My very favorite holiday - Thanksgiving - is just around the corner. The only part of it that I dislike is the amount of leftovers. They're delicious the first time around but when you get to your third day of turkey and gravy for dinner, it's not the most appetizing thing. That being said, I thought I would share some of my favorite ways to use up Thanksgiving leftovers:
Cranberry Spinach Turkey Panini
Leftovers needed: Jellied Cranberries, rolls, and turkey.
Combine leftover jellied cranberries with cream cheese for your condiment. Shmear your creamy cranberry condiment on the roll, add a layer of turkey and then spinach. Brush the top lightly with olive oil and cook using a panini press or on a griddle with a cast iron skillet resting on top to give you a panini-like feel.
Chipotle Turkey Enchiladas
Leftovers needed: Turkey, shredded
Combine shredded turkey with a bit of diced chipotle peppers (or you can use the canned green chilis to keep things more mild). Add some garlic, salt and pepper. Fill tortillas with the turkey, roll them up and place them in a baking dish. Cover all the enchiladas with a canned enchilada sauce, sprinkle generously with cheese. Add a bit of chopped cilantro. Bake at 350 for about 30 minutes or until heated through.
Leftovers needed: Mashed potatoes, gravy, carrots, corn, turkey and cornbread.
Make a shepherd's pie by combining sliced carrots, corn and turkey in a round baking dish. Mix gravy with some water to thin and then pour it over the veggies and turkey (just enough to reach about 3/4 of the way to the top of the filling). Season with salt, pepper, garlic and chili powder. Top with mashed potatoes and bake at 350 for 30 minutes or until heated through. Serve in bowls with cornbread on the side.