Is your kitchen knees deep in leftovers right now? Can you not even see the inside walls of your fridge because there are containers stacked as high as the sky packed with stuffing, turkey, and all of those other good sides?
Maybe you like to relive Thanksgiving on Friday, Saturday, Sunday, and maybe even into Monday like I do? Because since Thursday, I’ve relived it about 5 times during breakfast, lunch and dinner these past couple of days. A scoop of stuffing with that pumpkin pie? Sure, why not! A turkey sandwich with that bowl of cereal? I’ll take two! Maybe see how many different things you can make with your leftovers then wonder why we only make this sort of stuff in November?
I want stuffing all.year.long. A petition I shall start! Who’s in?
Plus, since stuffing is essentially bread, these crostini’s are basically bread on top of bread. WHAT. I just cant-deal. Add in some turkey and top it with some ooey gooey cheese, and you have the best Thanksgiving weekend lunch of your life.
cheesy leftover turkey & stuffing rosemary crostini’s
measurements for 2
2 slices of bread
2 teaspoons olive oil
1 tablespoon garlic powder
1 cup leftover turkey, shredded
1/2 cup stuffing (any kind is fine!)
1/2 cup mozzarella cheese, shredded
1 tablespoon fresh rosemary, finely chopped
Preheat your oven to 400. Add 1 teaspoon of olive oil to each slice of bread, then sprinkle on your garlic powder. Bake in the oven for 5 minutes just to crisp up.
Top bread with turkey, stuffing, mozzarella cheese, and fresh rosemary. Bake for an additional 5-10 minutes or until cheese and melted and bubbly.
Enjoy! xo M