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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Leftover Bread Makes The Best Stuffing!

With all the bread I've been baking this past year, I find myself with a lot of leftover pieces. After a couple of days, I start getting worried about the bread being stale or getting yukky and I hate the thought of wasting it. When this is the case, especially if its a really tasty loaf, I put it in a zip lock baggy and toss it in the freezer. (it's either that or eat it myself...which I'd have to problem doing.....but in all honesty, I prefer not to have to purchase new pants, the next unsaid size up). Eventually, the bread pieces add up. I think my initial intention was to make a bread pudding of sorts. Which I really could've done.

But this one particular night I was in the mood for stuffing.

I can't tell you what kind of breads I used. There were all sorts. Which added different textures and flavor to my homemade stuffing. It really was fun. What I basically did was look at one of those Mrs. Cubbisons Stuffing boxes and followed the recommendations on the back, based on how much bread I had.

I defrosted my bread on a wire rack (didn't want any moisture to make my bread soggy). Defrosting them really didn't take long. Basically, I started in the morning. By mid afternoon, they were defrosted and dry and I cut the random pieces of bread into chunks. It doesn't take all morning for the bread to defrost but I wanted them to dry out as much as possible.

You know....you can use any kind of bread for this. It's a nice way to keep waste down. I sometimes add the heals of different store bought loaves to the batch.

If the bread has indeed started to mold, they end up in my compost bin.

Once the bread has been cubed, I laid them out on a baking sheet

and stuck them in a warm (about 250' F) oven and let them dry out, tossing them around every once in a while. This could take some time....depending on the moisture in the bread and how big your cubes are. I think it took about 45 minutes. Don't hold me to it...just keep an eye on everything as it goes.

Once dried...you're ready to roll. And the combination possibilities are endless. I will give you a starting point....you know what you like and can adjust to your personal tastes. Just know that what you buy in a box can be made from your leftover pieces of bread and will be just as good, if not better. Not to mention a little cheaper.

And you just might feel better doing it.

12 oz of dried bread cubes
2/3 cup diced onion
2/3 cup diced celery
2/3 cup sliced mushrooms
3 cloves garlic, minced 
3/4 cup butter
3/4 cup chicken broth
1 teaspoons (or so) poultry seasoning
1/2 teaspoon dried sage
salt and pepper to taste

Preheat your oven to 350'

Melt the butter in a pan and saute the veggies until tender. In a large bowl, combine everything. Well....if you've ever made stuffing before, you know the routine....toss until the bread cubes are evenly coated. If you like a more moist stuffing, add more broth.

Coat a casserole dish with cooking spray and bake for about 30 minutes.

Of course you can use it to stuff a turkey or chicken as well.

And there you have it......a basic recipe. Change it up...add your own touch with your own favorites. My mom loves to add boudin sausage (taken out of the skins, crumbled and cooked). Although Sir Sportsalot won't let me do that. Truth be told, he was bummed that I added the mushrooms. He's a traditionalist. And he loves stuffing!!! But he likes it the way I've always made it, which is the way his mother and grandmother made it (basic. no mushrooms). Any change (even though I'd consider it an improvement) is looked upon expressionless....with a silent (until dinner is over) resignation. When there's some left on the plate after dinner is over, I know it wasn't accepted.

With that said...I'm sorry to say, this will be the last batch of stuffing I make which includes mushrooms.

Sigh.

This is my entry into this weeks Hearth and Soul Blog Hop!