“If I had to give this Thanksgiving a theme, I would name it, ‘flavorful’.” – Anonymous Thanksgiving Diner

Our Thanksgiving plans changed a little bit at the last minute, so this year we were on our own! Aside from the fact that my mom was unable to make it to Nashville, I was absolutely THRILLED about the opportunity to be in charge of every part of our Thanksgiving meal! 

This year, I made our entire Thanksgiving dinner from scratch. It was the best Thanksgiving meal I have ever tasted. It was also the most successful. We managed to time everything pretty perfectly, and were eating dinner by 7 pm!  It was a little bit later than usual, but we had a great time snacking and sipping in the meantime.

Obviously, breakfast on Friday was pumpin pie, and then for lunch we had leftovers. Growing up, I loved leftovers on the Friday after Thanksgiving. Everyone loves the first round of leftovers. 

Its day 4 of leftovers that I dread. The turkey is dry. The rolls are rather stale. Someone ate all the marshmallows off of the sweet potato casserole. And I wouldn't touch the green bean casserole with a ten foot pole, no matter how fresh they were. 

We had about two more meals of leftovers left so I really needed to find something different. 

THESE. ARE. INCREDIBLE. And so easy!!! 

If you have an abundance of leftovers and need something just a little different, you should most definitely try this recipe! Take a photo and post it on Instagram, then tag me or use #itsallofit so I can see how lovely your creation is!! 

Thanksgiving LEFTOVER Sliders (Hoison Turkey and Cranberry)

Recipe adapted from Cooking Light

Recipe Type: Entrée

Cuisine: Leftover Delight

Serves: 6-8 (1 serving = 1 slider)

Printable Recipe

INGREDIENTS:

• ½ cup rice vinegar
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 cup thinly sliced cucumber
• 1 – 1 ½ cup shredded turkey
• 1 ½ tablespoon hoisin sauce
• ¼ cup cranberry sauce or dried cranberries
• 1 green onion, thinly sliced
• 6 - 8 dinner rolls

INSTRUCTIONS:

1. Combine rice vinegar, sugar, and kosher salt in a small saucepan over high heat. Stir until the sugar dissolves. Put cucumbers into a small bowl and pour vinegar mixture into the bowl.
2. In the same saucepan, add the hoisin sauce and the shredded turkey. Stir until well incorporated and then turn off the heat.
3. Add cucumber slices, then the turkey, and top with the cranberries. Sprinkle green onions on top.