This year I cooked up Two Turkey's for Thanksgiving and now I have a fridge that is overflowing with leftovers. You only have about 5 days to eat your leftovers or they will go bad. Here is one of my favorite appetizers to make after Thanksgiving, they are great for all those football parties going on over the weekend! Also I have totally deserted my blog for the past year and I am sorry! I am BACK now so get ready to start cooking!!
Stuffed Turkey Jalapeno Poppers with Savory Cranberry Sauce
1 8oz package cream cheese - softened
1 cup shredded leftover Turkey
1 bunch scallions - diced with 1 inch green stem
1/2 tsp kosher salt
1/8 tsp dry mustard
1 package bacon
Preheat Oven 425 degrees
Rinse your jalapenos then cut lengthwise and spoon out the veins and seeds. (Wash hands or wear gloves) In a standing mixer with paddle attachment blend cream cheese, scallions, turkey, mustard, S&P. Blend until fully mixed and creamy.
Spoon the cream cheese mixture into the jalapeno boats. Carefully wrap 1 piece of raw bacon around each jalapeno. Make sure you wrap them pretty tight. The bacon will shrink in the oven.
Place in oven and bake for 20 minutes until your bacon is crisp. Place on platter with your cranberry dipping sauce and serve.
1 cup whole cranberries
1 clove garlic minced
1/2 shallot diced
1/2 cup granulated sugar
1 cup chicken stock
1 Tbsp. Olive oil
Sauté garlic and shallot in small sauce pan with olive oil until fragrant. Add whole cranberries, sugar, and chicken stock. Bring to a simmer and cover for 30 minutes. Uncover and simmer for another 10 minutes until the sauce has cooked down into a jam like consistency. Take off heat and let cool completely.