Once, Twice, Three Times the Turkey: How To Spice Up Your Thanksgiving Leftovers
Hopefully by now everyone is emerged from their turkey induced food comas and had a lovely Thanksgiving. There’s no doubt that you’ve probably got a fridge full of leftover and could use some ideas on how to spice them up again. Why go for a basic turkey sandwich when you could create something much more exciting?
We’ve got some deliciously simple Thanksgiving leftover ideas that will help you get rid of those leftovers and let you enjoy Thanksgiving for just a little bit longer.
Texas Toast Open-Faced Turkey Sandwich
recipe courtesy of Chef Richard Hales
You will probably slave in the kitchen more than enough on Thanksgiving so for lunch the day after, head to Bird & Bone at The Confidante for a special Texas Toast Open-Faced Turkey Sandwich - for one day only! The Turkey Sandwich is a mix of Thanksgiving favorites including turkey breast, stuffing, gravy, Brussels sprouts topped with cranberry sauce - OR make it at home:
- 5 oz leftover sliced and cooked Turkey Breast
- 4 oz leftover stuffing
- 8 oz leftover pan gravy
- 1 thick slice of Texas Toast
- 1 tbsp whole butter
- ¼ cup Brussels sprouts slice thin and raw
- 2-3 ounces of your favorite Caesar dressing
- 1-2 ounces of cranberry sauce
Place a non-stick pan on medium heat and add butter. Once the butter is melted add Texas Toast cook until golden brown on both sides.
Warm gravy in a sauce pan then add turkey slices. Bring to a simmer and hold warm to hot.
Stuffing can be reheated with some chicken broth or in the microwave making sure it’s not too wet.
Toss Brussels sprouts in caesar dressing and season with cracked pepper.
Place Texas Toast on plate top with a spoon full of stuffing.
Lay sliced turkey on top of stuffing, ladle gravy over the turkey (make sure gravy is piping hot)
Place the shaved Brussels sprout salad over the turkey and finish with minced chives or parsley
Place some dollops of cranberry sauce around the toast
Enjoy your day-after Turkey sandwich
Menin Hospitality's Culinary Director Chef Bernie Matz has two delicious recipes to revive and reinvigorate those holiday remnants.
Miami Cuban-Style Thanksgiving Medley
Shred dark meat turkey; season with cumin, salt and pepper;
Fry the shredded turkey lightly in oiled pan on medium-high heat until the turkey is crispy;
Serve with white rice and black beans;
Add gravy as desired.
Grilled Thanksgiving Turkey Melt
Spread Thousand Island dressing on one piece of marble rye bread, and leftover cold cranberries on the other;
Add slices of turkey, sweet coleslaw and slices of Swiss cheese;
Combine the halves of the sandwich and grill in a pan until the bread is golden brown on both side and the cheese is melted;
Serve with gravy on the side!
recipe courtesy of GOOP
Stuffing in a waffle iron might sound crazy, but when you crunch through those delightfully crispy corners you’ll understand. This would be a perfect breakfast with a fried egg and leftover gravy sidecar. Because no two leftover stuffings are the same, add stock as needed until you get a nice moist mixture.
- 1 tablespoon olive oil
- 1 clove garlic, thinly sliced
- 2 cups washed baby spinach
- 1 cup leftover stuffing
- 1 egg
- stock as needed to moisten batter (optional)
In a small pan, heat the olive oil over medium heat.
Add the garlic and cook until fragrant and golden, stirring frequently to avoid burning. Add the spinach, stir to combine and cook until wilted, then remove from heat. Once cool, give it a rough chop.
Preheat your waffle iron.
Place the stuffing in a small bowl, breaking up larger chunks. Add the egg and cooled spinach. Stir well to combine, the mix should be quite soggy. If your stuffing still looks dry, add a couple of tablespoons of stock or leftover gravy as needed.
Spoon the mixture into the preheated waffle iron and cook until the machine beeps.
We hope everything have a wonderful holiday surrounded by those they love! From our MIAbites family to yours - have a great weekend!