Hey folks! Welcome to Episode 74! I hope everyone had a happy, and safe Thanksgiving!

The day after Thanksgiving we popped over to the neighbors house for a bite…little did I know I was about to discover: STUFFIN’ MUFFINS. WTF. Has anyone else heard of such a thing?? Personally, I think it’s brilliant.

The muffins are a perfect substitute for folks who don’t like to put their stuffing inside of a Turkey. Personally, my family has always been a “stuffing in the bird”, type of family, PLUS the Jibblets.

Naturally, I had to be a creep, and photograph the remaining evidence…

Christmas is next, and I don’t think we will be cooking as much food; the idea of food going to waste makes me more nauseous than an overly-full stomach. Snow is about to fall, and the Christmas Lights and Trees are right around the corner. Folks putting their tree up right after Thanksgiving set a bad tone for the rest of us, regulars. You’re not special if you already have your tree up, sorry, not sorry.

The Apple Pie, homemade, featured the MOST beautiful crust i’ve seen in a while. Although, it wasn’t the tastiest pie i’ve eaten before(cherry is my favorite), it was completely passable. 8/10 on the Apple Pie. The Stuffin’ Muffins get a 10/10 just from the ingenuity.

We are still battling with the leftovers, and I am afraid there will be some food wasted from all of the festivities. Personally, my appetite at the moment is not strong enough to finish the leftovers at this time.

It’s looking like Turkey and Stuffing sandwiches until May…that is how many leftovers we have.

We also have left over yams. I am almost thinking that this Thanksgiving Feast bs is a total scam. One turkey can feed at least 7-10 people including sides, and bread. We should have crashed someone elses Thanksgiving and just taken home left overs. lol

Anyway, if you’re needing a little inspiration for your leftovers, I am here to help.

Here are 5 brilliant leftover ideas:

1. Thanksgiving Turkey Tacos

• Ingredients: Shredded turkey, leftover stuffing, cranberry sauce, tortillas, lettuce, cheese, sour cream, and hot sauce.
• How to Make: Warm up your turkey and stuffing. Assemble tacos with turkey, a spoonful of stuffing, lettuce, cheese, and a dollop of cranberry sauce for sweetness. Add sour cream and a bit of hot sauce if you like a little kick. It’s a fusion of flavors and a perfect handheld meal!

2. Turkey and Cranberry Grilled Cheese

• Ingredients: Sliced turkey, cranberry sauce, cheese (cheddar or mozzarella), and bread.
• How to Make: Layer sliced turkey, a spoonful of cranberry sauce, and cheese between two slices of buttered bread. Grill until golden and crispy on both sides. This sweet-savory sandwich is a crowd-pleaser!

3. Stuffing Waffles

• Ingredients: Leftover stuffing, eggs, and a bit of milk (optional).
• How to Make: Press your leftover stuffing into a waffle iron and cook until crispy and golden. You can add a bit of beaten egg or milk to make the stuffing stick together better. Top with gravy or a fried egg for extra indulgence.

4. Thanksgiving Shepherd’s Pie

• Ingredients: Leftover mashed potatoes, turkey (or ham), gravy, veggies (corn, green beans), and cheese (optional).
• How to Make: Layer leftover turkey and vegetables in a baking dish. Pour gravy over the top, and spread leftover mashed potatoes on top of everything. Sprinkle with cheese if you like, then bake at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly. It’s a cozy, comforting dish that reinvents your leftovers!

5. Pumpkin Soup with Leftover Turkey

• Ingredients: Leftover turkey, pumpkin puree, chicken broth, garlic, onion, heavy cream (or coconut milk), and spices (cinnamon, nutmeg).
• How to Make: Sauté onion and garlic until soft, then add pumpkin puree, chicken broth, and spices. Let it simmer for 15-20 minutes, then blend until smooth. Add shredded turkey to the soup and heat through. Stir in a bit of cream to make it extra rich. It’s a creamy, warming meal perfect for the season.

Stuffin’ Muffins!

Ingredients:

1 box (6 oz) of prepared stuffing mix (like Stove Top or any similar brand)

1/2 cup (1 stick) unsalted butter

1 small onion, diced

2 celery stalks, diced

1/2 cup chicken or vegetable broth (plus more if needed)

1 large egg, beaten

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/2 cup shredded cheese (optional, cheddar or mozzarella works well)

Fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the stuffing mix: Follow the instructions on the stuffing mix box to prepare it. This usually involves adding hot water or broth to the stuffing mix and letting it sit to absorb the liquid.

2. Sauté the vegetables: While the stuffing mix is setting, melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for about 5-7 minutes, until softened. Remove from heat and set aside.

3. Mix the stuffing: In a large bowl, combine the prepared stuffing mix, sautéed onion and celery, sage, thyme, salt, and pepper. Stir well. Add the beaten egg and chicken broth, mixing until the stuffing is evenly moistened. If it seems too dry, add a little more broth to achieve a moist but not soggy consistency.

4. Fill the muffin tin: Grease a 12-cup muffin tin or line it with paper liners. Spoon the stuffing mixture into each cup, pressing it down gently to pack it in. If you want a cheesy version, sprinkle shredded cheese on top of each stuffing muffin.

5. Bake: Place the muffin tin in a preheated 350°F (175°C) oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crispy. If using cheese, it should be melted and bubbly.

6. Serve: Let the stuffing muffins cool for a few minutes before serving. Garnish with fresh parsley or chives for added color and flavor.

These stuffing muffins are great for serving at holiday meals or as a fun, portion-controlled side dish. Enjoy!

Apple Pie Recipe:

Here’s a classic homemade Apple Pie recipe that’s perfect for any occasion. It combines a flaky, buttery crust with a sweet, spiced apple filling.

Ingredients:

For the Pie Crust:

2 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cut into cubes

6-8 tablespoons ice water (more if needed)


For the Apple Filling:

6-8 medium apples (a mix of sweet and tart apples like Granny Smith and Honeycrisp works well)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 tablespoons all-purpose flour (to thicken the filling)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1 tablespoon butter (cut into small pieces)

1 tablespoon milk (for brushing the crust)


Instructions for Pie Crust:

1. Make the Pie Crust:

In a large bowl, combine the flour, sugar, and salt.

Add the cold butter cubes and use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs (with some larger pea-sized chunks of butter remaining).

Slowly add ice water, one tablespoon at a time, mixing until the dough starts to come together. You may not need all the water.

Divide the dough into two equal halves, shape each into a disk, and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.


2. Prepare the Apple Filling:

Peel, core, and slice the apples into thin slices (about 1/4-inch thick).

In a large bowl, toss the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until well coated.

Let the filling sit for 10-15 minutes to allow the juices to release.


3. Assemble the Pie:

Preheat the oven to 425°F (220°C).

On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, pressing it gently into the pan.

Pour the apple filling into the crust, piling it high in the center.

Dot the filling with the small pieces of butter.

Roll out the second disk of dough and place it over the apples. You can either cover the pie with a full top crust or cut the dough into strips and make a lattice crust. For a full top crust, make a few slits in the dough to allow steam to escape.

Trim any excess dough from the edges and crimp the edges together to seal. Brush the top crust with milk to give it a golden finish.


4. Bake the Pie:

Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.

If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.

Let the pie cool for at least 1-2 hours before serving to allow the filling to set.


Tips:

For an extra golden crust, you can brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water).

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat!


Enjoy your homemade apple pie!

Well, that’s all folks! I am wishing everyone a happy and healthy holiday season!