I made an entire 12-pound turkey for three people.
One of whom (that would be me) doesn’t even like turkey all that much! Almost every year, I gripe and complain about having to cook turkey, but I do anyway (most of the time), because Jay and the bambino really like it. Last year Jay relented and allowed me to cook ham…But I think he was just happy to have something to celebrate, since he’d been sick.
This year, though, I took advantage of a special the grocery store usually runs, as well as a coupon the bank handed out. Buy a ham, get a turkey free, and with the coupon from the bank, I got the meat for Thanksgiving and Christmas covered for all of $12. I need not complain, and instead, should be rather grateful that my family didn’t go without on Thanksgiving and won’t go without on Christmas.
But because I cooked an entire bird for the three of us, that meant a LOT of leftovers.
I decided to make some of them into sandwiches, to do something a little more interesting than just reheating the Thanksgiving leftovers the next day.
An easy Turkey Cranberry Cream Cheese Panini.
I first had a sandwich somewhat like this at the Children’s Museum of South Dakota about a year ago. I tried recreating it at home, but didn’t quite get the cranberry-cream cheese right. I had lumpy cream cheese that looked ugly but tasted fine. This time around, I made sure the cream cheese was at room temp, whipped it up a bit first, THEN folded in the leftover cranberry jelly/sauce. This time, it worked!
The sandwich at the Children’s Museum was on a croissant and was warmed up. I used some take-n-bake ciabatta rolls and the panini press.
I’m normally not a fan of leftover turkey, or the cranberry sauce and what-have-you…But this is just too good to pass up!