By Sean Keeley, culinary specialist, Lincoln Land Community College
I hope everyone had a pleasant and safe Thanksgiving. We had made plans to Zoom, so as I write I wonder how that will go. I planned going traditional. Turkey breast, mashed potatoes, dressing and of course gravy, plus a salad and green vegetable.
I know some people cringe at the word “moist,” so I will only use it one more time in the recipe title – but it is a great sandwich! I used to make my own version long before the show “Friends,” skipping the gravy soaked extra slice of bread. I just used gravy as a spread or dipped the sandwich in gravy, either way there had to be gravy! If you have any leftovers saved in the fridge or in the freezer, here are a few ideas.
Heat waffle iron and give it a light spritz of cooking spray before adding dressing to iron. If you’re like me and like the crispy edges of dressing, this method of reheating makes the whole serving crisp. Yum!
Leftover mashed potatoes
Optional, cooked bacon bits and/or grated cheddar cheese
For every 2 cups mashed potatoes add ¼ to ½ grated small onion, 1 beaten egg and mix all well. Optionally, add a ¼ cup bacon bits and/or a ¼ cup grated cheddar.
Heat a 10 to 12 inch non-stick skillet over medium with little oil or butter. Using a large tablespoon add dollops of potato mix to skillet and use the back of the spoon to spread into a “pancake” shape. After 2 minutes carefully flip over and cook 2 more minutes and add a few to each plate being served. These are tender pancakes so don’t put all on one platter as they will re-mash back together, but they’re great alongside eggs.
Turkey and Cranberry Quesadillas
For each quesadilla:
1 each 8 inch flour tortilla
1/2 cup leftover turkey, shredded or diced
2/3 to 3/4 cup shredded cheese, like Cheddar, pepper jack, Colby or a mix
1½ tablespoons cranberry sauce or relish
Heat a 10 inch skillet over medium. Place a flour tortilla in the center and add cheese to one half/side of the tortilla. Top cheese with turkey and dollops with cranberry. Then fold over so it now look like a giant taco. Heat until cheese begins to melt, about 3 minutes and then flip and heat other side for 2 minutes. If you like crispy quesadillas just heat each side until it browns a little. Cut into quarters and serve with salsa and sour cream.
Friends, Monica’s Moist Maker
3 slices of sandwich bread
2 pieces romaine lettuce
1/4 cup gravy
1/2 cup leftover turkey or deli-style slices
1/4 cup canned cranberry sauce (or leftover sauce or relish)
1/4 cup cornbread stuffing
Salt and pepper
Lay out a slice of bread. If using mayonnaise, spread an even layer over the slice of bread then top with a leaf or two of lettuce, then half the turkey, followed by half of the stuffing.
Pour the leftover gravy into a shallow dish. Dip a second slice of bread into the gravy and turn to coat. Top the stuffing with this moist maker slice.
Add another layer of lettuce, the remaining turkey, cranberry sauce, and top with the rest of the stuffing and the final slice of bread.
Want to know more?
Lincoln Land Community College offers associate degree programs in Culinary Arts and Hospitality Management and academic credit certificates in Culinary Arts and Baking/Pastry. For more information call 217-786-4613 or visit www.llcc.edu/hospitality-culinary-arts.