Day After Thanksgiving Frittata

This Day After Thanksgiving Frittata is a delicious breakfast using up leftovers from your Thanksgiving dinner!
 
Either you like Thanksgiving leftovers or you are wrong. 
Seriously, they are the best. Even a simple sandwich piled high with turkey, stuffing, mashed potatoes, and cranberry sauce is something that can’t be beat. 
This year, we just have a small gathering. Just 6 1/2 of us (1/2 = the baby). I made a shopping list for my parents that included a humble 12lb turkey. I figured that would be more than enough and provide us all with plenty of leftovers. So what does my dad do? He brings me a 23lb turkey!! 
23lbs!!
For why??
Then the panic began to set in.
First, I’m going to have to thaw this monster 6 days early. Second, it is going to take approximately 5 years(okay, like 7 hours) to roast the sucker. And third, we are all going to be eating turkey until it is coming out of our ears!
I think they picked up on some of my anxiety and bought an electric turkey roaster for me to cook it in. So now my fridge has a giant frozen bird in it and the even larger roaster takes up all of my counter space. Everything is so enormous this year! 
 
Thanksgiving Frittata
 
There is good news at least. I tested out the electric turkey roaster with a whole chicken and it was the best chicken I’ve ever roasted in my life. Perfectly browned and crisp and soooo juicy. When I pulled the little champ out, I tilted him a bit and at least 2 cups of juice fled out of his cavity. 
If my turkey turns out as good as my test chicken was then I’ll be pretty happy.
 
So needless to say, I’m going to be prepared with some tasty reinventions of the turkey wheel. This Day After Thanksgiving Frittata nails it on the head. It uses leftover turkey, butternut squash, cranberry sauce, gravy, and any leftover herbs you have. Its a perfectly packaged little breakfast to serve the day after Thanksgiving. 
 
 
Day After Thanksgiving Frittata Recipe Notes:
  • You can use anywhere between 10-14 eggs in this. If you have a larger pan or are feeding more guests then use more eggs. I would use at least 10 at the minimum so that each slice is thick and sturdy. 
  • These make awesome leftovers as well! Once the dish is cooled, slice it up and individually wrap each piece in plastic wrap. Store in the fridge for up to 3 days. 
  • The cranberry sauce I used is my Naturally Sweetened Orange Cinnamon Cranberry Sauce
  • I used the Butternut squash and Sausage Stuffing recipe in this as well but you can just use whatever leftover squash or potato you have. 
Day After Thanksgiving Frittata
Serves 6
A great breakfast that uses up Thanksgiving leftovers! Packed with turkey, cranberries, and butternut squash.
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235 calories
6 g
340 g
13 g
23 g
4 g
193 g
383 g
1 g
0 g
7 g
Nutrition Facts
Serving Size
193g
Servings
6
Amount Per Serving
Calories 235
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 340mg
113%
Sodium 383mg
16%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 23g
Vitamin A
60%
Vitamin C
11%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon cooking fat (bacon fat, ghee, or coconut oil)
  2. 1/2 onion
  3. 1 cup butternut squash or sweet potato, roasted and cubed
  4. 1 1/2 cup cooked turkey, shredded
  5. 1 tablespoon fresh thyme
  6. 1 tablespoon fresh sage, chopped
  7. 1 tablespoon adobo seasoning or poultry seasoning
  8. 10 eggs, beaten
  9. 1 cup of leftover gravy, warmed
Instructions
  1. Preheat the oven to 350°
  2. Melt the cooking fat In a 9inch cast iron skillet over medium heat. Add the onions and saute until tender, about 5 minutes.
  3. Add the butternut squash, turkey, thyme, sage, and seasoning. Stir everything together and cook until just warmed through, 2-3 minutes.
  4. Spread the ingredients evenly over the bottom of the pan.
  5. Pour the beaten eggs over everything. Shake the pan a bit to spread the eggs evenly.
  6. Cover the pan and let the eggs cook for about 8-10 minutes until they are set along the bottom and edges.
  7. Transfer the whole skillet to the oven for about 30 minutes until eggs are cooked through.
  8. Use a spatula or butter knife to loosen the edges of the frittata from the skillet before slicing.
  9. Serve warm and top with gravy.
beta
calories
235
fat
13g
protein
23g
carbs
6g
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