Welcome Guest, click here to register

We are sure you had a great Thanksgiving and another memorable meal but what to do with all that left-over turkey? We have a few delicious ideas for you. These recipes come from our recipe developer here at Stonewall Kitchen. These three are her favorites and because of these recipes she is able to convince her family that eating turkey for a week after Thanksgiving doesn't fall into the same boring category as other leftovers

Turkey Panini

ingredients

  • 1 boule peasant bread
  • 2 tablespoons olive oil
  • 1/2 cup Stonewall Kitchen Apple Cranberry Chutney
  • 12 ounces turkey, shaved
  • 4 ounces Havarti cheese, sliced
  • 4 ounces arugula or baby spinach

directions

  1. Cut 8 slices of bread. Brush one side with olive oil.
  2. Spread Apple Cranberry Chutney on the opposite side of four slices.
  3. Layer with turkey, Havarti slices and arugula. Top with other slice of bread (olive oil side out).
  4. Heat in a panini press until crust is golden brown and the cheese is melted.

Turkey Broccoli Turnovers

ingredients

  • 1 medium broccoli crown, florets only
  • 1 medium onion, diced
  • 3 cups cooked turkey
  • 2 puff pastry sheets or one box, thawed
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 1/3 cup Stonewall Kitchen Spicy Honey Mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 teaspoon water

directions

  1. Separate broccoli into small pieces, smaller dice than the chicken or turkey. Saute onion until translucent, add broccoli and cook until tender but not soft.
  2. Combine chicken or turkey, vegetables, cheese, mustard, and salt and pepper in a bowl and refrigerate until ready to use.
  3. For large meal sized turnover, lay 1 sheet puff pastry flat, flour and roll until desired thinness is reached. Cut large square into 4 equal squares.
  4. Whisk together egg and water.
  5. Place desired amount of filling into squares, egg wash edges and fold pastry dough in half, forming a triangle.
  6. Press seams together with a fork and place on ungreased cookie sheet. Repeat until all filling is used.
  7. Before baking, brush turnovers with egg wash. Bake at 350 degrees F for 20 minutes or until golden brown.
  8. For appetizer size, cut puff pastry at folds, flour and roll and cut each rectangle into 5 squares.
  9. Place filling, egg wash edges and fold creating triangle. Brush with egg wash before baking. Bake at 350 degrees F.
  10. Check after 10 minutes. Additional cooking time may be added until they're golden brown.

Hot Open Faced Turkey Sandwich

ingredients

directions

  1. Toast bread and place on individual plates.
  2. Spread several tablespoons cranberry relish or sauce on toast.
  3. Warm stuffing or mashed potatoes in a medium saute pan over medium heat. Divide over each piece of toast.
  4. Heat gravy over medium heat in the same saute pan. Add turkey slices and heat. Divide turkey and gravy over prepared toast and serve immediately.