Who doesn’t love holiday leftovers? Leftovers are great the day after. However, most of us get sick of them by day 2 or 3. What to do with all that towering Tupperware? Don’t just reheat, “renovate!” Use as much as you can, all in one pan.
The last thing anyone wants to do is spend more time in the kitchen the days after a large gathering. So don’t!
Muffin tins are great for leftovers. You can use mini muffin tins or regular muffin tins, just adjust the cooking time for the size of your tins. This leftover reinvention is simple and easy. Simply roll your leftover of choice into approximately 1 inch balls for mini muffins and place in a nonstick tin. Bake at 350 degrees F for approximately 30 minutes, or until browned.
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. VGFL
- Mashed potatoes
- Mashed rutabaga
- Gluten-free stuffing
- Cranberry sauce
- Shallot gravy
- Preheat oven to 350 degrees F.
- Roll the rutabaga, mashed potatoes, and stuffing into approximately 1 inch balls.
- Place the balls into a non-stick or lightly sprayed mini muffin tray.
- Place tray on the middle rack and cook until lightly browned. Time will vary with muffin tray size. A mini muffin tray takes approximately 25-30 minutes to cook.
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