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I hope everyone had a great Thanksgiving!! I’m sure we are all stuffed and I’m double sure we all have a ton of leftovers! Well here are some fun ways to recreate Thanksgiving without really having the same meal over again.
2 tablespoons Dijon mustard (I am not a mustard fan so I omit this step)
2 slices of bread
2 slices of cheese
1/3 cup of shreadded leftover turkey
3 tablespoons of leftover cranberry sauce
1/3 cup leftover stuffing
2 tablespoons of gravy
2 tablespoons of butter
Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter.
Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side.
Pull it off the heat and slice it in half! This sandwich is to die for.
If you use a grill pan or skillet, place a second heavy pan or skillet on top of the sandwich to press it.
This is exactly like chicken salad except you are using leftover turkey!
1 ½ cups Turkey meat
½ cup chopped celery
¼ small red onion chopped (or use 2 scallions or 1 large shallot)
½ cup of mayo
Salt and Pepper
Combine all ingredients and slap it between two slices of bread.
Want to add some pizzazz to it? Try adding:
Seedless Red Grapes
Cubes of provolone cheese
Turkey Noodle Soup:
2 teaspoons of olive oil or vegetable oil
2 leeks cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic
1 stalk celery chopped
3-4 cups leftover turkey
2-3 bay leaves
2 teaspoons dried thyme
½ teaspoon salt
¼ teaspoon pepper
8 cups chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
Remove from heat, discard bay leaves and stir in parsley.
As always thank you for reading Stephanie Says!
*all images found on google