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Friday, November 26, 2010

Left-overthetop Turkey Bruschetta Bites

        Hope everyone's Thanksgiving was as exceptional as mine was. I think I now have a small food baby living inside of me. When I woke up this morning, er..afternoon I was already thinking LEFTOVERS but I wanted to create something outside the confines of the conventional leftover turkey sandwich. Other than your leftover turkey, this recipe only calls for a few other ingredients, and its so easy to make. After a long day of entertaining family, football, and eating your body weight in thanksgiving favorites (I'm a sucker for the green been casserole) we all could use a little simplicity when it comes to next day eats...
Left-over-the-top Turkey Bruschetta Bites
(Difficulty: Easy)
  • 1 French baguette
  • Olive oil  
  • 4 Tbsp hot sauce (I prefer Frank's) 
  • 1 Tbsp butter 
  • 1 tsp honey 
  • 1 pound left over turkey, (white parts) shredded
  • 1/2 cup celery, chopped
  • 1 Tbsp fresh chopped chives
  • 4oz crumbled blue cheese 
        Preheat the oven to 400 degrees Fahrenheit. Slice the baguette on a bias into 1 inch slices and align the pieces onto a aluminum-lined baking sheet. Drizzle olive oil over the top of each piece to help them crisp in the oven. Pop the baking sheet in the oven for approx 5 minutes (or until the bruschettas start to turn golden brown).
         In a small sauce pan heat the butter and hot sauce on low heat. You can make the hot sauce as mild or hot as you'd like by altering the amount of butter. If you like a milder sauce, keep adding a Tbsp of butter at a time until your desired heat level is reached. When the butter is melted, add the honey, and stir to combine. Once incorporated, add the shredded turkey and cook it in the hot sauce just long enough to warm it up (remember: the turkey is already cooked, so you want to cook it too long or it will dry out).
        Transfer the contents to a large bowl and add the celery, chives, and blue cheese. Stir the mixture until all ingredients are incorporated, and spoon onto the bruschetta. Serve either hot or cold.

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