Day After Thanksgiving Dinner Recipes

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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

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.

DAY AFTER THANKSGIVING DINNER



Day After Thanksgiving Dinner image

Several years ago, on the Friday after Thanksgiving, I wanted to use my leftovers for something other than a turkey sandwich or turkey soup. I opened up all the containers in the fridge and came up with this. It's a family favorite and easy to create. It's also easy to put together from scratch, without using leftovers. I've provided amounts as a guideline but the recipe is very forgiving and can be adjusted or modified for more or less, depending on how many ingredients you have on hand. Also - if your stuffing isn't very savory, you can add more herbs to either your turkey mixture or your stuffing mixture - or both!!

Provided by shooz616

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons butter
5 tablespoons flour
salt & pepper
1/2 teaspoon thyme
1 (16 ounce) can chicken broth
1 cup gravy
1 cup milk
1 1/2 cups roasted turkey, shredded or cubed
2 cups mashed potatoes
1 -2 cup prepared stuffing
1 egg, beaten

Steps:

  • Mix together the stuffing and mashed potatoes.
  • Add the egg and mix thoroughly.
  • With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
  • Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
  • While the stuffing balls are baking, make a roux, as follows:.
  • Sift the flour, salt, pepper and thyme together.
  • Melt the butter.
  • Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
  • When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
  • Stir in the gravy and the milk.
  • Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
  • Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
  • Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!

Nutrition Facts : Calories 592.3, Fat 28.4, SaturatedFat 13.9, Cholesterol 135.9, Sodium 2326.1, Carbohydrate 54.4, Fiber 3.8, Sugar 3.1, Protein 28.8

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

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.

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