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Wingin’ It: Cranberry Wing Sauce for Thanksgiving Leftovers Sandwich

Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a new Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the Los Angeles Chargers!


Leftover sandwich

We’ve had a bye week and Thanksgiving and everyone is ramping up for the game. Combine all these factors and I’m betting a lot of you aren’t in the mood for a complex recipe. And you probably have some turkey you need to get rid in your fridge. We have you covered this week as we take the Thanksgiving scraps and give them a Wingin’ It makeover.

Cranberry (wing) sauce for leftover sandwiches

Serves: 4 – 8
Active Time: 15 min
Total Time: 15 min

Ingredients

1⁄3 of a 14 oz can of jellied cranberry sauce
13 cup hot sauce
4 Tbsp unsalted butter
Seriously, just three ingredients this week. You probably did enough on Thursday

Directions

  1. Add hot sauce and jelly to medium saucepan on LOW.
  2. Stir until mostly combined, about 8-10 min, chopping the jelly as you go*.
  3. Stir in butter until well blended; remove from heat.
  4. Add to sandwiches made from Thanksgiving leftovers and enjoy**.

Wingin’ It Tips

  • *You’ll likely end up with some small pieces of jelly that don’t blend in. They won’t impact taste so don’t go crazy trying to get it perfectly blended. You can remove them easily enough with a fork if it bothers you.
  • **Turkey is of course what I’m imagining but feel free to be creative with this recipe.

BONUS thing! Stuffing slider rolls!

Leftover sandwich

Feel free to just use bread, but if you have a lot of leftover stuffing you can enhance the leftover theme by making stuffing slider rolls. If you noticed that the bread I used was lumpy that’s why. Here’s how to make them:

  1. Preheat frying pan with plenty of butter on MED.
  2. Roll leftover stuffing into balls and then squish to form a half roll/bun shape.
  3. Add the rolls to the pan and fry like you would grilled cheese, flipping to brown both sides (be very careful).

These are pretty fragile as rolls and you may need to squeeze them pretty tightly to even get them to stick together enough to fry/flip. Most likely it’ll be a forkin’ situation too rather than picking it up.

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