It’s the day after Thanksgiving, and chances are you snuck into the kitchen last night and had some of the leftovers from yesterday’s festivities. You woke up this morning overloaded with turkey, stuffing and cranberry sauce, but there’s still room for more. Today all the leftovers will be wolves in sheep’s clothing so to speak, so we’ve given you different things to make with them. Remember how mad Ross got on Friends when his colleague ate the turkey sandwich that his sister made? Go all Monica Gellar on your leftovers today…
The Ultimate Thanksgiving Sandwich:
4 slices of your favorite bread, toasted
2 tablespoons Cranberry Sauce
1/3 cup leftover Stuffing, room temperature
4 thick slices leftover Turkey
Your favorite greens
Spread 1/2 tablespoon of cranberry sauce on one slice of the toasted bread. On top of the cranberry sauce, place half of the stuffing followed by your greens, and 2 thick slices of turkey. Spread 1/2 tablespoon of cranberry sauce on remaining slice of toasted bread and place on top of the turkey. Enjoy!
Cranberry and Cream Cheese Stuffed French Toast
6 pieces of Brioche, sliced 1″ thick
8 ounces Cream Cheese, softened
1/3 cup Cranberry Sauce
2 tablespoons Maple Syrup
1/2 teaspoon Vanilla Extract
1 cup Whole Milk
1 teaspoon ground Cinnamon
1 pinch ground Nutmeg
1 tablespoon Butter
Maple Syrup, optional, for garnish
Powdered Sugar, optional, for garnish
Berries, optional, for garnish
Preheat oven to 350 degree Fahrenheit.
In a small bowl beat the cream cheese, cranberry sauce, 2 tablespoons maple syrup, and vanilla extract until completely combined. Set aside.
In a shallow dish, whisk together the eggs, milk, ground cinnamon, and nutmeg. Dredge each pice of brioche thoroughly on both sides in the batter. Let it soak up the batter for thirty seconds before adding to the skillet.
In a cast iron skillet, heat 1 tablespoon butter over medium-high heat. Cook each piece of toast for 2-3 minutes on both sides until golden brown. Place a generous amount of the cranberry cream cheese on one piece of toast and top with another piece. Place on a baking sheet and bake for 5-7 minutes. Cut in half before serving. Garnish with maple syrup, powdered sugar, and berries.
Horseradish-Cheddar Mashed Potato Pancakes
2 1/2-3 tablespoons Canola Oil
2 cups leftover Mashed Potatoes, cold
1/2 cup Horseradish Cheese, grated
1/4 cup grated Onion
2 Eggs, lightly beaten
2 tablespoons Flour
3 Scallions, thinly sliced, for garnish
1/4 Greek Yogurt, for garnish
Preheat oven to 250 degrees Fahrenheit.
In a bowl, stir together mashed potatoes, horseradish cheese, grated onion, eggs, and flour. In cast iron-skillet, heat canola oil over medium-high heat. Using an ice cream scoop, place 2-3 balls of batter into the hot oil. Let cook 2-3 minutes and then flip and flatten with a spatula. Cook for 2-3 more minutes until golden brown. Place on a baking sheet and keep warm in the oven until ready to serve. Continue until all of the batter has been cooked. To serve, garnish with greek yogurt and sliced scallions.
Photographed by Alli Shepherd.