Turkey and Stuffing Crepes #SundaySupper

We all look forward to Thanksgiving. It is the biggest foodie holiday of the year after all. I think most of us look forward to the leftovers almost as much as the big day itself. Turkey Sandwiches, Turkey Soup, Turkey Broth, and of course just reheating the goods and gobbling it down again.

But what about taking it a step or two further and making a whole new, different meal? The possibility list just expanded quite a bit didn't it?

Today's Sunday Supper is all about doing just that. Re-inventing your Thanksgiving leftovers.

One of my favorite things to do, and I've been doing this in various forms for years, is to use the turkey to fill crepes. It's such a simple, no fuss dinner that your family is sure to enjoy.

A quick note about the crepes: If you want to make them from scratch, go for it. Did I? Nooooo. Not that I haven't but to be honest, after spending the whole day in the kitchen on Thanksgiving, I don't usually have the drive to actually make crepes. I buy them from the market. Pre-made. They're found in the produce section of all places. I guess cuz they're known mostly for being filled with fruit. I happen to love them filled with yummy savory turkey and stuffing.

Turkey and Stuffing Crepes

Printable Version

2 cups cooked turkey, shredded
1 tsp olive oil
1/2 cup craisins
2 cups gravy, divided
Salt and pepper to taste
2 1/2 cups stuffing
10 crepes
1 cup cranberry sauce
1 tablespoon cranberry juice
chopped chives to garnish

Preheat the oven to 350'F. Spray a 13 x 9 casserole dish with non-stick cooking spray.

Heat the oil in a medium size skillet over medium heat. Add the turkey, craisins, and 3/4 cup of the gravy. Heat through, stirring occasionally for about 3 - 5 minutes. Season with salt and pepper if needed.

Scoop 1/4 cup of the turkey mixture along the center of the crepe and top with 1/4 cup of the stuffing.

Very gently roll up the crepe, folding in the sides as you go and place into your prepared casserole dish. Repeat with the remaining crepes until you have prepared all 10.

Pour the remaining gravy over the top.

Bake until heated through, about 20 minutes.

Meanwhile, in a small sauce pan, heat up the cranberry sauce, adding the cranberry juice (or water) to thin out just a bit.

When the crepes are done baking, remove from oven. Gently remove the crepes from the pan with a long spatula to serve (if you're not careful, they will fall apart a bit). Pour the heated cranberry sauce over the top and garnish with chopped chives.

Doesn't get much easier than that, does it? It just a fancified turkey sandwich but it's elegant enough to serve for dinner.

I know there are more leftovers than just turkey and stuffing, so I think you need to check out what the rest of the Sunday Supper team has in store for you:


Breakfast:

• Cranberry Sauce Muffins by The Foodie Army Wife 
• Leftover Stuffing Breakfast Strata by Ruffles & Truffles 
• Sweet Potato Casserole Muffins by Magnolia Days 
• Turkey & Chorizo Breakfast Hash by Brunch with Joy 
• Italian Mashed Potato Pancakes by The Weekend Gourmet 
• Cranberry Sauce'd Corn Bread Muffins by Rhubarb and Honey 

Main Dish:

• Leftover Pie by Jane's Adventures in Dinner 
• Thanksgiving Leftover Waffles by Foxes Love Lemons 
• Stuffing Hash by The Girl in the Little Red Kitchen
• Turkey Pizza by Meal Diva 
• Turkey & Caramelized Onion Risotto by kimchi MOM 
• Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews 
• Moroccan Turkey Stew by What Smells So Good? 
• Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen 
• Turkey & Butternut Squash Stew by Cooking Chat 
• Turkey Kreplach Soup by Panning the Globe 
• Turkey & Stuffing Crepes by Peaceful Cooking 
• Cranberry Apple Pecan Chicken Salad by NeighborFood 
• Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef 
• Creamy Peanut Gochujang Pasta by Wallflour Girl 
• Cranberry Sweet Potato Soup by Take A Bite Out of Boca 
• Turkey Enchilada Pasta Bake by Curious Cuisiniere 
• Turkey Orzo Risotto by Family Foodie 
• Turkey Croquettes by Cindy's Recipes and Writings 

Side Dishes:

• Cheesy Mashed Potato Croquettes by Noshing with the Nolands 
• Whipped Carrots with Sriracha Butter by Healthy Delicious 
• Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips 
• Parmesan Mashed Cauliflower and Potatoes by Momma's Meals 
• Cheesy Jalapeño Potato Cakes by Bobbi's Cozy Kitchen 

Sandwiches:

• Cranberry & Turkey Sandwich by The Redhead Baker \
• Monte Cristo Sandwich by Nik Snacks 
• Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy's Honeybunch 
• Sprouted Grain Turkey, Cranberry & Brie Panini by Amee's Savory Dish 
• Turkey Cranberry Flatbread by Peanut Butter and Peppers 

Condiments & Sauces:

• Cranberry Vinaigrette by Nosh My Way 
• Leftover White Wine Syrup by Food Lust People Love 
• DIY Yellow Mustard by The Texan New Yorker 

Dessert:

• Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
• Cranberry Cream Cheese Bars by That Skinny Chick Can Bake 
• Gluten-Free Lemon Cake by Hezzi-D's Books and Cooks 
• Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian 

Cocktails & Drinks:

• Cranberry Orange Crush by The Messy Baker 
• Cranberry Bellini by A Kitchen Hoor's Adventures

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