I hope you had a wonderful Thanksgiving! If you’re like me, you have a fridge full of food leftover from yesterday’s feast. Today, I’m sharing five quick and easy ideas for serving up those leftovers!
The Leftover Sandwich – Have you ever seen the episode of Friends where someone eats Ross’s leftover Thanksgiving sandwich and he loses his mind over it? It had a “moist maker,” after all! I can totally relate, because I love a leftover sandwich. I found a recipe that recreates Ross’s sandwich, but I keep my leftover sandwich pretty simple. Toast some bread and layer on leftover turkey, spread on a couple scoops of dressing, then add lettuce, some red onion, and a little cranberry sauce. The toasted bread and lettuce give it a nice crunch to contrast the soft turkey and dressing.
Open-Faced Turkey Sandwich – I’ve been making this copycat recipe from Bates House of Turkey in Greenville, AL, for years. This week, we actually got to stop at Bates on our way to the beach and try the original. It’s probably been 20 years since I’ve eaten there, but it was just like I remembered it (although, Jeff says my copycat recipe is actually better than theirs, but he’s a little biased).
Thanksgiving in a Blanket – I found this video on Facebook this week and can’t wait to try it. I’ll roll anything in a crescent roll if given the opportunity, so leftover Thanksgiving food in a crescent sounds perfect.
Thanksgiving Egg Rolls – Because the only way to make Thanksgiving food any better is to roll it all up together and fry it. Whoever made up this recipe has to be from Alabama. I’m actually wondering why I never thought of this…
Turkey and Stuffing Muffins– So, we don’t do “stuffing” at my house. We have dressing instead, but I think you could use dressing in this recipe, too. These muffins would make a great snack or lunch.
I hope you enjoy these leftover recipes! What do you do with your leftovers? Let me know in the comments!
Y’all… Jeff and I have decided that we are just going to put ALL THE THINGS in baked potatoes from now on! We had some amazing buffalo chicken stuffed baked potatoes last week (you can find that recipe here), and this week I decided to stuff some leftover Easy Slow Cooker Roast in our baked potatoes and it was the best idea I’ve had all week.
Also, you should know that this meal is NOT Whole30 approved. Our September Whole30 turned into a September Whole17. I woke up with a fever on Monday morning and did not feel like shopping or cooking, so we had takeout. After having a couple little slip ups, we decided that we are going to continue trying to eat healthy, but since we obviously were not mentally prepared for a real Whole30 this month, we’re going to just try again later (maybe January?).
I have done a successful Whole30 before, and I will tell you that it definitely requires you to be in the right mindset. We kind of rushed into our decision to try it this month and did not consider how hard it was going to be to shop and meal prep with a newborn (who still hasn’t had his shots, and therefore can’t go to the store with me). If you’re doing the Whole30 this month, keep it up! I hope you are more successful than we were this time.
Now on to the fun stuff… the recipe for these awesome baked potatoes!
Wash the russet potatoes and pat them dry. Coat the potatoes with olive oil and sprinkle the skins with salt. Place on a baking sheet and bake at 350 degrees for 60-90 minutes (depending on the size of your potatoes – cook them until they are tender).
Heat up the leftover meat from the Easy Crock Pot Roast while the potatoes are cooking. Shred the meat and place it back in the cooking liquid to keep it moist.
When potatoes are done, slit them down the middle and squeeze them open so there’s plenty of room to stuff them.
Scoop on a nice portion of the shredded roast and top with shredded cheese. Place back in the oven for a couple minutes until the cheese is melted.
Top with a drizzle of sour cream and a sprinkle of chives.