Leftover turkey. No problem with this recipe for Turkey Grilled Cheese.
All the work that went into that Thanksgiving turkey can pay off in more ways than just the big feast – or anytime you have a craving for turkey.
As I was looking for leftover turkey ideas, I came across a marvelous resource in Malabar, Florida—Marion Myers, who offers a blog just bursting with fresh ideas. After being hit with empty-nest syndrome, Marion turned to writing a food blog, Life Tastes Good. She kindly agreed to provide me with a leftover turkey recipe and photo to help ease that leftover stress!
Recipe and photo courtesy of Life Tastes Good.
- 2 slices thick, cut bread
- 1 tablespoon butter, softened
- 3-4 ounces turkey
- 1-2 tablespoons cranberry sauce (homemade or your favorite canned variety)
- 2-3 ounces Brie cheese, rind removed
- 1 Heat skillet over medium heat.
- 2 While the skillet heats, slice the cheese, butter the bread evenly all over, and have the turkey and cranberry sauce handy, because this will all move quickly.
- 3 Once the skillet is sufficiently heated, place one slice of bread buttered side down in the hot skillet. Listen to the beautiful sound of that sizzle, but not for too long, or else your bread will burn.
- 4 Top the bread slice with a couple slices of turkey and salt as desired.
- 5 Spoon on a tablespoon or two of cranberry sauce and top with the Brie. I use about 2-3 ounces of cheese per sandwich, but use the quantity that suits you best.
- 6 Top the cheese with the other slice of bread, buttered side up. Lift the sandwich just a bit to see how the toasting is coming along. Once you've built the sandwich, the bottom slice of bread should be nicely toasted.
- 7 When toasted to your liking, carefully flip the sandwich to toast the top side. it only takes a minute. You should be able to see the cheese melting while you're toasting the bread.
- 8 When toasted to your liking on both sides and the cheese is nice and melted, remove from the skillet to a cutting board. Cut in half and enjoy.