Day After Thanksgiving Bake Recipes

DAY AFTER THANKSGIVING COOKIES

Day After Thanksgiving Cookies image

With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I've used jellied and whole-berry cranberry sauce, and both are equally delicious. -Heather Bates, Athens, Maine

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3/4 cup canned pumpkin pie filling
1/2 cup whole-berry cranberry sauce
1 large egg, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup white baking chips
1 cup semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 98 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

DAY-AFTER-THANKSGIVING SKILLET BREAKFAST

Day-After-Thanksgiving Skillet Breakfast image

Thanksgiving dinner might be the main event, but this encore presentation gives leftovers a star turn the next morning. Frozen hashbrowns form the base for this one-skillet meal. They sizzle solo in the oven before being layered with shredded turkey, sweet potatoes, and green beans. Then the whole thing is topped with cheese and eggs and baked until the whites are just set and the cheese has melted.

Provided by Riley Wofford

Categories Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 9

Ingredients

3 cups frozen shredded potatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup cooked shredded turkey
1 cup cooked vegetables, such as green beans and sweet potatoes
1/2 cup grated white cheddar
4 large eggs
Warmed gravy, for serving

Steps:

Preheat oven to 425°F, with 10-inch oven-proof skillet (preferably cast iron) on center rack. Toss 3 cups frozen shredded potatoes with 2 tablespoons extra-virgin olive oil; season with salt and pepper.
Carefully remove skillet from oven and add butter; let melt. Add potatoes, spreading them in an even layer. Bake, stirring once, until potatoes begin to brown on bottom and around edges, about 25 minutes.
Remove skillet from oven and top potatoes evenly with turkey, vegetables, and cheese. Make 4 indentations with the back of a large spoon and crack eggs into each divot; season eggs. Return skillet to oven and bake until egg whites are just set, 4 to 6 minutes. Serve, drizzled, with warmed gravy.

BEST THANKSGIVING LEFTOVERS SANDWICH

Best Thanksgiving Leftovers Sandwich image

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

Ingredients

2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed

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.