Let’s be real, the best part of the Thanksgiving feast is having leftovers for days! We’ve fallen in love with Nordic Ware’s 2-in-1 Divided Sauce Pan and 3-in-1 Divided Sauté Pan for reheating leftovers simultaneously, but we didn’t stop there! Instead of having another plate of turkey and gravy, we’ve transformed them into Thanksgiving Leftovers Brunch Bowls! Sweet potato casserole-infused grits are topped with turkey gravy, cranberry sauce, wilted spinach and you better believe we threw an egg on top!! It’s the ultimate way to ring in the holiday weekend.
The key is using Nordic Ware’s America-made divided pans to make or reheat dishes that have the same cook time, like the turkey gravy and sweet potato grits in the sauce pan, or wilting spinach and frying eggs simultaneously in the saute pan. That way, the whole dish comes together quickly, a necessity after the exhaustion of holiday cooking and entertaining!
This dish will wow your family and any holiday houseguests you may have - serve up these Thanksgiving Brunch Bowls for two hearty servings or four smaller portions if you're still recovering from the main event!
- 3 cups whole milk, divided
- 2 tablespoons butter
- 1/ 2 medium yellow onion, minced
- 1/ 2 cup instant polenta, or grits
- 2 tablespoons all-purpose flour (or your favorite gluten free flour)
- 1 cup leftover sweet potato casserole
- 1 cup chopped cooked turkey
- Kosher salt, as needed
- Ground black pepper, as needed
- 1/ 2 cup leftover cranberry sauce
- 2 tablespoons orange juice
- 2 tablespoons olive oil, divided
- 2 eggs
- 1 cup baby spinach
In one section of the Nordicware 2-in-1 Sauce Pan, heat 2 cups milk over medium heat. In the other section, melt butter and add onion, cook until softened 3-4 minutes.
When the milk is simmering, add polenta and cook, stirring often, until tender, about 10 minutes.
Meanwhile, stir in flour and cook for 2 minutes, then slowly stir in remaining 1 cup milk. Cook until thickened, about 5 minutes. Stir chopped turkey into the gravy and sweet potato casserole in the polenta, then cook until reheated, 2-4 minutes.
Remove from the heat and season both with salt and pepper. Keep warm.
Place the Nordicware 3-in-1 Sauté Pan over medium heat. In one of the small sections, stir together cranberry sauce and orange juice.
Add 1 tablespoon olive oil to the other small section and the large section. In the small section, add the spinach to wilt, about 2 minutes and then season with salt and pepper.
Crack 2 eggs in the large section and season with salt and pepper. Cook until sunny side up, 2-3 minutes.
Divide the polenta between two bowls and top with turkey gravy, spinach, cranberry sauce and a fried egg on each, then serve.