Chances are, you probably still have some Thanksgiving leftovers on hand. Me? I’m all too happy to be digging into stuffing for the third day in a row.
At our house, my dad makes a huge pot of Turkey Noodle Soup that we are still enjoying a week after the holiday. It’s also great for a quick lunch, as are my Second-Day Turkey Sliders.
These appeared Wednesday in the Milwaukee Journal Sentinel. There was a contest for all Wisconsin Food Bloggers to develop a sandwich using Thanksgiving leftovers.
This recipe not only uses leftover turkey, but cranberry relish and dinner rolls too.
Second-Day Turkey Sliders with Nutty Cranberry Relish
Created by Alysha
Makes 8 mini sandwiches
1/3 cup Nutty Cranberry Relish (see below)
4 slices Swiss cheese
8 warm-and-serve dinner roles
8 ¼-inch thick turkey slices
Prepare nutty cranberry relish.
Preheat oven to 350 degrees. Cut Swiss cheese slices in half. Assemble your sliders by removing centers of dinner rolls, leaving you with a “shell.” (Enjoy the core right on the spot with butter.)
Place about 1 ½ teaspoons of cranberry relish in bottom of roll. Fold a turkey slice and stuff it inside. Top with a half-slice of Swiss cheese. Bake in preheated oven for about 7 minutes or until cheese melts.
Nutty Cranberry Relish
Makes about 3 cups
1 bag (16 ounces) frozen cranberries
1 cup water
1 cup sugar
Zest and juice of 1 large navel orange
1/3 cup chopped walnuts
In a saucepan over medium heat, combine the water, sugar and cranberries. Cook for 15 minutes or until the berries have all popped and the liquid has thickened. Stir occasionally.
Reduce heat to low and add orange zest and juice. Cook for several minutes more. Add walnuts and turn off heat. Let cool and refrigerate until ready to serve.
Question: What is your favorite way to use Thanksgiving leftovers?