Thanksgiving leftovers make great Black Friday snacks

Thanksgiving leftovers can become great snacks and meals - like this quiche - to eat while Black Friday shopping.

About three Thanksgivings ago, my sister and I accidentally became Black Friday shoppers.

A languorous feast left my parents asleep on the couch. Christine and I looked at each other, peeked at the clock (8 p.m.), and headed out.


We've hit the stores every year since, although we're never really on the hunt for anything. Our adventures are usually just a time to catch up and take advantage of a deal or two.

This year's shopping trip will include snacks using leftovers from our Thanksgiving meal. I've designed these dishes to be hand-held, making them easy to eat in a line or in the car.


Remember to put the snacks in a cooler with ice if you don't eat them right away.

Have a happy Thanksgiving. I wish a day filled with fun and togetherness for you and yours.

Thanksgiving Leftover Quiche

4 eggs

1/2 cup milk

1/4 teaspoon basil

1/4 teaspoon oregano

1 teaspoon garlic, minced


Salt and black pepper to taste

1/4 cup cooked ham, diced

1/4 cup cooked turkey, diced

5 Brussels sprouts, cooked and chopped

1/4 cup onion, minced

1/4 cup Italian cheese blend (Parmesan, asiago, romano)


1 (9-inch) frozen pie crust

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, beat eggs. Combine with milk, basil, oregano, garlic, salt and pepper.
  3. Add ham, turkey, Brussels sprouts, onion and cheese to eggs. Mix.
  4. Pour mixture into pie crust.
  5. Bake quiche for 30-35 minutes or until mixture is set.

Thanksgiving Empanadas

3/4 cup cooked turkey or ham, shredded

2 tablespoons onion, minced

1 teaspoon each: minced garlic, salt

2 teaspoons leftover gravy


1/4 teaspoon smoked paprika

1/2 teaspoon each: cumin, black pepper

1/4 cup each: cooked potato, cooked carrot

10 olives, roughly chopped

5 empanada wrappers (see note)

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix together all ingredients — except the empanada wrappers.
  3. Scoop 2-3 tablespoons of the mixture into the center of each empanada wrapper. Fold over into half-moon shapes and seal.
  4. Place the empanadas on a greased cookie sheet. Bake for about 20-25 minutes, flipping halfway through the time.

Note: You can find empanada dough in the ethnic-foods section of the frozen-food aisle. You can substitute any dough for hand-held pies — but your baking times may change.


Savory Leftover Muffins 

1 1/2 cups cooked stuffing, crumbled

1/4 cup onion, minced

1/4 cup cooked carrot, chopped

1 teaspoon garlic, minced

1/2 cup cubed cooked ham or turkey


1/4 cup green beans, chopped

4 eggs

Salt and pepper to taste

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine stuffing, onion, carrot, garlic, ham or turkey and green beans.
  3. In a medium bowl, beat eggs. Add salt and pepper. Mix.
  4. Add eggs to stuffing mixture. Mix.
  5. Scoop the stuffing-egg mixture into the wells of a greased muffin tin. You should have enough for 7-8 wells.
  6. Bake for 20 minutes or until set.