The day of Thanksgiving is a wonderful time to catch up with extended family and friends, but from a culinary perspective, we’re all about those leftovers.
With a buffet table brimming with turkey, stuffing and seemingly every casserole in the book, Thanksgiving is the gift that keeps on giving when it comes to the leftover game. One of the easiest ways to use up your turkey day eats is by way of the humble sandwich. While you could go full-on Ross Gellar piling your 'wich with fluffy mashed potatoes, stuffing and a third slice of gravy-soaked bread, we're going grilled cheese.
Grab a wedge of brie, a bag of cranberries and those prized turkey scraps. This is one grilled cheese you don’t want to miss.
*Note: This recipe includes instructions to make cranberry chutney from scratch, but if you still have leftover cranberry sauce from your holiday dinner, lucky you.
Ingredients
- Cranberry Chutney
- 1 (12-ounce) bag frozen cranberries
- 1 piece fresh ginger, peeled and crushed
- 1 cup sugar
- 1 cinnamon stick
- Cooked turkey breast, thinly sliced
- 2-3 thin slices of brie cheese
- 2 slices Pullman loaf or 7-grain bread
- 1 tbsp butter
Directions
- Combine the cranberries, ginger, cinnamon, and sugar in a small saucepan and bring to a simmer over a medium flame. Cook until very thick, 30-40 minutes. Remove from the heat and cool completely.
- Butter the outside of two slices of bread, and spread the cranberry chutney on the insides. Layer the turkey and cheese between the slices, then press them together and fry on a griddle over medium-high heat until golden brown.
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