Leftover Turkey Cranberry BBQ Sandwiches • Steamy Kitchen Recipes Giveaways
posted by Steamy cooking November 19, 2020Go to the recipeI know I'm not the only one who gets bored of eating the same flavors for days after the big Thanksgiving meal, right? Take that leftover turkey and turn it into something completely unique with this BBQ Sliver Turkey Cranberry Sandwich Recipe, and you won't even […]

posted by Steamy cooking

Go to the recipe

I know I'm not the only one who gets bored of eating the same flavors for days after the big Thanksgiving meal, right? Take that leftover turkey and turn it into something completely unique with this BBQ Sliver Turkey Cranberry Sandwich Recipe, and you won't even recognize this turkey as the same bird! As an added bonus, using our sandwich hack, you can eat this delicious turkey sandwich for weeks on end using your trusty freezer.

Bringing new life to leftover turkey recipes

Our mission is to stop food waste in the home, especially during the holidays when families come together for this big massive party!

When using leftover turkey for a new meal, the biggest secret is to make sure it tastes TOTALLY different than your holiday meal. Because let's face it - vacation leftovers are never as good as the first time! No one wants to relive that same meal four nights in a row!

Also in this series Giving New Life to Turkey's Leftovers:

Make a cranberry barbecue sauce

The key to this Thanksgiving leftover is cranberry barbecue sauce. Even though we're using leftover cranberry sauce from our Thanksgiving dinner, we're going to give it a whole new flavor by stirring a little in the barbecue sauce! Here is how we do it:

First, add a few tablespoons of your leftover cranberry vinaigrette to a large bowl. The more you love your sweet barbecue sauce, the more you need to add! Then whisk in half a cup of your favorite barbecue sauce until combined. It's that simple!

Types of barbecue sauce

There are all kinds of barbecue sauces out there (every region in the United States has its signature sauce!), And you should use the container you've already opened in your fridge! If you don't have a container handy, you can check this recipe for barbecue sauce that you can make with ingredients you already have on hand.

Best hack for freezing sandwiches

You can easily make it with your leftovers and enjoy it the day after your big meal. Let's face it, however, it gets boring to eat the same thing for so many days in a row! If you use the freezer to store these sandwiches, you can have a BBQ Tenderloin Turkey Cranberry Sandwich in under two minutes, even after the holidays! All you need is parchment paper and gallon-sized freezer bags.

Here's how to freeze a sandwich:

  • Spread parchment paper, then layer thin slices of turkey.
  • Spread the sauce, keeping the sandwich flat and shaped like a submarine sandwich.
  • Slide the sandwich into a freezer bag and repeat with more layers.

90 seconds from frozen sandwich to hot sandwich:

Okay. It's been a few days and these Frozen Cranberry BBQ Turkey Sandwiches are calling your name! With this easy hack, you can have a nice hot sandwich in under two minutes!

All you have to do is put a frozen diaper in the microwave for 90 seconds. Then lay this right on your bread. You can use this hack with any type of meat, including prime rib or ham. It was easy?!

Spice up your sandwich

We love adding quick pickles to any barbecue sandwich to add a little bit of acidity and flavor. If you already have an open container of pickles in your fridge, use that, but if you don't, chop whatever you have in your crisper into thin slices and add them to a mason jar with enough Seasoned rice vinegar to cover them. They'll be ready to eat in no time and will keep well in the fridge, getting tastier and tastier every day!

This easy sandwich combines all your favorite Thanksgiving leftovers into one sandwich.

Classes: Main course

Cooked: American

Keyword: cranberry, leftovers, turkey

Author: Steamy cooking

  • Thinly sliced ​​turkey meat
  • 2-3 soup spoons prepared cranberry sauce
  • 1/2 Chopped off barbecue sauce
  • Quick pickles
  1. In a large bowl, combine cranberry sauce and barbecue sauce until blended.

  2. Lay out a 6 "x 8" piece of parchment paper. Overlay layers of thinly sliced ​​turkey breast the size of your submarine bun. On the turkey, spread a large dollop of the stuffing and cranberry barbecue sauce. Line with another 6 "x 8" piece of parchment paper. Place this “sandwich filling” in a gallon-sized freezer bag, keeping the package flat.

  3. Repeat for as many sandwiches as you want. Freeze.

  4. When you're ready to enjoy them, take as many pouches out of the freezer as you want and thaw them overnight in the fridge, or just microwave for 1 minute 30 seconds if you want a hot sandwich. Garnish with pickles just before eating.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.

While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a short, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the directives on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this scène for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


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