So you’ve eaten as much as humanly possible, you’re wearing your favorite stretchy pants, but you’ve still got shitfucktons of food sitting in your fridge. We’ve all made the same cold sandwich with all of the Turkey Day ingredients, but it’s 20-fucking-11, we have the technology to make leftover meals bigger, fatter, and more delicious. Check out these leftover recipes or leave your own in the comments.
Tex Mex Turkey Chili
1 1/2 pounds cooked turkey breast, chopped or shredded
44 ounce can pork and beans
14 ounce can diced tomatoes
1 1/2 cups chopped bell peppers, any variety
1/2 medium onion, chopped
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 hot sauce, to taste
1 shredded cheese, optional, for garnish
1 sour cream, optional, for garnish
Place all ingredients except hot sauce and garnishes into slow cooker. Cook on low for 6-8 hours. Add hot sauce to taste. Serve with optional garnishes.
Holiday Left-Over Sweet Potato Cake
1 3/4 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3 cups shredded pepper Jack cheese (12 oz)
6 oz smoked cooked turkey, chopped (1 cup)
1/2 cup sweetened dried cranberries
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Heat oven to 400°F. On ungreased large cookie sheet, place 4 of the tortillas. Sprinkle 1/2 cup of the cheese over each tortilla. Top each evenly with turkey and cranberries. Sprinkle 1/4 cup remaining cheese over each. Top with remaining tortillas. In small bowl, mix melted butter and parsley. Brush butter mixture over tops of filled tortillas.
Bake 6 to 8 minutes or until cheese is melted and edges begin to turn light golden brown. Cut into wedges; serve warm.
Turkey and Brie Baguette Sandwich
1 Pillsbury French Baguette Loaf (In the refrigerated section)
1 wedge brie cheese, sliced
1 cup fresh baby arugula
1 medium tomato, thinly sliced
3/4 lb thinly sliced roasted turkey
Prepare the Pillsbury French Baguette Loaf according to package directions. Once the bread is cooked and cooling, gather all your filling ingredients. Cut the loaf of bread open lengthwise. Line the bread with slices of brie cheese. Top with arugula and then slices of tomato. Fold and drape the turkey along the length of the sandwich. Top with the other half of the bread. Cut into four even pieces and serve.
Toasted Turkey and Bacon Sandwiches
2 tablespoons mayonnaise
1 tablespoon ranch dressing
8 slices soft Italian bread (about 1/2 inch thick)
4 oz shaved cooked turkey breast (from deli)
4 slices cooked bacon, halved
4 slices tomato, halved
2 slices (1 oz each) Cheddar cheese, halved
2 tablespoons butter or margarine, softened
In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down. Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown. Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.
1 cups cooked turkey
1 can cranberry sauce
4 tbsp mashed potatoes
1 cup stuffing
4 cups gravy
2 tbsp sweet potato
1 tbsp broccoli casserole (preferably with velveeta)
Put all of that shit in a blender and put it on frappe. Serve in a chilled high ball. Garnish with melted marshmallows. Sit in front of your mother and drink it while she cries.
Turkey and Stuffing Grilled Cheese
2 slices of bread
1 cup leftover turkey meat, chopped
1 cup stuffing
1/4 cup cranberry sauce
2 tbsp cream cheese
2 tbsp mayonnaise
2 slices red onion
4 tbsp muenster cheese
1/2 avocado, sliced
Lightly spread mayo on the outside of each slice of bread. Mix the cheese with the stuffing in large chunks and spread on the inside of each slice. Mix the turkey meat with the cream cheese and cranberry sauce, spread on one side and top with sliced avocado, and cover with the other slice of bread. Cook it in a saute pan over medium heat, pressing down with a spatula. When one side is browned, about five minutes, flip over and press down until second side is browned. If you’re a real stoner slob, you can always cook it with an iron on your counter.