Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now
Food
A&E >  Food

Dorothy Dean presents: Day-After Thanksgiving Turkey Dips

No need to stress out about Thanksgiving leftovers. Instead, try this turkey dip. (Audrey Alfaro)
No need to stress out about Thanksgiving leftovers. Instead, try this turkey dip. (Audrey Alfaro)
By Audrey Alfaro For The Spokesman-Review

Thanksgiving dinner is one of the most anticipated meals of the year, and one that truly keeps on giving. And by that, I mean giving you leftovers for days.

But instead of just piling them on a plate to zap in the microwave, how about transforming them into a hot, juicy dip? Think French dip, but with that celebrated holiday bird.

Tender slices of turkey, melted, gooey, Havarti cheese and a sweet-spicy smear of cranberry-horseradish are loaded on a toasted hoagie and served with a rich gravy to dunk each delicious bit.

If you have leftover dinner rolls, you can use those as a bun. They make for tasty little sliders.

This makes an awesome panini, too. And if you don’t like the added kick of horseradish, just leave it out.

It’s a hand-held serving of savory comfort food you’ll be craving long after Thanksgiving has passed. So just throw a turkey breast in your slow cooker, or to roast in the oven, when you don’t have leftovers handy.

Day-After Thanksgiving Turkey Dips

1/4 cup cranberry sauce

1 tablespoon mayonnaise

1 tablespoon horseradish, more or less to your liking

2-3 cups leftover turkey meat, shredded or sliced

1 1/2 cup turkey gravy

1/2 cup turkey or chicken stock

2 hoagie rolls, split

2 slices Havarti cheese

Parsley flakes, optional garnish

Preheat oven to 350 degrees.

In a small bowl, whisk together cranberry sauce, mayonnaise and horseradish. Taste and adjust horseradish to your liking.

In a small pot, heat together turkey and 2/3 cup of the gravy.

Bring turkey or chicken stock to a boil.

Pour remaining gravy into a serving bowl and stir in enough boiling stock to make it thin enough to use as a sandwich dip. The flavor should be of a rich broth.

Place split hoagies in oven to warm until lightly toasted, about 10 minutes. Remove from oven and arrange oven rack 5 to 6 inches from the broiler and set oven to broil.

Slather the cranberry-horseradish on the the toasted hoagies, layer on turkey meat and top with Havarti cheese. Place on baking sheet and broil until cheese is melted and bubbly, 1-2 minutes.

Slice sandwiches diagonally into two halves, sprinkle with parsley flakes and serve hot with gravy dip.

Subscribe to the Spokane7 email newsletter

Get the day’s top entertainment headlines delivered to your inbox every morning.

You have been successfully subscribed!
There was a problem subscribing you to the newsletter. Double check your email and try again, or email webteam@spokesman.com