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Can you believe Thanksgiving is just weeks away!? I'm looking forward to all the delicious food, drinks, and of course, plenty of time with our family. After all is said and done, and we've all had our fill of turkey and all the fixings, there is still always a ton of food leftover.
Rubbermaid Brilliance! Brilliance is
100% guaranteed leak-proof, stain and odor resistant, stackable and splatter resistant with microwave
vent flaps. What really drew me to these over the other options out there is their leak-proof airtight seal. I want to know that the food I'm storing stays fresh for the next day, and won't leak out all over the shelves in our refrigerator.
I have the Brilliance Large and mini, as well as a few sizes in between. You can also order the 10-piece set online!
Target Cartwheel app!
This is a great recipe I've used over the years
to use up all of those delicious Thanksgiving left overs. You don't
even need too many extras for this one -- see the ingredients list below!
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups (12 ounces) chopped cooked turkey
1/2 cup sliced celery
3 tablespoons snipped fresh parsley
1/2 cup sweetened dried cranberries
1 cup (4 ounces) shredded Swiss cheese
1/4 cup walnuts, coarsely chopped
1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on pizza pan or baking sheet. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using your fingertips.
I've always thought this part was a little confusing when I read it, so I've included a series of photos to show how easy the step-by-step really is.
2. Place mayonnaise, mustard and black pepper in a mixing bowl. Add turkey, celery, parsley, cheese and cranberries to mixing bowl. Mix filling until well combined, and then scoop filling over seams of dough, forming a circle.
3. Coarsely chop walnuts using; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
4. Separate egg yolk from the egg white, reserving the egg white. Lightly beat egg white; brush over dough. Bake 25-30 minutes or until golden brown. Enjoy!
How do you use up the Thanksgiving leftovers in your family? Share in the comments below!