I really dislike wasting food. We'll usually have the previous night's dinner for lunch or make it into something else for dinner. With Thanksgiving just behind us, many people have leftover food. We didn't have Thanksgiving at our home, but we still had some Thanksgiving food to use up. We got "leftover" turkey from my MIL (she made it just so that we'd have extras) and leftover cranberry sauce from my mom.
At first I wanted to make this turkey/cranberry sauce pie
However, we ate up all the turkey as is and we had none left for pie. We did have cranberry sauce, but I didn't want a cranberry pie. We also had some leftover apple pie filling from when we made a dutch baby (like a panakuken or German pancake) for breakfast recently. I search for uses for leftover cranberry sauce and I loosely used this muffin recipe found here.
I doubled it because of the amount of cranberry sauce and pie filling I had, and baked away. Because our oven doesn't heat as well as we'd like, it took a bit more time than the recipe called for, but I used the recipe as a guide and started checking it every few minutes after. They turned out great.
At my mom's, we had a ton of leftover rolls. There were too many just for sandwiches so I made some old-fashioned bread pudding. I don't really use one recipe, but if you do a search for it, just make certain to SLOWLY put the egg in the heated milk because you don't want them to cook. Also, most recipes call for taking the crust off. I don't, because, again, I dislike wasting. Sometimes I'll add raisins, and sometimes not (Jaimie likes them, but I'm not as fond of them). Bread pudding makes a great breakfast though. It reminds me of when my mom would be off of work certain cold school day mornings and she'd make us rice pudding. It's warm, creamy comfort food.