Happy Thanksgiving!!

I'm assuming that those who are planning to partake in the typical Thanksgiving fare are well on their way to sitting down to enjoy the feast. But what about tomorrow? What are you going to do with all of those leftovers??? I browsed TONS of recipes on-line, and here are the top three recipes that appeal to me (all courtesy of the Food Network)...don't they sound good?!?

(click the recipe title for a link to the recipe on Food Network's website)

Turkey Soup with Stuffing Dumplings

Ingredients

• Carcass from one 12-14 pound roasted turkey, picked clean
• 2 large onions, one quartered and one chopped
• 4 peeled carrots, 2 coarsely chopped and 2 sliced
• 4 stalks celery, 2coarsely chopped and 2 sliced
• 6 garlic cloves, 4 smashed and 2 chopped
• 1 bay leaf
• 10 whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 large eggs
• 6 tablespoons all-purpose flour, plus more as needed
• 1/2 teaspoon salt, plus more as needed
• Freshly ground black pepper, to taste
• 2 cups leftover stuffing
• 2 sprigs fresh thyme
• 2 cups shredded leftover turkey meat
• 1 cup leftover corn kernels

Directions

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes.

Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

Food Network's Turkey Cranberry Panini 

 Ingredients

• 8 slices whole-grain bread
• 6 ounces thinly sliced Fontina cheese
• 8 ounces sliced leftover turkey
• 1/2 cup leftover cranberry relish
• 1 cup arugula leaves
• Extra-virgin olive oil

Directions

For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients. 

Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. 

Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. 

Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. 

Remove from the pan and cover to keep warm while cooking the remaining sandwiches.

To serve, slice each sandwich on the diagonal and serve warn. 

Food Network's Turkey Hash with Potato Pancakes 

Ingredients

• 1 cup leftover mashed potatoes, at room temperature
• 1 large egg, plus 4 for frying
• 1/4 cup milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely chopped sage
• Coarse salt and freshly ground black pepper, to taste
• 5 teaspoons extra-virgin olive oil
• 1/2 small onion, chopped
• 1 clove garlic, finely chopped
• 1 small red bell pepper, stemmed, seeded, and chopped
• 8 ounces diced leftover turkey meat, about 2 cups
• 1/2 cup leftover turkey gravy
• 1/4 cup leftover cooked corn kernels
• 1 teaspoon chopped fresh parsley

Directions

Preheat the oven to 200 degrees F.

In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth.

Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.

Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.

Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness.

To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.