If you’ve got it, eat it. No sense whining about Thanksgiving leftovers; instead, embrace the extra turkey and all the trimmings by giving them new life in the following simple yet delicious recipes:
OPEN FACE HAM AND TURKEY SANDWICH
Ingredients for Sauce:
1/4 cup butter
1/4 cup flour
1 3/4 cups milk
1/2 teaspoon salt
Dash of pepper
1 cup (4 ounces) shredded sharp cheddar cheese
Ingredients for Sandwich:
8 slices toasted white bread
8 slices cooked turkey
8 slices cooked ham
1/2 cup bacon bits
1/4 cup grated (3/4-ounce) Romano cheese
Directions:
For the sauce: Melt butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until thickened. Gradually add cheese and stir until melted. Set aside.
To make sandwich: Place two slices of toast on four plates. Top slices with a layer of turkey and ham. Pour sauce over top; sprinkle with bacon bits. Serve warm.
BAKED TURKEY AND CHEESE SANDWICH
Ingredients:
1 stick softened butter
1 cup mayonnaise
1/2 teaspoon garlic salt
2 tablespoons Dijon mustard
8 hard rolls
Leftover cooked turkey
8 slices Swiss cheese
Directions:
Preheat oven to 325 degrees.
Mix together the first four ingredients.
Spread mixture generously on both sides of buns.
Add turkey and one slice of cheese on bun. Repeat to make 8 sandwiches.
Wrap each sandwich in foil.
Bake on a cookie sheet for 15 minutes until buns are toasted, and cheese is melted.
CHEESE AND BROCCOLI CASSEROLE
Ingredients:
4 tablespoons butter, divided
1/2 cup finely diced onion
Leftover cooked broccoli (about 4 cups)
1 (10.75-ounce) can condensed cream of celery soup
1/4 cup milk
3 cups shredded sharp cheddar cheese, divided
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons lemon juice
16 Ritz crackers, crushed
Directions:
Preheat oven to 350 degrees.
Melt two tablespoons butter in a skillet over medium heat. Saute onion until soft.
In a bowl, whisk together soup, onions, milk, eggs, mayonnaise, seasonings, cheese and lemon juice.
Stir in one cup of cheese and all of the broccoli.
Grease a two-quart casserole dish. Spoon broccoli mixture into dish.
Top with two cups cheese and crushed crackers, then dot with remaining butter.
Bake uncovered for 25 to 35 minutes, until heated through and lightly browned on top.
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