Leftovers: Thanksgiving Sandwiches

November 29, 2013 by  
Filed under Holidays, Quick and Easy

By: Amanda Jade

My family takes Thanksgiving seriously.  Growing up, we regularly had a half dozen or more guests at our place throughout the day, plus even more for the leftover days.  I’m fairly certain it had to do with Mom’s Thanksgiving Sandwiches.  There are only so many days one can eat the same meal on a plate and we always made enough to feed an army,  So one year Mom got creative.  She took a good sized spoonful of stuffing, tossed it into a sauté pan with a bit of oil and bits and pieces of the collection of leftovers and pan-fried the most delicious sandwich I’ve ever had (second only to her fried meatloaf sandwiches, it’s a trend).

This recipe is rather fast and loose with the ingredients, as everyone makes a different variation on Thanksgiving Dinner.  Feel free to be as creative as you would like! Try it as a wrap!

Use leftovers to make a Thanksgiving sandwich, ...

Use leftovers to make a Thanksgiving sandwich. photo taken in Preston, UK — Ein Club-Sandwich, Foto aufgenommen in Preston, UK (Photo credit: Wikipedia)

Ingredients:

  • Stuffing
  • Turkey, shredded
  • Green Beans
  • Mashed Potatoes and Gravy
  • Cranberry Sauce
  • Bread
  • Mayo or other Condiments
  • Honey Baked Ham, sliced and shredded, optional
  • Butter or Oil

Directions:

  1.   Heat a little butter or oil in a pan and add the turkey, ham and green beans.  Cook until just heated through.
  2.   Add the stuffing and mashed potatoes, creating a kind of pancake and incorporating everything into a patty-like shape.
  3.   Apply mayo to your bread and add your Thanksgiving patty.
  4.   Drizzle gravy and cranberry sauce over your Thanksgiving patty.
  5.   Consume carefully to avoid wasting even a tiny drop.

I have made this recipe using other Holiday leftovers.  I’ve even added a scrambled egg to keep it all held together.  Macaroni and cheese makes a great mashed potato substitute, as does cheesy mashed cauliflower.  Sometimes I even pull this one out on leftovers day, just for a change.  The possibilities are limited only to what you have in your fridge.

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Thinking about Turducken for this Thanksgiving

November 15, 2013 by  
Filed under Holidays, Tips

By: Amanda Jade

Turducken: a chicken, stuffed inside a duck, stuffed inside a turkey, often with stuffing placed between each layer.

A well roasted Turducken looks just like a Turkey

A well roasted Turducken looks just like a Turkey (Photo credit: Wikipedia)

Sounds like a monster, huh? In truth, I was hesitant when I first tried one. I was at an Orphan Thanksgiving celebration at a friend’s place and she mentioned she had purchased one. “Blasphemy” I cried, pointing at her viciously. Why would anyone do this? I was so very wrong. That meal was one of the most delicious, albeit strange, that I’ve ever eaten.

Centuries ago, the Romans did something very similar with pigs, goats, sheep, cows and other land animals, as well as waterfowl like ducks and geese. In the 1800s, the French had a meal called Roti Sans Pareil, or the Roast without Equal. It featured up to 17 birds, each being stuffed inside another, larger bird. They ranged in size from a Warbler at its smallest to a Turkey and Bustard at the larger end. Truly an aristocratic meal.

In more modern days, there are several companies that provide them for varying prices, often including different flavors of stuffing or even replacing it entirely with pork. I would not recommended attempting to make one at home the first time, as each of the birds needs to be almost entirely deboned for ease of cooking and carving, but if you have a butcher that is local and easily bribed, I would highly advise embarking on such an adventure.

Turduckens are shipped on dry ice in their own small coolers. They cannot be fried and this warning is apparent on every one I’ve ever purchased. Fire up that oven, make sure the birds are completely thawed and pop it in the oven. Follow the directions that are included with your bird. That’s really about all there is to it. Once completely cooked, remove it from the oven and let it sit for about 20 minutes or so. Being completely boneless makes them extremely easy to carve. Just slice it as you would a pork loin. Each slice will give you all three birds and the stuffing of your choice.

My household orders one every couple of years or so and we always make sure to invite new people over to try it. The expression on their faces when we explain what it is we intend to feed them is priceless. Everyone has gone home a convert to the Turducken ways. It is a truly unique experience that I think everyone should have. It certainly illustrates the creativity and fun that can be had with simple combinations of food. If we can’t have fun, what’s the point, right? Find your fun!

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