I hope everyone had a delicious Thanksgiving! This is the first year Jesse and I have been away from family during Thanksgiving so we made some new traditions. On Thanksgiving morning we ran in the Denver Turkey Trot. I had never heard of a Turkey Trot but in Denver, it is a big deal! There were a few thousand that signed up for the race. It took place at Washington Park in South Denver and the coarse was 4 miles. I’ve made a goal to sign up for a race each month so this was a no brainier to cross off the list for my November race.
After the race we joined our friends, Nicole and Carter, for a “Friendsgiving” Feast. I don’t have many memorable Thanksgiving dinners but this year’s spread was out of this world. Nicole, really went out of her way to put together a great meal. We contributed a brussel sprout and cranberry side dish and a variety of desserts we picked up from The Denver Central Market.
The next day, I decided to experiment with the remaining leftovers. Most people make a sandwich out of their leftovers. I stuff mine in a pierogi. I was a little nervous but it was a success!
I created 4 different pierogis from the dinner leftovers. The first was a mixture of turkey, stuffing, and brussel sprout cranberry side. I added the ingredients to a food processor to grind down the filling and make a constant texture. These pierogis went well with some left over gravy.
The second pierogi was made from Nicole’s family stuffing recipe. This made the best pierogi of the 4. Growing up, my mom only bought stove top stuffing. I never knew real stuffing could taste this good!
The third pierogi was made from the leftover pumpkin pie. I literally removed the pie filling from the crust and stuffed it into the pierogi dough! My theory that anything can be stuffed into a pierogi is true! The pumpkin pie pierogi tasted best with some cinnamon sprinkled on top.
The fourth pierogi was made from some ground pork we had leftover from our last trip to The Local Butcher. The butcher added cranberries and pecans to this pork blend. The pierogis went well with some homemade cranberry sauce.
Homemade Cranberry Sauce Recipe
1 – 16 oz bag of fresh cranberries
1 – orange (use zest and juice)
1 to 4 tablespoons maple syrup or honey
Heat sauce pan to medium heat. Add cranberries, orange zest, and orange juice. Let simmer and stir occasionally till cranberries start to pop. If the sauce is too thick, add water 1 tablespoon at a time till the sauce reaches the desired thickness. Add maple syrup or honey to sauce and simmer for 1 minute. Remove from heat and let cool till the sauce reaches room temperature.
Thank you for taking the time to read my first post! I really hoped you liked it. Please leave me a comment if you have any questions or suggestions.