It’s the week after Thanksgiving, like everyone I had an abundance of turkey and cranberry sauce leftover from celebrating with my family. So what do you do with left over turkey and cranberry sauce? You could just heat it up and eat it but where’s the fun in that?
My solution was to make a pinwheel casserole!
Doesn’t that look good?
To start I quickly whipped up a batch of our Na’an, but instead of letting it rest I patted it out on some parchment paper (the paper and my hands were covered in potato starch, Na’an is sticky) so it was a nice rectangle. Then I spread the leftover cranberry sauce all over it. Like so!
I let it rest like that while I mixed up some sauce. I melted 3 TBSP of my butter replacement in a sauce pan, added about 2 tsps of minced garlic and about 1 tsp of onion powder. That cooked for about 1 minute before I added 3 TBSP of potato flour. I cooked the roux for another minute then slowly added 4 cups of turkey broth and 1 1/2 cups of almond coconut milk. While that was heating up I shredded some turkey and gathered rosemary, parsley, sage, salt and pepper. I’m not 100% sure how much of each of those I put in, but I’m guessing it was about 2 cups turkey and 2 or so tsps of the seasonings, possibly a whole TBSP of parsley. I was in a time crunch for dinner, please don’t hold it against me.
While that simmered I rolled and sliced the pinwheels. Rolling it was easier than I thought it would be, I used the parchment paper to roll it
I love my nonstick coconut spray! Just throwin’ that out there. I coated the knife in the spray and after all the slicing was done, look at what my knife looks like!
I sprayed my pan with the non-stick spray too. I poured in the sauce then placed the pinwheels in the sauce. The oven was heated to 350 and it baked for 35 minutes. See the difference in the before and after photos? The after photo is the one on the oven rack.
It was sooo yummy!!
Enjoy your kitchen adventures!