These muffins capture all the flavors of a Thanksgiving meal in one bite.
When I tasted these, it made me think of those cooking show contest challenges where you have to put a meal on a single tasting spoon. Made with leftover shredded turkey, sausage cornbread stuffing, roasted butternut squash, and some dried cranberries for good measure, these savory muffins are a great way to get rid of leftovers and continue to enjoy Thanksgiving even after the holiday is over.
Recently we were invited to a media dinner at Vessel restaurant in the Kona Kai Resort & Marina, to get a sampling of the revamped menu under new executive chef Roy Hendrickson.
Our meal started out with a small plate of thinly sliced beef, dressed with lemon, accompanied with pea shoots and crispy capers. It was well balanced and a good start to the meal.
Heirloom Apple Salad
Crisp butter lettuce greens, a wedge of humboldt fog cheese, and a lemon olive oil vinaigrette. The star of the dish were the trio of seasonal apple varieties used.
Wishing everyone a happy, safe, and delicious Thanksgiving!
(P.S. In case you are wondering, this Hello Kitty is one of the reversible ones where you can turn her into a turkey.)