Thanksgiving may only be one day of the year, but the leftovers tend to linger a while in your fridge. And if turkey is going to make a second appearance over the holiday weekend, it needs to be in a different form, if for no other reason than to shake things up a little. So feed your hungry horde of shoppers this Black Friday Frittata, a delicious way to use up those Turkey Day leftovers. It’s sure to keep them well fortified while they bargain hunt. And for the football fan, my hearty BBQ Pulled Turkey Sandwich will more than fit the bill for tasty in-front-of-the-TV vittles.
BBQ Pulled Turkey Sandwiches
makes 4 sandwiches
- 3 cups pulled cooked turkey meat (shred your leftover turkey meat)
- 1 cup high-quality BBQ sauce (I like Rufus Teague Whiskey-Maple BBQ Sauce, just the right amount of sweet v. heat)
- 4 brioche or pretzel sandwich buns
- Olive oil or melted butter
- 4 slices Monterey Jack or Havarti Cheese
- 1/2 cup Lars Crispy Onions (substitute French’s French-Fried Onions or other similar product)
- 1/4 cup McClure’s dill pickle relish (or other non-sweet relish)
Directions:
1. Combine pulled turkey meat with BBQ sauce and 1/4 cup water in a saucepan. Heat over medium-low heat until hot, about 5 minutes.
2. Meanwhile, split sandwich buns, brush each cut side with olive oil or melted butter, and lightly toast.
3. Place bottom half of bun on a plate; top with 1 cup BBQ-turkey mixture. Place one slice of cheese on top (it will melt some with the residual heat; if you like it meltier, stick in microwave for 20 seconds), then garnish with 2 tablespoons crispy onions and 1 tablespoon dill pickle relish. Place top half of bun on top.
4. Repeat with remaining ingredients to make four sandwiches. Serve immediately with sweet potato chips on the side for crunch.
Black Friday Frittata
serves 6 – 8
- 10 large eggs
- 1/2 teaspoon sea salt
- Freshly ground pepper
- 1 cup shredded Gruyère cheese
- 2 tablespoons butter
- 1 1/2 cups cooked, cubed leftover Thanksgiving turkey
- 2 1/2 cups leftover seasoned, roasted veggies (I used sweet potatoes, Brussels sprouts, onions and turnips), cut bite-size
- 3 cups fresh baby spinach leaves
To serve: leftover cranberry relish or Frontera Chipotle-Cranberry Salsa (available at Whole Foods and other stores).
Directions:
1. Preheat oven to 375 degrees.
2. In medium mixing bowl, beat eggs with salt and a few grinds of pepper. Mix in cheese and set aside.
3. Melt butter in 10-inch nonstick skillet over medium flame. Add cubed turkey and roasted veggies and sauté for a few minutes to heat through. Add spinach and sauté until wilted. Distribute mixture evenly over bottom of pan.
4. Pour in egg mixture, shaking pan to settle. Allow to cook for 2 minutes to set edges, then place pan on middle rack of preheated oven.
5. Bake for 14-15 minutes until middle of frittata is set and edges begin to brown. Remove from oven and set on wire rack to cool.
6. Flip frittata onto cutting board, then again onto a large platter so that the topside is up. Cut into wedges and serve with cranberry salsa.
