DAY - AFTER - THANKSGIVING TURKEY SANDWICH
I started making this with the gravy-sliced bread in the middle after Monica on Friends described a sandwich like that. Add slices of tomato or add cranberry sauce, if you like (I prefer mine without).
Provided by echo echo
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Soak 1 slice bread in gravy about 2 minutes.
- Spread other 2 slices with mayonnaise mixed with the seasoning.
- On bottom slice of bread, layer the lettuce, turkey, the gravy-soaked slice of bread, stuffing& the top slice of bread.
HOW TO MAKE A DAY AFTER THANKSGIVING TURKEY SANDWICH
Some people say that the best part of Thanksgiving is centering our lives, or being close to family and loved ones, or even quiet contemplation of all of life's blessings. For still others, however, the best part of Thanksgiving is the...
Provided by wikiHow
Categories Turkey Dishes
Number Of Ingredients 7
Steps:
- Roll up your sleeves. The first task is to remove leftover meat from the turkey carcass. Cutting with a knife works to a point, but you also end up losing quite a bit of meat with this method. You'll be able to work with much better precision by hand. Removing the meat from a turkey is a messy job, so roll up your sleeves. You'll also want to wear an apron or to change out of nice clothes. The job doesn't take long but is well worth the effort. Depending on the size of your bird, you'll end up with enough leftover meat to last at least for several days. Oftentimes, you can fill up one or two large containers.
- Discard the skin, bones, cartilage, and fat. Removing leftovers from a turkey carcass is largely a matter of sorting. You will want to find the edible pieces of meat while getting rid of any inedible pieces, like bones, cartilage, and fat. When you're done, the bird should be little more than a bare ribcage. While some pieces are easy, like stripping drumsticks for meat, there are less obvious spots on the bird with good meat. Look closely and work systematically. Make sure to strip the turkey breast of all its white meat. The wings may look small, but they also contain some edible meat. Once you've picked the front of the turkey clean, turn it over and begin to work over the backside. The areas near the thighs and backside have a lot of delicious dark meat, once you strip away the layer of skin and fat. Break open the ribcage. There is sometimes salvageable meat inside. In some families, the neck bone is a prized piece of the turkey and gets eaten fast. If your family is not so fond of it, however, know that the neck bone has a bit of meat on it. Using your fingers, you can scrape the meat off.
- Collect the meat in a plastic container. Take all of the meat that you've removed and place it inside a plastic tupperware container. Then, be sure to store it inside of a refrigerator or other cool place. Try to finish the job within two hours after the meal in order to minimize the growth of bacteria. Leftover turkey should keep for between 3 to 4 days in the refrigerator. If you don't plan to eat the leftovers immediately, consider freezing them instead. They will keep longer this way.
- Throw out the bones or, if you'd like, boil them to make stock. Now, dispose of what remains in your "discard pile." You can throw it away or, if you'd rather get as much mileage out of the bird as possible, consider making stock. Boiling the carcass into stock yields a rich broth for soups or other food, and releases leftover fats, flavors, small bits of meat. To make stock, take the carcass and bones and cover them with about 10-12 cups of water in a soup pot. Chop up 3 celery stalks and one onion, adding them to the pot. If you'd like, you can also add carrots, several sprigs of parsley, and about ½ teaspoon of ground black pepper. Boil the pot and then reduce heat to a simmer. Continue to simmer the carcass until the liquid is reduced by about 1/3, which should take about 3 ½ hours. When finished, strain the broth and discard the solids. Let the liquid cool for a time and then either refrigerate or freeze the broth.
THE DAY AFTER THANKSGIVING TURKEY SANDWICH
Can be eaten closed or open-faced. We prefer eating it warmed, but can be eaten cold. The best reason to have turkey on Thanksgiving :-)
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread mayonnaise on both slices of bread.
- Place turkey slices on one piece of bread.
- Top with potatoes and-or stuffing, cranberry sauce, and brown gravy.
- Close sandwich; slice in half and eat.
- *Barbecue Turkey Sandwich-top turkey with barbecue sauce and cooked bacon strips; melt cheddar cheese on top.
- *The Pilgrim-pile roasted turkey, stuffing, cranberry sauce, gravy, and Munster cheese on white bread.
- *Turkey Melt-arrange turkey on toast, top with Swiss or cheddar cheese, and broil until cheese melts.
Nutrition Facts : Calories 282.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 5, Sodium 814.2, Carbohydrate 48.3, Fiber 2.3, Sugar 10.4, Protein 5.6
THANKSGIVING SANDWICH
Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he's making magic with the leftovers. One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you're feeling more traditional.
Provided by Melissa Clark
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.
- Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.
- Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.
THE REALTOR'S DAY AFTER THANKSGIVING TURKEY SANDWICH
This sandwich makes getting rid of the left-over turkey a gourmet event. My family loves these. I hope yours does, too.
Provided by Realtor by day
Categories Lunch/Snacks
Time 5m
Yield 1 sammie, 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread the inside of the split croissant with mayonnaise or warmed gravy.
- Heat the turkey and stuffing in the microwave on HIGH for 30 seconds, if desired.
- Layer half of croissant with hot turkey and stuffing, cranberry sauce and lettuce, and top with the other half of croissant.
- Serve immediately.
Nutrition Facts : Calories 461.7, Fat 20.6, SaturatedFat 8.4, Cholesterol 38.2, Sodium 977.1, Carbohydrate 61.3, Fiber 4.7, Sugar 21.6, Protein 7.9
TIKTOK AIR FRYER PINEAPPLE TOAST
Despite the name, this pineapple toast doesn't have any pineapple in it. It's the golden, crackly pineapple skin-appearance that gives this dish its name. Soft and sweet with a buttery, crackly topping, this simple pastry has a contrast of textures you won't be able to resist. Inspired by a traditional, Hong Kong bakery-style bolo bao or pineapple bun, this recipe is a fun, easy twist on the Chinese sweet bun, adapted from cristina_yin on TikTok. Milk bread can be found in most Asian bakeries and makes for the softest, lightest base for this single-serve snack.
Provided by Annie Campbell
Categories Pastries
Time 12m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
- Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
- Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
- Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 46.7 g, Cholesterol 231.8 mg, Fat 23.3 g, Fiber 1.1 g, Protein 10.4 g, SaturatedFat 12.7 g, Sodium 363.2 mg
DAY AFTER TURKEY SANDWICH
Make and share this Day After Turkey Sandwich recipe from Food.com.
Provided by Boca Pat
Categories Lunch/Snacks
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Put alot of mayo on the nice, fresh, soft wonder bread.
- Add the turkey slices, stuffing and cranberry sauce.
- Some salt& pepper and Enjoy!
Nutrition Facts :
BEST THANKSGIVING LEFTOVERS SANDWICH
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
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.
THANKSGIVING TURKEY SANDWICH
I created this recipe after sampling a similar sandwich at a nearby restaurant. At first, my husband turned up his nose. But after one bite, he was converted! -Jeanne Imbrigiotta, Pennington, New Jersey
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 sandwich.
Number Of Ingredients 4
Steps:
- Spread cream cheese on both slices of bread; spread jelly over cream cheese. Place turkey on one slice; cover with remaining slice.
Nutrition Facts :
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