Day 6 of Thanksgiving Recipes-The Leftovers

One more day and it is Turkey time.  I like the day after Thanksgiving because there are leftovers and the cook gets to relax and enjoy.  I love cooking and getting the big feast together, but it can still be a little stressful.  Here are some of my favorite after Thanksgiving recipes.  Hope you will try them and I sincerely hope you all have a Very Happy and Safe Thanksgiving...be thankful for who and what you have.  Happy Cooking! :)

Turkey Gruyere Panini

2 thick slices of sourdough bread

Ken’s Steakhouse Honey Mustard Dressing

2 rounded tablespoons Onion Pesto (see recipe below)

4 slices gruyere or Swiss cheese

4 slices smoked turkey breast

Butter

Heat Panini grill.  Spread honey mustard dressing onto one side of each slice of bread.  Set one slice of bread aside.  Top slice of bread with 2 slices cheese and 4 slices of turkey that has been folded in half.  Top turkey with Onion Pesto and remaining 2 slices of cheese.  Top with reserved bread, Honey Mustard side down.  Butter top of sandwich with butter and place sandwich, butter side down on Panini Grill. Butter top of bread and close Panini grill.  Cook sandwich until cheese melts and sandwich is golden and crispy on the outside.  Serve with sweet potato fries and a fruit salad.

Makes 1 large sandwich.

Onion Pesto

3 to 4 peeled and sliced yellow onions

1 to 2 tablespoons olive oil

1 to 2 teaspoon dried basil

garlic salt and black pepper

1 to 2 teaspoon white sugar

Balsamic Vinegar, if desired

Toss onions in olive oil, then sprinkle with basil, garlic salt, black pepper and sugar.  Cook onions in a large skillet over medium heat until onions caramelize to a golden brown color, about 15 to 20 minutes.  Store onion pesto in a sealed container in the refrigerator for up to 1 week.

Southern Living Turkey Tetrazzini

1 (10 3/4-ounce) can cream of mushroom soup

2/3 cup milk

1 (16-ounce) jar Alfredo sauce

3 1/2 cups chopped cooked turkey, chicken, or ham

12 ounces thin spaghetti, cooked

1 (10-ounce) package frozen petite peas, thawed

1 (8-ounce) package sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/2 cup crushed garlic-and-onion seasoned croutons

1/4 teaspoon paprika

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Makes 8 servings

Southern Living, NOVEMBER 2003

Maggie’s Turkey Cheese Ball

Mom’s notes say, “This recipe was in all the magazines during the holiday season.  I don’t remember if the add was for cream cheese or almonds.”

1 (8 ounce) package cream cheese, softened

1 cup finely chopped turkey

¾ cup finely chopped toasted almonds

1/3 cup Hellman’s mayonnaise

1 green onion, finely chopped

2 tablespoons Major Grey’s Mango Chutney, finely chopped

2 tablespoons curry powder

Chopped fresh parsley

Combine all ingredients, except parsley and form into a ball.  Roll in chopped parsley.  Serve with crackers. 

Makes approximately 2 ½ cups

Kentucky Hot Brown

For the turkey:
1 turkey breast, about 4 to 5 pounds
4 tablespoons unsalted soft butter
Salt and freshly ground black pepper

For the sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper

For the egg bread:
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil

For assembly:
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

For the turkey:
Preheat oven to 425 degrees F.

Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.

For the sauce:
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.