Leftovers are as much a part of Thanksgiving as the dinner itself. With family and friends around, football on the TV and plenty of appetite for second-day turkey, they usually go fast. We love easy-to-make, filling sandwiches and soups to take us through the weekend.
The Ultimate Turkey Sandwich
Sandwich Components:
- 1 Small Baguette or 2 Slices Multi-grain or Rustic Country Bread
- Sliced Turkey Breast (about 4-6 oz. per sandwich)
- 2 Slices Cheese (Swiss, Cheddar, Brie or Fontina are good choices)
- Stuffing (optional, if left from dinner)
- Roasted Onions (left over or pan roast in a sauté pan for a few minutes with olive oil and balsamic vinegar)
- 2 Slices Bacon
- Cranberry Relish
- Butter Lettuce or Arugula Leaves
- Arugula Jalapeno Mayonnaise (recipe below)
Sandwich Assembly:
Toast or grill bread, if desired. Spread a generous amount of cranberry relish on the bottom slice of bread and the Arugula Jalapeno Mayonnaise on the top slice. Layer the lettuce, stuffing, turkey, cheese, bacon and roasted onions on the bread.
Arugula Jalapeno Mayonnaise
Make a peppery spread to spice up the mild flavor of your turkey sandwich or use as a dip with Sweet Potato Fries (another great leftover idea).
- 1 Cup Packed Arugula
- 1–2 Jalapeno Chiles, seeded and coarsely chopped
- ½ Cup Mayonnaise
In a food processor, combine all the ingredients and process until completely smooth, about 2 minutes. Cover and refrigerate for at least 1 day or up to 3 days.
Makes about ½ cup.
Turkey Vegetable Soup
If you don’t end up with a lot of big turkey slices, a little turkey will go a long way when paired with leftover veggies to make a hearty soup? Kick-start your soup with a store bought mix, add leftover bits of turkey, roasted root vegetables (carrots, turnips, onions, potatoes) and a good quality chicken or turkey stock to extend the comfort of the holidays.
Makes 10 one-cup servings.
