What do you do with all that turkey?
Sometimes it is hard to get creative with using up all of your Thanksgiving leftovers, and kids (and adults) don’t always want to eat all that turkey and mashed potatoes in the same way for the next week. Plus, it would be nice to have some lighter options that are easy to throw together, right? That’s what I thought.
So, I gathered up two ideas for some gluten-free, refined sugar-free, egg-free sandwiches to use up some of those leftovers. I made a cranberry, brie, and turkey panini and a cranberry BBQ slider.
The first option uses up some cranberry sauce, turkey, and your cheese of choice. I think swiss, sharp cheddar, gouda, or maybe even blue cheese would be great, but I went with brie cheese. The cranberry sauce I used for both options came from the FlavCity blog because it is only made with cranberry juice, orange juice, cranberries, and honey. It was so easy to make and tastes very traditional if you like stuff from a can even. It is a great flavor for kids.
For the second option, I snagged Giada de Laurentiis’s cranberry BBQ sauce recipe, but I used Tessamae’s BBQ sauce because it is sweetened with dates instead of sugar. I liked adding some grass-fed sharp cheddar on top of the turkey too.