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.
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