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This sandwich takes the BLT to the next level with leftover roasted turkey and a dijon mayo spread!
I am absolutely, positively BORING when it comes to turkey leftovers. Don't believe me? Cut up turkey with mayo on bread.
Sometimes I don't even cut the sandwich.
I told you, it's boring - but it's my favorite way to enjoy turkey leftovers. I think it's because turkey tends to be dry. And then leftover turkey tends to be really REALLY dry. I guess the best way my tastebuds like to combat this issues is to give it lots of mayo. I don't know what to say, it just works!
I suppose you could just shred the turkey and add mayo to make a turkey salad. It's not the same, though. You need that real fresh turkey flavor with the moist spread and the crusty bread. Oh, and I pretty much have to have sweet potatoes next to it. Because I have to. :)
I think I need to revise my statement above, though. It USED to be my favorite way to enjoy turkey leftovers. That is until this Turkey BLT walked into my life. OH MAN this takes the boring turkey sandwich to a whole new level! You know why? Because this.
Yep, bacon. Let's try turkey, topped with crispy bacon strips, sliced tomato, spring mix, and cheddar with a Dijon mayo spread and melted to perfection. How does that sound? YEP, that's what I thought - this sandwich is amazing! Add to that all your favorite side dishes from the Thanksgiving feast and you have one amazing meal. But really, add bacon and cheddar to anything right? :)
It's so easy to recreate this amazing sandwich at home with Kraft Mayo and Shredded Cheddar at Walmart. I love that I can trust these wholesome ingredients with what I'm serving my family, and myself! Kraft also has Stove Top, Miracle Whip, and Ranch Dressing to use with your own leftover recipe creation!
BUT, you HAVE to start with this yummy melt first. I'm not sure you'll need another idea for your leftover turkey again!
Leftover Turkey BLT Melt
1/4 cup Kraft Mayo
1/4 cup Dijon mustard
3-4 slices bacon, cooked and crispy
4 tomato slices
handful of spring mix
3 tablespoons Kraft Shredded Cheddar Cheese
thick sliced french bread
Combine mayo and mustard in a bowl and spread on two slices of french bread. Layer sandwich with turkey, bacon, tomato, spring mix, cheddar, and top with second piece of bread. Place on an indoor grill or panini press and grill for 4 minutes or until bread is crispy and cheese is melted.
If you need more inspiration, check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons, and more. What's not to love? I'm always looking for new yummy ideas, how about you?
Pureed carrots mixed with brown sugar, ginger, and sweet dried cranberries. The perfect Thanksgiving or Christmas side dish!
I love turkey. I really do. Thanksgiving is one of my favorite dinners because I get to eat turkey.
But you know what? I'm ALL about the side dishes!
I guess because the turkey is always usually the same. The taste, flavor, seasoning. It's great like that. But side dishes are where my sister and I shine, haha! We're always trying something new to bring to Thanksgiving dinner.
The holiday feast is always packed with family favorites from one end of the table to the other. For a lot of people, or definitely my family at least, some vegetables get just plopped in a bowl and served. And you know what? When you're making a hot dinner for a lot of people to enjoy all at one time, some of the dishes NEED to be simple.
In our family, our Thanksgiving side dishes are usually Layered Sweet Potato Casserole, corn, mashed potatoes, stuffing, rolls, green bean casserole, and mixed veggies. As you can tell, the carrots get sort of left behind for the star of the show - the turkey! When you're pulling something like this together, it can be so hard to juggle various recipes and cook times.
There is absolutely nothing complicated about these delicious Brown Sugar Carrots & Cranberries! I used the new I Can't Believe It's Not Butter to give them a richer flavor along with the brown sugar and ginger.
The new I Can't Believe It's Not Butter now has 0% artificial preservatives, 0g trans fats, no cholesterol, and no partially hydrogenated vegetable oils. I used the original variety, but it also comes in Light and Olive Oil varieties.
Brown Sugar Carrots & Cranberries
2 lbs carrots, peeled and sliced
1/3 cup butter
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon kosher salt
1/3 cup dried cranberries
Place carrots in a stock pot and cover with water. Bring to a boil, then reduce heat and simmer 20 minutes or until carrots are easily pierced with a fork. Drain and place carrots in a blender or food processor. Add butter, brown sugar, ginger, and salt. Blend until whipped and smooth. Transfer to a serving bowl and stir in dried cranberries, reserving some to sprinkle on top. Serve immediately.
These carrots are just a simple way to take a regular vegetable side dish up a notch! I also love that it require no oven space, something that is hard to find during Thanksgiving and Christmas dinners!
You can also try the new I Can't Believe It's Not Butter on corn, sauteeing vegetables, or even baking! I love that it's soft straight out of the fridge, perfect for spreading on a thick piece of french bread. As a mom of two littles, I like that it's part of an overall healthy, balanced diet because I can trust what's inside. When you try the new I Can't Believe It's Not Butter, be sure to click here and leave a product review on their website to let them know what you think!
Here are some more of my favorite side dish recipes:
Seasoned with garlic, celery salt, thyme, basil and onion, this turkey is packed with flavor perfect for Thanksgiving dinner!
It's one week before Thanksgiving - do you know where your turkey is?? Haha, just kidding.
I've actually only cooked a large turkey once. I used a brine recipe I found online. If you've never brined a turkey before, you actually make essentially a giant herbed marinade for the turkey. Turkeys are BIG though - so I actually cleaned out the bottom drawer in my fridge, placed the turkey and brine in a large plastic bag, and let the turkey get comfy in there for a LONG while.
It actually did this three years ago on Halloween. I had my mom and dad come over and see us off with Silas trick or treating. This blog was just a baby back then - as was Wesley! But I wanted to try it and possibly share it with you all.
Don't go searching, there's no turkey brining recipe on here. I guess you can assume what I thought of that turkey.
Ok, well maybe it was edible, but not much more than that. It was super dry and I know I had followed all the directions. From that time forward, I left the turkey making to my mom.
This year though I felt like I OWED it to you all amazing readers to bring you a Crockpot turkey recipe. I gathered the herbs that I wanted to use. Went and plopped the turkey in the slow cooker. Even sprinkled it with some of the herbs... and that's when I noticed something.
The bird was too big.
So I guess he wasn't meant to be slow cooked! No matter though - this turkey is amazingly flavorful and moist. It's a wonderful recipe for a smaller gathering - or double the spice mixture for a full turkey. I will say, my husband really does not like turkey, and he willingly gobbled this one up.
See what I did there. ;)
Super Moist Roast Turkey Breast
5 - 10 pound bone in turkey breast (buy the one with the pop up thingy, it's worth the extra few dollars :)
2 packets onion soup mix
2 tablespoons garlic powder
1 tablespoon celery salt
1 tablespoon dried thyme
1 tablespoon dried basil
32 oz (one carton) chicken broth
Be sure the turkey breast is thawed completely before cooking. Place turkey breast into roasting pan and sprinkle both onion soup mixes over the skin. In a small bowl, stir together the remaining spices. Sprinkle those on as well, rubbing them into the sides as needed. Pour 1 cup chicken broth into the bottom of the roasting pan. Bake at 350 degrees for anywhere from 1 1/2 hours to 3 hours (or more) depending on the size of your turkey - consult the instructions on your turkey for specifics, but usually 15 - 20 minutes per pound. About 45 minutes into cooking, pour another cup of chicken broth over the top of the turkey. Repeat again after another 45 minutes, and then using the liquid at the bottom to baste over the top of the turkey every 30 minutes after that - until the turkey is done and the pop up thingy has... popped up! Remove from the oven and cover the turkey with foil. Allow it to rest for 15 minutes before slicing. I like to slice the turkey and then allow the slices to sit in the bottom of the pan soaking up all the juices until everyone's ready to eat.
We actually both commented that this was one of the best turkeys we had ever had! Made excellent sandwiches the next day, too.
Here are some of my favorite Thanksgiving side dish recipes: