Turkey Brie Bacon Sandwich with Cranberries
What to do with your leftover turkey?
So I caved and made a whole turkey again this year. My original plan was to "keep it simple" and maybe just do a couple of turkey legs. So out I went grocery shopping with the rest of the late shoppers. Pushing and clawing our way for the last packet of sage. I ended up buying the smallest turkey I could find and rushed home to start my brine and marinade. My super easy thanksgiving meal turned into a crazy production that kept me in the kitchen for 8 hours. Not sure why. Maybe it was the wine that I was drinking or the lack of proper preparation. Probably a combination of both I suspect. Anyway, I made a ton of food, the boys hardly ate, and I was left at a full table drinking alone with my wine by 7pm. A quick moment of "why do I bother" flashed in my head. It was not the movie thanksgiving that I'd hoped for. Nonetheless, I packed up the food, stuck it in the fridge, and turned out the lights to the kitchen. Off to bed without even cleaning so much as a fork! For some reason Friday was the day to chow down. Somehow the food was different. The boys were hungry. And I had it covered. Better. I was finally in the mood to actually eat and so were the boys. Thank God! I didn't know what to do with all this food. Here are a couple of ideas I put together for myself on this rainy Saturday afternoon. Both of the boys are out for the day. Just me, a salad, and my General Hospital scripts. I tried out the sandwich for breakfast and it also hit the spot. Hope you enjoy. xo
- 6 oz ripe chilled Brie, rind removed, sliced thinly
- 4 Slices Sourdough Bread
- 6 slices cooked Bacon
- 1 cup shredded leftover turkey
- 1/2 cup cranberry sauce
- Unsalted Butter, softened
Butter the bread slices on one side and set aside. Heat a heavy-based non stick skillet to medium. Place two slices of bread on the skillet, butter side down. Add the shredded turkey, cranberry sauce, brie and bacon slices to each slice. Cover with the remaining bread slices, butter side up. Cook the first side for 3-5 minutes until it turns golden brown pressing gently with a spatula. Carefully turn and cook second side for 2-3 minutes or until golden all over. Remove from the skillet, cut and enjoy!
Turkey green apple salad with mint dressing
¼ c. fresh mint
1 small shallot
Juice of 1/2 large lemon (about 2 tablespoons)
1 tbsp. honey
¾ c. canola oil
1 lb. leftover turkey
2 large Granny Smith apples
2 green onions
6 tbsp. chopped pistachios
5 oz. mixed green salad greens
To make dressing: In a food processor, pulse together mint, shallot, lemon juice, and honey until shallot is minced. With food processor still running, slowly drizzle in oil.
In a medium bowl, toss turkey, apples, green onions, 4 tablespoons pistachios, and 1/2 cup dressing to combine.
Divide greens evenly among plates. Drizzle with remaining dressing and top each salad with about 1 cup turkey-apple mixture. Garnish with remaining pistachios.