It’s likely you’ll experience at least one turkey dinner over the holidays. Something everyone can agree on is that the leftovers are almost as delicious as the original feast!
Nothing can be easier than taking turkey dinner leftovers and transforming them into soups or sandwiches in the days following the Christmas rush. Cooking is kept to a minimum, and you’re able to stretch your budget to include a few extra meals.
Turkey broth is a great way to use up the entire carcass and reduce waste, but a simple soup also uses up most of the leftover turkey. Another yummy alternative is a hot sandwich. Here’s a great no-fuss recipe for turkey soup, and another for a warm, melty panini. Plus, a bonus turkey melt is you’re feeling especially lazy after all the holiday hullabaloo.
Slow-cooker Leftover Turkey Soup
This soup cooks in the crock pot all day so that when you get back from shopping the sales, toboganning or visiting, you’ll have a hearty, warm soup waiting to warm you up. Serve it with a layered salad and buttered, crusty rolls, and you’ll be feeling toasty in no time.
Ingredients:
• 1 medium yellow onion, chopped
• 2 cups chopped carrot
• 1 cup chopped celery
• 2 cups chopped yellow potato
• 2 cups cooked turkey, chopped or shredded
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp no-salt added Italian or poultry seasoning
• 1 bay leaf
• 1 quart chicken or turkey stock
• 2 cups water
To add at the end: 1/3 cup cream (optional) and/or chopped parsley or dill
Directions:
1. In a 6-quart slow cooker, add the onion, carrot, celery, potato, turkey, salt, garlic powder, Italian seasoning, stock and water, stirring to combine.
2. Cover and cook on high for 4-5 hours or low for 6-7, until the vegetables are tender.
3. Uncover, add the cream (or omit if you prefer non-dairy), and stir to combine. Remove the bay leaf and discard. Taste and add additional salt if desired.
Cook’s Note: For turkey soup without potato, add 1 cup cooked rice (white, brown or wild), 1 cup cooked pasta (egg noodles, elbow, penne, or any shape), or 1 cup cooked barley, stirring to combine. Allow to sit for 5 minutes with the heat off before serving for the flavors to absorb.
Turkey Dinner Panini
This hot, gooey, delicious sandwich pairs perfectly with the turkey soup if you’re extra hungry, but it’s hearty enough to stand on its own. It’s fast and fun to make if you’re short on time, and goes well with any layered salad leftovers, too.
Ingredients:
• 2 tablespoons grainy Dijon mustard
• 2 slices sourdough bread or bread of choice
• 2 slices Swiss or your choice of cheese
• 1/3 cup shredded leftover turkey
• 3 tablespoons leftover cranberry sauce
• 1/3 cup leftover stuffing
• 2 tablespoons leftover gravy
• 2 tablespoons butter at room temperature
Directions:
1. Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
2. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
3. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat if you don’t have a panini press — see Cook’s Note). Spread the top with the remaining 1 tablespoon of butter.
4. Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)
5. Remove the sandwich off the heat and slice it in half. Enjoy!
Cook’s Note: If you use a grill pan or skillet, place a second heavy pan or skillet on top of the sandwich to press it down.
Optional: If you don’t want to heat it up, just make a cold sandwich with the leftovers instead.
May you all have a Merry Christmas and a Happy New Year! And stay warm!