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.
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!
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.
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!