FRIED COFFEE

Paul Caron responded to my previous post asking for suggestions for post-Thanksgiving remnants.  I am mystified as to why anybody feels a need make leftovers complicated.  If you have done your Google search for “left over turkey” or derivatives thereof, you get over 1,000,000 options, all of which offer ideas on dealing with the remains of yesterday.  Some are clever, some not.  Many take way too much time to deal with.  The days leading up to Thanksgiving are labor intensive with all the preparation needed to feed the ravenous mass that’s been on a starvation diet in anticipation of showing up at your door and devouring as much as they can like good little squirrels saving up for winter.

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One of the suggestions offered on Rachael Ray’s Magazine website is for samosas.  It takes 45 minutes to put this together.  I’ve heated and eaten my remains long before this even gets plated, and enjoyed it more for the lack of work necessary.  Some things just don’t need to be messed with !

The “DAY AFTER” is for rest not culinary labor.  I rely on the microwave.  Turkey, stuffing, mashed, plenty of gravy over it all, and heat.  Keep it simple.

I will make two exceptions.  Use the carcass for stock and freeze in batches for later use.  It’s a simple process and can be simmering away happily on the stove requiring very little attention and smelling wonderful all the while.

The other exception is from Antonio Mora.  It’s a sandwich he calls “The Day After”.  Stuffing, white turkey meat, cranberry sauce and bacon is layered on cranberry-pecan bread slices,  wrapped in foil, and baked.  No cranberry-pecan bread ?  Use what’s handy.  Dinner rolls will work for mini sandwiches.

On the other hand, you could stick a bread slice or two under the turkey before it goes into the microwave with the mashed and stuffing and call it a turkey Manhattan.