Contest winners: Skip the traditional turkey sandwich
The official Butterball turkey hotline calculator claims that a Thanksgiving dinner for six adults and two children — with leftovers — requires a 10-pound turkey. Now, we all know that is not what most people are going to buy.
The reality is, we want to have plenty for everyone, and it's just as easy to cook a 20-pound turkey as it is a 10-pounder, so we go big. And if we're going to roast a bigger turkey, we usually increase the stuffing and side dishes accordingly. This results in ... a plethora of Thanksgiving leftovers.
We asked our readers for their favorite ways to use these leftovers. Many people said they are all about the leftover turkey sandwiches. There were also recipes for turkey tettrazzini and a hot and creamy turkey sandwich. We narrowed our search down to two really intriguing recipes for recycling that turkey dinner. Congratulations to our winners: Karen Fisher of Pittsfield has won $50 to Stop and Shop and Walter Moreau of Pownal, Vt, has won $50 to Hannaford Supermarkets.
And we all win with these recipes that are sure to eat up those Thanksgiving leftovers and make some room in the fridge for the next holiday's foods.
Created and submitted by Walter Moreau of Pownal, Vt.)
1 1-pound pizza dough
11/2 cups turkey gravy
11/2 cups stuffing
3/4 cup cranberry sauce(optional)
2 cups chopped, shredded or thinly sliced turkey
11/2 cups chopped leftover vegis (optional)
2 cups mozzarella cheese
1 cup cheddar cheese or cheese of your choice
Place pizza pan or pizza stone in oven and heat to 450 degrees.
Remove pan or stone from oven and place stretched dough on it.
Sprinkle about 1 cup of the mozzarella cheese on dough and bake for 5 to 7 minutes until just starts to get a light crust.
Remove from oven and add ingredients as listed above.
Drizzle cheese topping with olive oil and bake for 15 to 20 minutes or until cheese is completely melted and bubbly.
(Here's a simple and delicious recipe for Thanksgiving Hash. *Use whatever vegetables you have leftover! (I use carrots to add a bright color to the hash . — Karen Fisher of Pittsfield)
2 tbsp. butter
1 medium onion
2 cups leftover cooked turkey
2 cups leftover mashed potatoes
2 cups leftover stuffing
1 cup leftover cooked vegetables*
pinch of salt and pepper
cup fresh parsley leaves
cup leftover cranberry sauce
In 12-inch nonstick skillet, melt butter on medium heat. Add onion and cook 8 to 10 minutes or until browned, stirring frequently. Stir in turkey, mashed potatoes, stuffing, and vegetables, and season with salt and pepper to taste. Cook 20 minutes, turning occasionally and pressing with spatula, until browned. Sprinkle with parsley. Serve with cranberry sauce. Enjoy!
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