GIVING THANKS FOR LEFTOVERS ~ TURKEY SALAD with CRANBERRIES & TOASTED PECANS / GINGER SWEET POTATO MUFFINS with CANDIED GINGER BUTTER

"I awoke this morning with devout thanksgiving for my friends, the old and and the new."

~ Ralph Waldo Emerson

~ November mums

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TURKEY SALAD with CRANBERRIES & TOASTED PECANS

~ Yes ... leftovers are delicious!

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2 cups shredded or diced turkey

1 diced and cored Granny Smith apple

1/2 cup chopped celery

1/4 cup chopped green onion

1/4-1/2 cup dried cranberries

3 Tbsp. coarsely chopped toasted pecans

1 (11oz.) can drained mandarin oranges

coarse salt & freshly cracked pepper

1/2 cup light mayonnaise

1 Tbsp. sour cream or plain yogurt

1 1/2 tsp. Dijon mustard

1 Tbsp. chopped fresh parsley

8 Red leaf lettuce leaves

additional toasted pecans

• Combine turkey, apple, celery, onions, pecans, and oranges. Season with salt & cracked pepper.
• Whisk mayonnaise, sour cream, mustard, and parsley. Pour over turkey mixture and gently fold in. Adjust seasoning if necessary.
• Line 4 plates with 2 lettuce leaves each. Mound 1/4 cup of salad on top of leaves. Garnish with additional chopped pecans. (4 servings)

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GINGER SWEET POTATO MUFFINS

~ Leftover sweet potatoes! No problem (More Muffins)

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1 3/4 cups flour

3/4 cup firmly packed brown sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

3/4 cup cool mashed baked sweet potato

1/2 cup room temperature milk

2 large room temperature organic eggs

3 Tbsp. vegetable or canola oil

1 1/2 tsp. pure vanilla extract

1/4-1.3 cup finely chopped crystallized ginger

• Preheat oven to 375-degrees. Spray muffin pans with Pam.
• In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon and ground ginger.
• In another bowl, stir together sweet potato, milk, eggs, oil and vanilla until well blended.
• Make a well in center of dry ingredients and add milk mixture and stir just to combine. Stir in crystallized ginger.
• Spoon batter in prepared muffing cups. Bake for 15-20 minutes or until toothpick inserted comes out clean.
• Remove muffin pans to wire rack. cool 5 minutes before removing muffins from tin. Serve warm with Candied Ginger Butter or cool completely and store in airtight container at room temperature. (12 muffins)

CANDIED GINGER BUTTER

1/2 room temperature unsalted butter

2 Tbsp. finely chopped crystallized ginger

1 Tbsp. honey

dash salt

Combine butter, ginger, honey and salt in small bowl until well combined. Serve immediately or cover and refrigerate. Let stand at room temperature before serving. (1/2 cup)