What to do with all these leftovers???

Standard

Let’s make more then just a turkey sandwich.  Over the next seven days find new recipes for all your thanksgiving leftovers.

Lets start with something that uses more then just the turkey today. 

These roasted cranberry turkey sweet potato skins are a great dinner for the day after!

Print

Turkey & Cranberry Sweet Potato Skins

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 smallish medium sweet potatoes previously baked & hollowed out
  • 1/8 tsp 1g salt
  • 4 c 120g fresh spinach, chopped
  • ½ c 53g fresh cranberries, diced
  • 12 oz grilled turkey breast diced
  • 2 tbsp 14g finely shredded mozzarella

Instructions

  1. Preheat the oven to 375°F, and line a baking sheet with foil. Lightly coat the foil with nonstick cooking spray. Place the 4 sweet potato halves skin side up, and lightly coat with nonstick cooking spray.
  2. Sprinkle with the salt. Bake at 375°F for 15 minutes.
  3. While the sweet potato skins bake, prepare the filling. Lightly coat a large pan with nonstick cooking spray, and briefly preheat over medium-low heat. Add the spinach, and sauté until it has wilted. Add in the cranberries and turkey, and continue to sauté until they’re warmed through.
  4. Flip over the sweet potato skins, and divide the filling between them. Top each with 1 ½ teaspoons of mozzarella. Bake at 375°F for 7-10 minutes, or until the cheese has melted. Cool on the pan for 1-2 minutes before serving.
  5. Enjoy!
Find more Dinner ideas
Back to Balanced Cooking