Thanksgiving sandwich leftovers

3 Recipes for Thanksgiving Leftovers

It was a pleasure teaming up this Thanksgiving season with Potluck Video's Ali Rosen for an exciting three-part turkey series—from brined to bacon-wrapped to deep-fried. But once the magnificent feast is over, what do you do with all those leftovers? Watch below to find out our top tips.

The Ultimate Leftover Sandwich    



  1. Cover 1 slice of bread with thin slices of brie. Then layer in order: cranberry sauce, apples, turkey and top with more brie. Lay a second piece of bread over the sandwich and press lightly.
  2. Butter the outside of the bread and brown in a non-stick pan over low heat. Flip and brown on second side.

Leftover Turkey Chilaquiles aka The Perfect Post-Thanksgiving Brunch 

Ingredients(Chilaquile Sauce)

  • 2 tablespoons olive or vegetable oil
  • 1 cup mined onion
  • 2 tablespoons minced garlic
  • pinch ground cumin
  • 1 tablespoon minced chipotle in adobo
  • 28 oz can chopped tomatoes
  • 8 oz beer (or water)

  Instructions(Chilaquile Sauce)

  1. Place the olive oil in a saucepot over medium heat. Add the onions and cook until tender. Add the garlic and cumin; cook 30     seconds more. Stir in the chipotle and tomatoes and beer. Bring the mixture to a simmer and cook 15 minutes. Season to taste with salt.

  Ingredients (Turkey Chilaquiles)

  • ¼ cup olive or vegetable oil
  • 8 corn tortillas
  • 1 lb turkey meat
  • 1 cup crumbled queso fresco or feta cheese
  • fresh cilantro, as needed
  • sour cream, as needed
  • minced onion, as needed
  • 4 fried eggs

  Instructions(Turkey Chilaquiles)

  1. Heat the oil in a large sauté pan. Carefully add the tortillas one at a time and fry until just crisp. Drain on paper towels and season lightly with salt.
  2. Add the meat to the sauce and bring to a simmer.
  3. To plate, place a small spoonful of sauce on the base of the plate, top with one tortilla. Cover the tortilla with more sauce and top with a second tortilla. Spread the second tortilla with sauce, then finish with cheese, cilantro, sour cream, onion. Top each with a fried egg and serve immediately.

Turkey and Oyster Gumbo 


  • 4 tablespoons canola oil
  • 4 tablespoons flour
  • 1 tablespoon canola oil
  • 1 lb andouille, diced
  • 1 cup yellow onion, diced
  • ½ cup celery, diced
  • ½ cup green pepper, diced
  • 1 teaspoon fresh thyme
  • ¼ teaspoon dried oregano
  • 6 cups chicken stock, heated
  • 2 bay leaves
  • 2 cups chopped turkey meat
  • 2 cups shucked oysters


  1. In a dutch oven or heavy bottomed pan heat the oil and flour, stir constantly to form a roux. Cook over medium heat until dark brown (think melted milk chocolate) and beginning to smoke lightly.
  2. Add the sausage, onion, celery, and pepper to the roux. Stir over medium heat until softened. Stir the garlic, thyme, and oregano into the roux and immediately add 2 cups of the chicken stock. Stir rapidly until the mixture is once again smooth. Add another 2 cups of stock until stirring well again before adding the remaining stock. Bring the mixture to a simmer and cook 20 minutes, stirring occasionally.
  3. Add the cooked turkey to the pot with the bay leaves. Season to taste with salt and pepper and stir in the oysters. Garnish with cooked rice.

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