logo

The Global Domain Name (url) Families.com is currently available for acquisition. Please contact by phone at 805-627-1955 or Email for Details

Make Thanksgiving Leftovers Your Friend

If you’ve got it, eat it. No sense whining about Thanksgiving leftovers; instead, embrace the extra turkey and all the trimmings by giving them new life in the following simple yet delicious recipes:

OPEN FACE HAM AND TURKEY SANDWICH

Ingredients for Sauce:

1/4 cup butter

1/4 cup flour

1 3/4 cups milk

1/2 teaspoon salt

Dash of pepper

1 cup (4 ounces) shredded sharp cheddar cheese

Ingredients for Sandwich:

8 slices toasted white bread

8 slices cooked turkey

8 slices cooked ham

1/2 cup bacon bits

1/4 cup grated (3/4-ounce) Romano cheese

Directions:

For the sauce: Melt butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until thickened. Gradually add cheese and stir until melted. Set aside.

To make sandwich: Place two slices of toast on four plates. Top slices with a layer of turkey and ham. Pour sauce over top; sprinkle with bacon bits. Serve warm.

BAKED TURKEY AND CHEESE SANDWICH

Ingredients:

1 stick softened butter

1 cup mayonnaise

1/2 teaspoon garlic salt

2 tablespoons Dijon mustard

8 hard rolls

Leftover cooked turkey

8 slices Swiss cheese

Directions:

Preheat oven to 325 degrees.

Mix together the first four ingredients.

Spread mixture generously on both sides of buns.

Add turkey and one slice of cheese on bun. Repeat to make 8 sandwiches.

Wrap each sandwich in foil.

Bake on a cookie sheet for 15 minutes until buns are toasted, and cheese is melted.

CHEESE AND BROCCOLI CASSEROLE

Ingredients:

4 tablespoons butter, divided

1/2 cup finely diced onion

Leftover cooked broccoli (about 4 cups)

1 (10.75-ounce) can condensed cream of celery soup

1/4 cup milk

3 cups shredded sharp cheddar cheese, divided

1 cup mayonnaise

2 eggs, beaten

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons lemon juice

16 Ritz crackers, crushed

Directions:

Preheat oven to 350 degrees.

Melt two tablespoons butter in a skillet over medium heat. Saute onion until soft.

In a bowl, whisk together soup, onions, milk, eggs, mayonnaise, seasonings, cheese and lemon juice.

Stir in one cup of cheese and all of the broccoli.

Grease a two-quart casserole dish. Spoon broccoli mixture into dish.

Top with two cups cheese and crushed crackers, then dot with remaining butter.

Bake uncovered for 25 to 35 minutes, until heated through and lightly browned on top.

Related Articles:

Making the Most of Your Thanksgiving Leftovers

Ideas for Leftover Chicken

Turkey Burgers and Grandma’s Potato Salad

This entry was posted in Cheap Eats by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.