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.
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