December 5, 2020
Clear sky
  • 30.2 °F
  • Clear sky

Turkey Stack

Thanksgiving leftovers can make tasty new treats

I was raised to not be wasteful. “Leftovers” were the next day’s lunch. When dealing with extra food, a bit of creativity is necessary in order to achieve the same culinary delight as the first time — especially with Thanksgiving.

In this biscuit sandwich recipe, I’ve taken the salty/savory side of a turkey dinner and paired it with the delightfully sweet tang of fresh cranberry sauce and richness of a southern-style biscuit. For the biscuit, any southern-style recipe or canned biscuits will do. I leave the stuffing and gravy to your discretion.

Pour one full bag of cranberries into a saucepot. Add zest of one large orange, 1/2 cup of light brown sugar, and enough orange juice to come to the level of half the cranberries. Bring to a boil over medium-high heat. Once the cranberries begin to release their juices, macerate them fully with a wooden spoon. Reduce heat and simmer for 5 to 10 minutes until sauce has come to desired consistency.

To achieve mashed potato perfection, boiling your potatoes is key. Smaller potato pieces cook faster. Plan for 1 to 1 1/2 potatoes per person and boil in salted water. When fork tender, strain and place them in a large bowl. Add garlic powder, salt, pepper, sour cream, milk/cream, and plenty of butter; use a stand or hand mixer to combine.

Stack reheated ingredients in the following order from bottom to top: biscuit, mashed potato, gravy, turkey, stuffing, cranberry sauce, and biscuit. The result is a combo of savory and sweet delights that truly perform as well as their individual counterparts.


No Comments

Have something to say about this article? Log in or register to share your opinion.

Find an Article

View all stories about:

View all stories from: