Swimming in Thanksgiving leftovers? I have solutions for you.
Thanksgiving Leftovers Panini
- Your favorite kind of cheese (Swiss or muenster are my favorites)
- ½ cup of stuffing
- Add ¼ cup of brussels sprouts
- 2 tablespoons of gravy
- 1/2 cup of cranberry sauce
- (pick the amount you want) of sliced leftover turkey
Take 2 slices of bread and lightly butter one side of each slice. Place both slices in a frying pan and cook over heat. While the slices fry, gradually add the ingredients from above. Next step: Dig in!
- 8 cups of chicken broth
- 1 head of garlic
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 cups of diced skinless turkey meat
- ½ pound green beans cut into 1-inch pieces
- 2 cups of corn kernels
- 1 large sweet potato cut into ½-inch dice
- 1 cup small pasta
- ½ teaspoon freshly ground black pepper
- Kosher salt
Put the broth, garlic, bay leaves and thyme in a crockpot (or any kind of pot works) and add enough water to cover by an inch. Bring to a boil over medium-high heat. Then, lower the heat and simmer, uncovered for about 40 minutes. Strain the soup through a strainer into a large bowl and discard the solids. Add all broth back to the pot. Add the turkey meat, green beans, corn and sweet potatoes to the pot. Cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender for 10 to 12 minutes. Stir in the pepper and season to taste with salt.
Cranberry bagel or oatmeal
- 1 packet of original oatmeal OR 1 plain bagel and cream cheese
- 1 cup of cranberry sauce
Make your oatmeal like you normally do. After it is done heating, add cranberry sauce and mix it in! The cranberry sauce also tastes great with hot cereal. OR, mix the cranberry sauce into plain cream cheese and spread on to a plain bagel.
Mashed Potatoes Au Gratin
- 4 cups leftover mashed potatoes
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmesan
- Leftover gravy
Preheat the oven to 375 degrees. Spread the mashed potatoes into a buttered 1 quart gratin dish. Cover the potatoes with plastic wrap and press evenly flat with your hands to ensure flatness. Then remove plastic wrap, season with salt and pepper, to taste, and sprinkle with Parmesan. Bake until top is golden and crispy which will be about 20 to 30 minutes. Serve with reheated leftover gravy if desired.