Day After Turkey Melt Food

DAY-AFTER-THANKSGIVING SKILLET BREAKFAST

Steps:

• Preheat oven to 425°F, with 10-inch oven-proof skillet (preferably cast iron) on center rack. Toss 3 cups frozen shredded potatoes with 2 tablespoons extra-virgin olive oil; season with salt and pepper.
• Carefully remove skillet from oven and add butter; let melt. Add potatoes, spreading them in an even layer. Bake, stirring once, until potatoes begin to brown on bottom and around edges, about 25 minutes.
• Remove skillet from oven and top potatoes evenly with turkey, vegetables, and cheese. Make 4 indentations with the back of a large spoon and crack eggs into each divot; season eggs. Return skillet to oven and bake until egg whites are just set, 4 to 6 minutes. Serve, drizzled, with warmed gravy.

LEFTOVER DELI TURKEY MELT

Steps:

• 1. Slice the roll in half then very lightly brown in the toaster oven ( set the oven on "toast" and watch).
• 2. Place one slice of swiss on top of each roll half then put back in the toaster oven. Toast until the cheese is just melting and bubbly.
• 3. Remove the halves and fold 2 slices of turkey onto each side.
• 4. Top turkey with mayo and any other fixings. Place the two halves together to form a sandwich.
• 5. Squash down sandwich and cut into 2 pieces.

TURKEY PATTY MELT

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.

THE DAY AFTER THANKSGIVING TURKEY SANDWICH

Steps:

• Spread mayonnaise on both slices of bread.
• Place turkey slices on one piece of bread.
• Top with potatoes and-or stuffing, cranberry sauce, and brown gravy.
• Close sandwich; slice in half and eat.
• *Barbecue Turkey Sandwich-top turkey with barbecue sauce and cooked bacon strips; melt cheddar cheese on top.
• *The Pilgrim-pile roasted turkey, stuffing, cranberry sauce, gravy, and Munster cheese on white bread.
• *Turkey Melt-arrange turkey on toast, top with Swiss or cheddar cheese, and broil until cheese melts.

DAY AFTER TURKEY SANDWICH

Steps:

• Put alot of mayo on the nice, fresh, soft wonder bread.
• Add the turkey slices, stuffing and cranberry sauce.
• Some salt& pepper and Enjoy!

DAY-AFTER TURKEY SOUP

Steps:

• 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
• 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

DELICIOUS TURKEY MELT

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

TURKEY PATTY MELT

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat.
• Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes.
• Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil.
• Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
• Spread the top and bottom of the sandwiches with some butter.
• Heat the cast iron skillet over medium heat.
• Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side.
• Halve the sandwiches and serve with cranberry sauce, if desired.