The recipe is infinitely scalable so can be increased depending on how many leftovers you have. (Georgia Pellegrini)
Georgia’s taste for simple food and outdoor adventure evolved as she grew up in the Hudson Valley. She followed her passion to the French Culinary Institute and then to Gramercy Tavern, Blue Hill at Stone Barns, and La Chassagnette in France. Georgia is the author of “Food Heroes,” “Girl Hunter,” and the new book “Modern Pioneering.” She has appeared on Today, Jimmy Kimmel Live, Iron Chef, and much more, and her outdoor Adventure Getaways have been featured everywhere from the New York Times, to the Wall Street Journal, to HBO. She lives in Austin, Texas and chronicles her adventures on her wildly popular website GeorgiaPellegrini.com and her Facebook fan page.
"One of my favorite parts of the Thanksgiving meal is the leftovers for several days after. These Thanksgiving leftover bites are a perfect way to combine the sublime combination of stuffing, mashed potatoes, cranberry sauce and turkey into one compact appetizer sized bite," says Georgia Pellegrini, author of Modern Pioneering.
- 12 strips turkey bacon
- 12 heaping tablespoons of stuffing
- 12 heaping tablespoons of mashed potatoes
- 12 teaspoons of cranberry sauce
Preheat the oven to 500 degrees F. Lay the turkey bacon strips out on a sheet tray.
Place a tablespoon of stuffing on one end of the bacon. Add a tablespoon of mashed potatoes on top, followed by a teaspoon of cranberry sauce.
Roll the turkey bacon over the mount of ingredients, pressing the sides together to keep it compact, until the strip of bacon is completely wrapped around. Repeat this with your remaining ingredients. Cook on a sheet tray in a 500 degree F oven for 15 minutes.