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Printable recipe below! Thanksgiving's over, but the deliciousness doesn't have to be. We've got three easy recipe ideas with minimal effort to help you use all those turkey leftovers.
Used in this video:
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
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Printable Recipes:
https://kentrollins.com-blogs-chicken-stuffing-waffle-stack
https://kentrollins.com-blogs-chicken-cranberry-barbecue-turkey-sliders
https://kentrollins.com-blogs-chicken-stuffing-stuffed-bell-peppers
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0:03
Thanksgiving's over now. What are we
0:05
going to do with all this stuff? You've
0:07
been cooking. We're your little fingers
0:08
to the bone. But we have got three
0:11
recipes with minimal effort to help you
0:13
use all them leftovers up.
0:29
First up, cranberry barbecue turkey
0:32
sliders.
0:42
Well, remember turkey sliders got all
0:46
that stuff in them. I took me some dark
0:48
meat and some white meat. Got me a
0:51
skillet here
0:53
and it's got a little sizzle to it. I
0:55
would say on Bertha it's on about medium
0:57
heat. Really what we're trying to do
1:00
here is get this turkey warmed back up,
1:03
but also it's sort of like a turkey
1:05
sloppy joe. Who would ever note it, huh?
1:07
I mean, we may not even make sloppy
1:09
joe's no more and just make toppy turkey
1:12
sloppy joe's. So, we're going to let
1:14
this warm, then we'll add
1:17
the magic to it.
1:26
While the turkey is warming, we're going
1:28
to mix up the sauce. Now, y'all probably
1:31
had some leftover cranberry. You know,
1:32
the kind that comes out of the can. Used
1:34
to slice it in rings and set it on the
1:36
table. Get you some of that. Mix it in
1:38
with the barbecue sauce we're using, our
1:40
Red River Ranch mud, and a little bit of
1:42
worershire. And just let it cook for a
1:44
little bit on a low simmer. I'd say
1:46
probably two to three minutes. You're
1:47
going to have to stir it to incorporate
1:50
all that good cranberry. And then we
1:52
just going to want pour it over our
1:54
turkey.
2:00
Go to mixing.
2:03
Now, that won't have to cook too long.
2:05
You just want to make sure that it gets
2:06
all on that turkey and gets all warmed
2:08
up. It is. We're going to set this on a
2:10
warmer side, not the hot. And we're
2:12
going to toast them buns. We are fixing
2:14
to have us some turkey sliders.
2:32
Spoon some of that turkey sloppy joe
2:34
right on there. We did. And then topped
2:36
it with some pickled jalapeno. Then some
2:38
proolone. Then they was all together and
2:41
I just sliced them individually. Now
2:43
we're doing this with pretzel rolls
2:45
today. You can use them little bitty
2:46
Hawaiian rolls. Also, brush a little
2:49
butter on top and then sprinkle them
2:50
with some everything bagel stuff. You
2:53
talk about goodness. Eeny, meeny, miny,
2:55
mo, which turkey do I want to get before
2:57
it snow? I think I'm going to get this
2:59
one right here.
3:03
Now, I'll just tell you, I'm not a big
3:05
fan of turkey, but I'd eat that every
3:08
day. I'm going to have another bite.
3:12
Coming in hot, our stuffing waffle
3:15
stack.
3:23
This is a really super creative recipe
3:26
that you're fixing to partake in with me
3:28
because we had too much leftover
3:30
dressing. Now, what we did was take that
3:32
dressing, put it over here in a bowl,
3:34
and went to bashing on it just a little
3:36
bit. Now, I'm going to tell you, I went
3:38
down there and did me a whole lot of
3:40
excavating in some cowboy country where
3:42
I knew there was a lot of old chuck
3:44
wagons, and I dug up this. Yes.
3:48
Is that an ancient artifact?
3:49
It is. Cookie did have a waffle maker.
3:54
Now, he would hook up them two old mules
3:56
that he had, put a lightning rod coming
3:59
up through the top off that, and he
4:01
would let them go around and round and
4:03
round. And when lightning would strike
4:06
that pole and run down there to his
4:08
waffle maker, he could make waffles.
4:10
Now, how many times a year did this
4:12
happen? Maybe two or three times a year.
4:14
But he had it all ready. So,
4:16
and this is a traditional
4:17
Yes.
4:18
piece from an 1800's chuck wagon.
4:20
Yes, it is. If it'll hold together, cuz
4:22
it's pretty ancient. It is. So, we're
4:25
going to grease it like you would any
4:26
waffle maker.
4:29
And we're going to find some
4:31
electricity.
4:34
Do you have that, too?
4:35
Uh-huh. Now, if you got one of them old
4:38
cast iron waffle makers, you can sure do
4:40
it that way as well. Now, we're going to
4:42
let this heat cuz, you know, you need to
4:45
preheat your waffle maker. So, you'll
4:48
have to play around with the consistency
4:50
here because we're going to put this on
4:52
there, spread it out a tad, shut the
4:55
lid, and hope it makes a waffle. That is
4:58
our hope. Yes, it is.
5:22
Here we go.
5:33
I like the crispiness that the waffle
5:36
has. You get just a little crunch out of
5:38
that.
5:40
But I think the thing that sends it over
5:41
the top to me really is the mashed
5:44
potatoes and chutney. All my life I've
5:46
been putting gravy on mashed potatoes.
5:48
That's f to quit. I'm f to put the
5:50
chutney on there cuz I'm just going to
5:52
get this bite right here.
5:57
So good, easy, and pretty different it
6:01
is.
6:03
And the last one coming down the trail.
6:06
Stuffing stuffed bell peppers covered in
6:08
cheese.
6:24
Last but not least, stuffed bell peppers
6:27
with dressing, turkey, jalapeno. Oh,
6:30
it's going to be good. And topped off
6:31
with cheese. But I took these peppers
6:33
and took them over and put them on and
6:35
let her just love on them a little bit
6:37
to soften them up. Then chopped me up
6:40
some more white meat and some more dark
6:42
meat. Diced up a jalapeno. I got my
6:45
dressing here. So, we're going to add
6:47
the turkey to it.
6:50
Get our jalapeno in there.
6:55
And you can take the seeds out if you
6:57
think it need be, but I don't think it
6:59
need be. And you'll just be able to tell
7:02
if you think you need some moisture. And
7:04
I think we're going to need just a tad
7:06
in here. So, we'll put a little chicken
7:08
broth in this before we stuff them. So,
7:10
we're going to start with a splash.
7:15
Think that's enough. You just want this
7:17
to be able to ball up together and not
7:19
fall apart. That's what we're after. So,
7:21
we probably didn't put maybe two
7:23
tablespoons of chicken broth in there
7:25
with it. Next,
7:27
it's time to rock and roll and load the
7:30
peppers.
7:37
If you're in the house doing this,
7:38
preheat your oven to 350°.
7:41
And I'm going to give you a tip. When
7:43
you're buying peppers and you're going
7:44
to stack them up, see if they'll stack
7:46
level. Cuz I'm going to show you
7:47
something right here. this fell here.
7:50
See, he don't want to stand up.
7:52
He's a wobbler.
7:53
So, we're going to get this one in
7:55
there. Hope that he'll stand up. And
7:57
then put this in where he is leaning on
8:00
his two buddies there. And we're going
8:02
to bake this. Now, right before it gets
8:05
done, we're going to sprinkle cheese all
8:06
over it. Now, if you're cooking them in
8:08
the house, you're going to go about 20
8:09
to 25 minutes. And right before they get
8:11
done, cover it with whatever cheese you
8:13
want. Mozzarella, cheddar, pepper jack,
8:16
anything. But I'm gonna put these on a
8:17
trivet over here and I'm gonna bake
8:18
them. It is another way to get rid of
8:20
dressing.
8:45
We have finished all of these little
8:47
dishes on the leftovers. I'm just going
8:49
to slice this right down here. Give you
8:52
a crosssection here to see what's
8:53
happening in there. Look at all that
8:56
goodness right there.
9:03
Make me want to do the turkey walk. Mhm.
9:07
We might even call a turkey.
9:15
We done got him in a skillet.
9:19
I need to know from each and every one
9:20
of you, what is the wildest thing you've
9:23
ever created and made with leftovers
9:25
from Thanksgiving? And there might be
9:27
bonus points involved if you even used a
9:29
cast iron skillet. Comment and let me
9:32
know. Well, we hope we inspired y'all to
9:35
try out some new things, but also a way
9:38
to use up all them leftovers. We didn't
9:40
want to create no hassle cuz you've been
9:42
cooking for 2 weeks getting ready for
9:43
Thanksgiving. This is a way to get rid
9:45
of it. And hey, we just hope you all had
9:48
a blessed blessed Thanksgiving. We do.
9:50
Just remember that really we need to be
9:52
thankful that every day comes along. And
9:54
be sure and lift up your neighbor and
9:55
your friend because remember no matter
9:56
what we're going through, the Lord is
9:58
with you and we are with you, too. And
10:00
it ain't no step for a stepper. But it
10:02
is with great pride, honor, and
10:04
privilege that I tip my hat to all the
10:06
servicemen and women and all the
10:08
veterans that have kept that old flag of
10:09
flying cuz some of them might have been
10:11
away from family during the holiday
10:13
time. So, be sure you lift them up in
10:15
prayer. Rest of you, get on up in here.
10:18
I'm going to give you a hug with a
10:19
platter. That way, we can serve the
10:22
neighbor behind you.
10:24
God bless you each and everyone and I'll
10:26
see you down the leftover trail.
10:31
I want y'all to know that I appreciate
10:33
y'all's effort today. It's Thanksgiving.
10:36
So, what do y'all think about that?
10:39
Like, is it real?
10:41
Nobody's going to cut it up for us or
10:43
nothing.
10:46
You don't want it? Come on.
10:48
Is he scared of it?
10:51
Just give it to him.
10:54
Dooker, it's not scary.
10:56
Duker says it is scary.
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