LEFTOVER TURKEY PANINI
Make the most of your holiday leftovers with our Leftover Turkey Panini. All your Thanksgiving favorites come together in our Leftover Turkey Panini, including stuffing and cranberry sauce. Enjoy the day after just as much as the celebration with our Leftover Turkey Panini.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Heat panini grill.
- Mix gravy and mayo; spread onto bread slices. Fill with turkey, stuffing and cranberry sauce.
- Spread outside of sandwich with butter.
- Grill 3 to 4 min. or until golden brown.
Nutrition Facts : Calories 670, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1150 mg, Carbohydrate 72 g, Fiber 5 g, Sugar 21 g, Protein 35 g
TURKEY-CHEDDAR PANINI
Use your turkey leftovers in the most delicious way possible, with our Turkey-Cheddar Panini recipe. Served up warm and melty, our Turkey-Cheddar Panini is the perfect way to enjoy the day after Thanksgiving. You may even want to enjoy our Turkey-Cheddar Panini year-round!
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Heat panini grill.
- Spread 1 bread slice with MIRACLE WHIP. Fill bread slices with remaining ingredients except butter.
- Spread outside of sandwich with butter.
- Grill 4 min. or until sandwich is golden brown and cheese is melted.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 560 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 3 g, Protein 25 g
DAY AFTER THANKSGIVING TURKEY PANINI
What a delicious way to use up some leftover turkey, ham, chicken, etc. These were gobbled up quick! And rave reviews recieved! Even the guys loved them! Hope you enjoy! My photo
Provided by Diane Atherton
Categories Other Breads
Time 10m
Number Of Ingredients 8
Steps:
- 1. Mix dijon mustard and apricot preserves together; set aside.
- 2. Mix cranberry sauce and chopped pecans; set aside.
- 3. Spread all bread slices on one side with dijon mustard and apricot mixture; top with slice of swiss cheese, shredded turkey, cranberry mixture, another slice of swiss and top with other bread with dijon/apricot side down.
- 4. Slather both sides of each sandwich generously with softened butter and grill in a panni press or in a heavy skillet, pressing with a spatula as they cook. Slice and serve.
BEST THANKSGIVING LEFTOVERS SANDWICH
The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together.
Provided by Sohla El-Waylly
Categories dinner, lunch, sandwiches, main course
Time 8h20m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
- Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
- The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
- In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
- In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
- Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
- In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
- Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
- On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
DAY AFTER TURKEY DAY PANINI
The last thing you want the day after Thanksgiving is another turkey dinner! Reinvent those leftovers into a yummy panini sandwich and have all the flavors you love in a new inventive way! This is also great any day you are craving Thanksgiving! Amounts are approximate. Use the amount you want for each sandwich!
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread some cold gravy over one side of each slice of bread. Heat the rest of the gravy and use for dipping! On one piece of bread layer turkey and dressing/stuffing and cheese if desired. Top with some cranberry sauce and season with sage, salt and pepper if desired. Place other bread slice of top, gravy side down.
- Butter the outside of the sandwich on the each side. I butter the top of the sandwich and then lay the sandwich in the preheated pan with that buttered side now on the bottom. Now butter the new 'top' of the sandwich, close or cover and weigh down and toast til done.
- Toast to golden brown in a panini press or in a cast iron skillet with another pot or pan on top of sandwich with a heavy can weighing it down to 'press' the sandwich.
Nutrition Facts : Calories 589.4, Fat 20, SaturatedFat 8.2, Cholesterol 70.8, Sodium 1416.1, Carbohydrate 69.4, Fiber 3.9, Sugar 29.9, Protein 32.2
DAY AFTER THANKSGIVING SOUP
I always make this soup the day after Thankgiving or anytime we have a turkey carcass. It is very adaptable depending what vegetables and pasta that you have on hand. Some years for a change of pace I use uncooked rice instead of the pasta. Recipe adapted from Bon Appetit (October 1985)
Provided by ellie_
Categories Poultry
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
- Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
- Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
- Reduce heat and simmer for 2-3 hours.
- Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
- Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
- Stir in parsley and salt and pepper.
Nutrition Facts : Calories 175.5, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.4, Sodium 555.4, Carbohydrate 28.3, Fiber 2.8, Sugar 4.4, Protein 5.3
DAY AFTER THANKSGIVING TURKEY CASSEROLE
If a holiday had a casserole in its honor, this would be for Thanksgiving. This is a wonderful way to use Thanksgiving leftovers. All the comfort of a traditional shepherd's pie with the vibrant flavors of Thanksgiving dinner. Adding thyme to the filling gives it a little punch of flavor. Marsha suggests using leftover sweet...
Provided by Marsha Gardner
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Saute vegetables in butter and olive oil until tender but not brown.
- 2. Sprinkle with salt, pepper, and thyme.
- 3. Stir in cooked, cubed turkey.
- 4. Place in a casserole dish.
- 5. Top with mashed potatoes. Dot with butter and sprinkle with paprika. If you have leftover sweet potatoes they are great mixed with the mashed potatoes and spread over the top.
- 6. Bake, uncovered, at 350F for 20-30 minutes until the potatoes are browned and casserole is heated through.
DAY AFTER THANKSGIVING DINNER
Several years ago, on the Friday after Thanksgiving, I wanted to use my leftovers for something other than a turkey sandwich or turkey soup. I opened up all the containers in the fridge and came up with this. It's a family favorite and easy to create. It's also easy to put together from scratch, without using leftovers. I've provided amounts as a guideline but the recipe is very forgiving and can be adjusted or modified for more or less, depending on how many ingredients you have on hand. Also - if your stuffing isn't very savory, you can add more herbs to either your turkey mixture or your stuffing mixture - or both!!
Provided by shooz616
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the stuffing and mashed potatoes.
- Add the egg and mix thoroughly.
- With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
- Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
- While the stuffing balls are baking, make a roux, as follows:.
- Sift the flour, salt, pepper and thyme together.
- Melt the butter.
- Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
- When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
- Stir in the gravy and the milk.
- Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
- Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
- Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!
Nutrition Facts : Calories 592.3, Fat 28.4, SaturatedFat 13.9, Cholesterol 135.9, Sodium 2326.1, Carbohydrate 54.4, Fiber 3.8, Sugar 3.1, Protein 28.8
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