ay; who doesn't love Thanksgiving leftovers?!) and enjoy!
br>Serve with those leftover Thanksgiving rolls or biscuits!
Spread cranberry sauce on bottom of hoagie roll.
Place turkey over that, then stuffing, then gravy.
Eat with plenty of napkins!
To make the cranberry alioli, place the mayonnaise and cranberry sauce in a bowl and stir to combine.
Spread a thin layer over each slice of bread, all the way to the edges.
Top 6 pieces of bread with turkey, brie slices, and sprouts. Season with cracked black pepper. Top with the remaining bread.
Remove the crusts of each sandwich and slice into three fingers in the same direction as the slices of brie.
Place on a platter and serve.
XCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
TIP
Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3\" high, 2\" in diameter).
Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a ...
utrients left!
Use in recipes calling for broth - I find
Mix soup and 1/3 cup water; put in 2-quart casserole.
Arrange turkey stuffing and beans in layers on soup.
Beat egg whites until stiff, then beat yolks until thick; fold into whites.
Pile on casserole.
Bake in slow oven (300\u00b0) for 40 minutes.
Sprinkle with onions.
Bake 4 to 5 minutes longer.
Great with Thanksgiving leftovers!
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and ...
Preheat oven to 350 degrees F (175 degrees C). Grease 30 muffin cups.
Blend turkey in a food processor until pureed. Mix flour, white sugar, turkey, butter, canola oil, baking powder, vanilla extract, and salt together in a large bowl until all batter is moistened. Pour batter into the prepared muffin cups, filling them about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in the tins for 10 minutes before removing to cool completely on a wire ...
Saute first 4 ingredients for 2 minutes then cover and cook for 2 more minutes.
Add next 4 ingredients and cover and cook on low for 15 minutes.
Add remaining ingredients and cook until leftovers dissolve and barley is plump.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
Bake in the preheated oven until dough ...
have any pre-roasted Thanksgiving leftovers --
Halve and scoop out
Grease baking dish.
Mix turkey and stuffing together and place in bottom of dish.
Pour gravy/soup over mixture.
Add the broccoli and mushrooms and sprinkle with 1/2 of the cheese.
Pour sour cream over the casserole.
Top with remaining stuffing.
Bake at 350\u00b0 for 45 minutes, covered with foil.
Remove foil and put Cheddar cheese over dish and bake for another 5 to 10 minutes.
Great recipe for those Thanksgiving leftovers!
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Reheat turkey stock in a separate pot over medium-low heat. Stir in gravy and soy sauce.
Combine 1/4 of the noodles, 1 1/2 cups broth mixture, and 1/2 cup chopped turkey in a bowl; repeat with remaining noodles, broth, and turkey.
Heat oven to 375 degrees F.
Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Combine turkey, mixed vegetables and mayo; spoon over stuffing.
Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
Bake 30 to 40 min. or until heated through.
Preheat oven to 350\u00b0F
For sauce melt butter in a large saucepan over moderate heat and blend in flour using a whisk; slowly whisk in broth and milk, add bouillon cubes, salt and pepper, and heat, stirring until mixture thickens, using your whisk.
Remove from heat, mix in all remaining ingredients except topping, in an extra large bowl.
Spoon into a buttered 13x9 dish or a buttered 2-quart casserole dish.
Sprinkle top with topping mix and bake uncovered for 30 minutes.
If desired top with chow mein noodles instead of ...
Place turkey in a large stock pot, or crock pot, add water, stock, celery seeds, onion flakes, sage, and thyme.
Bring to a boil then reduce to a simmer for 6 - 8 hours, or set crock pot on high for 6 hours.
Remove the turkey from the liquid then separate turkey meat in small bite size chunks from all bones, cartilage, excess skin, gristle from the turkey and discard. Be very careful when doing this as there are a lot of small bones.
Place turkey meat back into liquid, add turkey gravy and mix.
Add egg noodles and cook for ...
Onion Relish:
In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain.
Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar.
Place over moderate heat and bring to simmer, reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours,.
(The liquid should be syrupy and coat the onions).
Remove from heat and cool to room temperature.
Aioli:
In food processor or blender, puree yolk, ...
toast the bread as you prefer it.
warm all the ingredients except the cranberry sauce.
assemble the open faced sandwich by placing the toast side by side on a plate.
layer the sandwich in this order: turkey, stuffing and gravy.
place the cranberry sauce on the side, some of my family like it on top.
enjoy.