Every year during the winter holidays we always seem to have leftover turkey. The reason is because we always have at least a 20 pound bird for Thanksgiving and sometimes we may even cook another turkey for Christmas dinner. So, in the grand scheme of things, that’s a lot of turkey! That’s when I have to get creative with the leftovers. I make soups, stews, enchiladas, and even turkey lasagna.
One of my favorite ways of preparing leftover turkey is a turkey sandwich. I got my idea from a local deli in town that offers Turkey Cranberry Sandwiches on their menu. Whenever I stop there for lunch, that’s the sandwich that I generally like to order. The turkey cranberry sandwich is piled high with fresh sliced turkey, tangy cranberry relish, and melt in your mouth cream cheese. My version of the Turkey Cranberry Sandwich is a bit different for I like to use blueberry bread instead of white bread. If you can’t find blueberry bread just keep in mind that it also tastes great on raisin bread. So, the next time you happen to have leftover turkey, make this sandwich. You’ll be glad that you did! Enjoy! Tessa
1/4 pound sliced turkey (no bones)
2 Tbs cream cheese
2 Tbs cranberry relish
2 slices of bread (I used blueberry bread)
On one slice of bread, pile on your turkey. Add the cream cheese and then the cranberry relish. Top with remaining bread, slice in half and serve. Makes one delicious sandwich!
*** Note: ingredient amounts are an approximation.
Years ago when I was a cook while working my way through college, one of the things that I had to make on the menu was an egg salad sandwich. I was taught to make them with hard boiled eggs, miracle whip, yellow mustard and sweet relish on white bread. It was served with a handful of plain potato chips and a dill pickle. Some people just loved it. Me, on the other hand, I thought that it was simply anemic looking and disgusting…
I love preparing eggs so I thought I would try to improve upon the egg salad sandwich recipe that was taught to me years ago. First of all, I ditched the miracle whip and used a good quality mayonnaise instead. I swapped the plain yellow mustard for Dijon mustard and omitted the sweet relish. I added capers, fresh chopped celery and fresh snipped chives. I also added chopped roasted red bell pepper, a pinch of curry powder and fresh cracked pepper. I serve my egg salad sandwich on whole wheat bread with sliced heirloom tomatoes and fresh picked lettuce. Enjoy! Tessa
2 hard boiled eggs
2 Tbs light mayonnaise
1 Tbs chopped celery
1 Tbs chopped roasted red bell pepper
1 tsp Dijon mustard
1 tsp capers
1 tsp chopped chives
big pinch of hot madras curry powder
salt and pepper to taste
4 slices whole wheat bread
garnish with fresh picked lettuce and sliced heirloom tomatoes
Begin by grabbing a small bowl. Using a fork mash the eggs in the bowl. Add all ingredients except bread and garnishes. Taste and correct your seasonings. Divide egg mixture and place on two bread slices. Add tomatoes, lettuce and top each sandwich with a bread slice. Cut sandwiches in half and serve. Makes two sandwiches.
I remember years ago when my family got its very first microwave oven. It was the early 1970’s and I will never forget the day when my mother attempted to make a meatloaf in it. First of all, she had never made meatloaf before and the cookbook that came with the microwave said that it could be done. She followed that recipe in the book and as a result my poor sister and I had to eat it for dinner. I honestly have to say that it was “technically” edible but it looked and tasted like a beat up hockey puck. After that experience, I swore that I would never ever eat meatloaf again… Not to mention, but that microwave cookbook deserved to be tossed.
Well, I am older, I am wiser and have learned to never say never. And, most importantly, I don’t cook meatloaf in a microwave.
My recipe for Indonesian Buffalo Meatloaf is a twist on traditional meatloaf but prepared with buffalo (bison) meat and Indonesian soy sauce and spices. If you don’t have access to ground buffalo, feel free to substitute a high quality low fat ground beef. This meatloaf is moist, flavorful and any leftovers make the BEST meatloaf sandwiches! Makes 6 servings. Enjoy! – Tessa
1 1/2 pounds ground buffalo
1/2 onion chopped
1 c. panko crumbs
1 egg (lightly beaten)
2 Tbls. Indonesian soy sauce
1 1/2 tsp. ground coriander
1 Tbls. garlic paste
1/2 tsp. ground ginger
1 tsp. salt
3 Tbls. tomato ketchup
1/4 tsp. ground mace
1 Tbls. low sodium soy sauce
1 tsp. canola oil
Round up your ingredients. Preheat your oven to 325 degrees F. Chop your onion and sauté in canola oil until translucent. Cool. Lightly mix all ingredients in a mixing bowl. Don’t be afraid to use your hand to mix. Don’t over mix it unless you like tough meatloaf. Shape into a loaf shape and put in a greased 9″ X 5″ baking pan. Now let’s make the sauce.
1/2 c. tomato ketchup
1 1/2 Tbls. Indonesian Soy Sauce
1 Tbls. brown sugar
1/2 tsp. ginger
1/4 tsp. pepper
Sambal Oelek if you are daring!
Mix together the above sauce ingredients and brush over the meatloaf. Place in oven uncovered and cook about an hour, reaching an internal temperature of 155 degrees Fahrenheit. Remove meatloaf from your oven and let it rest for about 10 – 12 minutes before you serve it. The meatloaf will continue to cook for a few more minutes after leaving the oven . It is important to let rest because it will slice easier and the juices will stay in the meat. Drizzle some Indonesian Soy Sauce over the meatloaf. Slice and serve. Got leftovers? See below…
Sliced meatloaf (chilled)
fresh sliced tomato
lettuce leaf or two
leftover meatloaf sauce
2 slices whole wheat bread
If you can make a sandwich, you can make these. Assemble the sandwich with the above ingredients and slice in half. Put a pick in each sandwich half to help hold it together. Serve with bread and butter pickles.