So it’s Friday, the day right after Thanksgiving, and as you’re beginning to come out of your turkey coma you might be thinking, “Oh jeez, why did I eat so much yesterday?” Trust me, it’s a thought we’ve all had. Now, if you’re in my family, you had the big meal in the early afternoon. It left just enough time to take a nap or toss a football (for the brave souls among us) before digging into dinner, another Thanksgiving tradition: the coveted post-Turkey Day sandwich. You know what I’m talking about… That sandwich piled high with layer upon layer of turkey, stuffing, cranberry sauce, and everything else you can squeeze between two slices of bread.
But, like my family, you bought a 20lb turkey for 4 people and you’ve got more turkey left than you know what to do with.
So what exactly is the plan? Feed it to the dog? Send the kids to school with turkey lunches all day next week? Live, eat, breathe turkey all day every day? No. Please, no. Perhaps there’s a reason why we only eat this once a year.
Now the idea of excess turkey doesn’t have to strike fear into our hearts. As good as the feast is, there’s only so many days of the same thing over and over we can handle before our brains explode. So here’s my idea and perhaps the best thing I’ve ever done with the leftovers.
Stuff it in a tomato.
Don’t give me that look. You like it on your turkey sandwiches right? So why not stuff the whole thing into a tomato?
This recipe is like a breath of fresh air after busting your gut yesterday. It’s the first step back to normal eating. So if you find yourself craving something a bit lighter instead of literally everything you ate yesterday, check this out. And let me know what you think!
Until next time. X
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Turkey Stuffed Tomatoes
- Yield: 4 1x
- 3/4 c. mayonnaise
- 1 TB Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 c. chopped fresh italian parsley
- 12 oz. leftover turkey (or chicken), cooked
- 1/2 c. chopped celery
- 1/2 c. cooked corn
- 1/2 c. finely chopped red bell pepper
- 1/4 c. chopped green onion
- 4 very large tomatoes
- In a large bowl, combine the mayonnaise, mustard, garlic powder, and onion powder. Add the parsley, turkey, celery, corn, red bell pepper, and green onion and toss to fully coat.
- Slice the tops off of the tomatoes. With a spoon, scoop out the centers of each tomato, removing the seeds and pulp. Rest the hollowed out tomatoes upside down on a paper towel for about 10 minutes while the juices drain.
- Season the inside of each tomato with salt and pepper, then fill with the turkey salad mixture.
- Serve cold and enjoy.
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