Hope you had a wonderful, happy and delicious Thanksgiving yesterday! Ours was just perfect — filled with family, ridiculous amounts of food and our favorite traditions (like going around the table and all saying what we’re thankful for). Our table was overflowing with nine side dishes, a juicy rotisserie turkey and a crave-worthy gravy. And after a hard year, we all have so much to be thankful for. Here’s to a joyous holiday season!

Now that it’s the day after, you probably have a fridge full of leftovers just begging to be used. I sure do! But seriously, there are only so many meals that you can eat reheated turkey and mashed potatoes without getting a little tired of it all. Instead of zapping everything back to life, give the turkey, stuffing and cranberries a new life with these delicious recipes for Thanksgiving leftovers.

Enjoy!

Recipes for Turkey Leftovers

• Lots of people are all about the traditional turkey sandwich, but sometimes you want the leftovers to take on a new life. If that’s you (and, ahem, me) try a Turkey, Fontina and Pancetta Pita Sandwich. Substitute warmed leftover turkey for the turkey cutlets. Or, whip up Big Girls Small Kitchen’s mouthwatering Turkey Reuben sandwiches.
• I love Tex-Mex twists on turkey leftovers. Almost every year, I whip up Turkey Enchiladas. Or take a cue from Kalyn’s Kitchen and try Turkey and Guacamole Quesadillas. I am such a guacamole addict, so that sounds incredible.
• If you love risotto like I do, then you have to try Artichoke, Turkey and Kalamata Risotto — it’s a big family favorite. With the days getting cold, this is the perfect substantial bite for a chilly winter night.
• I can attest that the recipe for Thanksgiving Stromboli from Sweetnicks is absolutely amazing. Flavorful, economical and just plain delish, you really need to try it. Mmm.
• Don’t toss the turkey carcass! It’s easy to transform it into a fantastic turkey stock. Then, that use that turkey stock to create a fabulous soup like Miso Ramen with Turkey on Tokyo Terrace or, for a more traditional take, Heartwarming Turkey Noodle Soup from Candice Kumai.
• I am a sucker for spring rolls and the Leftover Turkey Spring Rolls recipe from The Pioneer Woman looks like an amazing revamp of turkey leftovers.
• One of my favorite things to do with holiday leftovers is to make hash but I’ve never tried it with turkey. Time for that to change! Check out the fragrant Turkey and Yam Hash with Sage on Nourished Kitchen — she suggests serving it with a dollop of cranberry sauce (or for breakfast). Or for a more traditional breakfast-ready version, whip up some craveworthy Turkey Hash with this recipe from Feast on the Cheap.
• When I saw this recipe for Turkey a La King recipe from Lauren’s Latest, I was smitten. It looks so creamy, dreamy and comforting for a day after Thanksgiving dinner, doesn’t it?
• If you have two cups of leftover turkey, then try this recipe for Turkey Gumbo from Steamy Kitchen. Served over rice, this colorful dish combines salty kielbasa with lots of veggies and turkey. Mmm …
• Indian spices like garam masala can make turkey leftovers into something really unique and delicious like in Leftover Turkey and Vegetable Curry on Food for my Family.

Recipes for Cranberry Sauce Leftovers

• Cranberry sauce is a natural for transforming into breakfast. Try my tender, sweet-tart Cranberry Coffeecake made with leftover cranberry sauce. It’s awesome to wake up to. Or for a speedier breakfast goodie, bake up some Morning-After Cranberry Sauce Muffins with the recipe at Serious Eats.
• Of course, if pancakes are your thing (Will adores them), then the recipe for Cranberry Buttermilk Pancakes on The Kitchn could be perfect.
• How about dessert? Cranberry sauce can easily slide into tasty sweets too. Try the Apple-Cranberry Crumb Pie on Epicurious or whip up the Cranberry Swirl Pumpkin Bars recipe on Baking Bites.
• Of course, cranberry sauce can also go savory too like in Fall Kale Salad with Cranberry Vinaigrette on The (ex)Expatriate’s Kitchen or Day after Thanksgiving Salad with Cranberry Vinaigrette on The Sensitive Pantry.

Recipes for Stuffing/Dressing Leftovers

• Stuffing is one of my favorite parts of Thanksgiving. And the leftovers? They should be totally celebrated like in Robin Miller’s Stuffing Frittata recipe on Food Network. With a healthy dose of two cheeses and some leftover stuffing, it sounds delightful.
• For me, the best part of stuffing are the crispy bits. How about making your leftover stuffing into a crispy Stuffing Bite? Better yet, Sunny Anderson’s recipe also uses up some leftover cranberry sauce.
• If you are headed out, bring along a plate of Stuffed Mushrooms make with leftover stuffing. Pham Fatale has a recipe for them.

Recipes for Mashed Potato Leftovers

• What about the mashed potatoes? 101 Cookbooks transforms leftover mashed potatoes into a crusty, mouthwatering Cheesy Potato Spoon Bread.
• And how delicious do these Smashed Browns look with runny eggs on In Jennie’s Kitchen?
• Delicate crepes can also be made with leftover mashed potatoes, as in the recipe for Potato Crepes on Kayotic Kitchen.
• Take a step away from the flavors of Thanksgiving for a delicious meal with Salmon Patties made with mashed potatoes from Cristina Ferrare.
• I saved the best for last. Seriously. Take those leftover mashed potatoes … and make them into delightful Chocolate Mashed Potato Cupcakes with the recipe from Sprinkle Bakes. Cupcakes! With a chocolate dipped potato chip! YUM!

(Originally published Nov. 27, 2009 … Updated Nov. 23, 2012)

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It feels like just yesterday, the kids and I were settling in back at our house after a summer spent in the sand and surf. Now, all of a sudden, we’re bundling up and staring down the holidays.

Where’d the time go?

Tomorrow’s dinner is already in production. Two side dishes are made. A third is prepped to cook tomorrow just before our big Thanksgiving meal. I’ll be up and going bright and early tomorrow to get everything else ready. Thanksgiving is nearly here.

That’s really kind of hard to believe.

This year, more than ever, I am filled with so much gratitude. I am grateful for our summers spent by the sea, and our days filled with laughter and joy. I am grateful for my friends and family. Their support and confidence in me is a great buoying force. I am grateful for my home, my work, my husband and my children. I am so lucky. And I am grateful for my two crazy beagles, who make me giggle often.

Beyond all this, I am grateful that my friends and family were largely spared by Hurricane/Superstorm Sandy. Yes, Sandy knocked out power (and for many, water) for days and days. But we’re all ok — and that’s what matters.

And on an even broader scale, I am so grateful for Sarah’s Cucina Bella and all its readers. It’s amazing to know that you are on the other side of the screen, reading and even sometimes responding. Thank you.

I am so grateful.

Have a wonderful, happy, relaxed Thanksgiving.

Now I leave you with some fun facts related to Thanksgiving:

• 254 million: Turkeys expected to be raised in the US in 2012 — up two percent from 2011.
• 768 million: Forecasted cranberry production in the US in 2012. Wisconsin is expected to be the top producer of cranberries this year, followed by Massachusetts.
• 2.7 billion pounds: Total of sweet potatoes produced in major sweet potato growing states. North Carolina grows the most.

Source: USDA National Agricultural Statistics Service

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The kids and I are about to hit the grocery store for our Thanksgiving supplies. But first, I have a few tips for how you can eat well without overspending this Thanksgiving.

1. Pay attention to price tags

It’s easy to glance at price tags and only see the big numbers. But a closer look reveals the real cost of what you are buying. Take for instance Brussels sprouts at my local grocery. They are available in the prepacked little cup or you can buy them from the bulk section. The price tag on the left (above) is the prepacked little cup. On the right, are the lose bulk Brussels sprouts. If you buy the cup, you’re paying $7.09 a pound. If you grab a bag and select from the bin, you only pay $2.49 per pound — less than half the cost. That’s a huge savings! The same can be found between green beans (prepackaged fresh ones versus bulk ones), lettuce (the bagged versus the heads), garlic and more. In the reverse, the loose potatoes at my grocery often cost close to twice as much per pound compared to the prebagged ones. Yes, it’s a hectic time to be shopping, but taking the time to pay attention to the actual unit prices will pay off with big savings for you this Thanksgiving.

2. Stay in-season

In the past, Thanksgiving has always been an anything goes holiday for me where I paid little attention to what’s in-season and just made what we like. Not so this year as I am trying to put on a great meal on a budget — and the first step I took toward doing so was to eliminate dishes with out-of-season produce (sorry beets!). While we love them, there is big savings to be had by going more traditional with a harvest-based menu.

3. Tap into easy DIY

Anytime you buy something that’s a convenience — from pre-sliced French bread for crostini to pre-cut meats and cheeses, you pay a premium. But doing itself can save a bundle and doesn’t have to take long. So buy a whole butternut squash instead of the pre-cut (hint: peel it while watching TV and then remove the sinew-y bits and seeds and dice it. Store in an airtight container in the fridge. It lasts for days). Slice your own carrots too. And also buy a head of garlic instead of pre-peeled. And if you are using shredded cheese in a dish, go big. I will be — my Decadent Cheddar Mashed Potatoes with Bacon and Apples calls for quite a bit of cheese. But I won’t be reaching for the preshredded. Instead, I will buy a big block of cheese and shred it myself in my food processor for a big savings. And leftover shredded cheese will be perfect for reinventing Thanksgiving leftovers this weekend. Likewise, I will save time on my prep work by chopping, slicing and shredding veggies using my food processor as well. KitchenAid recently sent me the new KitchenAid 13-cup food processor to try out, and it makes quick, accurate work of all this. It works particularly well with dishes that use onions — I can get a fine chop on them in a few seconds, lending all their flavor to my dishes without my husband (who hates the texture of onions) complaining about them. Score!

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Disclosure: KitchenAid provided me with a food processor for use in my holiday coverage but I wasn’t compensated in any other way. All opinions are my own.

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Three days to Thanksgiving! Are you ready?

Listen, even if you aren’t all planned, purchased and prepped yet, it’s okay. You can totally do this. Just sit down and make a list of the dishes you want to serve. Next, gather the recipes and make a list of what you need (be sure to note quantities!). Plan when you will cook things (yes, it matters). Then shop, and get going.

Need more help with your menu planning?

Thanksgiving Menu Planning Do’s and Don’ts

Do … keep parts of the meal simple. For me, it’s the appetizers. Though I toyed with the idea of going a little fancier this year, I have gone very simple with appetizers for years now. Appetizers always feature cheese and crackers, veggies and dip and an olive plate. It’s all delicious — but also almost effortless.

Don’t … feel obligated to make anything just because it’s tradition. Seriously, if the green bean casserole isn’t your thing, skip it! No one eats the sweet potatoes? Don’t make them! Thanksgiving is about celebration, not obligation!

Do … say yes to offers to bring something. Then tell them what course — how could you say no to an extra side dish? Or another decadent dessert?

Don’t … leave everything to the last minute. Seriously, you want to eat right? And have a peaceful day? Well, then you need to work ahead, get things done and lighten your last-minute workload.

My Thanksgiving Menu 2012

• Shawn’s Rotisserie Turkey
• Foolproof Herbed Turkey Gravy
• Decadent Cheddar Mashed Potatoes with Bacon and Apples
• Chestnut and Bacon Ciabatta Stuffing
• Maple Bacon Butternut Squash (make ahead)
• Roasted Herbed Carrots (make ahead)
• Roasted Sweet Potatoes (make ahead)
• Green Beans with Browned Butter and Almonds
• Sauteed Brussels Sprouts with Lemon Vinaigrette (guest bringing)
• Homemade Jellied Cranberry Sauce (make ahead)
• Cranberry Apple Sauce (make ahead)

 What are you making this Thanksgiving?

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When I arrived at my children’s school yesterday for a parent-teacher conference, the teacher’s aide from my daughter’s class was waiting in the hallway to give the teacher something. She’s a kind woman, closer to my mother’s age than my own, who bears a striking resemblance to my friend Elayne who passed last year. I swear, I do a double take every time I see her. We got on the subject of Thanksgiving — you know, the holiday that’s now only five days away an d that I have been writing about for the last three weeks here (and even longer elsewhere)? Then I had to confess: I hadn’t finished my menu yet.

Yes, me.

Even as I write about stress-free ways to tackle making Thanksgiving dinner this year, I have been ignoring my own plans. I just wasn’t ready. Beyond this blog, this has been a really difficult month. There’s a lot going on beyond the confines of food and children — things that I just can’t talk about. I hate to be cryptic, but I just can’t share. Not this time. Don’t worry — we’ll be okay. Soon, I hope.

Despite this last month, Thanksgiving isn’t a stress for me though. I’ve prepared Thanksgiving dinner for the last eight years. It comes together like clockwork, falling into place right when I need it to. It comes with a satisfying feeling of “I’ve got this.” And I really do. Yesterday, after talking to her, I pulled together my menu for this year. It’s a combination of tried-and-true favorites that we have every year with a few newer (and well-tested) recipes too. It’s going to be good. Delicious. Comforting. Just what we need right now.

Thanksgiving shouldn’t stress you out either. It’s arguably the biggest dinner of the year — but that doesn’t mean that you have to go crazy with dishes well beyond your comfort zone that trip you up and keep you on edge. Stick with things you know and love. Keep it simple — even if you make a dozen dishes like I do. And plan ahead to make a lot of them a day or two in advance. And include some easy delights — like these Buttery Garlic Asiago Crescents.

These garlicky, cheesy rolls can be whipped up almost effortlessly in the space of time between when you remove the turkey from the oven to rest and when you carve it. They are best served piping hot from the oven so procrastinate a little on this one. Better yet, delegate this to a willing kitchen helper — They take a mere 10 minutes to fill with butter, garlic and cheese, roll up and slide into the oven. In under 25 minutes, they are ready for your table.

See? Easy. Delicious. Simple.

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Disclosure: I was compensated by Pillsbury for the creation of this recipe with Pillsbury Crescent rolls. All opinions are my own.

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Rich chocolate cupcakes. Latte frosting and caramel glaze. A drizzle of caramel. And a finish of salt. These are decadent. Check out my Salted Caramel Mocha Cupcakes recipe on allParenting.com.

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Today is a very special day.

See, the lovely Rachel from Rachel Cooks is expecting her second child. Her little man is scheduled to make his debut in December. With her due date nearing, it’s time to celebrate with a surprise virtual baby shower. Surprise, Rachel! And congratulations.

As many of you know, I have two kids myself. They are the best of friends. Will, 7, and Paige, 5, wake up every morning and play together. They create elaborate games of the imagination, and have a blast. And almost every night, Will reads to Paige before bedtime. They help each other out (though sometimes that backfires a little … like when they “put away” laundry by stuffing it wherever they think I won’t find it). And whether it’s on the bus or at home, they are always looking out for each other. Of course they have their moments, but most of the time they are best buds. It’s amazing.

Rachel, having two is simply magical. You’re going to love it.

This adorable invitation was designed by Susan from Farmgirl Gourmet.

So, what am I bringing to the virtual party? Apple Asiago Prosciutto Bites — a fun and easy appetizer that’s a perfect little bite. Not only are these just right for a baby shower (virtual or otherwise), but they are a fantastic quick and easy appetizer for Thanksgiving too. Totally stress-free to prepare.

These little bites literally take no more than five or 10 minutes to make with three simple ingredients. Seriously super easy. You cut an apple into chunks. Wrap each piece into prosciutto. Skewer it with a piece of asiago. Done. It’s a flavorful little bite — salty, sweet and sharp all at once.

Enjoy — and congrats again, Rachel!

Be sure to drop by all the bloggers who are celebrating Rachel today. Everyone has cooked up something special:

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Earlier this week, I talked a little about the blogging event I was participating in with The NY Melrose Family. Well, today is its blog hop!

Are you familiar with a blog hop? It’s kind of like a blog party where you — my darling, dear readers — are encouraged to go hop around the blogs and leave a little comment love. You can also leave a link to your Thanksgiving posts below too. I swear, this is all in good fun. So enjoy!

Now, onto the blog hop …

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We are so excited that you joined us for the Thankful Series! If you missed a post be sure to check them out and be ready to get inspired!

Sunday, November 4th Uncommon Designs – Felt Thanksgiving Placemat

Monday, November 5th Cheerios & Lattes – DIY Thanksgiving Tree

Tuesday, November 6th Mom on Timeout – Ten Tips for Organizing the Holidays

Wednesdays, November 7th Crazy for Crust – Coconut French Silk Pie

Thursday, November 8th Sarah’s Cucina Bella - Roasted Brussel Sprouts with Bacon, Onions & Cranberries

Friday, November 9th Live Laugh Rowe – Thankful Printable

So, now that you’ve had a chance to catch up are you ready to meet some fabulous ladies?! The Thankful for Our Community Hop is all about finding your new favorite ladies. I have always loved our community because of how supportive everyone is of one another. The sweet comments that people have left have often brought a smile and sometimes even a tear to my face. I want all of us to have the opportunity to be inspired and meet some new ladies in the process. So let’s get the party started! The rules are simple.

• Please stop by and follow your hosts through your favorite form of social media.
• Leave a sweet comment on the two blogs before you.
• Have fun and feel free to make as many new friends as possible!

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Thanksgiving side dishes can be totally uncomplicated — and delicious. That’s the case with these super simple Roasted Sweet Potatoes. They are little bites of sweet-salty goodness, and so healthy too. You can find the recipe in my latest post on Less Than Perfect Parents.

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On Thanksgiving, my husband cooks our turkey. It goes in the countertop rotisserie and spins around, cooking for a few hours. It’s always juicy and so flavorful, and everyone dives for it.

But me? I am all about the side dishes. There’s something exciting about a table loaded with squash, mashed potatoes, sweet potatoes, green beans, carrots and so much more. And we can’t forget the Brussels sprouts — they’re a must, and truly my favorite.

Mix those Brussels sprouts with bacon and you have something amazing — salty and savory. The teensiest hint of sweet. Add in caramelized roasted onions, sweet dried cranberries and salt and pepper … and it’s heaven. In a serving bowl.

And the best part of this Roasted Brussels Sprouts with Onions, Bacon and Cranberries recipe? It’s so simple. With just a little chopping and a little roasting, the dish comes together quickly and easily.

Being Thankful

This post is part of a Thanksgiving series created by mom blogger Jenny Melrose from The NY Melrose Family. Jenny and I know each other from way back in high school, and I will never forget how kind she was to me on my first day. It was sophomore year, and I had moved to the small town just a few weeks earlier. Although I could have stayed at my same Catholic high school about 30 minutes away, I decided I wanted to try public school. On the first day, I felt so out of place. It had been years since I had worn anything other than a uniform to school so I was awkward in my clothes and in my skin. When lunchtime rolled around, I was ready to tell my parents it was all a mistake and I wanted to go back to my old school. But Jenny insisted I eat with she and her friends. It was a simple act of kindness that brightened my day — and by the end of that day, I had met many nice girls.

While Jenny and I never made it past the acquaintance stage in high school, we had lots of classes together and I was always amazed about how upbeat, happy and kind she was. She still is. When I ran into her at BlogHer ’12 this summer, she was just as sweet and welcoming as I remembered from that first day of sophomore year.

When Jenny asked me to join her Thankful Series back in August, my mind was swimming with ideas of what I would make to post about — and what I was grateful for. The truth is that I am grateful for so much.

Two wonderful kids who amaze me all the time.

Two beagles that make me laugh every day.

A supportive husband.

A great family.

Our home.

Being able to pursue my passion for writing (and cooking) every day.

But I keep coming back to one thing: what I am most grateful for this November is kindness. Kind people have a way of making you smile. Kindness touches your heart. The simple truth is that a kind word, a generous thought and even the simplest of kind gestures can mean so much. And in the wake of Hurricane/Superstorm Sandy, I saw kindness all around — in my community, my social networking community and the world at large. I am so grateful for kindness.

I hope you will tune in to all the posts in A Thankful Series. Be sure to check out Dorothy from Crazy for Crust’s post from yesterday — a recipe for the mouthwatering Coconut French Silk Pie and also drop in on Kelly from Live Laugh Rowe  tomorrow to see what she has in store.

Roasted Brussels Sprouts with Onions, Bacon and Cranberries
serves 4

1 lb Brussels sprouts, trimmed and quartered
1 small yellow onion, quartered and cut into 1/4-inch slices
2 tbsp extra virgin olive oil
salt and pepper, to taste
2 slices bacon, cooked and crumbled
1-2 tbsp dried cranberries

Preheat oven to 400 degrees.

Toss together the Brussels sprouts, onion, olive oil, salt and pepper on a nonstick baking sheet. Slide into the oven and bake for 10 minutes. Stir. Bake for an additional 10-15 minutes until vegetables are golden and soft.

Combine the Brussels sprouts, bacon and dried cranberries in a mixing bowl. Toss well to combine. Season to taste with additional salt and pepper.

Serve.

Note: This can be made a day in advance.

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