Subj : Re: Turkey Day
To : Shawn Highfield
From : Dave Drum
Date : Thu Nov 28 2024 10:38:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> That's odd. All of my local stores are advertising whole turkeys for
SH> Not really... It's not a holiday here.
Even when it'sd not "holiday tine" turkey is pretty low riced. Right down
there with chicken almost. Duck and goose? Now there you're beginning to
get up-market.
DD> less than sweet potatoes. Schnuks (a Midwest regional chain) is at a
DD> 38c/lb price point and they are saying "lowest price in 14 years.
SH> Well they are over priced here.
I complained about the price of a dine-out turkey dinner one year. And
the business owner told me "Go hunt your own and process it then." The
only Wild Turkey I've ever bagged is a brownish liquid that comes in a
bottle at a premium price. Bv)=
DD> I'm getting my dinner delivered. My niece is hosting this year and
DD> she lives in a "bi-level" house. I do not handle stairs well. And her
DD> mother (my sister-in-law) was just released from hospital so is not
SH> Makes sense.
DD> out of the house for a bit. So, Robin is delivering turkey sand
DD> trimmings to those who would otherwise have been there. I made this
DD> and sent it
SH> That's nice they are delivering to a few of you!
My house-mae OTOH is going to Sgt. Pepper's Cafe which has been doing
free Thanksgiving dinners for anyone who comes through the door for 50
years or so. Ziyad Samara is a Palestinian immigrant who started out in
Sprin-A-Leak with a Lum's restaurant. The free feed is his way of giving
back. After Lum's (as a chain/franchise) went tits up Z started his own
restaurant called Sgt. Pepper's Cafe (with permission from the Beatles
to use the name). He's on his third location currently. And his son has
started an adjunct location across town.
I went one Thanksgiving when I was alone and didn't feel like cooking.
I had money, so I tried to pay. And Ziyad got all huffy with me. So I
left what the price of the meal should have been on the table for the
girl who waited on me - so she's have something to be thankful for after
giving up her holiday to wait on me and others. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Thanksgiving Leftovers Sandwich
Categories: Poultry, Breads, Fruits, Sauces
Yield: 4 Sandwiches
2 tb Unsalted butter; more to
- grease the pan
4 c Leftover stuffing
1/2 c Mayonnaise
1/2 c Homemade, canned or jarred
- cranberry sauce
1 c Shredded dark-meat turkey
1/2 c Leftover gravy
4 ts Neutral oil
1 c Sliced turkey breast
Salt & fresh ground pepper
8 sl Sandwich bread; toasted if
- desired
2 c Assorted Thanksgiving left
- overs; any combination you
- desire, warmed
Grease an 8" or 9" square baking pan with butter, then
line it with parchment paper, covering the bottom and 2
sides with one sheet, creasing it into the corners to
ensure a snug fit. If the stuffing is cold, warm it in
the microwave for 1 minute or covered in a 350-degree
oven for 15 minutes.
Put the stuffing into the prepared pan and press into an
even layer using an offset spatula or the back of a
spoon. Top with a sheet of parchment and press firmly
with your hands, tightly compacting the stuffing. If you
have a second pan of the same size, use that to pack
down the stuffing. Cover and chill overnight.
THE NEXT DAY, PREPARE YOUR SANDWICH FILLINGS: In a small
bowl, whisk together the mayonnaise and cranberry sauce.
Set aside.
In a small saucepan, combine the shredded dark-meat
turkey and the gravy. Gently heat over medium-low,
stirring occasionally, until warmed through, about 5
minutes.
In a large nonstick skillet or well-seasoned cast-iron
skillet over medium-high, warm the oil until hot and
shimmering. (The stuffing needs to be cooked hot and
fast, or it will stick to the skillet and fall apart.)
Meanwhile, remove the stuffing from the pan by lifting
the parchment overhang, and cut the stuffing into four
squares.
Cook stuffing until browned and crisp on one side,
gently pressing it down using the base of the baking pan
you chilled it in, about 1 minute. Using a flat spatula,
quickly flip each piece of stuffing. Cook the other side
until browned and crisp, about 1 minute. Transfer to a
plate.
In the same skillet, melt the 2 tablespoons butter over
medium-low heat until foamy. Add the sliced turkey
breast, flipping occasionally until warmed through,
about 3 minutes. Season with salt and pepper.
ASSEMBLE THE SANDWICHES: Evenly spread 2 tablespoons of
cranberry mayonnaise on 1 side of each slice of bread.
Divide the buttery sliced turkey over the 4 slices of
bread. Divide half the assorted leftovers on top of the
white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the
gravy-dressed dark meat and the remaining assorted
leftovers. Top with remaining mayo-slathered bread.
Using a sharp serrated knife, cut each sandwich on the
diagonal and serve right away.
By: Sohla El-Waylly
Yield: 4 sandwiches
RECIPE FROM:
https://cooking.nytimes.com
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