I don’t know about you, but I don’t really need a lot of recipes for leftover turkey after Thanksgiving.
I mean, they all look good. Turkey tettrazini, curried turkey soup, turkey meatballs and spaghetti, and turkey pot pie — I’d have any for dinner, any time of the year. We like eating turkey all year round. That’s when I want to make those dishes — any time but the last week of November.
However, after Thanksgiving, we rarely have enough turkey left to dine on leftovers for days. Maybe we plan too well, buying a just-big-enough turkey to feed our extended family for the big meal, hot turkey sandwiches one day, and cold turkey sandwiches the next.
Because, really, my favorite way to eat juicy roasted turkey is in cold turkey sandwiches.
I like thick slices of whole-grain bread, and I like homemade bread best. (The bread pictured here is our gluten-free sandwich bread. You can find the recipe on our Thanksgiving Gluten-Free Baking iPad app.)
I love a good helping of tangy cranberry chutney, especially one with orange zest, cinnamon and pear. (Here’s the recipe for that, plus a video showing you how.)
And then goat cheese, soft chevre, spread on the bread or dotted on top of the chutney. (We’re big fans of the goat cheese from Redwood Hill Farms.)
That’s all it takes for a completely satisfying meal.
Heck with the hot turkey casserole. Just give me another cold turkey sandwich with cranberry chutney and goat cheese, please.
Maybe we’ll order a bigger turkey this Thanksgiving.
You can find more of Shauna and Danny’s recipes, essays, photographs and words of comfort about living gluten-free at Gluten-Free Girl and the Chef. Shauna shares food ideas and answers questions on Twitter. She also pins photographs and recipes on Pinterest and Foodily. There’s a great community at the Facebook fan page for Gluten-Free Girl and the Chef.