The guests have packed up and hit the road, the dishes are cleaned and stowed away in their cabinets, and the weekend has finally, blissfully arrived. Everything is looking pretty fantastic . . . except the overload of Thanksgiving leftovers currently hogging all the real estate in your fridge. If the thought of a week’s worth of turkey sandwiches already has you feeling food-fatigued, we’ve got the remedy: an easy frittata featuring leftover turkey and stuffing, plus a handful of fresh, healthful ingredients.
This simple frittata recipe takes only about a half hour from prep to piping-hot, and works equally well for weekend-after breakfasts or weekday lunches. Cook it, slice it, and pop it into individual-serving containers, and you’ve got grab-and-go option for several days’ worth of meals. Thanksgiving leftovers never had it so good.
Let’s get cooking:
Thanksgiving Turkey Frittata
Recipe by Sarah Bessette
Makes 4–6 servings
3 tablespoons butter
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups cubed leftover bread or stuffing
2 cups pulled or cubed turkey
1/4 cup sour cream
1 large scallion, chopped
Salt and pepper
Parmesan or cheddar, for garnish
1. Preheat oven 400 degrees.
2. In a cast-iron pan over medium heat, melt the butter. Add the red and green pepper, and sauté for about 2 minutes. Add stuffing, and stir to coat. Add turkey and mix well.
3. In a bowl, whisk the eggs and sour cream until smooth. Pour the egg mixture over the turkey and vegetables. Season with salt and pepper. Cook until the eggs begin to set, about 5 minutes.
4. Sprinkle the egg mixture with scallions, and bake for 20 minutes, or until the sides start to pull away from the skillet and eggs are fully set. Cool for a few minutes before serving.