Depending on how you celebrate Thanksgiving and what you serve for the meal, there are often a lot of leftovers, so even if you give some of them to family and guests to take home. Turkey and potatoes seem to be the largest volume.
Over the years, I’ve accumulated a few simple recipes that make use of some of these leftovers.
For breakfast, both turkey and potatoes can be used up:
Mashed Potato Pancake
1 C. mashed potatoes
1 ½ tsp flour (I like Wondra)
A generous pinch of freshly grated nutmeg
1 T. vegetable oil or a butter substitute like Earth Balance
Beat the egg. Put the mashed potatoes into a bowl, sprinkle with the flour and grated nutmeg, mix in well. Add the beaten egg and mix thoroughly. Form into small pancake no more than ¼ inch thick and fry in the vegetable oil or butter substitute until slightly browned.
Very nice served with a little applesauce.
Turkey/Smoked Cheddar Omelet
Ingredients (per omelet):
½ C. shredded or finely chopped roasted turkey meat.
½ C. grated smoked cheddar cheese
1 T. butter or butter substitute such as Earth Balance
Beat the eggs. Heat the butter over medium heat. Add the beaten eggs and cook over medium until half set. Sprinkle the turkey meat and grated cheese over the egg and continue to cook until the eggs are mostly set. Gently fold the eggs over the filling to make the omelet. Reduce or turn off the heat and let set. Serve.
Then there’s lunch.
Roast Turkey Sandwiches
Ingredients (per sandwich):
2 slices of your favorite sandwich bread.
Thinly sliced turkey meat, whichever you prefer, light or dark meat.
Jellied cranberry sauce, or even some un-jellied.
Iceberg or Romaine lettuce leaves.
Spread the slices of bread with cranberry sauce. Spread mayonnaise on top of the cranberry sauce. Layer slices of turkey on one slice of bread. Add lettuce leaves on top of the turkey slices. Place the other slice of bread on top. Cut the sandwich as you like it. Enjoy.
Most importantly, enjoy.