April 25, 2018
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Fresh ideas for leftover turkey sandwiches

By Sandy Oliver

I’ll bet you like your Thanksgiving leftovers. I know I do, and a lot of people I talk to say they do, too. What’s not to love about another slice of pumpkin pie, or mashed potatoes that you can make into patties to fry for breakfast or supper? Then there is all that wonderful cooked turkey to use lots of ways culminating in turkey soup. I don’t think I could face December without fortifying myself with turkey leftovers before I start making wreaths and Christmas cookies.

My absolute favorite is the turkey sandwich which I always hope I will be hungry for right around 8 p.m. or so. I like thinly sliced turkey, both white and dark meat, on white bread, with mayonnaise, lettuce and salt. I have not even begun to get tired of it. A lot of you like turkey sandwiches, too. I had a great conversation with my friendly teller at the bank in Belfast about turkey sandwiches and she says she likes stuffing in her sandwich. Some people like to add cranberry sauce.

I suppose it is possible that some of us have become a bit bored with our turkey sandwich routine. For the sake of variety, here are some ideas for turkey sandwiches.

Hot turkey sandwich: Does anyone eat these anymore? Chunks of turkey warmed up in leftover gravy and served on top of toasted bread. Cranberry sauce or not, maybe chutney instead, and a vege on the side if you want to make a supper out of it.

Turkey salad: Chop turkey meat into bite sized pieces, and add mayonnaise to taste and season with salt and pepper. Add finely minced celery and onion, if you like. Make into sandwiches or serve on a bed of salad greens.

Curried turkey salad: Make a turkey salad and add curry powder. Mix in chutney if you like it. Eat as a sandwich or salad on greens. If you go the salad route, consider adding a little finely chopped apple.

Chipotle mayonnaise turkey sandwiches: Add chipotle powder to taste to the mayonnaise and mix into chopped turkey.

Pulled turkey: A couple hundred years ago, cookbooks offered recipes for “pulling” chicken and other meats which essentially meant cooking meat in a closed container until it was very tender, then pulling, rather than cutting, the meat off the bones, then mixing it with gravy. Pulled pork is now the main survivor of this tradition and usually served with barbecue sauce. Pull dark meat turkey from legs and thighs and around the backbone. Shred it, add your favorite barbecue sauce, and serve it warm on burger rolls or in flour tortillas.

Turkey quesadillas: Cut turkey up into small pieces. Grate jack cheese and spread turkey and cheese over a flour tortilla, adding a little salsa or finely chopped hot peppers. Top with a second tortilla and bake or microwave until the cheese melts. Cut into quarters and eat as a sandwich with your hands or for a fork-food variation, serve with sour cream and salsa on top, or even a bit more cheese.

Thai peanut sauce with turkey roll-up: Heat together a quarter of a cup of natural-style peanut butter (peanut butter with nothing added, smooth or chunky), quarter cup of water, a couple tablespoons each of soy sauce, rice vinegar, lime juice and a couple of cloves of minced garlic. Cook until it is thick. Add some sauce to chopped turkey and put in the center of a flour tortilla. Top with shredded carrots and chopped scallions. Fold into a roll-up sandwich.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. Email sandyoliver47@gmail.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.


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