy enough to make on a weeknight. I might be tempted to top them with fresh cilantro next time, but they were pretty perfect as they were.

I met Brenda, the author of  Sugar-Free Mom at a conference last summer and her blog (also called Sugar-Free Mom)  is one that I read often. I’m always impressed by the amazing sugar-free recipes she creates.

I’ll be honest – most of them aren’t things I’d make myself since I eat sugar, but there’s also a heavy emphasis on “real food” and taking the sugar out of recipes that don’t really need it in the first place. After seeing that her cookbook has a recipe for enchilada sauce, I pulled a can out of my cabinet and, sure enough, it had corn syrup in it! I have no idea why… it definitely doesn’t ned it.

The recipes in her book are just like the ones on her blog: simple, straight-forward, kid-friendly, and sugar-free. Here are my thoughts:

• I love the introduction. It’s really detailed and explains why she eliminated sugar from her diet, the alternative sweeteners (including options like honey, brown rice syrup, and stevia) and their unique properties, and tips on how to reduce your sugar intake and curb cravings. This isn’t just a one-page intro, and it’s definitely worth the time it takes to read!
• Every recipe is labeled to identify it as being low carb, dairy-free, sugar-free, or sweetened with natural sugars. There’s also nutrition information for every recipe! The labeling system is really easy to follow and I love that it identified more than just sugar content. I’m a big fan of those dairy-free recipes! There are also recipes in the book that are gluten-free, but those aren’t identified as such. The recipes also all have photos, which is important to me as a cookbook enthusiast!
• Although the emphasis is definitely on sweet recipes, like breakfasts and desserts, there’s a nice balance of savory recipes, too.
• With the exception of some sweeteners, the ingredients are all totally normal things that most people probably keep around or use on a regular basis. If you limit your sugar intake, there’s a good chance that you already have some of the sweeteners, too. The recipes are simple, fast, and crowd-friendly. It’s definitely the kind of book you can grab when you need a quick dinner idea.
• The only thing that bothered me was that the turkey taco stuffed pepper recipe called for 12 ounces of ground turkey and I could only find 16 ounce packages. There wasn’t enough left over to save, so I ended up tossing the extra turkey out. If I had bought extra peppers and cooked the whole package of turkey, the recipe probably would have served 8 instead of 6 and I wouldn’t have had any waste.

I’d definitely recommend this book to people who are looking to reduce or eliminate their sugar consumption and need quick and easy meal ideas. It’s available on Amazon in paperback and for kindle. 

Love stuffed peppers as much as I do? Try:

• 16 delicious stuffed peppers recipes
• Cheesesteak stuffed peppers
• Stuffed peppers soup
• Jambalaya Stuffed Peppers

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Turkey Taco Stuffed Peppers from Sugar-Free Mom

Servings 6

Calories 270kcal

Author Lauren Keating

Ingredients

• 3 sweet bell peppers halved
• ½ cup water
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 clove garlic minced
• 12 ounces ground turkey
• ½ teaspoon salt
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 cup black beans if canned, rinse and drain
• 1 cup salsa or homemade enchilada sauce see below
• ½ cup shredded cheddar cheese

For the enchilada sauce

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons gluten free flour I used brown rice flour
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• ½ teaspoon garlic salt
• ¼ teaspoon cinnamon
• 1 cup low-sodium chicken broth
• 1 cup water
• 6 ounces tomato paste

Instructions

• Place pepper halves cut-side down into a 9 × 13-inch baking dish. Add 1⁄2 cup water. Cover and microwave 2 minutes or bake in an oven set at 350ºF for 10 minutes or until softened slightly. Set aside.
• Heat oven to 425ºF. Heat oil in a skillet and cook onion and garlic until onion is translucent. Add turkey and seasonings and cook until turkey is no longer pink. Add black beans and salsa. Stir to combine.
• Cook about 5 more minutes to heat beans through and then fill each pepper half with filling. Cover with aluminum foil and bake peppers for 30 minutes. Uncover, sprinkle with cheese and cook 5 minutes or until cheese is melted.[br]

For the enchilada sauce

• In a skillet, heat the oil over medium heat. Reduce heat to low and add the flour; stir to combine. Cook, stirring constantly, for 1-2 minutes and then add chili powder, cumin, oregano, garlic salt, and cinnamon.
• Slowly add in chicken broth, water, and tomato paste. Turn up stove to medium-high heat and bring to a boil. Cook 5-10 minutes or until thickened. Allow to cool, then refrigerate for up to 2 weeks.

Nutrition

Calories: 270kcal | Protein: 19.1g | Fat: 12.6g | Fiber: 4.5g

Disclosure: I received a review copy of Sugar-Free Mom but was not compensated in any other way for this review. This post contains affiliate links.