#boltsohard|Wednesday, December 12, 2018
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Gameday Food – Thanksgiving Theme – Turkey Panini 


In my opinion, the best thing about Thanksgiving, are the “LEFT OVERS”. So when your HighBoltage Sunday rolls around, and you open your fridge, only to see turkey day left overs, looking back at you, don’t be sad. Turn that frown upside down. The key to being a good cook, is not only to be creative. Being able to re-invent and innovate with what you have is a big part. Of course, we all wish we had “Iron Chef” pantries,but we are not that lucky!

For this HighBoltage Gameday Menu. I have Three simple recipes, made from what is usually left over from Thanksgiving Dinner. Turkey/ Ham/ Stuffing/ Mash potato’s & Cranberry sauce. Remember best way to enjoy the game is to make the menu work for you. Having a good time with your guest is as important, as what you serve them. Make your game plan, and stick to it. HighBoltage Sundays are better when You “Dont Think just EAT”

GAMEDAY MENU:

stuffed-mushroomsDish One: Portabello Mushrooms, Stuffed w/a sausage & Parmesan stuffing.

(Serves 6)

Ingredients:

  • 6 portabello mushrooms(your choice)
  • 4 cups “left over” stuffing
  • 1lbs spice Italian sausage w/out casing
  • 3 scallions diced
  • 2 garlic cloves diced
  • 1/3 cup Parmesan cheese
  • 2 tbsp of parsley chopped
  • Salt & pepper to taste

Prep & cook”Night Before”

In a hot pan, add sausage with drizzle of oil to get the meat started. Once the sausage is brown add the garlic. scallions.saute for about 4min. in a bowl add the “left over” stuffing add the cooked sausage and veg. mix well then add the Parmesan and the parsley. mix well, mix should be a little tight. if you want it looser add a bit of water. At this point taste for salt & pepper.

let the mix cool.

Now on to the portabellos. w/a damp clean kitchen towel wipe the dirt of the mushrooms, take the stems off, & with a spoon scrape the black gills of the mushroom careful not to take to much off. At this point you could fill the mushrooms cap’s w/ 2-3 tbsp of stuffing per. form to look like a dome on top of mushroom & place in a cookie sheet wrap with foil or plastic wrap and store in fridge.

Prep & cook “Day Off”

50 min before the game starts place the cookie sheet with the stuffed mushrooms into a pre-heated 400 degree oven add a 1/3 cup of white wine or chicken stock to the bottom of the sheet &bake for about 20-25 min. Serve one per person….Enjoy!

Dish Two: Ham Pot Pie w/a mash potato crust.

Creamy-Chicken-Pot-Pie-2338(Serves 6-8 Fam. style or individual servings.)

Ingredients:

  • 4 cups of “left over” Ham chopped
  • 3 cups of frozen peas&carrots
  • 1 large can of cream of mushroom soup
  • 2 cups of frozen pearl unions
  • 2 cups of frozen broccoli
  • 2 tbsp of dry thyme
  • 2 tbsp of chopped chives
  • 6 cups of mashed potato’s

Prep &cook “Night Before”

In a hot pan add the chopped ham & thyme and brown w/little oil. (Set a side) in a soup pot add the cream of mushroom soup/follow the directions on can. In a large bowl add the ham and the soup, mix well. Then add the frozen veggies. mix well. if doing Fam. Style in a Large casserole dish add the mixture and topped with the mash potatos (Heat the mash to be easy to spread) make sure to cover the in tire mix. If doing individual servings fill oven safe bowls w/mixture and top with mash potato’s. cover store in fridge.

Prep &cook “Day Off”

In a pre-heated 350 degree oven add the pot pie on to a cookie sheet and bake for about 25-30 min. when the mash is brown and bubbling it is ready…Garnish w/chopped chives. serve with a (Green Salad) Enjoy!!!

Dish Three: Grilled Cheese Turkey Panini w/a cranberry &chipotle mayo. “Don’t Think just EAT” version.

(Serves 6)

Ingredient’s:

  • 1 cup “Left over” turkey White or dark meat,per sandwich
  • 12 slices of restaurant style rye bread(or your choice)
  • 2 large tomato’s sliced thick
  • 24 slices of Havarty cheese or provolone(your choice)
  • 2 avocados
  • 3 chipotle peppers (smoked jalapenos, or few dashes of hot sauce)
  • 1/3 cup of “left over” cranberry sauce
  • 1 cup of mayo

Prep “Day Off”

Cranberry/chipotle mayo In a blender add the cranberry sauce &chipotle and blend. then add to 1 cup of mayo.  peel and slice avocado. slice tomato’s thick.

Panini Assembly

2 slices of bread per sandwich spread with cranberry/chipotle mayo. add 2 slices of cheese, turkey meat, avocado, 2 slices of tomato cover w/2 more slices of cheese and top with bread. press down gently brush w/ little olive oil or melted butter. if you have a sandwich press place sandwich on a hot press and cook till cheese is melted. if you don’t have a press. then in a hot large pan add the sandwich and with a heavy pan press the sandwich by placing the heavy pan on top of sandwich. cook till cheese melts. Continue till all sandwiches are done…. Serve with chips…Enjoy!!!

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