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Thanksgiving Leftover Arepas Let You Relive The Turkey Day Magic

After Thanksgiving, there’s always a massive pile of festive leftovers in the fridge you eat through for the next few days. You can get pretty creative with these recalentados, including this arepa that elevates the standard Thanksgiving leftovers sandwich to new heights.

Made with a quick homemade arepa you can prepare within minutes, this sandwich also gets a spicy and savory kick with the addition of bacon, Havarti cheese, and jalapeños. Combined with all of your recalentados, this makes for a hefty, hearty sandwich that’ll have you eating through the entire stock of turkey and mashed potatoes in no time at all.

You can find all of the ingredients needed on top of your leftovers for this arepa at Northgate Market. Northgate Market also has a holiday cookbook coming out that puts twists on the Thanksgiving classics as well, including a mole-sauced turkey that would make for a tasty addition to this sandwich.

If you want to make this mouthwatering arepa, peep the recipe below.

Servings: 2

For the arepas
1 cup P.A.N. pre-cooked white cornmeal
½ tsp salt
1 cup lukewarm water
2-4 Tbsp Pompeian Safflower oil (Enough to cover bottom of the frying pan)
For the filling
1/2 cup leftover mashed potatoes
1.2 cup leftover stuffing
1-2 cups leftover turkey meat
3-4 Tbsp cranberry sauce
4 slices bacon, cooked until crispy
4 slices Havarti cheese
¼ cup fresh jalapeño slices
1/2 cup leftover gravy, warm


Step 1
In a medium bowl, combine cornmeal, water and salt. Knead dough a few times in a bowl, then divide into 4 pieces. Roll each piece into a ball, then gently flatten to 4 inch discs.

Step 2
Heat oil in a skillet over medium heat. Cook arepas in oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool, about 5 minutes. Carefully slit arepas halfway and transfer to a lined baking sheet.

Step 3
Preheat oven to 375 degrees. To assemble, lay 2 slices of arepa and top in this order: 1/4 cup mashed potatoes, 2 slices cheese, jalapeño slices to taste and 1/4 cup of stuffing.

Step 4
Bake in the oven for 5 minutes to melt cheese. Include the remaining 2 arepa slices to get extra crispy.

Step 5
Finish by distributing the turkey between all cheese topped arepas, followed by cooked bacon.
Smear cranberry sauce on the 2 plain slices. Place cranberry side down and top arepas. Serve with a side of gravy for dipping and enjoy!

Created in partnership with Northgate Market


How to Make Leftover Pie Brownies

So Thanksgiving is over. The gravy boat is put away until next year, the mashed potato bowl is soaking in the sink, and there’s still a good amount of pie sitting on your counter. Sure, you could eat it for breakfast for the next couple of days, or you could repurpose that pie by pureeing it and adding it to your favorite brownie recipe.

In this instance, my brownies were just from the box, and I add in half of a pecan pie and some bourbon just because. But I’ve keep the recipe generic as you can use any flavor you want, or maybe even multiple flavors if you are feeling really adventurous:


Leftover Pie Brownies 


  • Leftover pie (1/2 of a pecan pie)
  • Favorite brownie recipe (mine’s the box)
  • Mix-ins (3T of bourbon for me)


  1. Puree pie in food processor until it resembles a paste or fine crumb (depending on what kind of pie you use).
  2. Fold mix-ins into your pie puree.
  3. Mix up brownie batter according to recipe, and spread into greased Edge brownie pan (or other appropriately-sized pan.
  4. Drop pureed pie in dollops into the brownie batter and use a knife or spoon to swirl it in a bit.
  5. Bake as directed, let cool, cut, and serve.

I’d love to know what combinations others come up with. It’s all up to your imagination and what you have on hand. In other words, the pie’s the limit!


Herbed Turkey Burgers With Goat Cheese and Cranberry Sauce

turkey slider croppedRecipe: Hungry Girl Por Vida



Fake Chef Pranks Clueless TV Reporters into Eating Ham, Pie and Gravy Smoothie


Self-proclaimed “chef” Keith Guerke went live on five talk shows over the holidays to promote his cookbook Leftovers Right. Guerke’s book focused on recipes featuring leftovers in new and “innovative” ways. It was supposed to be a great, informative piece on jazzing up your Thanksgiving remnants. However, there was one little thing Guerke failed to mention: he wasn’t a chef. In fact, he was really terrible (see: awesome) at the whole thing.

In a prank pulled by Joe Pickett and Nick Prueher of the Found Footage Festival, Guerke made it on legitimate TV stations in Wisconsin and Illinois. With recipes like a ham, pie and gravy smoothie and a mashed potato ice cream cone with corn sprinkles, the TV hosts seemed to show genuine interest in the concoctions regardless of how disgusting they looked. Pickett and Prueher later stated that it wasn’t too difficult getting their “chef” airtime since most of the stations they visited were desperately looking for holiday content.

Check out this cringeworthy video below.

H/T First We Feast