Thanksgiving at the end of the day yields a pile of the centerpiece roasted turkey, stuffing, vegetable sidings, even a slice of pie no one was bold enough to take. These leftovers, particularly the roast turkey, get a second lease on life as early as midnight of Thanksgiving. Its transformation: a nice, chunky roast turkey sandwich and the best leftover turkey recipe you can find.
Start with a beautiful toasted baguette, ciabatta, Italian soft roll, even pita or naan flatbread for your leftover roast turkey sandwich. Spread on some mayonnaise or aioli (garlic-flavored mayo) then begin layering the sandwich—iceberg lettuce for that fresh crunch, sliced or strips of turkey meat, tomatoes and onion rings, and provolone or other cheeses. Another great idea is to pile on a bit of the sidings with the turkey slices in the middle of two toasted breads. A filling meal made from leftover turkey becomes a feast of a recipe.
Pasta Primavera usually consists of spring vegetables, the hallmark of fresh starts and flavors. But you can lend that freshness to leftover turkey by putting them in the pasta recipe. Sauté the cubed or chopped leftover turkey on a pan of hot olive oil. Drop in the veggies (if there are no fresh mixed vegetables available, use canned or frozen). Pour in the cream and cook. Your family would barely recognize yesterday’s leftovers in that plate of freshly made pasta dish.
Storing leftover turkeys is a must in order for you to maximize them in creating new meals. If you haven’t done so, remove all the stuffing inside the turkey cavity before storing both turkey meat and stuffing in their own separate containers. Keep the quantity of each container small so the food inside remain cold, therefore less likely to spoil. Freeze them or if kept on the refrigerator shelf, make sure it should be 40°F or lower. Include a strip of masking tape with the date of storage on it so you can monitor how long the leftover turkey had been stored.