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Leftover Turkey Frittata Recipe

Leftover Turkey Frittata Recipe2

 

Thanksgiving leftovers are a funny beast.

We spend weeks crafting a menu, days of prep, countless hours of cooking and then freak out about what to do with it all the next day. I do that same thing, even though leftovers on their own are fantastic. Maybe it’s because, even after hours and days and weeks of prep, we still feel "lazy" just reheating the tupperware containers and setting it out on the table.

Even though I will chow down on cold beer brined turkey and left over dinner rolls in those post dawn hours, it’s still not hyper socially expectable to serve mashed potatoes and leftover turkey for breakfast. But throw some chopped up rolls and a few handfuls of turkey into a skillet with some eggs and you’ve got brunch.

And you should serve it with a mimosa, you’ve earned it

Pub Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

4 hours, 35 minutes

Ingredients

  • 12 ounces imperial stout or porter beer
  • 3/4 cup butter, cut into cubes
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup bread flour (this will make them chewy)
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips (60%)
  • 2/3 cup mini pretzel twists, broken into pieces
  • ¼ cup honey roasted peanuts

Directions

  1. In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 1 tbs, about 8 to 10 minutes.
  2. In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tbs of beer, and vanilla extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  3. In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, pretzel pieces, and peanuts, and stir until incorporated.
  4. Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  5. Preheat oven to 350.
  6. Bake for 18-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.)
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Leftover Turkey Frittata Recipe

 

Five Thanksgiving Leftovers Recipes

 

 

It’s the day before Thanksgiving and I am already thinking about the leftovers.

I will not be participating in Black Friday.  Unless it takes place in my refrigerator, I will be staying far, far away from any post-thanksgiving debauchery. Besides, I plan to make most of my Christmas gifts, but more on that later.

Here are my favorite uses for Thanksgiving leftovers:

1. Empanadas. A simple dough (or even store bough pie dough) can transform your leftover food into adorable and portable mini savory pies. Also handy to take along on those epic shopping ventures, for those of you who participate in that sort of thing.

My favorite combos: Turkey & Mashed Potatoes, Green Bean Casserole, Candied Yam, Stuffing & Cranberry

More directions on making Thanksgiving Leftover Empanadas Here.

 

2. Turkey Galette. Use a standard dough, or a store bought pie crust. Roll it out, add your leftovers, fold the edges in and bake at 400 until the dough is cooked, about 35 minutes. Top with some fresh greens and you are good to go.

 

3. Salad. Seriously, we all need some detox right about now.

 

Cook 1 cup quinoa (use these directions to cook the quinoa, the package directions make it soggy)

Add 2 cups chopped kale

1/2 cup chopped cooked turkey

2 tbs dried cranberries

2 tbs chopped black olives

1 chopped yam, cooked

3 tbs balsamic & 1 tbs honey, mixed together

 

Toss everything in a bowl. Makes about 4 servings.

 

 

4. Turkey Grilled Cheese.

Not a lot to explain here. Just load some bread up with turkey, lots of cheese and pan fry until gooey, melty and amazing.

 

5. Turkey Sliders

Split open on of those left over rolls (or maybe the biscuits from breakfast) load it up with left overs and you just made yourself a cute little sandwich.

Or toss some leftover turkey in some BBQ sauce, fill a dinner roll and it’s like a brand new food.

 

Greek Turkey Burger 240 Calories

I have a confession to make. I haven’t lost my Holiday weight. Granted, my "Holiday Weight" was only 3 pounds, but I still have it. Being a mom, a working mom, a working mom food blogger, I have a hard time finding the time to work out. I used to go to the gym three times a week and run a few miles on my days away from the gym. These days, I have a hard time getting a work out in once a week.

It’s a small price to pay to be the mom to an amazing little human like Tater. But this weekend, as I realized that Bikini season is fearfully close, I’m blogging "Skinny."

I also have found a way to cook Turkey Burgers so that they’re juicy and not at all dry. And the topping is incredible low calorie. And, English muffins are only about 110 calories. My husband even loved them and to be honest, he isn’t at all afraid of Bikini season.

240 Calories Greek Turkey Burgers

2 cups extra lean turkey (99 Percent Fat Free)

1/2 cup Panko bread crumbs

1 tsp Garlic Powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1 egg

1 cup chicken broth

1/2 cup roasted red peppers, chopped (if you use a jared kind, make sure to get the type that is in water NOT oil)

1/2 cup artichoke hearts, chopped (Again, water, not oil)

1/4 cup Feta cheese

pinch of salt and pepper

4 low calorie whole wheat muffins (100-110 calories)

4 tbs fat free sour cream

In a bowl, add the turkey, Panko, garlic, oregano, basil, 1/2 tsp salt, and egg. Using your hands, mix until combined. Split into four equal portions and form into patties. 

You’ll need  a skillet that has a lid. Place it over medium high heat and spray with cooking spray. Allow to get hot but not smoking. Cook the patties for about 3 minutes, or until browned. Turn over and cook for another three minutes. Add the chicken broth to the pan, cover and allow to steam for about 10 minutes or until the internal temperature of the patties reaches 165 degreed. Remove from pan and allow to drain on a stack of 3-4 paper towels. 

in a bowl, add the artichoke hearts, roasted red peppers, feta, and a pinch of salt and pepper. 

Lightly toast the English muffins. 

Spread the English Muffins with 1/2 tbs Fat Free Sour Cream on each side.

Place the turkey patties on the English muffins, add the artichoke/red pepper mixture. 

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