Luscious Thanksgiving Leftover Recipes

Ingredients

For 1 sandwich

• 2-3 slices of turkey breast
• Cold gravy
• 1 moderately thick slice of cold stuffing
• 2 slices of jellied cranberry sauce or a healthy dollop of loose cranberry sauce
• 2 slices of good sourdough bread

Preparation

Use the cold gravy as a spread for the bread then stack the ingredients

Don’t even bother with lettuce or tomatoes.

It’s a down and dirty diet disaster but it’s one of the tastiest things you’ve ever put in your mouth

Ingredients

• 2 c mashed potatoes
• 1-2 eggs
• 1/4 c flour
• Pinch of salt
• 2 tsp chopped chives
• Oil to fry

Preparation

1. Mix the ingredients together excluding the oil
2. Heat the oil in a skillet
3. Take about a quarter cup of the mixture and make a patty.
4. Fry each patty until they brown on both sides

Ingredients

• 4 slices of left over ham or 4 slices Canadian bacon
• 2 tsp white vinegar
• 4 eggs
• 4 potato pancakes
• Chives or chervil to garnish
• Hollandaise sauce ( recipe below)

Preparation

1. Brown the meat in a skillet
2. Fill a skillet 1/2 way up with water
3. Add the vinegar
4. Bring it to a slow boil
5. Gently crack each egg into the water without breaking them
6. Reduce the heat to a gentle simmer
7. Cook the eggs for 3- 3 1/2 min
8. Remove with a slotted spoon
9. Place a slice of meat on each potato pancake
10. Top with a poached egg
    Spoon hollandaise on top
11. Garnish with either chives or chervil.

Ingredients

• 4 egg yolks
• 1 Tbsp fresh squeezed lemon juice
• 1 stick unsalted butter ( 1/2 c) melted

Preparation

1. Vigorously whisk yolks and lemon juice in a metal bowl
2. Place the bowl over a saucepan with barely simmering water
3. Do not let the bowl touch the water
4. Continue to whisk and slowly drizzle in the melted butter
5. When it thickens and doubles in volume, it’s ready
6. Remove from heat and cover until ready to use on the eggs
7. If it gets too thick, whisk in a tsp or 2  of water

Ingredients

• 1/2 c mashed sweet potatoes
• 1Tbsp melted butter
• 1 egg
• 1/3 c flour
• 1/2 tsp baking powder
• 1/4 c milk

Preparation

1. Mix the sweet potatoes and egg in a bowl
2. Sift in the flour and baking powder
3. Stir in the milk
4. Stir in the melted butter
5. Heat 1-2 Tbsp butter in a skillet
6. Spoon in large dollops of batter
7. When bubbles rise to the surface of the pancakes and break, flip them
8. Cook another 1-2 min on the other side
9. Keep them warm on a covered dish in the over

Ingredients

• 1 – 2 c cooked turkey, shredded on pulse in a food processor
• 3 red or yellow bell peppers ( we combine them), sliced into thin strips
• 1 onion, sliced thin
• 1 clove garlic, minced ( optional)
• Pinch of salt
• A dash of cayenne pepper
• Approx 2 Tbsp olive oil
• Sour cream or hot sauce to garnish

Preparation

1. Heat the oil in a skillet
2. Sauté the peppers and onion over low heat until soft, stirring occasionally
3. If using garlic add it too but you will need to stir more often to keep it from burning
4. We like them extra soft, about 20-30 min
5. Add the salt and cayenne.
6. Stir it in for a minute
7. Add the turkey and mix it in until heated through
8. Place a heaping spoonful on each sweet potato pancake
9. Top with either a tsp of sour cream or hot sauce

Ingredients

• 2 c chopped cooked turkey breast
• 1 1/2 c mayonnaise
• 1/3 c dry white wine
• 1/4 c chutney
• 3 Tbsp curry powder
• 1 1/2 tsp salt
• 2 lg stalks celery, diced
• 2 scallions, diced
• 1/4 c golden raisins
• 1 c roasted, salted cashews
• Buttercup or Boston lettuce
• 1-2 tomatoes, sliced into wedges
• 1 cucumber, cut into thick wedges

Preparation

1. In a food processor, combine, mayonnaise, wine, chutney, curry powder and salt
2. Process until smooth
3. Toss the turkey in the dressing
4. Add celery, scallions and raisins
5. Mix well
6. Chill for at least 2 hrs
7. Stir in cashews and serve in buttercup lettuce leaves
8. Garnish with wedges of sliced tomato and cucumber