I hope all of you that celebrated Thanksgiving had the most wonderful day yesterday! Thanksgiving leftovers are the BEST, and I wanted to create a fun and delicious way to use them up. This recipe for my Thanksgiving Stuffed Yams is a great way to use up leftovers and get some extra veggies in. Although I love these Thanksgiving Stuffed Yams as is, and just had one for lunch today, feel free to adjust the measurements and ingredients however you’d like!
Thanksgiving also happened to be my mom’s 60th birthday, so it was an extra special day! I had a great time celebrating with my family, and I never forget how thankful I am to not only have my family nearby, but also that we’re all healthy and happy!
Although this recipe is meant to use up Thanksgiving leftovers, you can easily make these anytime with cooked turkey or chicken, the gravy from my Country Dinner, and the super easy cranberry sauce from my eBook, Get Sauced!
Enjoy this recipe for my Leftover Thanksgiving Stuffed Yams!
Preheat your oven to 425 degrees. Scrub your yams/sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
While the potatoes are cooking, melt 1 tablespoon of the ghee/butter a medium sized pan over medium heat. Once the pan is hot, add the onion and celery and sauté until soft, about 4-5 minutes. Add the chopped turkey and mushrooms to the pan and cook until the mushrooms are soft and the turkey is heated through, about 2 -3 minutes.
Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the turkey mixture.
Heat the remaining ghee/butter in the pan and once melted and hot, add the sage leaves to the pan. Cook until the leaves are crispy, about 1-2 minutes. Remove the sage leaves from the pan and crumble them.
Drizzle the stuffed potatoes with gravy, cranberry sauce, and top with the crushed sage leaves. ENJOY!!
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