This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Friday, November 23, 2012

Turkey Throwbacks & Taters

This A.M. you might be recovering from last night's turkey dinner and the last thing you might be thinking about is a turkey sandwich.  But regardless, you probably have leftovers that will last you for days or even weeks!  Here are some tips on what you can do with your leftovers or Thanksgiving throwbacks as I like to call them!
LEFTOVER TIPS
  1. Cut the turkey meat off the bones but don't throw them away. Grab a pot large enough and cover the bones with water. Add salt, pepper, bay leaves, paprika, onions, garlic, and fresh herbs and simmer on low for several hours. This will give you a base for your soup. You can either laddle it into jars and freeze for later, or add carrots, celery, rice or pastina and white wine to create a flavourful and yummy soup.
  2. Make TV dinners ~ Using freezer friendly sectioned plates or containers, fix a meal for one!  Cover well, and then freeze for the future like a Friday night when you don't feel like cooking.
  3. Reinvent the Turkey! Use leftover meat to make a  potpie, casserole or into turkey patties by adding sour cream, bread crumbs etc!  Be creative, I know you can do it!
  4. Make sandwiches!  Check out my sandwich recipe and see what I did with left over mashed potatoes below:

Turkey Throwback Sandwich and Potato Doughnuts
Delicious Turkey Throwback!


Turkey Throwbacks

Kaiser buns
Cheddar cheese
Fresh greens, spinach or choice of leaf
1 tbsp Dijon mustard (I used Maple Dijon)
Whole cranberry sauce
Smoked Wiltshire bacon (or Peameal Bacon a.k.a Canadian back bacon)
1 lb Sliced Turkey (Turkey Scallopini)
1 onion chopped
1 clove garlic minced
lemon juice
salt and peper to taste
2  bay leaves

Because I didn't bake a whole turkey, I used turkey scaloppini that I coated in mustard, onions, garlic, lemon juice and salt and pepper and bay leaves, and then panfried with a tight lid.  If you are using pre cooked turkey cook the onions ahead and then add all the ingredients to a skillet and warm meat. Cook Bacon.

Once meat is cooked assemble your sandwich, by toasting the buns, slathering with mustard, cranberry sauce, cheese and meat, add some fresh greens! ENJOY!!

Tinbits*(potato doughnuts) served with Dill Mayo 



Chuck Hughes' Tinbits-(potato doughnuts)
3/4 cup of milk
1/4 cup of butter
salt and pepper
3/4 cup of unbleached flour
3 eggs
2 yukon gold potatoes(unpeeled), boiled and mashed (1 1/2 -2 cups mashed)
1/2 lb cottage cheese (I used 1 cup of shredded cheddar)
Canola oil for deep frying

Bring milk and butter and a little salt to boil.  Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball that no longer sticks to the sides of the pot.  Put the post back on medium heat and cook for 2 minutes, stirring constantly.

Let cool for a few minutes and whisk in the eggs, one at a time. Until the dough is smooth and shiny. ( You could use an egg beater, this is called cream-puff dough!  Beat in the mashed potatoes into the cream puff dough , beat in the cheese, season with salt and pepper.
Heat the oil in a deep fryer or large pot and roll dough into little balls.  Fry until golden and crispy. drain on paper towels and then season with salt and pepper. Serve Hot! These are great for dipping in your favourite sauce or spicy mayonnaise.



Potato Doughnut Dough

Puff Pastry

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