Thanksgiving Leftover Cups

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Let’s admit it, the best part of Thanksgiving are the leftovers you get to eat afterwards!

It goes without saying that Thanksgiving is my absolute faaaavorite holiday. Not only because it’s centered around delicious food but also because it gives me a chance to reflect on all the things I am thankful for. And the list is so long.

In addition to all the many big things like family, friends, health, a good job, etc… here is my short list this year.

Trader Joe’s and their new coconut whipped topping, long evening walks with my husband sans cell phones, aesthetic AF food pics against a white background, the fact that you can use AF after any word so people know you really mean it, that feeling you get from the first sip of coffee in the morning, and Instagram followers.

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This quick and easy leftovers recipe is definitely on that short list too. I had a hard time writing out the recipe because honestly anything goes. To be completely honest, I want you to take whatever you have leftover from your Thanksgiving dinner and stuff it into a puff pastry cup. I guarantee you cant go wrong with anything wrapped in puff pastry. Mashed potatoes – check. Mac n cheese – check. Cranberry Sauce – check. Gravy – check! Seriously you guys, everything goes.

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If you’re reading this and it’s nowhere near Thanksgiving time, go ahead and mash yourself up a sweet potato, slice up some brussels sprouts, get a vegan sausage, and a few dried cranberries and relive that magical time of year like it’s nobodies business!

Puff Pastry for the Win!

Thanksgiving Leftover Cups

  • Servings: 12
  • Difficulty: easy
  • Print

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Ingredients:

1 sheet of vegan puff pastry

1 cup leftover mashed sweet potatoes (sweet potato casserole)

1 cup vegan sausage or leftover tofurkey

1 cup leftover Brussels Sprouts salad or green bean casserole

Toppings:

Dried cranberries or cranberry sauce

Gravy

Fried Onions

 

  1. Preheat your oven to 375 degrees.
  2. Allow your frozen puff pastry to thaw on the counter until it is soft enough to work with but not too warm. You still want your pastry pretty cold. Lay your sheet out flat and cut into 12 squares.
  3. Spray your muffing tin with a little bit of oil so the pastry doesn’t stick then lay one piece of pastry in each cup spreading it evenly so the pastry comes up the sides a bit.
  4. Spoon in 1 tbsp of sweet potatoes at the bottom then layer on the leftover tofurky/sausage, then the brussels sprouts on the very top so they get the crispiest.
  5. Bake in the oven for 20 minutes or until your pastry has puffed and turned a light golden brown.
  6. Remove from the oven and top with your optional toppings. Serve while hot.

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