Unique Recipes for Thanksgiving Leftovers

Happy Thanksgiving sweeties!  I wanted to quickly share these delicious sounding recipes I ran across in Rachel Ray magazine.  One of my favorite gals-Katie Lee, came up with these unique ways to use up your leftovers.  Enjoy!

Buffalo Turkey Cobb Salad

Ingredients:

• 1 pound sliced bacon
• 2 tablespoons white wine vinegar
• 2 tablespoons dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 3 cups shredded leftover roast turkey (about 3/4 pound)
• 3/4 cup store-bought buffalo chicken wing sauce
• 2 heads red-leaf lettuce, leaves torn
• 1/2 pound blue cheese, crumbled
• 2 avocados, cut into cubes
• 2 tomatoes, chopped
• 4 hard-boiled eggs, chopped

Directions:

1. In a large skillet, cook the bacon until crisp; drain. Crumble the bacon.
2. Meanwhile, in a small bowl, combine the vinegar and mustard. Whisk in the olive oil; season with salt and pepper.
3. In a bowl, toss the turkey with the buffalo chicken wing sauce and transfer to a platter. Place the lettuce in a salad bowl and arrange the bacon, blue cheese, avocados, tomatoes and eggs on another platter. Serve salad-bar style, with the mustard vinaigrette on the side.

Sweet Potato Soup with Cranberry Cream

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 granny smith apple—peeled, cored and chopped
• 1/2 large onion, chopped
• 2 cups leftover cooked sweet potatoes, mashed
• 1/2 cup leftover stuffing
• One 32-ounce container (4 cups) chicken broth
• Salt and pepper
• 3 tablespoons plain yogurt
• 3 tablespoons leftover cranberry sauce

Directions:

1. In a dutch oven, heat the olive oil over medium heat. Add the apple and onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in the sweet potatoes and stuffing and cook to heat through. Add the broth and bring to a boil; season with salt and pepper. Lower the heat and simmer for 20 minutes. Using a food processor or immersion blender, puree the mixture.
2. Meanwhile, in a small bowl, combine the yogurt and cranberry sauce. To serve, dollop the soup with the cranberry cream.
   
   
   Mmmmm, can't wait to give them a try!