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LEFTOVER THANKSGIVING RECIPES

1.  THANKSGIVING PIZZA

INGREDIENTS:

1 puff pastry sheet, thawed according to the instructions on the package
½ cup mashed potatoes
5 tbsp gravy, divided
¼ cup corn
¼ cup green bean casserole
½ cup chopped turkey
½ cup stuffing
½ cup shredded cheddar cheese
¼ cup French fried onions
¼ tsp freshly ground black pepper
Basil, parsley or thyme for garnish, optional

INSTRUCTIONS:

Preheat oven to 400 degrees.

Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them into fill in any empty spaces along the sides of the pan.

Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy.

Sprinkle with corn and green bean casserole.

Top with turkey, stuffing and three tablespoons of gravy.

Sprinkle with shredded cheddar cheese.

Bake at 400 degrees for 18-20 minutes.

Sprinkle with French fried onions and bake for an additional 3-5 minutes.

Garnish with basil, parsley or thyme and freshly ground black pepper.

Recipe and Image from The Gunny Sack

2. THE ULTIMATE LEFTOVER TURKEY CLUB

INGREDIENTS:

6 slices whole-wheat sandwich bread
¾ pound leftover turkey
½ cup leftover cranberry sauce
¼ cup mayo
6 slices cooked bacon cut in half
Sliced red onion
½ cup shredded cheddar cheese
2 ounces light cream cheese
Lettuce

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a small bowl mix mayo and cranberry sauce together

Spread cranberry mayo on all six pieces of bread. Pile ¼ of the turkey onto two slices of bread and top with lettuce, followed by 2 slices of bacon, cheddar cheese and red onion. Place other piece of bread on top, cranberry side down.

Spread middle piece of bread with one ounce of cream cheese. Top with turkey, followed by lettuce, bacon, cheese and red onion.

Place toothpicks in corners of sandwich.

Place on sheet pan and bake until cheese is melted.

Recipe and Image from Oh Sweet Basil

3.  TURKEY APPLE BRIE PANINI WITH HONEY MUSTARD MAPLE MAYO

INGREDIENTS:

For sandwich:

2 slices multi grain bread
2 tablespoons unsalted butter
4 (1/2 inch thick) slices Brie cheese
6 thin apple slices
1/4 pound sliced turkey
1/4 cup baby arugula

For mayo:

1/2 cup mayonnaise
2 tablespoons honey mustard
2 teaspoons pure maple syrup

INSTRUCTIONS:

For sandwich:

Preheat panini maker to medium heat.

Lay out bread and butter 1 side of each slices. Flip buttered sides over and spread on a thin layer of mayonnaise on each slices of bread. Continue to make sandwich by layering on the following - 2 slices Brie cheese, 3 apple slices, turkey, baby arugula, apple slices, Brie cheese and other slice of bread - butter side out.

Add sandwich to panini maker and press for about 10 minutes until the turkey is hot and the cheese is melted.

Cut sandwich in half and dip in extra mayonnaise if desired.

For mayo:

Whisk together and keep cold until ready to use.

Recipe and Image from Nutmeg Nanny

4.  TURKEY & CRANBERRY QUESADILLAS

INGREDIENTS:

2 flour tortillas
½ to 1 cup shredded Swiss cheese
½ cup shredded Turkey
¼ c. cranberry sauce
1 T. butter
chopped parsley, for garnish

INSTRUCTIONS:

Sprinkle grated Swiss cheese all over one side of a tortilla.

Add turkey. Pull it apart, kind of shredding it, with fingers.

Then add another layer of cheese.

Next spread cranberry sauce over those layers.

Sprinkle another layer of cheese.

Put the other tortilla on top of the whole thing. Melt butter in a skillet, over medium heat. As soon as the butter is melted add the quesadilla. It is nice to cover the skillet with a lid because it helps warm the whole quesadilla. Let fry until golden brown. Flip, cover with a lid, and let the other side get brown.It should take just a few minutes

Remove quesadilla to a cutting board. Allow to rest for a minute or two. Cut into wedges.

Recipe and Image from Little Dairy on the Prairie