As the More is More Mom®, I’m all about……..more delicious ideas for enjoying Thanksgiving leftovers! One of my favorite parts about Thanksgiving dinner is enjoying the leftovers all weekend long. Even though my mom sends us home with a shopping bag full of tasty turkey and all the fixings at the end of the night, I decided that this year I would roast a turkey breast on Tuesday. There is nothing like the aroma of a turkey basting in your very own kitchen. It’s Heavenly….
Now you can certainly go old school, warming up a plate with a generous serving of meat, mashed potatoes, sweet potatoes (topped with marshmallows, of course) and stuffing, but why not try something a little bit different? I have a few new recipes that will become family classics in no time!
Turkey and Cranberry Relish Sandwich:
Whip this sandwich together in no time for a crowd, or for a party of one.
For a crowd, you’ll want to get a large loaf of bread, about 12” long, and nice and wide. Cut it in half horizontally. Early in the day, you can layer on all of the ingredients and wrap the sandwich tightly in plastic wrap. Refrigerate for a few hours to allow all of the ingredients to intensify and blend together. Slice in 2” intervals and serve.
If you’re a party of one, select two slices of your favorite bread (ciabatta, focaccia, sourdough, whatever you like).
Ingredients (quantities listed are for a crowd, reduce the amount of each for a smaller serving):
- 1 cup mayonnaise
To flavor the mayo, add something tasty;
A few cloves of garlic
A couple of tablespoons of horseradish
Equal parts prepared pesto (as mayo)
Several tablespoons of Dijon Mustard
Handful of chopped sun dried tomatoes
Or use your imagination….
1 cup of cranberry relish
- 1 lb of thinly sliced turkey (if you don’t have leftovers, store bought from the deli counter is fine, however, there is really something special about a freshly roasted turkey)
- 8 slices of the cheese of your choice; cheddar, Swiss, pepper jack, smoky gouda, etc
- 2 cups of arugula or baby spinach
- On one slice of bread, generously spread the cranberry relish
- On the other slice of bread, spoon on a heaping serving of your flavored mayo (I added 2 Tbsp of prepared pesto to 2 Tbsp of mayo and it was so good I would have eaten it with a spoon)
- Add; the turkey, the arugula or baby spinach, cheese
- Slice and serve with your favorite sides (and don’t forget the pickle!)
Santa Fe Soup:
Soup is definitely good food. You’ll love the little kick from the cayenne pepper and the cumin.
In a stock pot, combine;
- 2 cups of leftover turkey, chopped into bite size pieces
- 32 oz of vegetable broth
- 1 large can (28oz) of whole peeled tomatoes
- 2 cups of diced tomatoes
- 1 yellow onion, chopped
- 4 cloves of minced garlic
- 1 tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp lime juice
Bring these ingredients to a rolling boil, then reduce to a simmer for approximately 20 minutes.
- 1 tsp fresh chopped cilantro (put a few leaves aside for garnish)
- 1 avocado, peeled and chopped
Simmer for an additional 20 minutes, until nicely thickened
Serve with a sprinkling of shredded cheese (cheddar or Monterey Jack), a dollop of sour cream and cilantro for garnish if you so desire.
Terrific Turkey Casserole:
This is the perfect blend of all the best parts of your Thanksgiving dinner.
Pre-heat oven to 350®
Butter a 13 x 9 baking dish
In a skillet, melt;
4 Tbsp of butter
1 ½ cups of onion, chopped
2 Tbsp flour
12 oz of evaporated milk
1 cup of chicken broth
½ tsp salt
½ tsp pepper
1 Tbsp fresh thyme
1 Tbsp fresh chopped rosemary
1 Tbsp fresh chopped sage
In the baking dish, layer;
Pour the sauce over the turkey
Evenly spread 2 cups of shredded cheddar cheese over the turkey and sauce
Top with 3 cups of mashed potatoes, evenly spread
Spread 3 cups of stuffing over the potatoes
Bake for 40 minutes, being careful not to over brown the stuffing
Let stand for 10 minutes
Slice and serve
Mushrooms stuffed with Stuffing:
Cocktails and appetizers are a lovely way to continue to celebrate the season of gratitude.
Pre-heat oven to 375°
In a bowl, combine;
1 ½ cup of leftover stuffing
½ cup grated parmesan cheese
3 Tbsp olive oil
2 Tbsp chopped parsley
3 cloves of minced garlic
Gently rinse small mushrooms, removing stems
Lay out on an aluminum foil lined baking sheet
Stuff each mushroom with a teaspoon or so full of the stuffing mixture
Sprinkle with a little parmesan cheese
Drizzle a few drops of olive oil over each stuffed mushrooms
Bake for 2o minutes, or until golden brown
Plate and serve….
More leftovers, more fantastic new recipes, more savoring your Thanksgiving celebration…..