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About Culinary Slut

We are not professional chefs, nor are we professional food reviewers. We are, however, food obsessed. Food is more than fuel; it is tradition, history, family, celebration. It brings us together, it reflects the world we live in and where we came from. In many ways, food defines communities and our cultures. It can be creative, joyful and comforting. Food is life.   

We come from humble backgrounds and that allows us to appreciate humble noshing; at the same time
, we have achieved some small measure of success that allows us to travel and gives us access to culinary artistry. We both come from cultures where food is central to community and family and is symbolic of friendship.
 

You will not find negative reviews on Culinary Slut. While we may poke fun at times, it is as much at ourselves for risking food that we know is not haute cuisine as it is at the food itself.  If we don't like something, we just don't post about it. Instead, we’re here to have fun and share our wonderful experiences with you.

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One Turkey, 2 People: Let The Challenge Begin

Updated: Nov 20, 2019

This year we ended up with a 20 lbs turkey! Unfortunately, there's no photo of our roasted turkey. The giant bird was too big for our roasting pan, so we used an aluminum one from the store - which tore halfway through cooking. We had to tun to the store, get another pot, transfer everything, and re-foil. In the end, it turned out great, but by the time our turkey was done we were tired and frustrated and in no mood for food photos or social media.


So here's a very pretty stock photo of roasted turkey instead:


We're quite excited to take this challenge on and see how many meals we get out of our giant bird. We managed to strip off about 10.7 lbs of meat (4,884g to be exact). We're predicting 9 - 11 meals for two people.


When we strip the leftover meat, we then separate it into vacuum-sealed freezer bags. We rifle through recipes and decide in advance what we want to use our turkey for, then freeze the amount of turkey needed for each recipe in a bag labeled with the recipe name.


Then we make turkey broth! Our 20 lbs turkey yielded 130oz of broth (3.8 liters).


We always choose to reserve 5.5 cups of broth for the next turkey roast in a vacuum-sealed bag: • 4 cups gets for gravy • .5 cups for stuffing

• 1 cup for the bottom of the roasting pan


Meals One and Two!

Meal 1 & 2: Traditional Turkey Dinner.


Our first two dinners are back-to-back nights of traditional turkey dinner, with stuffing and mashed potatoes from our garden, drizzled in giblet gravy. This year we had a lovely harvest slaw on the side!

Meal 3: Mango and Basil Turkey Salad

View recipe For sandwiches we freeze about 185g of meat. This is enough to make two generous sandwiches.


This is a classic in our household. The turkey salad is made with mango and ginger aioli, green onion, and fresh basil.

Meal 3: Mango Turkey Salad

Meal 4 "Turkey Taco"


The idea was lovely: turn the stuffing into a "taco shell," layer it with mashed maple butternut squash, crispy shredded Brussels sprouts, top with turkey and gravy. This one ended up being an epic kitchen fail! Our "stuffing taco shell" didn't quite work out. We didn't use enough binder, so it just turned into a... stuffing hash?


But we don't waste food, so we ate it anyway! We just layered up stuffing hash, turkey, and gravy with the crispy Brussels sprouts on top. Then enjoyed the butternut squash on the side with some corn. We'll be giving this another try next year!



The Reality: delicious food pile


Turkey Meal 5: Classic Turkey Salad Sandwich


After the previous kitchen fail, we decided to go simple. Besides, we needed a quick and easy lunch for work. We shredded some turkey, diced an apple, sliced a celery stick, and mixed it all with mayo. Then added a little salt and pepper, placed it on fresh white bread with some butter lettuce.

Simple Turkey Salad Sandwich With Apples

Turkey Meal 6: Diner Style Hot Turkey Sandwiches


One of the reasons we make so much gravy is because we love Hot Turkey Sandwiches. This old-school style meal can still be found at authentic diners. It's a pretty straight forward dish. Pour a puddle of hot gravy onto the plate and place a slice of fresh white bread on top of it (we get our at Nutana Bakery). Then layer reheated sliced turkey breast and pour more gravy on top of that. This is, obviously, intended to be eaten with a fork and knife. The bread becomes a wonderful delivery device for copious amounts of gravy, turning into a sort of gravy bread pudding.


The trick here is reheating the turkey breast so that it is still moist. We slice the turkey breast and layer it into a ceramic dish. We pour over our saved turkey broth until the meat is covered, then add a dollop of butter. Cover it with aluminum foil, and place it in an 350°F for 30 minutes. Remove the turkey and place it on the bread. Feel free to re-freeze the broth for gravy to pour over mashed potatoes, or add it to a turkey soup. This dish is awesome served with mashed potatoes or fries, and a generous pile of buttered sweet peas.

Diner Style Hot Turkey Sandwiches

Turkey Meal 7: Braised Cabbage and Turkey Sandwich


View recipe


This sandwich is one of the reasons we make copious amounts of cranberry sauce to freeze. We use our port-cranberry sauce to braise red cabbage, both a delicious side and sandwich topping. Then reheat some turkey meat (see above: Diner Style Hot Turkey Sandwiches), and layer it on bread with goat cheese and bacon.



Port-Cranberry Braised Cabbage, Goat Cheese and Turkey Sandwich

Turkey Meal 8, 9 & 10 : Turkey Tetrazzini


It is at this point that we realized our giant turkey would provide much more than 11 meals.


Turkey Tetrazzini is one of those dishes we patiently wait for all year long. This pasta casserole is made with a rich and creamy cheese sauce, mushrooms and peas. It's so outrageously good we struggle not to over-eat, but we do always make a big batch. Over the course of a week we enjoyed one Turkey tetrazzini dinner and two lunches. Like any proper casserole, this actually tastes better the next day.


We didn't take the best photo, mostly because we've been waiting for this all year, and once it was ready, we wanted to eat and not food stage!


Left: A beautiful photo from spicysouthernkitchen.com. On the right: our "hurry up and slap on the feed bag, I'm starving" photo

To be continued....











#turkey #autumnrecipes #turkeyleftovers #leftovers


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