Who isn’t flooded with turkey after Thanksgiving? What do you do with all that turkey? Sure, there’s turkey sandwiches, and turkey pot pie, turkey soup (which also becomes turkey pot pie, which, technically, is a leftover of a leftover), and turkey salad. What do you do when you’ve run out of turkey leftover recipes and there’s still leftover turkey?
We’re a big fan of brinner – breakfast for dinner – in this house. This one takes turkey and cranberry sauce and makes it new with sweet, tangy, creamy Jarlsberg cheese and fresh scallions. Serve it with some sweet potato hashbrowns and B’Fast Apple Pie for a rounded meal that includes a treat.
The following recipe will make one omelette. Scale it up to as many people as you’re serving (the Meal Planning Board will do this for you automatically).
- 2 eggs
- 2 tbsp cream cheese
- turkey, cubed
- scallions, sliced
- Jarlsberg Cheese, shredded
- cranberry sauce
- pinch paprika
- salt and pepper to taste
Beat the eggs with the cream (half and half, milk, or water will do nicely as well). Add a pinch of salt, pepper, and paprika. Pour into skillet on medium-high eat with melted butter or olive oil. Allow the eggs to start to set. Pull eggs from the edge back so egg in the middle can set as well.
Add the turkey, cheese, and some scallions to the omelette.Fold over when the eggs have nearly set, and allow to cook another 30 seconds or so so the cheese melts.
Slide on to a plate and garnish with additional cheese, cranberry sauce, and a few scallions.