Is there anything better than a Thanksgiving Feast?
If you are like me, you enjoy your leftovers straight up. Just load up your plate with all the fixin's from the day before, heat it up and gobble it down. But for those of you who tire of the meal and want something a little different...here are some recipes to use up all those delicious leftovers. You can order any of the Wildtree ingredients at http://www.jenwarr.mywildtree.com/.
Turkey Bacon Cheddar Melts
3 TBSP Wildtree Natural Grapeseed Oil
1 Onion, thinly sliced
1 1/2 TBSP mayo
1 1/2 TBSP Wildtree Whole Grain Thyme Mustard
8 slices of marble rye
4 slices of tomato
1 cup baby spinach
4 slices bacon, cooked and cut in half
4 (1/4 inch) slices of turkey breast
4 slices of cheddar cheese
In a medium skillet heat 1 TBSP of Grapeseed Oil over medium heat. Add onions and cook until caramelized, stirring once every few minutes. Remove pan from heat. In a small bowl combine the mayo and Thyme Mustard. Spread about a teaspoon size of the mayo mixture on each slice of bread.
To assemble sandwiches: On 4 of the slices of bread lay down a slice of tomato followed by 1/4 cup of baby spinach leaves, two halves of bacon, a slice of turkey, some of the caramelized onions and slice of cheese. Finish the sandwich with the top slice of bread. In a large nonstick skillet heat 1 tablespoon of Grapeseed Oil over medium heat. Add two of the sandwiches and grill until golden and crispy, about 3-4 minutes. Repeat with remaining tablespoon of Grapeseed Oil and last two sandwiches.
+ + + + +
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
2 (6 ounce) bag baby spinach
1 onion, chopped
2 cloves garlic
2 cups water
2 tsp Wildtree Chicken Bouillon Soup Base
1 cup heavy cream
2 tsp Wildtree Lemon Rosemary Blend
2 cups uncooked pasta
1 pound shredded turkey
8 TBSP shredded parmesan
Heat 1 tablespoon of Garlic Grapeseed Oil in a large nonstick skillet over medium high heat. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to a colander set over a bowl and press with spoon to release excess liquid. Discard liquid. Wipe out pan and heat remaining Garlic Grapeseed Oil over medium heat. Cook onion until soft, about 3 minutes. Add garlic and continue cooking until fragrant, another 30 seconds. Add the water, Chicken Bouillon, heavy cream and Lemon Rosemary Blend to the skillet, stirring to combine. Add pasta. Increase heat to medium high and bring sauce to a boil. Once boiling, cover and reduce to a simmer. Cooke until pasta is tender, about 10 minutes. Remove cover, add turkey, and bring sauce back to a boil over medium high heat. Continue cooking for about 10 minutes, stirring occasionally until sauce has thickened. Stir 6 tablespoons of the parmesan cheese, remove from heat. Preheat broiler. Transfer the turkey mixture to a 9x9 baking dish. Scatter spinach over the top and then sprinkle with the remaining parmesan. Broil until golden brown, about 5 minutes.
+ + + + +
Toni's Thanksgiving Open-faced Panini
2 TBSP Mayonnaise
2 TBSP Wildtree Cranberry Spice Blend
2 slices Provolone cheese
1/2 pound turkey breast, sliced
1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions
2 TBSP Wildtree Natural Grapeseed Oil
Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature. Build a sandwich with the suggested ingredients. Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.
+ + + + +
Turkey & Barley Soup
1 tablespoon Wildtree Natural Grapeseed Oil
½ onion, diced
3 carrots, peeled and sliced
3 cups kale, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 pound shredded turkey
8 cups Wildtree Chicken Bouillon Soup Base
1 box Wildtree Hearty Turkey & Barley Stew
In a large sauce pan heat Grapeseed Oil over medium heat. Cook the onions and carrots until tender, about 4 minutes. Add the kale and cook until just wilted. Add the beans and turkey. Increase heat to medium high. Add the Chicken Bouillon, and the box Turkey & Barley Stew (the barley, vegetables, and season packet). Bring soup to a boil. Once boiling, cover and reduce to a simmer. Cook for about 30 minutes or until the barley is tender; stir occasionally. Season with salt and pepper to taste.