Hey Amy!

Ahh the remaining Thanksgiving turkey.  I spend Thursday evening having the reheated leftovers (as if I hadn’t had enough during the day), then again on Friday for lunch.  I then move to cold turkey sandwiches and then it’s finally time to make some turkey salad for sandwiches later in the weekend.  I then find myself saying “what else?”  There is so much remaining and I never want to waste it.  Here is a great way to have it in the morning (and use any remaining cranberry sauce!).

Ingredients:

1/2 c. diced/chopped turkey (looking for bite size pieces)
2 Tbsp. drained cranberry sauce
1/4 tsp. grated orange zest
1 Tbsp. cream cheese, cut into small pieces
3 large eggs
1 Tbsp. milk
salt & pepper to taste
1 tsp. sugar
1 tsp. butter

Combine turkey, cranberry and orange zest.  Set aside.  In large bowl, whisk together eggs, milk, salt & pepper and sugar.  Heat omelet pan over medium heat.  Melt butter to coat pan.  Pour in egg mixture and let set until edges begin to cook, about 25 seconds.  With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg to flow underneath. Continue to do this until the top is almost dry, about 4 minutes.  Spoon turkey mixture over on half of the omelet.  Scatter cream cheese pieces on top and fold over the opposite side to cover.  Remove from heat and let stand for a few seconds (so cream cheese will melt).  Serve with orange slice garnish if you wish.

Easy and quick way to incorporate turkey into your morning meal.  Sometimes I substitute apple butter for the cranberry.  Delicious!

xo–me

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