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Turkey Leftovers-Day 1

November 22, 2011

I figured I would get a jump on the Turkey leftover experimentation, so when you open your refrigerator on Black Friday you will be armed with ideas and not be overwhelmed with the 15 pounds of poultry staring you in the face. Do Not just grab a breast slice, slap some mayo on bread and make a sandwich! There is so much more you can do with leftover turkey.

So…for breakfast I went to one of my new favorite staples…Yorkshire pudding. I know this dish is generally not considered “new” or a “staple” in any American kitchen, but it should be. It’s super simple, fast, and when the batter fluffs up and hollows out it creates a lovely, golden-brown bowl just waiting for you to fill it up. Traditionally, they are served as a first course with gravy. One of my friends raised in an English household remembers her parents filling theirs with Caesar salad. I like to use it as a sort of faux pot pie. Just make turkey stew and ladle it into the little cups. I like to make them in muffin tins so they are serving size, this morning I made them in mini-muffin tins and stuffed them with turkey and smoked cheddar. If you make them in a regular sized muffin tin I would recommend cracking an egg in there as well, and cook it just until the white is set so that when you break it open the yolk creates a lovely little sauce. Now THAT is some shop ’til you drop fuel for Black Friday.

The Yorkshire Pudding recipe couldn’t be simpler:

Equal volumes Egg, Whole Milk, and Flour whisked together with a pinch of salt. Let the batter rest in the refrigerator about a half hour while you heat up some grease drippings in the bottom of your muffin pan (a great way to utilize the drippings saved from the turkey if you didn’t use it all in the gravy, if you did, just use bacon grease or oil). Let the oil get smoking hot in a 450 degree oven, pour in the batter, return to the oven, they’re done when they appear hollow and are golden brown.

  For Lunch I’m keeping it pretty simple…yes, I am having a sandwich…but it’s amped up a teensy bit. I wen’t to a small grocery store and picked through a sorry selection of vegetables only to fight out with a red pepper, a sad Serrano, and a handful of clementines. I’ll survive until tomorrow, the last Farmers Market of the season in the West End of Dallas. I have some beautiful whole-wheat rolls so I decided to have a take on the Philly Cheese Steak with turkey and more of that delicious smoked cheddar. Simply sautee the pepper, Serrano, and some of those onions I rest my turkey on while I roast it, add turkey, put on the roll with the cheese and set under the broiler until melty, crispy, and mouthwatering. Perfectly delicious portable food for when I hit the train later.

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