Turkey Slammers

Thanksgiving has come and gone, but we all know that they turkey and other remaining leftovers have not. Currently I am still working on a chocolate pie, which is being consumed for every meal, including breakfast. (I'm in college, I feel like it is more than appropriate to eat pie for breakfast.) My family decided to part ways after the big meal, leaving me to baby horse-sit for the rest of the break all alone, with an intimidating load of leftovers pouring from the refrigerator.  I'm not very big on leftovers though, so I came up with a solution, which I call "Turkey Slammers."

I do have to say, they turned out rather delicious, and my favorite part: They were simple!

Ingredients:

Large biscuits (packaged, not cooked)

Leftover turkey (or ham)

Leftover dressing/stuffing

Ranch dressing

Step 1: Preheat the oven to the specifications on the biscuit package, which is probably around 375°

Step 2: Perhaps the trickiest part, cut the raw biscuits in half, laying them out flat. they should somewhat resemble a butterfly... Or something. (I apologize for the dim lighting in my parents' kitchen.)

Step 3: Tear up some of that turkey! I shredded mine into fairly thin pieces, stacking them alongside each other. 

Step 4: Add some dressing or stuffing, whatever you call it. I found it was best to reach in the bowl with your hand, roll some up in a small ball, and push it on top of the turkey. With the other hand, fold the biscuit back into normal shape, pressing the dough to itself on some of the edges, making a kind-of pocket. (You can see below the mess the dressing will make if you do not ball it up.)

Step 5: Pop them in the oven! Follow the specification on the biscuit package, but know that you will need to add time so that the dough on the inside cooks thoroughly. I cooked mine for about 20 minutes.

I know it seems like the turkey would be dry after baking it again, but it really allows the flavors to blend, and the smell is unbelievable. If your turkey is already dry to begin with, soak some strips in water for thirty minutes to an hour before, to give them some more moisture. When your Turkey Slammers are done cooking, just add ranch! And don't burn your fingers on the baking sheet like I did, it was rather painful. 

Enjoy your leftover masterpiece!