Next week, my sister is hosting Thanksgiving, as she has done for the past few years, and I am bringing an appetizer or two and our ever present, always delicious Cranberry Conserve. Since she and countless others are bound to have leftover turkey, the folks I work with at Pillsbury asked me to come up with a recipe to use up turkey leftovers.
We’ve got you covered.
Because, you know, there’s only so much turkey one can eat in its traditional pile-it-all-on-the-plate-and-devour form. We need more options before boredom sets in.
And so I started to think a little outside the box and my mind turned to breakfast. The day before I created this recipe, a child at Madeline’s school passed out early in the morning. Although he is absolutely fine, the reason was chalked up to not eating breakfast, which was added to the excitement of their Halloween parade that day and wearing a costume and being overheated.
So you know I turned this, and the importance of eating breakfast, into another teaching moment. Because the mornings? They’re crazy. It’s a giant rush to get all three of us out the door on time to our respective destinations, while letting the dog out, packing lunch boxes, finding homework, getting dressed and all the other little things that crop up along the way.
Which means that if I can make something for breakfast ahead of time and push it into their little hands as we walk out the front door, I feel like it’s a good morning.