Lake Norman Magazine

Thanksgiving leftover magic

Whewwe made it through another Thanksgiving feast. We spent time with family and friends -- and now we have a fridge full of bits and pieces of a great meal.For some of us, the leftovers are the highlight of the holiday strictly for the turkey sandwiches. However, the spare parts of a Thanksgiving meal can be made into many other dishes with a little thought.Here are a couple of really neat leftover recipes to make a couple of standard Thanksgiving leftovers into something brand new.Using leftover turkey can be tricky, and dry, if you don’t reintroduce it to moisture. Each of these recipes will do just that. One is a turkey bbq sandwich with crispy fried onion rings and a bbq sauce made out of leftover cranberries. The other recipe solves the dry turkey problem by incorporating leftover turkey into a simple custard and making it into a savory quiche.Think if these ideas as food disguises that will transform what you have leftover into something quite spectacular.For more great recipes and where to buy Chef Troy’s spices and cookbook visit Watch Chef Troy on Fox Charlotte’s - Fox News Rising morning show each and every Tuesday from 7-9 am. To contact Chef Troy email him at

Turkey BBQ Sandwich w/ Onion Rings & Cranberry BBQ Sauce

Makes 4 Sandwiches


· 4 each French rolls, sliced in half top from bottom, lightly oiled and grilled

· 2 pounds leftover turkey, white and dark meat, picked and shredded

· 1 recipe “T’s” Simple Carolina Cranberry Sauce (see below)

“T’s” Simple Carolina Cranberry BBQ Sauce:· 1/4 cup leftover cranberry sauce

· 1/2 cup apple cider vinegar

· 1/4-1/2 cup water (or more, if necessary)

· 1 tablespoon crushed red pepper

· 1 teaspoon black pepper

Place cranberry sauce in a blender with vinegar and blend until smooth, add water little by little until mixture resembles a thin ketchup. Remove from blender, place in a bowl. Add crushed red pepper, black pepper and mix to incorporate.Onion Rings:· 2 each red onions - large, outer skin removed, sliced into rings 1/2”

· 2 cups all-purpose flour

· 4 each eggs beaten

· 2 cups corn meal

· 1 tablespoon black pepper

· 1 tablespoon kosher salt

Combine corn meal with pepper and salt.Coat onions with flour, dredge in egg. Let excess drip off before coating onions with corn meal.Preheat enough oil to 350 degrees to fry onions.Place onions in oil and fry until golden.Remove and place on a paper towel lined plate to drain.Place the turkey meat in a mixing bowl and add some of the Carolina Cranberry Sauce to taste and mix to combine.Equally distribute the turkey on each bottom bun. Top with a few of the onion rings and drizzle with a little of the Carolina Cranberry BBQ Sauce, top with other half of the bun and serve.

Turkey Cranberry Quiche with Stuffing Crust

Serves 4-6

· 3 cups stuffing -- leftover, or prepared and cooled

· 1 1/2 cups turkey, pulled and chopped

· 1/2 cup cranberry sauce -- leftover whole cranberry sauce

· 1 1/2 cups Swiss cheese, shredded

· 4 each eggs

· 2 cups heavy cream

· To taste -- kosher salt and black pepper

Preheat oven to 400 degrees.In a quiche dish or 9” pie plate, press the stuffing to form the crust. Bake for 10 minutes to set the crust.Lower oven to 350 degrees.Mix turkey, cranberry sauce and 1 cup of the cheese together. In separate bowl, mix the eggs and cream together; season with salt and pepper.Scatter the turkey mixture on the bottom of the crust. Slowly pour egg mixture over turkey, top with remaining cheese and bake for 35 to 40 minutes, or until set. A knife inserted will come out clean when done.Remove and let rest for at least 10 minutes before slicing into wedges.