Bacon and Avocado-Infused Turkey Gobbler Sandwich

Turning your leftover Turkey into a sandwich is a no-brainer. But combining your usual post-Thanksgiving sandwich with some bacon and fresh greens makes it a winner to the next level!

What You’ll Need:

• 1⁄4 cup whipped cream cheese
• 1⁄4 cup whole-berry cranberry sauce
• 4 cups mixed greens or torn romaine
• 1 loaf focaccia or ciabatta, halved lengthwise and toasted
• 1 avocado, pitted, peeled, and thinly sliced
• 1 lb turkey
• 8 strips cooked bacon

Directions:

1. Mix the cream cheese and cranberry until uniformly pink.
2. Lay the lettuce across the bottom half of the bread.
3. Top with the avocado, turkey, and bacon.
4. Spread the cranberry cream cheese across the top part of the bread, top the sandwich, and cut into individual servings.

Turkey and Waffles

Turkey and waffles? Yeah, you read it right! Turn this inventive recipe into your favorite post-Thanksgiving tasty breakfast and stuff yourself with that “waffled stuffing” (pun intended!).

What You’ll Need:

• 3 large eggs
• 1/2 cup chicken broth
• 6 cups of stuffing
• 8 slices of turkey
• 2 cups mash potatoes
• 1 cup gravy
• 4 slices cranberry jelly (or your preferred cranberry sauce)

Directions:

1. Preparation: Heat waffle iron.
2. Mix together eggs and 1/4 cup of chicken broth. Add to stuffing and and mix to combine. If mixture is dry, add an additional 1 tablespoon of chicken broth to mixture one at at time. Stirring after each addition to make sure mixture is coming together.
3. Form mixture into a patty 2 inches wide and 1 inch thick. Place on waffle iron and flatten slightly. Cook until golden brown, about 3-5 minutes.
4. To assemble sandwich: Layer one waffle with mash potato, gravy, cranberry jelly and turkey. Place second waffle on top. Serve immediately.

Skillet Stuffing Shakshuka

Everyone knows baked eggs can make everything better. So, if you’ve got a whole Tupperware of stuffing from last night’s celebration, add it to your favorite baked eggs and make it the perfect post-Thanksgiving brunch!

What You’ll Need:

• 2-4 cups leftover stuffing one cup per person, warmed
• 4 eggs
• 2 tablespoons olive oil
• 1 cup chopped tomatoes
• ½ small onion finely chopped (about 1/3 cup)
• 1 clove of garlic minced
• 1 teaspoon smoked paprika
• salt and pepper to taste
• 2 tablespoons cream or half & half
• ¼ cup grated Parmesan cheese
• leftover fresh herbs such as parsley (optional)

Directions:

1. Heat olive oil in a medium-sized skillet over medium heat (cast-iron works great for this). Add onions and saute until translucent, about 5 minutes. Add the garlic, paprika, salt, pepper and chopped tomatoes and cook until fragrant; about 5-8 minutes longer. If the sauce gets too thick add a little water.
2. Reduce the heat to medium-low, stir in the cream, then carefully crack the eggs into the simmering sauce. Try not to break the yolks, but it’s ok if you do. Cover the pan and continue to simmer until the whites are white, and the yolks are set.
3. Spoon 1 cup of warm stuffing on the bottom of each serving plate or bowl. Top with shakshuka and garnish with Parmesan cheese and any leftover fresh herbs.

Thanksgiving Leftover Balls

This recipe is arancini meet Thanksgiving stuffing, and it’s especially delectable if your family can’t resist anything deep-fried!

What You’ll Need:

• 2 cups stuffing, broken up if chunky
• 3/4 cups turkey, finely chopped
• 3/4 cup finely grated parmesan cheese
• 3 tablespoon chopped parsley
• 4 -5 cups cold mashed potatoes
• 1 cup flour
• 1 large egg. lightly beaten
• 2 cups panko crumbs
• 1 1/2 – 2 cups of gravy for dipping

Directions:

1. Preparation: Line two baking sheets with parchment paper.
2. In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley. Mix until well blended.Using your hands, form 1 1/2 inch balls and place on parchment lined baking sheet. Continue forming remaining balls. Place balls on baking sheet and transfer to the freezer and let set for 30 minutes (this step isn’t necessary but it does making forming the mash potatoes around it easier).
3. Set up an assembly line that includes four bowls lined in a row. Fill the first bowl with mashed potatoes, the second bowl with flour, the third bowl with the lightly beaten egg and the fourth bowl with panko crumbs.
4. Remove stuffing balls from freezer and wrap about 4 tablespoons of mash potato around it. Make sure you are working with cold mash potatoes for easy handling. Gently roll ball in flour and then transfer it to the egg bowl. Using your hands or a fork, roll the ball around to cover it in egg. Finally dip and cover the ball in panko crumbs. Place ball on parchment lined baking sheet and continue forming the remaining balls.
5. Fill a pan with enough to submerge the Thanksgiving Left over balls. Heat oil to 365 degrees F. Line a baking sheet with paper towels. Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, about 3-4 minutes. Remove with a slotted spoon and transfer to paper-towel-lined parchment baking sheet to drain.Continue deep frying remaining balls Adjust heat as needed to keep oil at a consistent 365 degrees F. Serve immediately with gravy.

Pumpkin Pie Milkshake

Everyone’s excited about the Fall season, mostly because of Pumpkin Pie (don’t lie, you know it’s true!), so take your pumpkin craving to the next level and turn your leftover dessert into a delicious milkshake with this easy recipe!

What You’ll Need:

• ⅓ cup (80 mL) whole or low-fat milk
• 2 large scoops large scoops of vanilla ice cream
• 1 large slice leftover pumpkin pie reserve some of the pie crust edges
• homemade whipped cream for topping

Directions:

1. Combine the milk, ice cream scoops, and pumpkin pie slice (reserving a few pieces of crust for topping) in a blender. Process until almost smooth with some texture.
2. Transfer to a large glass and top with whipped cream and crumbled pie crust pieces. Serve immediately.