Since Thanksgiving has just passed,we thought we’d pass along a couple of great ideas for leftovers. We made these last week and they were delicious!
Holly’s Turkey Quesadillas:
2 medium soft flour tortillas, a pat of butter, 1/2 cup shredded turkey, 1/2 cup shredded cheddar cheese, 1/2 cup mashed sweet potatoes, 1/4 cup stuffing, , cranberry sauce
Heat butter in a skillet (I used a crepe maker for ease), and warm one tortilla on one side, then remove and warm the second tortilla on both sides. Sprinkle half the cheese and turkey on the second tortilla then remove from skillet. Spread the mashed potatoes and stuffing on the warmed side of the first tortilla then place it back in the skillet. Then put the turkey/cheese tortilla on top of the potato/stuffing tortilla. Press down with a spatula and flip. Sprinkle remaining cheese on top then remove to a broiler to melt the cheese. Serve by cutting in fours with a side of cranberry sauce for dipping.
Heather’s Cheesy Corn Dip:
1 bowl of leftover corn or creamed corn (*about 3-4 cups worth), 1/2 cup of Monterey Jack cheese, 1/2 cup Gruyere cheese, 1/2 cup Parmesan cheese
If you have regular corn with butter, salt and pepper leftover, place in skillet over medium heat. Add 1 cup of half and half. Whisk another 1 cup of half and half with 2 Tbsp whole wheat flour and add to skillet stirring over medium heat to thicken. Turn off heat and add the 3 cheeses. If you’re starting with creamed corn, just heat up the dish and then add the 3 cheeses. Stir until cheese is melted. Serve with crackers or tortilla chips.
* If you only have a small amount of corn leftover, reduce all ingredients accordingly.