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My favorite (edible) part of Thanksgiving is the cranberry sauce. Perhaps it’s because I always use my grandfather’s recipe and it takes me that much closer to home. Or, maybe it’s because the taste is this perfect combo of tangy, sweet, and easy to make! Regardless, I always have so much leftover and this year I needed some creative excuses to whip up another giant batch. So, here’s a round-up of my favorite Thanksgiving leftover recipes (especially the cranberry sauce ones) culled from the world wide web:


Melted, Creamy Cranberry Brie (with Tillamook Butter)
Sweet-Potato Day After Dip (with Tillamook Shredded Italian Blend)
Turkey Fingers with Cranberry Dip (with Tillamook Sour Cream)


Leftovers Strata (with Tillamook Butter and Sharp Cheddar)
Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce (with Tillamook Butter and Medium Cheddar)
Stuffing Frittata with Cheddar (with Tillamook Reduced-Fat Medium Cheddar)


Turkey Reuben (with Tillamook Swiss Cheese and Butter)
Turkey and Sweet Potato Quesadillas with Chipotle Mayo (with Tillamook Sharp Cheddar and Natural Sour Cream)
Turkey, Cheddar, and Green-Apple Sandwich (with Tillamook Vintage White Extra Sharp Cheddar Cheese)


Turkey Sweet Potato Shepherd’s Pie (with Tillamook Medium Cheddar Cheese)
Sweet Potato Bisque (with Tillamook Butter)
Leftover Turkey Chili with Cheesy Cornbread Topping (with Tillamook Vintage White Medium Cheddar)


Pumpkin Parfaits (with Tillamook Old Fashioned Vanilla Ice Cream)
Cran-applesauce Sundaes (with Tillamook French Vanilla Ice Cream)
Cranberry Tartlets


2 packages cranberries, washed
2 cups sugar
2 cups water
3 oranges
4 cinnamon sticks
8 whole cloves

Bring all the ingredients (aside from the cranberries and oranges) to a boil, then simmer for at least 10 minutes. Remove bits and pieces. Grate rind from 3 oranges (only the orange part – no white) into the mix. Then squeeze the juice from the oranges and add it to the mixture. FYI, it’s ok to add pulp too, just make sure no seeds make their way in! Bring it all to a boil, add the cranberries, and boil gently for at least 10 minutes (add 5 more minutes if you’d like everything softer). Let cool and refrigerate until ready to use. Can be made several days ahead of time.

What are you favorite ways to use all those delicious Thanksgiving leftovers?

~ Gillian of the Tillamook Team

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