Thanksgiving dinner may be over, but leftovers might still be abundant days after the holiday is over. If you are one of the lucky ones to get a take-away bag from whomever cooked your Thanksgiving dinner, now you have to decide just what to do with the food.
Of course you want to go out and buy your favorite bread so you can make a turkey sandwich.
My favorite is with mayo (I'm a Hellman's girl) and mustard. But, why not up the game a bit and make it a hot turkey sandwich?
No worries if you didn't get any gravy, because you can buy a can or jar of it at the grocery store. You can heat up the gravy with the turkey in the microwave and pour it over the bread.
Just like a diner, only better.
One way to stretch the leftover turkey is to make turkey tetrazzini. Think tuna casserole only with turkey, basically.
All you need is 8 ounces of cooked noodles, a small can of sliced mushrooms, a can of cream of mushroom soup, 1 cup of sour cream, 2 cups of chopped turkey and salt and pepper to taste.
Pour everything in to a casserole dish (9" x 13") and bake for about 20 minutes until warmed through.
You can also heat up the mixture in the microwave. Serve with grated Parmesan cheese.
Need another idea? If you have a Crock-Pot — and if you don't, put that on your Christmas list — you can whip up a batch of southwestern turkey soup.
One great thing about most soup is that there are no rules.
Put whatever you'd like to change it. This is super simple and will make your kitchen smell so good.
Simply put all of the following ingredients in the Crock-Pot and turn it on low for about 4 hours.
This could also be done on the stove top for about 30 minutes over a medium-low heat.
For the soup, all you will need is one to two cups of chopped or shredded turkey, four cups of broth (low-sodium chicken or vegetable works best), one large can of diced tomatoes (look for ones that have green chili peppers in them), one small onion chopped, a couple cloves of crushed garlic, one to two tablespoons of lime juice, one teaspoon cumin and then add cayenne pepper to taste.
You can add a little salt and pepper also, but I recommend holding off on the salt as oftentimes the broth makes it salty enough.
When you serve it, sprinkle some fresh cilantro, Monterey Jack cheese, some diced avocado and tortilla strips.
One more way to use leftover turkey is to make a quesadilla.
For this, have on hand two medium - to large-sized flour tortillas, about half of a cup of leftover chopped turkey, some sliced or diced peppers and onions (raw or sautéed) 1/4 cup of corn, 1/4 cup of drained black beans and about half a cup of pepper jack or cheddar cheese.
Heat your frying pan and place one of the shells in the pan. Mix everything together and place onto the tortilla.
Top with the other tortilla that has been lightly buttered, butter side up, and cook for about 2 to 3 minutes over a medium heat until lightly browned.
Carefully flip over and brown the other side.
Serve with some sour cream or some cranberry salsa — yes, you can use the leftover cranberry sauce mixed with some fresh cilantro and pepper jelly.
Tammy Douglass is the Central Florida Future's resident mom, and with a son at UCF and a son who graduated UCF, she knows her cooking!
To see more of Tammy Douglass' culinary creations, head over to her Facebook page: www.facebook.com/GoodFoodForEveryMood