With Thanksgiving being my favorite holiday and in preparation of a fridge full of leftovers, I have decided to share one tried and true recipe and one I plan on making as soon as I get my hands on some of that turkey: Turkey Corn Chowder and Turkey-Cranberry Monte Cristo Sandwiches.
Lets start with the Turkey Corn Chowder. It is AMAZING. I ran across this recipe here a few years ago and make it several times a year. What could be more perfect than having a recipe that uses leftover turkey, mashed potatoes, AND corn?! The original recipe calls for 2 cans of corn but we always have corn that we've put up from our garden. Use whatever you have!
Turkey Corn Chowder
- 2 slices of cooked bacon, chopped
- 1 onion peeled and chopped
- 1 quart milk
- 4 cups cooked mashed potatoes
- 3 cups cooked turkey, cut into chunks
- 2 cans corn (again, I use about a 1 1/2 cups of our corn)
- 2 tbsp chopped fresh cilantro (optional)
- salt & pepper to taste
- Using a 4-5 qt pan, cook your bacon over medium heat until it's crunchy. Remove when done & keep your grease in your pan.
- Add your chopped onion and cook until it is translucent.
- Stir in milk, mashed potatoes, turkey, corn, cilantro, salt & pepper. Bring to a simmer, stirring often.
- Cook for about 10 minutes or until heated through.
- Serve immediately & garnish with bacon.
Now for the recipe that I'm looking forward to trying as soon as possible. I found this recipe here a couple of months ago and have been chomping at the bit to try it. I'll give an update on how they turn out soon. **Update (11-25-16): Sweet mother of Abraham Lincoln, these things are GOOD. Possibly the best sandwich that I've ever had. You can easily half the recipe. Give them a try!
Leftover Turkey-Cranberry Monte Cristo Sandwiches
(Makes 8-10 sandwiches)
- 1 loaf very soft French bread, sliced thick
- 1 1/2 cups cranberry sauce
- 12 oz thinly sliced Muenster cheese (you can sub with any cheese)
- thinly sliced leftover turkey
- 3 large eggs
- 2 cups whole milk
- 4-6 tbsps butter
- powdered sugar
- Spread each slice of bread with cranberry sauce.
- Layer your turkey between 2 slices of cheese or 1 slice cut in half on the cranberry sauce and top with another slice of bread, cranberry side in.
- In a shallow pie plate, add eggs and milk and beat with a fork until well combined. Soak each side of your sandwich in the egg mixture...you want the bread saturated but not soggy.
- Over medium heat, melt a couple tbsps of butter in a nonstick skillet. Cook a couple of sandwiches at a time until the bottoms are golden brown, 3-4 minutes. Flip sandwiches and do the same for that side.
- Dust with powdered sugar before serving.