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Thanksgiving Muffins

 1 medium bulb kohlrabi (1.5-2 cups shredded)
 2 carrots (1.5 cups shredded)
 1 small onion, grated or finely chopped
 1/4 cup parsley, finely chopped
 2 cups leftover roasted turkey (or chicken)
 1/3 cup chopped dried cranberries
 3 tbsp maple syrup
 2 eggs
 2 tsp salt
 1/2 tsp ground black pepper
 1/2 tsp dried thyme
 1/2 tsp garlic powder
 1 cup rolled oats (left whole or pulsed into a flour)
 1.25 cups AP flour (our wheat flours work, too)
 2 tsp baking powder

Set the oven to 350. Peel off and discard the thick, outer layer of the kohlrabi. Using a box grater or a food processor fitted with a grating blade, finely grate the kohlrabi and the carrots.


Add the grated kohlrabi, the grated carrots, the minced or grated onion, parsley, the leftover chicken, the chopped dried cranberries to a bowl. Crack in the eggs on one side and drizzle over the maple syrup.


In another bowl, add all the dry ingredients: the salt, pepper, thyme, and garlic powder, rolled oats, flour and baking powder. Mix, and then mix into the huge bowl with the rest of the ingredients.


Mix well, making sure no flour rests behind on the bottom. It will be really lumpy, but you'll start to notice some more liquid releasing from the vegetables as you mix (even more will release in the oven.)


Grease or butter a muffin tin and then pack in the filling-- you can overstuff, they won't rise. Bake for 35-40 minutes until lightly browned and crispy on top.


Let cool for 10 minutes, then slip out onto a cooling rack. Dip into some warmed up leftover gravy!