It’s that time of year again, the leaves have fallen and our summer clothes are making their way to the back of the closet. We are once again left wondering why we didn’t take advantage of those fall/winter clearance sales at the mall last year.
The time of year when calories don’t count, I will take whipped cream on top of my pumpkin spice latte and no…. dressing does not go on the side. It goes right on the damn salad and sometimes I will order extra. Wait a minute… I’m not eating salads at thanksgiving. Who am I kidding.
So, now that we are all on the same page…
Have a look at a few of these fabulous ways to prolong those delicious Thanksgiving dinners, the day after the day.
LEFTOVER TURKEY? Try a Turkey Sandwich with Caramelized Onion and Apple
1 tbsp olive oil
1/4 medium onion, sliced
4 slices of turkey, warmed
1/2 apple, cored and sliced
2 tsp brown or Dijon mustard
2 slices whole grain bread
Warm the olive oil in a medium skillet over medium heat. Add the onions and stir to coat with the oil. Reduce the heat to medium-low and let the onions cook for about 30 minutes. Stir them every 5 to 10 minutes. They will become very sweet with a rich golden brown colour.
Place one slice of bread on each plate. Top with ¼ of the onions. Add 4 slices of turkey to each sandwich. Layer ¼ of the apple on top.
Spread 2 teaspoons of mustard over the second slice of bread. Place the slice mustard-side down over the apples and serve.
Leftover Turkey Jack Quesadillas with Cranberry Salsa
1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped scallions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 small apple, cored and finely diced
1 jalapeño pepper, seeds and ribs removed, minced
1/4 cup sliced scallions
1 cup (4 oz) shredded Pepper Jack cheese
8 (8-inch) flour tortillas
2 cups shredded cooked turkey
sour cream, for serving
To make the salsa: Add all of the ingredients to a small bowl and mix to combine. Season to taste with salt and pepper, if desired. Cover and store in the refrigerator until ready to use.
To make the quesadillas: Set a large skillet over medium-high heat. Spray the pan with nonstick cooking spray. Add the scallions to the pan and cook, stirring occasionally, until tender – this will just take a few minutes. Remove from the pan. Lay 4 of the tortillas out on your work surface – top each with about 2 tablespoons of cheese, then 1/4 of the scallions, about 1/2 cup turkey, and then 2 more tablespoons of cheese. Top each with another tortilla to finish assembling.
Spray the pan with nonstick cooking spray again. One at a time, cook each of the quesadillas for about 2 minutes per side, or until the tortillas are golden brown and the cheese has melted. Cut into wedges and serve with the cranberry salsa and sour cream.
2 English muffins (toasted)
4 slices of cooked turkey
2 slices of roasted potatoes or 2 scoops of leftover mashed potatoes
2 scoops of leftover stuffing
1 tablespoon of sweet potato mash
1 teaspoon of lemon juice
1 teaspoon of cranberry sauce
Toast english muffins and spread with butter and sweet potato mash, top with sliced turkey, stuffing, potatoes and medium poached eggs.
Separate the yolk from one egg and whisk the yolk with 2 tablespoons of water in a sauce pan.
Melt 1 table-spoon of butter and pour in slowly while mixing vigorously over medium heat.
(be careful not to cook the egg, continue to whisk and take off heat if necessary)
Add 1/2 teaspoon of fresh lemon juice and a pinch of salt and pepper.
Continue to whisk and heat until thick.
Pour the sauce over the english muffin and top with cranberry sauce and fresh cracked pepper.
Garnish with a sprig of fresh rosemary.