thankgiving leftovers

"friends" Ross Geller thanksgiving leftover turkey sandwich!

Ross Geller's Thanksgiving Leftover Turkey Sandwich

brioche bread

gravy

turkey breast

stuffing

cranberry sauce

sweet potato casserole

mayonnaise

mustard

green leaf lettuce

Place two slices bread on a plate and cover with gravy. Set aside.

Divide 1 1/2 tablespoons mayonnaise and 1 1/2 tablespoons grainy mustard even among two slices of bread and spread in a thin layer to coat.

Arrange lettuce on each slice and top with 1/2 cup turkey. Divide the sweet potato casserole evenly between the two sandwiches and spread to coat.

Top each sandwich with a gravy soaked "Moist Maker" and spread 1/2 cup stuffing on top of the bread.

Divide the cranberry sauce between to two sandwiches. Spread the remaining bread with the mayonnaise and mustard. Top each sandwich with the remaining bread.

Serve immediately.

A great way to use up leftover thanksgiving turkey, this easy Turkey Noodle Soup is comforting and classic.

Turkey Noodle Soup

olive oil

onion

butternut squash

delicata squash

celery

garlic

turkey

turkey stock homemade

thyme

parsley

egg noodles

kosher salt and fresh ground pepper

In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the squash and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.

Add the cooked turkey to the pot and stir to combine. Add the turkey stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.

Season with salt and pepper to taste.

Serve immediately or transfer to airtight containers and freeze for up to 3 months.

This casserole is a super yummy way to use those Thanksgiving leftovers! Use simple clean ingredients to transform your extra turkey into something EXTRA.&nbsp;

Leftover Turkey Tetrazzini

egg noodles (use gluten free)

garlic (minced)

mushrooms

Italian seasoning (thyme, oregano, garlic, parsley)

No-Salt-Added Vegetable Stock

milk

cream cheese

peas

baby spinach (packed)

turkey meat (chopped)

parsley (chopped)

Tellicherry Black Pepper

breadcrumbs (Gluten Free)

mozzarella cheese (divided)

Preheat the oven to 350 degrees Ferenheit.

In a large pot, bring 8 cups of water to a boil and cook the egg noodles al dente according to package directions.  Drain and set aside.

In a large pot (I used the same pot), heat the olive oil on low until shimmering. Add the onions and garlic, and sauce for 5 minutes until soft.  Add the celery and mushrooms and sauce for another 8 minutes on low heat.  Add the frozen peas, spinach, Italian seasoning and stir.  Turn off heat.

In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering.  Add the cream cheese and stir until all ingredients have melted together.

To the pot with the veggies- add the egg noodles, cream cheese/milk mixture, and the chopped turkey.  Add the parsley, black pepper, 1.5 cups of mozzarella, and stir to combine.  Add ingredients to a greased 13x9 inch baking dish.  Top with remaining half cup of mozzarella and breadcrumbs.

Cook covered for 20 minutes.  Remove cover, and cook for an additional 15 minutes until top begins to brown and the casserole is bubbly.

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Ross Geller's Thanksgiving Leftover...

Turkey Noodle Soup

Leftover Turkey Tetrazzini

Top 3 thankgiving leftovers recipes from across the web

The most viewed thankgiving leftovers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ross Geller's Thanksgiving Leftover...

Turkey Noodle Soup

Leftover Turkey Tetrazzini

The most viewed thankgiving leftovers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine