Leftover Thanksgiving Turkey and Dressing Ideas

Part of the greatness of a homemade Thanksgiving dinner is the leftovers if you ask me!  I love turkey sandwiches the next day and I could eat dressing all of the time.  Here are a couple of different things I did with our leftover turkey and sides last week.

Turkey with mushrooms and greens

  • 8 o.z. fresh mushrooms
  • 1 Tbs olive oil
  • 1 cup leftover collard greens
  • 1 cup left over turkey gravy – more or less to your liking
  • 1 -1/2 cups left over turkey
  • salt and pepper if desired

Sauté mushrooms in olive oil until desired tenderness.  Stir in remaining ingredients and heat through.  Check for flavor; season as needed ~ assuming your gravy and such was flavored well to begin with you likely won’t need anything else at all! This would be great over rice but I decided to fry up some dressing patties to go along with instead.

I simply took some of the left over dressing and pressed it into patties; this probably wouldn’t work with a dry stuffing but a sticky moist dressing is perfect.  Fry for 3 – 4 minutes each side in some olive oil until browned and heated through.

My other favorite of the week was of course a turkey sandwich.  This year I added some cranberry sauce and a little dressing to the usual bread, mayo, and turkey…. yummy!

Enjoy ~ Kimberly

Sausage and Sage Dressing

I must have dressing with turkey; it’s a must in my opinion.  I like my moms best but this came out pretty good.  Here is a link to my turkey recipe and the citrus rub.

  • 1 pound breakfast sausage
  • 1/2 cup onion – diced
  • 1 1/2 cup celery – sliced
  • 2 Tbs dried sage leaf
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp garlic
  • 4 cups chicken or turkey stock
  • 2 pounds bread
  • salt and pepper to taste

Cook sausage, onion, and celery until veggies are tender and sausage is cooked through.  Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.

Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting.  Depending on the sausage and stock used you may need to zip up the flavors a bit.  Once flavors are right pour stock and sausage mixture over torn bread; stir.  Pour into oiled casserole and bake for 20 minutes until browned and heated through.  If making and chilling ahead allow 30 – 40 minute for baking.

Enjoy ~ Kimberly

Roasted Turkey ~ Citrus Rub with Lemon and Rosemary

Yesterday I posted our citrus seasoning rub recipe and starting technique for our turkey.  It came out deliciously; very moist and just a hint of flavor from the rub.

  • 14 pound turkey
  • 1 recipe citrus rub
  • a sprinkle of paprika
  • 2 cups apple cider
  • juice of 1 orange
  • juice of 3 lemons
  • 1 stick unsalted butter
  • 2 Tbs paprika

Start the night before; make citrus seasoning and rub all over dry turkey.  Refrigerate turkey uncovered overnight.  Remove from refrigerator 1 hour before baking.  Heat oven to 425 degrees.  Sprinkle a bit of paprika on turkey and if desired place some rosemary sprigs, a quartered onion half and a lemon sliced in half inside the cavity.

Place turkey in oven; reduce temperature to 375 degrees.  Begin baking for 25 minutes.  Meanwhile combine apple cider, orange and lemon juice, butter, and paprika; bring to a simmer and remove from heat.  Baste turkey after 25 minutes; continuing to baste every 25 minutes or until turkey is done.  Cover with foil when skin starts to brown; I think we’d cooked about 50 minutes when we covered ours.  We roasted ours about 3 1/4 hours which was right in line with the recommended times from one of my trusted cookbooks; others suggested it would be ready as quickly as 2 – 2 1/2 hours. You’d be looking for 165 degrees in the thigh area and clear juices.  Try to let it rest for 30 minutes before carving; this helps to ensure a juicy bird!

Enjoy ~ Kimberly