The day of Thanksgiving is a wonderful time to catch up with extended family and friends, but from a culinary perspective, we’re all about the leftovers. Last year, ICE Director of Culinary Development James Briscione wow’ed us with three brilliant recipes for leftover turkey. So, of course, this year we came back for more. Grab a wedge of brie, a bag of cranberries and those prized turkey scraps. This is one grilled cheese you don’t want to miss.
*Note: This recipe includes instructions to make cranberry chutney from scratch, but if you still have leftover cranberry sauce from your holiday dinner, lucky you!
Thanksgiving Leftovers Grilled Cheese
- Cranberry chutney
- 1 (12-ounce) bag frozen cranberries
- 1 piece fresh ginger, peeled and crushed
- 1 cup sugar
- 1 cinnamon stick
- Cooked turkey breast, thinly sliced
- 2-3 thin slices of brie cheese
- 2 slices pullman loaf or 7-grain bread
- 1 tbsp butter
- Combine the cranberries, ginger, cinnamon and sugar in a small sauce pan and bring to a simmer over a medium flame. Cook until very thick, 30-40 minutes. Remove from the heat and cool completely.
- Butter the outside of two slices of bread, and spread the cranberry chutney on the insides. Layer the turkey and cheese between the slices, then press them together and fry on a griddle over medium high heat until golden brown.
Our leftover strategy doesn’t stop at sandwiches. Give that sweet potato casserole a second life with a recipe for sweet potato doughnuts.