Thursday, November 27, 2014

Thanksgiving Leftovers: Turkey Stuffing Sandwich and Turkey Soup

Thanksgiving leftovers are the best, but sometimes I get a little sick of eating just turkey with a little cranberry sauce. In the past few years, I've made a couple of dinners out of leftover Thanksgiving turkey and they have become my favorite way to enjoy Thanksgiving well past the 4th Thursday of November. 

The first recipe I'm going to give you isn't really a recipe, but it is so good that I've even bought pre-made stuffing, turkey and cranberry sauce from my store's deli to make this sandwich. It is that good! If you have any leftover mashed potatoes, add those in too! It will be messy but perfect!

The second recipe is for my turkey soup. I like to let the turkey bones simmer for at least an hour, if not an hour and a half (which is perfect to do during a football game!) and I usually add in some rice and frozen corn to add some extra density to the soup. I make a big batch and then freeze some to eat in the coming weeks. 

Give these recipes a try on the day after Thanksgiving. Your family will love them!



Thanksgiving Leftover Sandwich
Makes as many sandwiches as you have leftovers

Leftover turkey meat, sliced into strips
Leftover stuffing
Leftover mashed potatoes
Leftover cranberry sauce
Sourdough or Rye bread

Place bread slices on a cutting board. Lay turkey on one side of each sandwich. Spread a spoonful of cranberry sauce on the turkey, then top with a layer of mashers and stuffing. Top with the other slice of bread. Squish on a heated panini press if you would like, or just enjoy as is.



Turkey Soup
Makes at least 8 servings

Leftover turkey carcass
Any leftover chicken stock
Leftover turkey gravy
1 tsp garlic powder
1/2 tsp ground sage
1 tsp dehydrated onion
1 tbsp salt
1 tsp ground pepper
1 yellow onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
1 c. frozen corn
1/2 c. white rice

Pick any excess meat off the carcass, then place in a large stock pot, breaking into pieces if needed. Set meat aside for later. Pour in any leftover chicken stock and add enough water to cover all the bones. Add in garlic powder, sage, dehydrated onion, salt and pepper. Bring to a boil over high heat, then reduce to medium and let cook for at least an hour, up to an hour and a half. 

Remove carcass from the stock pot and scoop out any pieces that came off, saving the broth. Bring the broth to a boil, then add in the onion, celery and carrots. Cook for 10 minutes over medium heat, then add the rice and up to 1 c. of leftover gravy. Cook for another 10 minutes then add the corn. Simmer for a final 5 minutes, then add turkey meat. Heat for a few minutes to warm up turkey meat, then serve hot with any leftover rolls.

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