Revamp Thanksgiving Leftovers

by Nov 19, 2012Recipes

Revamp Thanksgiving Leftovers

If you are like us, you probably spend a lot of time cooking and eating but somehow still manage to have tons of leftovers. Instead of eating the same meal for days on end we searched high and low to find great recipes that utilize your Thanksgiving leftovers!

Grilled Turkey, Brie and Apple Butter Sandwich with Arugula

Turkey sandwich with brie and arugula

Ingredients

  • 8 slices stone-milled rye artisan bread, about 1/2-inch thick
  • 5 to 6 tablespoons unsalted butter, softened
  • 1/4 cup store-bought apple butter (or homemade!)
  • 1 pound sliced fresh roasted deli turkey
  • 1/2 pound brie cheese, thickly sliced
  • 1 bunch arugula, stems trimmed

Directions

Spread each of 4 slices of bread with 1/2 tablespoon of butter.  Now spread each with 1 tablespoon of the apple butter.  Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top.  Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.

Heat a large cast-iron or other heavy skillet over medium-low heat.  Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan.  Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread.  (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.)  Cut the sandwiches in half and serve hot.

Second Day Turkey and String Bean Pot Pies

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Ingredients

  • 4 servings or 4 cups leftover Green Bean Casserole
  • 1/2 cup milk
  • 1/2 cup turkey, beef, or chicken stock
  • 1 cup roasted turkey meat, chopped
  • 2 standard puff pastry sheets

Directions

Preheat oven to 350 degrees F.

In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey.  Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top.  Press the tines of the fork into the bottom and the sides to dock the pastry.  Fill each cup level with the top and cover with another cut circle.  Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.

 

*Both recipes courtesy of foodnetwork.com