Thanksgiving Makeover

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Banana-whipped Love Grown Super Oats with Cruze Dairy, spices, vanilla, & topped with cranberry sauce pb

 

So you enjoyed your Thanksgiving dinner and may have, like Matt and I, enjoyed both a turkey sandwich for lunch on Friday and Thanksgiving round two another evening.

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Last year, I piled turkey, gravy melted Swiss, wilted spinach, & homemade cranberry sauce on an Old Mill Bread Co. honey whole wheat roll.

 

 

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If nothing else, I’m consistent! 😉 I enjoyed turkey, cranberry sauce, sharp white cheddar, & organic mixed greens on an Old Mill Bread Co. Montana sourdough roll.

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But now those leftovers are beckoning for a makeover. Enter a warm soup that is as versatile as it is delicious. It will take on different flavors all depending on the leftovers you have, which makes it that much more fun. I hope this inspires you to create something new from what you have on hand!

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We had approximately four cups of garlic maple chili roasted butternut squash and Brussels sprouts along with 1.5 cups of low sodium chicken broth. I combined those with a can of organic dark red kidney beans, cooked Wondergrain sorghum, the last of our parmesan cooked whole, and fresh rosemary, thyme, and sage. I chose to serve ours with baked romaine sprinkled with a dried vegetable seasoning mix then splashed with fig balsamic vinegar and fresh squeezed lemon juice. After plating, I topped our warm salads with pomegranate seeds and freshly crumbled blue cheese.

Do you have a favorite dish you look forward to making with your Thanksgiving leftovers each year?

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