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Making the Most of Your Thanksgiving Leftovers

According to the pros at Butterball, this is technically the last day you should be eating leftover Thanksgiving turkey. That is unless you don’t mind spending some serious time alone in the bathroom.

By now even the most die-hard turkey fans have got to be tiring of the holiday bird, no matter how well it was basted. However, if you have just a few more slices left and refuse to waste them, then you might consider the following recipes. They are ideal for using up leftover turkey and other Thanksgiving sides.

POST THANKSGIVING PANINI

Ingredients:

2 slices of French bread (1/2 inch thick slices)

2 slices of turkey

1/2 to 1 cup leftover stuffing

1/4 to 1/2 cup of leftover cranberry sauce

Directions:

Heat grill pan to medium heat, layer the turkey, stuffing and cranberry sauce on one slice of bread. Top with other slice and place on grill pan. Place Panini press on top and grill for 3-5 minutes, then turn and grill another 3 to 5 minutes.

You can also cut the French loaf lengthwise and make a larger family version.

Note: If you don’t have a Panini press, use a brick wrapped in foil to press the sandwich on the grill.

TURKEY ALA KING

Ingredients:

4 tablespoons butter

1 tablespoon minced onion

1/4 cup diced red pepper

4 fresh mushrooms, sliced

Salt and pepper

3 tablespoons flour

1 1/2 cups chicken broth

1 teaspoon tarragon

1 cup heavy cream

1 1/2 cups shredded cooked turkey

1/4 cup frozen peas, thawed

Directions:

In a large skillet over medium-low heat, melt butter. Add onion, red peppers, and mushrooms. Season with salt and pepper. Cook for a few minutes until vegetables start to get soft. Sift in flour. Slowly whisk in chicken broth and cook until slightly thickened. Stir in tarragon, cream, turkey and peas.

Serve over toast, mashed potatoes, noodles or puff pastry shells.

Related Articles:

Thanksgiving Leftovers Round Two

Recipes for Leftover Turkey

Soda Pop Turkey

Turkey Wraps

Cranberry Turkey Burgers

This entry was posted in Chicken, Turkey & Fowl and tagged , , , 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.