We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our Recent Essays Behind the Front Page
Saturday, November 26. 2022
Turkey Hash is pretty good, and so is turkey soup (for which I am boiling a stock from one of the carcasses right now with water, onions, garlic, celery, parsley, herbs, etc - we fight over the carcasses and bones like jackals), but the main reason people in my family cook so many turkeys at Thanksgivings is for the sandwiches for a few days after.
Here's how I make them:
Squoosh the sides of bread together, and cut in half with a sharp knife. Then eat with a glass of beer. Delicious.
Then take a little nap.
How I make turkey stock:
Throw into a large stock pot a whole or chopped turkey carcass, leg bones, wings, etc. Not a bad idea to break the bones with a cleaver and/or to roast the carcass first so some of the bones brown. Cover with water. Take a bunch of celery, carrots, onions and garlic. Chop very roughly with skins on - do not peel - and sautee in butter or cooking oil until browned. (The skins add color and flavor) Then toss them into the pot. Add some cut-up raw potatoes, skins on. Throw in some salt, whole peppercorns. Then parsley, thyme, a little sage and marjoram. A little sugar. A bottle of white wine in there is optional. Simmer for 5-8 hours, adding water as needed. Then strain. That's a tasty turkey stock. It's man-cooking.
Display comments as (Linear | Threaded)
That sandwich almost makes me wish we had Thanksgiving over here, yum.
Almost like my lunch yesterday. I used a roll and omitted the stuffing, I'm cutting down on wheat. Sometimes I'll also add pickles or cheese. The congealed gravy as a condiment adds the flavor. My sister insists on heating the gravy before putting it on the sandwich, I don't get that at all. I don't want a warm layer on a cold sandwich. If I'm going to heat the gravy, I'll make a hot turkey sandwich.
I love thanksgiving dinner sandwiches.
Like, or much more so I proclaim but there's little reason to believe, we still need WFB, we all need D. B.
Hey anyone retweeteed Iowahawk about his book?
If not, for any reason, we all die screaming.
Our one hope, helpfully comic, is Iowahawk.
He needs only two things, quite minimal as it were.
1. Get on Twitter.
2. Re Tweet you will pay $3 for his book, described as nothing short of absolute prescient genius such the world hasn't read from none other than WFB.
Sign up now: Show Iowahawk you care, like Obama voters KNOW Obama cares.
Always had to have two sandwiches. First was basic. White bread, turkey, Mayo and salt. Then and only then could i take the time to build a better sandwich.
Turkey Tetrazzini made with homemade stock and heavy cream is fairly thrilling use of cold, getting old turkey.
As for Turkey stock. My method is similar but whenever I have unused portions of vegatables, like the celery leaves, onion skins, broccoli stems, carrot peelings, etc. I freeze them in a gallon zip lock bag.
When I go to make stock, I usually have a ton of this stuff and don't have to waste good veggies on stock. As I only make stock 3-5 times a year and have two chest freezers and the refer freezer, I have the room as I process lots of produce from the garden.
Yes, I'm a cheap bastid but doing this for years no doubt paid for one of the freezers.
BTW, have you seen what a decent chest freezer costs new? Craigslist baby, Craigslist.
Thanks for the post
Well now, Tonight's dinner was Turkey Noodle Veggie Soup made with the stock you suggested. I gotta tell you that is some fantastic soup! The bottle of sauvignon blanc was a great addition. My wife, who almost never gets seconds, beat a path back to the stove for her second helping. Thank you. I printed your instructions and its going into the recipe "keeper" folder.
The day after sandwich. White bread smeared with mayo, cold layer of stuffing, a slice of turkey, a layer of cranberry, top with iceberg lettuce. A tall cold glass of ginger ale and Jim,with a slice of lemon. This must of course be accompanied by homemade sweet pickle slices.
I like the bones chopped so the marrow comes through. Just the roots of celery and onions and just the tops of the carrots, no need to waste the edible parts. I never add salt to stock because then you lose control of the salt content when you're cooking with it. Same with herbs. It seems like once you add potatoes all that starch would change it from stock to soup.
[p]All good except for the added sugar! In evolutionary terms, our ancestors (shivering by glaciers during the last Ice Age) waited for fruit & berries to ripen in order to pack on extra weight and survive the winter. A fortuitous genetic mutation facilitated survival by converting Fructose (Fruit Sugar) into visceral fat.[/p]
[p] Daily consumption of Cane Sugar (50% Fructose) compounded by High Fructose Corn Syrup (60% Fructose) is destroying North American health. For the first time in living memory, life expectancy is on the downswing! [/p]
[p] If sugar is essential in your cooking - use Dextrose (aka Glucose). [/p]
[p] Better yet - use Erythritol. [/p]
Let's hear it for turkey stock! I prefer a simpler stock--carcass, onion, herbs, maybe some celery tops--for two reasons: (1) veggies get eaten to the nub at my house and (2) stock is a base and I prefer fresher-tasting (and different)vegetables when I make the soup. That said, one section of our kitchen freezer is given over entirely to turkey, duck, and occasionally goose stock. Today's Tex-Mex tortilla soup with extra turkey was delicious!
Had that same, exact sandwich yesterday on the traditional Black Friday hunt. The ladies' shop and those who can, hunt. Do the nap thing too if the weather cooperates.
This is my signature after-Thanksgiving dish:
I shred the leftover turkey, white and dark together, then mix in tomato paste, some vegetables, chopped onions, cumin and chili powder, then roll it all up in flour tortillas (although you could use corn tortillas instead), put them in a baking dish and bake with cheese on top until everything is bubbling. Sour cream and jalapeño slices are optional.
You-all lost me at the white bread. White bread!
Only one correctly said they used a roll.
Needs to be a rustic white bread or an over-large crusty Kaiser roll, maybe a slice or two of high-quality tomato - and you forgot the creamed onions. Yum.
Those turkey enchiladas sound great too, RebeccaH.
What is erythritol? And how about honey or maple syrup? Are they ok? I know that sugar's not essential, but sometimes it's comforting to have hot cocoa. I make mine with maple syrup.
Yes, sandwiches are the best. Over the years our traditional leftover meal has been shepherd's pie. Layers of turkey, gravy, stuffing, some vegetables, and sweet potatoes, all topped with mashed potato, heated up, with creamed onions and cranberry sauce on the side, and you have Thanksgiving all over again.
I'm living off cans of tuna ! Don't ask ! You're fired! Enjoy. God Bless Capt.John
Leftover turkey chopped or shredded, 3/4 c gravy, 3/4 c whole milk, peas and carrots, heated up. Single layer of stuffing in a deep dish pie plate. Add turkey mixture, top with mashed potatoes spread all over, and dust with favorite cheese. Bake at 400 for about 30 minutes. Awesome Left Over Turkey Shepherds Pie.
Every year I shredded my leftover turkey, mixed it with cumin, garlic, chili pepper, chopped onion, and salsa, then rolled it all up in flour tortillas (although soft corn tortillas will work too), and baked it with cheddar or asiago cheese on top. Even my kids liked it that way, although only we adults sprinkled ours with chopped jalapeños.
Step One outside the USA is 'procure a whole turkey'.
Not easy. Here in Israel most turkeys are raised for processing into hot dogs and when fresh turkey meat comes to the butcher counter it's broken down into parts... Dark meat turkey is used here for a more mild tasting shawarma.
A few butcher shops in expat neighborhoods get whole turkeys from their suppliers.
It's actually easier to cook breast.and thighs separately... But no Norman Rockwell presentation...
So, the story in my childhood home is one of the things my father brought back from ww2. When they liberated a castle, the chef gave them his recipe for French onion soup. Every thanksgiving my mother made it from the turkey stock....best I have ever had and I am 73! The story always went with the preparation.
I'm going for Thanksgiving waffles today. It's like your sandwich but without the bread and it's cooked in the waffle iron. Mine will also include cheese grits and mashed potatoes. Gravy or cranberry sauce replaces the syrup.
My formula was multiple kinds of heavily buttered bread on both slices, including split croissants, some mix of dressing, cranberries, lettuce, ham slices, mustard.
My university room mate and I would bake a large turkey and a large ham, feast, and them make and freeze a lot of sandwiches with a random variety of those ingredients and probably others. It was 45 years ago and memories dim.
The double buttering kept the breads from getting too soggy.