Special of the Day~ Always Thankful for Thanksgiving Leftovers!

Feast Favorites Flatbread

13 Nov Special of the Day~ Always Thankful for Thanksgiving Leftovers!

Sydne George Special of the DayWhile family and friends top the list of what there is to be thankful for this time of year, I’d have to say looking forward to the many ways to enjoy Thanksgiving leftovers is a close second for a girl like me.

What fun it was to leaf through some feast favorites as I rounded up the best bites of day-after Turkey Day deliciousness to pull together a Special of the Day column answering the classic What’s for dinner question after the Grand Daddy of all dinners.

To be left with roasted turkey, stuffing and cranberries to use to create something to satisfy your wanting-just-one-more-bite of Thanksgiving the next day is surely a gift, as the options for recreating those culinary components into something sensational are endless.

Here are three Day-After-Turkey-Day recipes to enjoy: a flatbread that would make an impressive appetizer if you’re having friends over for a glass of wine, an all-in-one sandwich you could serve for lunch or as a simple supper, and a seasonal variation on a Cobb salad to love.

Plan to make the most of your roasted turkey and trimmings with this week’s Special of the Day~ Always Thankful for Thanksgiving Leftovers! and recipes for Feast Favorites Flatbread, The Tom-T-Cristo, and Cobb-le Cobb-le Salad with Creamy Balsamic Vinaigrette and Cranberry Brie Crisps. Enjoy!

Feast Favorites Flatbread

Feast Favorites Flatbread

Recipe by Sydne George

(makes one flatbread, serves 4-6)

2 tbsp. olive oil

1 medium sweet onion

Kosher salt

Freshly ground pepper

1 Artisan Pizza Crust (available in the bakery department at Albertsons)

¼ cup whole berry cranberry sauce

1 cup thinly sliced roasted turkey, cut into bite-sized pieces

1 cup dressing

3 ounces log shape soft-ripened brie (available in the cheese case at Albertsons)

¼ cup crisp bacon, crumbled

Fresh thyme sprigs

Preheat oven to 400 degrees with rack in upper middle of oven.

Place pizza crust on baking sheet.

Spread crust with cranberries to cover.

Arrange turkey and dressing on top of cranberries.

Slice brie into thin slices and place slices around flatbread on top of turkey and dressing.

Sprinkle bacon over the top.

Bake in preheated oven for about 8 minutes, until brie is melted.

Slice into squares and garnish with fresh thyme sprigs.

Enjoy!

The-Tom-T-Cristo (sm)

The Tom-T-Cristo

Recipe by Sydne George

(makes two sandwiches)

4 slices seed bread

2 tbsp. butter (I used butter with canola oil. It spreads easier.)

½ cup cranberry sauce (I used whole berry.)

4 thin slices brie

4 strips of crispy bacon

½ pound roast turkey, thinly sliced

Fresh thyme sprigs, for garnish

1 egg

½ cup milk

Preheat electric griddle to 350 degrees.

Butter bread slices.

Spread with cranberry sauce.

Top two of the prepared bread slices with thinly sliced roast turkey, bacon and brie.Top with other prepared bread slices.

Slice in half with sharp knife, for ease in battering and frying.

Whisk together egg and milk and pour into shallow dish.

Hold sandwich halves together to keep filling secure and carefully coat outsides of sandwiches with egg mixture.

Immediately transfer to preheated griddle.

Grill until golden brown and flip to grill other side, until golden brown and brie is melted.

Serve hot, garnished with fresh thyme sprigs.

Enjoy!

Cobb-le Cobb-le Salad

Cobb-le Cobb-le Salad with Creamy Balsamic Vinaigrette and Cranberry Brie Crisps

Makes four entrée salads

Recipe by Sydne George

Cranberry Brie Crisps

Recipe by Sydne George

½ pound brie

¼ cup dried cranberries

¼ cup sliced almonds

Preheat oven to 500 degrees. Line a baking sheet with parchment paper.

Cut brie wedge in ½ inch slices, leaving rind intact.

Transfer brie slices on parchment covered baking sheet.

Sprinkle 1 teaspoon dried cranberries and 1 teaspoon sliced almonds in a line over each brie slice.

Bake in preheated oven for 6-8 minutes, until brie is bubbly and melted.

Remove from parchment and cool on a cooling rack.

Creamy Balsamic Vinaigrette

Recipe by Sydne George

2 tbsp. balsamic vinegar

1 tbsp. olive oil

1 tbsp. heavy whipping cream

1 tsp. honey

¼ tsp. Kosher salt

Freshly ground pepper

Combine dressing ingredients in a jar. Cover and shake to combine.

Cobb-le Cobb-le Salad

Recipe by Sydne George

 2 cups mixed greens

1 cup sliced roasted turkey

½ cup crumbled blue cheese

½ cup crumbled crisp-cooked bacon

1 cup sliced tomatoes

2 hard-boiled eggs, sliced

Toss greens with dressing to coat.

Mound on salad plates.

Top with strips of sliced turkey, blue cheese, tomatoes and sliced hard-boiled eggs.

Garnish each salad with a Cranberry Brie Crisp.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. Her first cookbook Little Red Book of Recipes to Love, a beautifully-curated collection of go-to tried-and-true favorites, is out now. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.

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