DIY Leftover Recipes / Thanksgiving!

DIY Leftover Recipes / Thanksgiving!


Hey guys, it’s Ro! I am so excited for the holidays and I got
so many requests from you guys to make some homemade recipes. This video is gonna be something that we’ve never done before, it is gonna be 2 parts,
the first part, I am gonna be making 3 of my favorite homemade Tanksgicing recipes, and the second part I thought would be super helpful for you guys, because after Thanksgiving I’m
always left with a lot of leftovers. So I came up with these three Thanksgiving
Leftover Recipes, that are quick, easy, they save time, and they’re really yummy! Also, a big thank you to Walmart for supporting
me and collaborating with me to make this video, I found all of the fresh ingredients… Actually, all of the ingredients that we’re using in the recipes
today at Walmart! Let’s get started! The first is gonna be Holiday Stuffing From
Scratch! The things you will need, will be: 1 large
loaf of French Bread, fresh parsley, enough for 1/2 a cup minced, fresh thyme,
enough for about 1/4 cup minced, fresh rosemary, enough for 1/4 cup minced, 4 medium carrots,
which should give us about 1 cup diced, 4 stalks of celery which should also give
us about 1 cup diced, 2 cups of vegetable stock, 2 medium onions, which should be about 2 cups
diced. 2 Granny Smith Apples, 8 tablespoons of butter, 1/2 a cup of sliced
almonds and some salt and pepper to taste. The first thing that we’re gonna do to make
our stuffing is cut our fresh bread into little cubes. Here we’ve got a cutting board and a bread
knife, it’s serrated, it makes it a little bit easier. We’re gonna cut in the middle, and
cut a few slices about 1/2 an inch thick, which will give us
nice little cubes, but you can make them any size that you want! Then stack them on the side, cut some strips,
we’re gonna cut vertical, and then horizontal. Keep doing this until you’ve cut up your
entire loaf. After all the bread is cut we’re gonna place
our little bread cubes onto 2 baking sheets, lined with a piece of parchment paper so they
won’t stick to the bottom while they’re baking. Spread evenly and then we’re gonna pop these
in the oven at 300 degrees for about 8-10 minutes. Now in a medium sized bowl, we are gonna combine
our fresh vegetables and herbs. I have diced our onion, carrots and celery,
and minced our parsley, thyme and rosemary. This is looking great, we actually don’t
need to mix it up because we are gonna bring this bowl, salt, pepper, butter, a saucepan, and a wooden spoon, over to the stove. Place your pan on the stove and turn the heat to medium, melt your butter in the bottom of the pan and then stir in all of your veggies and herbs. Add some salt and pepper to taste and cook
for about 10 minutes until soft, stirring occasionally. Turn off the heat and set off to the side
to cool. We’ve got our veggies and herbs cooling
over here and now we’re gonna chop up our apples! The first thing that we do to chop up our
apple is we’re gonna cut off 4 sides around the core, we don’t want the core. Just like we did with the bread, we’re gonna
cut little cubes. And now we can assemble all of our stuffing,
we’re gonna place everything into our big bowl of bread cubes. This part of the stuffing is called the aromatics, because it smells so good, mmm-mmm-mmm! Then we’re gonna add our sliced almonds. Last but not least, pour in all of the vegetable
stock. Then, mix together using your big wooden spoon
until well combined. Our stuffing is almost ready to bake, here
I have a large casserole dish, I’ve greased the bottom and the sides with some butter, and
we’re gonna pour all of our stuffing inside. Oh yeah! Oh yeah! Oh yeah! That’s ready to bake! Now we’re gonna pop it in the oven at 325
degrees and bake for about 40 minutes, or until your stuffing turns a
light golden brown. I can’t wait! Ta-da! There you have it, our Homemade Stuffing! I just took it out of the oven and it is ready
to serve! The next recipe that we’re gonna be making
is my Sweet Potato Casserole! I use sweet potatoes in a lot of dishes that
I make because… I love them! The things you will need, will be: For the
Sweet Potato Mash, 4 large sweet potatoes, 1/2 a cup of butter, 2 large eggs, 1/2 a cup
of coconut milk, 1/2 a cup of brown sugar, packed, 1/2 a cup of coconut sugar, 1/2 a
teaspoon of ground cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg, 1 teaspoon
of vanilla extract and 1/2 a teaspoon of salt. And then for the topping, you will need 1
cup of chopped pecans, 1/2 a cup of brown sugar packed, 6 tablespoons of butter, 6 tablespoons
of flour, and 1/4 teaspoon of cinnamon. The first thing to make our sweet potato casserole
is, to prep our sweet potatoes. In front of me I’ve got our 4 potatoes and
a peeler, we’re gonna peel all the skin off. The potatoes are peeled and now we will cut
them into cubes. After you cut off the ends, cut the potato
hot dog style, the long way. One more time, and lastly, turn and cut them
into little cubes. After you’ve cubed all of your sweet potatoes, take
them and a big sauce pot of water over to the stove. Da-da-da, da-nee-nee! With the pot on the stove, add some salt to
the water and turn the heat to high. Bring to a boil and very carefully add in
your sweet potatoes. Cover with a lid and cook until tender, which
usually takes about 10 minutes. Then, turn off the heat and remove the pot
from the stove. Our sweet potatoes are fresh, hot off the
stove and now it is time to mash ‘em up! I strained the potatoes, put them into a large
bowl, you can still see the steam coming up. To mash our potatoes, I’m using a hand mixer,
it just makes it a little bit easier. Keep mashing until it’s nice and smooth! Uh-oh! And you want to make sure you have both the
beaters in there before you start mixing! Now we get to add the rest of our ingredients,
we’ve got coconut milk, butter, which I’ve melted, brown sugar, and coconut
sugar, 2 eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Then mix together once again until well combined. The sweet potato mixture is ready, I’ve
got a 2 quart casserole dish, greased with a little bit of butter on the bottom and sides. So, just take the mixture and pour it in. I like to smooth it out, just to give it a
little jiggle. Now we’re ready to make our pecan topping, I’m gonna set this off to the side. To make our pecan topping, in a medium bowl
we mix our dry ingredients first. Starting with our chopped pecans, brown sugar,
flour and cinnamon. Then using a spatula, mix together. Once mixed, add in the butter which I’ve
melted and mix again. This is what the pecan topping should look
like, now gently using your hands, sprinkle it over the top of the dish. The sweet potato casserole is ready to bake,
you’re gonna heat your oven to 350 degrees and bake for about 35 to 40 minutes. Da-dew! Our Sweet Potato Casserole is ready to serve! The next recipe that we’re gonna make is
a fresh cranberry sauce. I like to put this on just about all of my
Thanksgiving food because it’s so good! The things you will need will be: 12 ounces
of fresh cranberries, the zest and juice of 1 orange, 1 cup of apple juice, 2 tablespoons
of maple syrup, salt and pepper to taste and 1/2 a teaspoon of ground cinnamon. The first step to make our cranberry sauce
is to zest and juice an orange. I like to zest before I juice, so take your
zester and zest the entire orange, when you see white, stop, we don’t want
any of that stuff. I’m gonna put it over here into a small
bowl. Now we get to juice our orange, start by cutting
your orange in half. Take one of the halves, place it over the
top, and press down and twist. Gives you a bit of an arm workout. Do you even juice bro!? Because I do! Now, in a medium sized sauce pan we are gonna
combine our fresh cranberries, don’t forget to rinse them off, you want to wash them. Apple juice, orange juice, orange zest, and
maple syrup. Now take your saucepan and a spatula over
to the stove. Turn your heat to medium high and bring to
a boil. Once boiling, turn the heat down to medium-low,
and cook until the cranberries start to burst and the juice thickens. This usually takes about 10 minutes. Remember to stir occasionally, remove the
cranberry sauce from the heat and take it back to your baking station. I took the cranberry sauce off the stove and
poured it into a bowl, it’s still hot, you can see the steam coming up, so be careful,
I’m now ready to add some spices. Our cinnamon and just a little bit of pepper
and salt to bring out the flavor. Then mix it up until it’s well combined. This smells so good you guys! My whole kitchen smells like fresh cranberry…. Magic… Cinnamon… Deliciousness! Oh that smells good. Last step, pour it into a serving dish, I am using a simple white bowl. Da-dew! Here is the delicious Cranberry Sauce that we made today, it will go good on just about anything that you’re having for Thanksgiving. Ta-da! Here are the 3 Thanksgiving recipes that we
made today using a ton of fresh ingredients I found at Walmart. We made Holiday Stuffing, Sweet Potato Casserole,
and Fresh Cranberry Sauce. These are some of my favorite homemade holiday
recipes that I wanted to share with you guys, I really hope you enjoyed them,
but, we are not done cookin’ good lookin’! this concludes part 1 of the video, and now
it’s time for part 2! What are we gonna do with all of these inevitable
Thanksgiving Leftovers!? We will be making 3 all new recipes, using
these dishes as ingredients. Let’s get started! The first recipe that we’re gonna be making
are these quick and easy Stuffin’ Muffins, using the leftover stuffing. The things you will need, will be: 3 cups
of leftover stuffing, 6 eggs, 6 tablespoons of flour, 2 tablespoons of water, 1/4 a teaspoon
of salt and 1/4 a teaspoon of pepper. The first thing that we’re gonna do to make
our Stuffin’ Muffins is we’re gonna scoop our leftover stuffing into a greased pan. Most people use a muffin pan, but I didn’t
have one, I only had a cupcake pan, so that’s OK too, you can use a cupcake
pan. I like to do a heaping scoop into each cavity,
which is about 2 tablespoons. You don’t want to pack it in, you just want
to gently place it in. Next, we’re gonna mix together our eggs,
salt, pepper, and water into a large measuring cup. Whisk-whisk-whisk-whisk-whisk-whisk-whisk! When it looks like scrambled eggs, add your
flour. Whisk together until there are no more lumps. Our egg-flour mixture is ready, now fill each
of your muffins about 75% full. Because when they bake, they will rise. The muffins are ready to bake, you’re gonna
heat your oven to 375 and bake for about 20-25 minutes. Once they’ve baked, they’re hot, fresh
and ready to serve! I love this recipe, 1 because I love stuffing
and 2 because it’s really easy! It think i’s the perfect morning after Thanksgiving
recipe! And I’m just gonna do a test… Mmmm-mmmm-mmmm! That’s the stuff…in’! The next recipe that we’re gonna be making
are some Sweet Potato Pancakes from our leftover Sweet Potato Casserole. The things you will need will be: 1 cup of
all purpose flour, 1 cup of leftover sweet potato casserole, 2 egg, 3/4 cup of milk,
1/2 a cup of greek yogurt, 4 tablespoons of melted butter, 4 teaspoons of honey, 1/4 a
teaspoon of baking soda, 3/4 teaspoon of baking powder, 1/4 a teaspoon of cinnamon and 1/4
a teaspoon of nutmeg. The first thing that we’re gonna do to make
our pancakes is we are gonna whisk together in a medium bowl, all of our wet ingredient,
starting with our leftover Sweet Potato Casserole! I left some of the pecan topping mixed in,
so that when we’re making pancakes it will be a sweet potato pecan pancake, yum-yum-yum! 2 eggs, greek yogurt, honey, melted butter
and milk. Whisk together until well combined, and set
it off to the side. Now in a large bowl, whisk together your dry
ingredients. Flour, cinnamon, nutmeg, baking powder, baking
soda and salt. Then just give it a quick whisk. We’ve got our wet ingredients and our dry
ingredients, now we’ll put ‘em together! Pour all of your wet ingredients into the
dry, then mix together until combined, you don’t need to over-mix. Our batter is ready, it’s time to make some
pancakes! You can make these in a pan over on the stove,
but I got this electric griddle a couple months ago and I’m loving it! So I’m gonna put it to some good use! I turned the heat to 300 degrees and I lightly
greased the pan. I’m gonna scoop 1/4 a cup of batter, I’m
just gonna pour it into the middle of my pan, and then I like to use the back end
of the scoop to make my pancake shape nice and round. Oh my gosh it smells so good! And, look, those are the pecans! Let your pancake cook for about a minute,
minute and a half, until little bubbles start to form all over the top, then using
a spatula, flip it over and cook on the other side and make as many pancakes as you’d like! Da-dew! And there you have it Sweet Potato Pancakes from our leftover Sweet Potato Casserole! I’ve got a stack over here to share and then I’ve got a stack for me. I like these with a little bit of maple syrup on the top and sometimes a little bit of powdered sugar. Mmmm-mmm-mmmm! I
know I said these were to share but, I think I’m just gonna share with myself today! The last leftover recipe that we’re gonna
be making are these Thanksgiving Turkey-Cran Sandwiches! The things you will need will be: A loaf of
sourdough bread, provolone cheese, some leftover cooked turkey, leftover cranberry
sauce and leftover holiday stuffing! The last recipe is super simple and very customizable
because you can use whatever type of bread you’d like, or your favorite
cheese, or whatever leftovers you have from thanksgiving that go well together. Growing up, after thanksgiving, my family
and I would eat turkey sandwiches all week! Which, there’s nothing wrong with a basic
turkey, mustard sandwich, but over the years I have upped my game, and, I made a sandwich
that’s a little bit fancier. In front of me I’ve got the electric griddle
again, I’m gonna turn it on to 300, if you don’t have one of these you can use
a panini press, a George Forman, or, make your sandwich in a pan over the stove. First step we’re gonna put a slice of fresh
bread right onto the griddle. Right after we’re gonna put a slice of cheese,
we’ve got some of our extra cranberry sauce, which I’ll put on the top, scoop
a little stuffing. Add a slice of turkey, last, place on the
second slice of bread and flip over. Toast on the other side and it’s ready to
serve! Mmmmm! That’s like Thanksgiving… In a sandwich! Mmmm! Ta-da! Here are all the Thanksgiving Leftover Recipes
that we made today! Stuffin’ Muffins, Sweet Potato Pancakes,
and Thanksgiving Turkey-Cran Sandwiches! I hope you guys enjoyed all the recipes we
made today, this was the first time that I have ever made 6 recipes in 1 video! In the first part of the video I made some
of my favorite homemade Thanksgiving recipes, and then in the second part of the video we
made some Thanksgiving Leftover recipes! I’ll be posting a bunch of photos and these
recipes on RosannaPansino.com, Instagram, Facebook and Twitter, so you can check it
out there! And if you guys make these, please take a
picture and send it to me, I love seeing your creations, it just makes my day, it makes
me happy. And again, a big thank you to Walmart for
supporting me and collaborating with me to make this video possible. All of the ingredients that we used in the
recipes today I found at Walmart. I don’t know if you guys know this but Walmart
now carries fresh and locally grown fruits and veggies,
and I just think it’s super cool, I dig it! Alright, that does it, I hope you guys enjoyed
the video and I hope you have a good Thanksgiving, let me know in the comments
down below one thing that you are grateful for. Alright, bye-bye! Dee!

100 thoughts on “DIY Leftover Recipes / Thanksgiving!

  1. I don't get it in America there is a day that you express how thankful you are but I think we should be thankful every day of our lives

  2. Rosanna why you do the dolls like princess and Cinderella and descendants and descendants wicked world all dolls from Wal-Mart and target and toy story

  3. im Hispanic (mostly white 🙁 ) and i always want to make this kind of food on thanksgiving but my mom's boyfriend's family always just makes rice pork and turkey. they don't like to eat what would be considered regular thanksgiving food and call every type of meat chicken. it's not chiken if it comes from a different animal. I'm sad. so very sad. 🙁

  4. this year is going to be my very first time making Thanksgiving dinner for my family and this video is very helpful 🙂 thanks Ro! your food always looks soooooo delicious

  5. I made the sweet potato casserole today and omg its the best thing I have ever made and eaten😄😊😄😄thanks for the recipe Ro💜love u so much❤💜😊😄

  6. I know this video is a year old… But if your "sweet potatos" aren't redish outsides but are brown there yams.

  7. Loved your video, I made the turkey sandwich, I just used what I had, some honey wheat bread, Munster cheese, I also added miracle whip to one side, and of course the stuffing, cranberry sauce, and turkey and grilled it on my stove. It was delicious, I’ve never had a leftover turkey sandwich, but this one was great.

  8. There’s something I kind of don’t…trust…about her. Like I’m sure she actually is as nice and sweet and innocent as she acts, but a little part of me feels like she has bodies in her basement.

  9. I'd love to see how you cook a turkey, Ro! 🙂 Then this will feel a bit more complete. <3 Everyone has a slightly different way to cook poultry, which I find quite interesting.

  10. My mom makes a sweet potato casserole that's really similar to that, except she puts pineapple juice in the sweet potato part

  11. This video has been out for 3 years and I’ve used it’s cranberry sauce recipe every thanksgiving since it came out! Thanks so much Ro!

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