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Turkey Cranberry & Brie Panini

This may not be the most the most creative use of Thanksgiving leftovers— paninis are no cranchiladas that’s for sure. But I’m sensing a new Thanksgiving tradition because this has got be one of the best paninis we’ve made, which I think makes it deserving of its own writeup. I think the key ingredient is the brie— ooey gooey, melty brie. It just goes so well with sweet and tart cranberries and the juicy turkey.

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The sourdough bread we buy at the farmer’s market crisped up nicely creating a lovely texture as you bit through the sandwich. I’m a little sad we used up all the brie we bought for this round because I would definitely make these again with the copious amounts of turkey still sitting in the fridge.

There really isn’t much of a recipe here— spread some butter on the outsides of good bread, spread some brie, leftover cranberry sauce and turkey on the other side, press the bread together, and grill until crisp and warm.

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