We at ProfHacker are a productive bunch (ha!). We do things (or, try to do things) that save us time and energy, and we try to pass those hints along to you. So, this week’s “What’s for Lunch” column concerns itself with Thanksgiving, which is tomorrow. We are getting a jump start using left overs (that aren’t yet left over). It’s a preemptive move.
A very famous coffee store chain sells a sandwich that uses Thanksgiving day food items: turkey, dressing (stuffing), cranberry (sauce), bread, and gravy, and it’s packaged as coming directly from “Grandma.” This sandwich is yummy, but it also carries tons of calories and carbs (maybe not a bad thing on a holiday). If you wanted to make your own super good sandwich (and save that $7), layer the following leftover Thanksgiving day items in whatever quantity you feel is appropriate:
- bread
- mayonnaise
- turkey
- dressing/stuffing
- gravy
- turkey
- cranberry sauce
- bread
- salt and pepper to taste
However, if you want a less heavy sandwich, but one still tasty, try the Toasted Turkey Cranberry Sandwich:
- 2 slices French or Italian loaf bread, lightly toasted
- 1 1/2 teaspoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Several slices of cooked turkey breast
- 2 Tbsp prepared cranberry sauce or cranberry relish
- 1 handful of baby arugula leaves or watercress
Toast two slices of bread. Spread mustard on one slice, mayo on the other. To the slice with mustard, add the turkey breast, then the cranberry sauce, then the arugula leaves. Top with the other slice of bread. Cut in half. If you like dressing on your sandwich, it’s easy enough to add.
How about you? What are your favorite uses for leftover Thanksgiving day foods? Please leave suggestions in comments below. In the meantime, please enjoy your families. Enjoy football. Enjoy a few days away from grading. Have a wonderful Thanksgiving holiday!.
[Images by Flickr users Road Fun and bon here and used under the Creative Common license.]
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One Response to What’s for Lunch? Leftover Turkey!
Jason B. Jones - November 25, 2009 at 10:14 pm
It is a weird but true fact that the only time that I will eat mayo is on a leftover turkey sandwich.
Homemade cranberry sauce–especially if it is a sauce, and not jelly–helps more than you’d think: It gets better over the standard lifespan of holiday leftovers, and it keeps dressing and poultry from drying out. (Or, I guess, it compensates for that.)