After All Have Left, Why Not Leftovers as Knishes?

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When you just can’t look at another plate of Thanksgiving leftovers but you also can't stand to waste them, try these bite-sized knishes filled with mashed potatoes, turkey and cranberry sauce. 

Is there anything better than waking up the day after Thanksgiving and raiding the fridge full of leftovers while everyone else is elbowing one another at the mall?
 
My favorite Thanksgiving leftovers were always the excess crescent rolls slathered in butter next to some stuffing and a heaping pile of glazed sweet potatoes. A few carbs during the holidays never hurt anyone.
 
But there comes a point sometime on the Saturday or Sunday after Thanksgiving where you just can’t look at another plate of turkey and glazed sweet potatoes. You are craving something different, but, ahhh — who wants to waste all those leftovers?
 
Fret no more, because I have your solution: bite-sized Thanksgiving knishes made with leftover mashed potatoes, turkey and cranberry sauce. Combine these mini-treats with some cranberry mustard dipping sauce and leftovers never sounded so good.
 
 
Mashed Potato, Turkey and Cranberry Knishes with Cranberry Mustard

2 sheets puff pastry, thawed for 30 minutes

1⁄2 cup leftover mashed potato
1⁄2-3⁄4 cup leftover turkey, diced
1 cup cranberry sauce, divided
1 egg, beaten
1 Tbsp. Dijon mustard
1⁄2 tsp. whole grain mustard
all-purpose flour for rolling out puff pastry
 
Preheat the oven to 375˚.
 
On a lightly floured surface, roll out the puff pastry on all sides so that dough stretches slightly. Cut into 9 even squares.
 
Using fingers, stretch each square just a little bit more. Add tsp. of mashed potatoes, a few pieces of turkey and tsp. of cranberry sauce on each square.
Fold each point of the puff pastry up and pinch at the top. Twist puff pastry and then push down. Repeat.
 
Brush each knish with beaten egg.
 
Bake for 30 to 35 minutes, until golden brown.
 
While knishes bake, mix 1⁄2 cup of cranberry sauce with 1 tablespoon of Dijon mustard and ½ teaspoon of whole grain mustard. (Spicy brown mustard can also be substituted.) Whisk together until smooth.
 
Serve knishes while warm with cranberry mustard.
 
Other variations:
• Substitute the mashed potatoes with leftover stuffing or mashed sweet potatoes.
 
• Substitute the cranberry sauce inside the knishes for leftover gravy.
 
The possibilities are endless, or at least as endless as your leftovers. 
 
Shannon Sarna writes a food blog for The Nosher.

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