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3 Hearty Dishes + Turkey Sandwiches for the Day after Thanksgiving
Posted by Mt Hood Vacation Rentals | Monday, November 14, 2016


Thanksgiving Cabin
Aaahh, the day after Thanksgiving. Friends and family are gathered around watching football, playing board games or maybe taking an afternoon nap. And the refrigerator is stuffed with leftover turkey, mashed potatoes, dressing and veggies. Of course, everyone has a preferred way to make a turkey sandwich. Here are the favorites from the Mt Hood Vacation Rental team.

Turkey Sandwich Ideas

Turkey Sandwich

Paul likes just plain white or wheat bread, white meat, mayo, iceberg lettuce and salt and pepper.
Cari likes her turkey sandwich on a seedy whole wheat bread with cranberry relish, pepper jack cheese, romaine lettuce and slices of sweet pickles.
Betsy uses a whole grain bread, the more textured and interesting the better, white meat, sliced tomatoes, leafy greens and Miracle Whip. Cheese added is ok, too.
Kayla likes her turkey sandwich hot; she uses leftover rolls from the night before with hot turkey, gravy and mashed potatoes open-faced and of course, eats it with a fork.
Debi is a purist and likes dark meat on a grainy, wheat bread and lots of mayo.
Cailin likes dark meat only on thick-sliced garlic Texas Toast, mayo, tomato and romaine lettuce or spinach.
Rachael and her family do not make turkey sandwiches with the leftovers; they make turkey soup with homemade noodles using her husband's grandmother's recipe.
Turkey Cranberry Sandwich

Of course, if you have had your fill of turkey sandwiches,
we have 3 tasty recipes for using up turkey day leftovers below.

Mashed Potato Pancakes

2 cups mashed potatoes
1 egg
1/4 cup flour
dash of salt & pepper, to taste
dash of garlic powder
canola oil for cooking
 
Combine all ingredients thoroughly. Form into golf ball sized balls, the flatten with your hands to about 1/2 inch thick. Heat 1 - 2 tbsp. canola oil in cast iron skillet or other large pan. Cook the pancakes on each side until they are golden brown and crispy, about 3-4 minutes. Serve with sour cream.
 
For a really flaMashed Potato Pancakesvorable variation, try adding one or more of the following ingredients to the mashed potato mixture.
 
1/2 cup shredded cheese
Diced scallions
Diced cooked bacon or ham
Substitute sweet potatoes for the mashed potatoes

Turkey Biscuit Pot Pie

2 cups frozen peas, carrots and green beans, thawed (or leftover cooked veggies from Thanksgiving Dinner)
1/2 cup diced celery
1/3 cup chopped onion
1/3 cup butter
1/2/3 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp celery seed
1/4 tsp poultry seasoning
1 cup chicken broth
2/3 cups milk
2 cups chopped cooked turkey (light and dark meat is ok)
1 package ready-to-bake refrigerated biscuits
 
Preheat oven to 350°.
 
Turkey Biscuit Pot PieSaute onion and celery in butter until soft, but not browned. Add the flour, salt, pepper and seasonings and stir to make a roux, cooking off the flour flavor. Add the milk and stir until it bubbles and you have a creamy sauce. Slowly add in the chicken broth and stir until combined; bring back to a slow simnmer. Add the remaining ingredients and stir to combine. Pour into at 13" X 9" X 2" pan. Top with the biscuits, spreading evenly over the top.
 
Bake in the preheated oven according to the biscuit package instructions. Remove from oven and cool for 10 minutes before serving.

Turkey Soup

Turkey carcass with meat still on it
1 tbsp canola oil
1 small onion, minced
2 stalks celery, minced 
1 16 oz. package frozen peas and carrots
1 cup uncooked rice
season to taste (salt, pepper, poultry seasoning, garlic powder, turmeric)
 
Turkey SoupThe most important and time-consuming task in making your soup is in prepping the carcass and making the turkey stock. First, remove all the skin and any other little bones or gristley pieces. You may need to break the carcass into 2 or 3 pieces to fit into your stock pot.
 
Put the carcass into your large pot with water to completely cover. Bring to a boil, then simmer slowly for about 3 hours, partially covered. This will pull all of the meat off the bones and pull flavor out of all parts of the turkey. You will need to scoop out the bones and place them on a plate. When it cools to the touch, pull off any turkey meat that did not come off in cooking and reserve. Discard the bones and other inedible parts. Pour the stock left in the pot into another pot or bowl, through a strainer. This will help you find any small bones, but keep the meat that ends up in the strainer. Put your stock and all turkey back into the pot and simmer on low.
 
In the meantime, sauté the onion and celery in the oil until it is soft and translucent. Add the onion, celery and frozen vegetables to the simmering stock and bring back to a simmer. Add the rice and cook for another 30-45 minutes or until the rice is fully cooked.
 
Your turkey likely already had seasonings from roasting, however, you can add more salt, pepper and other seasonings to your liking. A pinch of turmeric will brighten the color of your soup stock.

 



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