Day After Thanksgiving Turkey Panini Recipes

Steps:

• Heat panini grill.
• Mix gravy and mayo; spread onto bread slices. Fill with turkey, stuffing and cranberry sauce.
• Spread outside of sandwich with butter.
• Grill 3 to 4 min. or until golden brown.

Steps:

• Heat panini grill.
• Spread 1 bread slice with MIRACLE WHIP. Fill bread slices with remaining ingredients except butter.
• Spread outside of sandwich with butter.
• Grill 4 min. or until sandwich is golden brown and cheese is melted.

Steps:

• 1. Mix dijon mustard and apricot preserves together; set aside.
• 2. Mix cranberry sauce and chopped pecans; set aside.
• 3. Spread all bread slices on one side with dijon mustard and apricot mixture; top with slice of swiss cheese, shredded turkey, cranberry mixture, another slice of swiss and top with other bread with dijon/apricot side down.
• 4. Slather both sides of each sandwich generously with softened butter and grill in a panni press or in a heavy skillet, pressing with a spatula as they cook. Slice and serve.

Steps:

• Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
• Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
• The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
• In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
• In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
• Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
• In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
• Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
• On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.

Steps:

• Spread some cold gravy over one side of each slice of bread. Heat the rest of the gravy and use for dipping! On one piece of bread layer turkey and dressing/stuffing and cheese if desired. Top with some cranberry sauce and season with sage, salt and pepper if desired. Place other bread slice of top, gravy side down.
• Butter the outside of the sandwich on the each side. I butter the top of the sandwich and then lay the sandwich in the preheated pan with that buttered side now on the bottom. Now butter the new 'top' of the sandwich, close or cover and weigh down and toast til done.
• Toast to golden brown in a panini press or in a cast iron skillet with another pot or pan on top of sandwich with a heavy can weighing it down to 'press' the sandwich.

Steps:

• Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
• Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
• Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
• Reduce heat and simmer for 2-3 hours.
• Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
• Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
• Stir in parsley and salt and pepper.

Steps:

• 1. Saute vegetables in butter and olive oil until tender but not brown.
• 2. Sprinkle with salt, pepper, and thyme.
• 3. Stir in cooked, cubed turkey.
• 4. Place in a casserole dish.
• 5. Top with mashed potatoes. Dot with butter and sprinkle with paprika. If you have leftover sweet potatoes they are great mixed with the mashed potatoes and spread over the top.
• 6. Bake, uncovered, at 350F for 20-30 minutes until the potatoes are browned and casserole is heated through.

Steps:

• Mix together the stuffing and mashed potatoes.
• Add the egg and mix thoroughly.
• With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
• Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
• While the stuffing balls are baking, make a roux, as follows:.
• Sift the flour, salt, pepper and thyme together.
• Melt the butter.
• Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
• When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
• Stir in the gravy and the milk.
• Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
• Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
• Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!