Thanksgiving 2010

First I told myself I would blog again after spring quarter, then it was after summer exams, pretty soon after that I planned to put something together while I spent autumn in Alaska. Now it’s been over 6 months since my last post, but hey who’s keeping track anymore? But with Thanksgiving being tomorrow (or later today depending on when I finish writing this), I couldn’t let it go unacknowledged.

Thanksgiving to Christmas is my favorite time of year. Two foodcentric holidays flanking a period of butter-filled holiday baking, what’s not to love? Who knows, maybe this year I’ll have enough time to do a third installment of 12 days of Christmas cookies.

But before I get carried away and make promises I can’t keep, I’ll do a quick rundown of the Thanksgiving menu. Steven’s mom usually makes a turkey or prime rib. She also makes my favorite side dish: sticky rice, in lieu of stuffing. Not only do I dislike the texture of stuffing, I’m grossed out by the idea of literally stuffing food into a salmonella laden turkey cavity.

Now my one holiday tradition is twice baked potatoes, which I always make for both Thanksgiving and Christmas for the past few years now. I may even go so far as to say if you make one thing from this blog, make these potatoes.

This year I’ll also make a pumpkin cheesecake (recipe to come), buttermilk biscuits, and mushroom turnovers. In the past I’ve done a green bean casserole but not this year. But now, it’s time to get some rest before the real cooking and subsequent feasting begins.

Post-Thanksgiving Turkey Sandwiches

I hope everyone had a great Thanksgiving. Steven and I went down to his parents’ house and the four of us had an epic day of cooking and eating (turkey at lunch... prime rib at dinner... unbelievably awesome). We carted home a ton of leftovers, and the best part is all the leftover turkey! For me, turkey isn’t particularly exciting the day of, even though his mom did an amazing job and it was super moist with great homemade gravy and cranberry relish, because it’s all about the sandwich and soup possibilities the days after.

It’s Friday night, the turkey stock is simmering and the first round of sandwiches have been eaten.

So now I present The Best Effing Turkey Sandwich Ever.

First, take 2 thick slices of sourdough or whatever bread you like, but it has to be thick and hearty, no wimpy white bread allowed for this sandwich.
Spread some butter or better yet, rendered bacon fat on one side of the bread slices.
Flip the bread over to start building the sandwich.
Generously smear it with Dijon mustard, Grey Poupon, Roland, Maille, etc. etc.
Layer on the leftover turkey, thinly sliced breast meat.
Then 2 slices (or more) of precooked extra thick bacon, cut in half. I wouldn't have a problem with adding more bacon.
Add 1 – 2 layers of Swiss.

Heat a skillet over medium low to medium heat and put the two slices in bacon fat/butter side down.
Cover the skillet and cook, use a spatula and check the bread frequently to make sure they’re perfectly toasted and not burnt.
Take the pan off heat, leave the meat and cheese slice of bread in the pan covered while you pile stuff on the other slice.
On the naked slice of bread, spread on some cranberry relish (recipe follows).
Follow with thick slices of avocado.
Finally, top with greens – baby spinach, watercress, or arugula.

Now the crucial step, bring the two pieces of sandwich together without anything falling out and eattttt. I will not be held responsible for injuries to your mouth caused by the crusty bread.

-nap-

Okay part two! The Afternoon Snack Turkey Sandwich.



This time start with an English muffin. Split it in half and add a little bacon fat on the inside – see a theme here? (or butter if you don’t have bacon fat). Toast it until it’s a little crusty, fluffy and warm.
Spread on some Dijon Mustard again.
Add the turkey, again thinly sliced breast meat.
Add some bacon. I’m telling ya turkey and bacon were meant to be together. Just like bacon and all other meats, and seafood, and meat substitutes… actually all foods...okay I digress.
Slices of extra sharp Cheddar cheese.
Relatively thick slices of Honeycrisp apples.
Top with the English muffin and eat again.

Recipes
Cranberry Orange Cornichon Relish
1 C raw cranberry
6 cornichons
6 Tbsp orange juice
Sugar optional

Pulse in a food processor until finely chopped but not pureed. Add some sugar if you like it a little sweeter.

The Best Effing Turkey Sandwich Ever
2 thick slices sourdough
Dijon mustard
Leftover turkey breast, thinly sliced
2 slices cooked bacon, cut in half
2 or more slices of Swiss cheese
2ish Tbsp cranberry relish
Thick avocado slice from roughly half an avocado
Handful of spinach, watercress, or arugula
Rendered bacon fat or butter for cooking (bonus points for using bacon fat)

Afternoon Snack Turkey Sandwich
English Muffin
Dijon mustard
Turkey
1 slice cooked extra thick cut bacon, cut into 3 pieces
Extra Sharp Cheddar
1/4 Honeycrisp apple, sliced
A little bacon fat (or butter) for spread

The Thanksgiving table before the onslaught of food.