Turkey Leftover Muffaletta

Muffuletta Thanksgiving Turkey Sandwich

Here is a great idea to use up your leftover thanksgiving turkey. It’s a show stopper.


1 10 inch round Italian bread

Queen Creek Olive Mill Muffuletta Tapenade

1/2 lb. or so of Sliced turkey white or dark meat or a combination

1/2 lb. or so of sliced mortadella

1/2 lb. or so of sliced Genoa salami

1/2 lb. or so of sliced capocollo

1 lb. sliced provolone

Queen Creek Olive Mill Robust Extra Virgin Olive Oil


Cut bread horizontally and pull out some of the dense bread inside.

Fill each side, the top and bottom of the cut loaf with the olive salad.

Starting with the cheese layer your meats and cheese, adding olive salad in between each of four layers

When finished layering, put the top of the bread on and wrap in foil or plastic wrap.

Compress the sandwich by weighing it down with a heavy pan filled with heavy cans.

Let it sit for about 2 hours before cutting

Cut into small wedges for a crowd with other snacks or lager wedges for more of a main course.

Leftover Mashed Potato Cakes


These Leftover Mashed Potato Cakes make an amazing side dish. These are the perfect way to enjoy leftover mashed potatoes and the flavor combinations are endless. Try adding crispy bacon or any of your favorite veggies.


3 cups cold mashed potatoes

1 cup shredded white cheddar cheese

1/2 cup flour

1/4 cup green onion chopped

2 cloves garlic chopped

1 tsp salt

1/2 tsp pepper

2 tbsp fresh basil chopped

2 tbsp fresh parsley chopped

2 eggs

1/4 cup Queen Creek Olive Mill Extra Virgin Olive Oil


Place all the ingredients except the oil and salt in a medium bowl and stir to combine.

Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes.

Drop 3 to 4 (1/3-cup) dollops of the potato-cheese mixture into the pan and spread each into a 3-inch


Fry for about 3 minutes on each side, until they are lightly golden brown. Transfer to a baking sheet

lined with a paper towel and season with salt.

For best results, serve immediately, while hot and crispy.

Turkey Avocado Toast with Crispy Fried Eggs

Serves 4

Leftovers for breakfast? Don’t forget the mimosa or the Bloody Mary!


2 tablespoons butter

2 tablespoons all-purpose flour

2 cups chicken stock or turkey broth

1 teaspoon poultry seasoning

A few grinds black pepper

1 1/2 to 2 pounds turkey breast and/or thigh meat thick sliced and cubed

4 slices thick cut whole grain bread lightly toasted

2 medium avocados mashed

4 strips bacon fried

Queen Creek Olive Mill Cranberry White Balsamic Reduction (you may substitute cranberry sauce)

1/4 cup Queen Creek Olive Mill Extra Virgin Olive Oil Extra Virgin Olive Oil

4 eggs

2 tablespoons chopped chives, for garnish


Melt 2 tablespoons butter in a skillet. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly. Add leftover turkey to gravy and heat until bubbly.

Set out the slices of bread on dinner plates. Place mashed avocado on each slice, then the bacon and then the turkey and gravy. Spoon the extra gravy over the sandwiches. Drizzle with the Cranberry Balsamic reduction. Meanwhile heat oil in a nonstick skillet over medium-high heat until shimmering. Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper. Tilt the skillet toward you so oil pools against the side of the pan. Using a spoon, baste eggs with hot oil, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Place an egg on top of each slice and garnish with chopped chives.


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