November 22, 2017.
‘Tis the Season to Give Thanks.
Thanksgiving is the official season of gratitude. We would like to express our sincere appreciation to our clients and partners – we thank you for placing your trust in us. Thank you to our employees for the work you do – your commitment and high standards are what make our company successful.
Please note, Carl Warren’s offices will be closed on Thursday and Friday. We wish you and yours a happy and healthy Thanksgiving Holiday.
Get Creative with Your Thanksgiving Leftovers.
At Carl Warren, we are all about making things easier for you! This year, we want to help spice up your post-Thanksgiving meals. After all, leftovers are as much a part of the holiday as the feast itself. Instead of re-heating your stuffing and potatoes or making a turkey sandwich, here are a few easy and creative recipes that may actually make you thankful for leftovers.
– 1 tube of crescent rolls
– Swiss Cheese (optional)
– Cranberry Sauce
– Turkey or Ham
Preheat oven to 325 degrees Fahrenheit. Spread the Swiss Cheese onto an unfolded Crescent Roll. Place your leftover Turkey/Ham, Stuffing, Cranberry Sauce in the center, roll it up and bake for 15 minutes until golden brown.
Tip: Try gravy as a dipping sauce
– 1 cup Mashed Potatoes
– 1 cup Stuffing
– 1 cup Turkey or Ham
– Egg Roll Wrappers
– 1 cup Cranberry Jelly
– 1/3 cup of Apple Cider Vinegar
– 1/2 cup of sugar
Sauce: Combine Cranberry Jelly, Apple Cider Vinegar and Sugar in a saucepan over medium heat and stir until smooth. Note: if you don’t want to make the dipping sauce, you can always just dip the egg rolls in gravy.
Egg Rolls: Combine Turkey or Ham, Stuffing, and Mashed Potatoes in a bowl and mix. Spoon the mixture into an Egg Roll Wrapper. Follow the directions on the Egg Roll Wrapper package on placement and how to roll. Seal the Egg Roll. Heat vegetable oil over medium heat and fry egg rolls until golden brown (typically 6-8 minutes on each side). Set aside and let them cool before digging in.
– 2 cups of Mashed Potatoes
– Green Onions
– 1 Egg
– 1 tablespoon of Flour or Matzo Meal
– Shredded Cheddar Cheese
– Scoop leftover sweet potatoes/pumpkin puree into pancake batter for breakfast.
– Use leftover stuffing to make savory waffles. Put the stuffing into a waffle iron. Serve with cranberry sauce.
– Scoop leftover cranberry sauce into your Greek yogurt and top it off with granola for a yogurt parfait.
– Use your leftover cranberry sauce or pumpkin puree to make fruit cinnamon rolls or pumpkin cinnamon rolls.
– Mix pumpkin puree into a banana bread recipe.