6 Post-Thanksgiving Recipes You’ll Love

29th Nov 2013 / By Guest Contributor

Whether you celebrated with family and friends, stuffed your face like there was no tomorrow, or explained your life story to a distant relative, Thanksgiving is always a wonderful time. Food comas aside, the seasonally delicious treats associated with Turkey Day taste even better the morning after, so, before you grab the pyrex and pop your leftovers in the microwave, take a peek at the day-after-Thanksgiving recipes we can’t get enough of.  Now, there’s something to be thankful for.

Recipe via Williams Sonoma
What you need:
½ cup turkey gravy base
½ cup milk
8 slices sweet batard, each cut on the bias about ½ inch thick
Olive oil for brushing
½ cup cranberry relish
4 slices provolone cheese
12 oz. thinly sliced roast turkey breast meat
1 1/3 cups leftover cooked stuffing

In a small saucepan over medium-high heat, combine the turkey gravy base and milk. Bring to a simmer, whisking occasionally, then reduce the heat to low. Cover and keep warm. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread 1 Tbs. cranberry relish on each slice. Place 1 slice of cheese on each of the 4 bread slices. Top with the turkey and stuffing, dividing evenly. Cover each with one of the remaining bread slices, oiled side up. Preheat an electric Panini press on the “Panini” setting. Preheat an over to 200F. Place 2 sandwiches on the Panini press, close the lid and cook until the bread is brown and the cheese is melted, about 4 minutes. Place on a rack-lined baking sheet and keep warm in the over. Repeat with the remaining 2 sandwiches. Carefully open the sandwiches and spoon on the warm gravy. Close sandwiches, cut in half, and serve immediately. Serves 4.

Recipe via ivillage.com
What you need:
2 cups mashed potatoes
½ cup all-purpose flour
1 pinch salt
1 tablespoon butter

Put the potatoes and flour in a bowl and mix to form a soft dough. Use a little more flour if it’s not doughy enough to shape into a cake. Taste a tiny bit and add salt if needed. Take 1/3 cup of the mixture and pat into a round about ½ inch thick. Melt a tablespoon of butter in the bottom of a skillet over medium heat and fry the cakes, 2 or 3 at a time, until golden brown and crisp at the edges, about 3-4 minutes each side. Repeat with the remaining cakes, adding more butter as needed. Serve hot. Yields 12 servings.

Recipe via bakingbites.com
Simply start with whatever your favorite muffin or quick bread recipe is. Make your regular loaf and instead of pouring all the batter into the loaf pan, pour half in and then add a layer of cranberry sauce before adding the rest of the batter. This will give you a great swirl that’s tasty with banana breads, ginger breads, and coffee cakes.

Recipe via ohmyveggies.com
Simply mix a little cranberry sauce into some plain cream cheese for a delicious topping that tastes ah-mazing on fresh bagels, English muffins, and toast.

Recipe via ohmyveggies.com
Simmer the cranberry sauce on low heat and add some orange juice until it has a syrup-y consistency. This is the perfect syrup to top pumpkin pancakes, plain pancakes or fresh waffles with on the morning after Thanksgiving.

Recipe via MarthaStewart.com
What you need:
Glazed sweet potatoes
Buttered rustic bread
Miniature marshmallows

Layer sweet potatoes on buttered rustic  bread and top with miniature marshmallows. Broil until marshmallows are golden.

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