There are endless ways to use the leftover Thanksgiving or Christmas turkey and trimmings. I love soup and enchiladas but sometimes I just want to whip up something quick for lunch, enter the beloved melt. This melt is super easy and can be customized. If I had any stuffing left, I probably would have added that too!
Turkey Cranberry Melt
2 pieces of good quality sourdough bread
Butter
Shredded turkey, to taste
Shredded mozzarella cheese, to taste
Shredded sharp cheddar cheese, to taste
Homemade cranberry sauce (recipe to follow)
Directions:
Pre-heat skillet. Butter one side of each piece of bread. Place one slice of bread on the skillet, pile on a handfuls of cheese, then turkey, cranberry, then more cheese, top with the other slice of bread. Cover skillet with a lid to help cheese melt faster. Toast until golden brown, or a tinge of burnt butter (that's how I like it, at least). Flip, place lid back on, toast until browned. Slice and serve!
Cranberry Sauce
12 oz. fresh cranberries
1 cup granulated sugar
1 cup orange juice, fresh preferable
In a medium sauce pan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
