Hearty White Sandwich Bread

The Left Overs

I think it’s safe to say that we all have our favorites for Thanksgiving. For some it’s the sweet potatoes or the pecan pie. For others, it’s the stuffing or the turkey. For me, the best part comes afterwards. (Well, after the pie anyway.)

The most anticipated part of Thanksgiving in my world is the leftover turkey sandwich. And there is no question that I am an unapologetic turkey sandwich snob. My husband would prefer to have the entire meal over and over again. Not me. I want a turkey sandwich. (Okay. Let’s not get crazy. I still want some more pie.)

The Thanksgiving leftover sandwich is a thing of beauty. and has taken me years to perfect. Now, I am not saying there is a right way or a wrong way but there is my way.

Here’s how it stacks up:
You gotta start with good bread. The concept of good bread is always a hot debate in my family. There are those misguided souls that prefer super-fluffy white bread with questionable nutritional value, but excellent moisture content. Other, more enlightened sandwich veterans, prefer honey wheat for its nutty flavor and ability to stand up to the fillings. Then there are the black sheep who opt for the tortilla wrap or even the rogue croissant. I shudder…

Next come the condiments.
I am using the word condiments loosely here. Because for my turkey sandwich, the condiments consist of the following: Mayo, a very healthy smear of left over gravy, and a smidgen of cranberry sauce. (Now you see why I may want a more substantial piece of bread!) These three combine to provide a whole lot of flavor, and some much needed moisture—because the stuffing and the turkey get piled on top. (Yes. You read that right. Stuffing on bread. Just go with it…)

With that, you now have perfection on a plate.

Because of my sandwich psychosis, I usually make a couple of loaves of bread for the day after Thanksgiving. I always make Vermont Whole Wheat Oatmeal Honey Bread. But I have been known to compromise with the white bread lovers by making this Potato flour version as well.

Not only does this loaf of Hearty White Sandwich Bread make fantastic peanut butter and jelly sandwiches, it also works well with your leftover turkey.

Hearty White Sandwich Bread
Adapted from King Arthur Flours
This recipe works well in a bread machine. Read more…

Amy’s Sage Stuffing

Traditionally Bad
I can’t speak for your family, but in my family there are holiday traditions that are sacred. And these cannot be messed with without serious repercussions. The rules are more strict for Christmas, but the other holidays still have their musts.

There must be Gam’s purple glasses on the table for Easter and, of course, a ham. There must be warm Gingies and Ebleskiver for Christmas. (There is no wiggle room for this one. Ebelskeiver in the Summer is a capital offense—though I have noticed a relaxing of the rules a smidge in recent years…) Thanksgiving is no different, though I do think it’s time for some thought and self-reflection on this one. Here’s why…

For my entire childhood, there were creamed onions on the dinner table for Thanksgiving. The only people who liked them were my grandfathers. And it baffles me to this day that they did. They smelled horrible as the onions bubbled in their sauce on the stove. And, the taste made me gag, Still does—even worse than red cabbage. (Seriously. I am gagging as I write this…) Of course there were always left overs, ’cause after my grandfathers had their serving, that was it. No one else went within five feet of ‘em.

Despite their position as the Thanksgiving pariah, the onions were still there year after year. My grandfathers have been gone for a while now, and I think it’s time that we consciously uncouple from the onions…as a public service. Who’s with me?

So, I asked a number of my friends if they had similar experiences with their Thanksgiving feast. I was pleased to know that my family wasn’t alone in it’s tradition weirdness. Not surprisingly, the one Thanksgiving side that avoided any bad press was the stuffing. I mean it makes sense. How can you go wrong with seasoned buttery bread goodness? And if you make your own not from a mix? Forgeddaboutit!

It’s got to be simple though. None of that newfangled stuffing. If you get funky with the stuffing, we might have problems…

Amy’s Sage Stuffing
Serves 6
This recipe for Amy’s Sage Stuffing tastes best with fresh sage, and is only as good as its ingredients. But it’s so good…
Read more…

Thanksgiving Recipes

Turkey Trot

I apologize in advance if this catches you off guard but did you know that Thanksgiving is almost here? Yep. I kid you not.

Last night, after I inhaled my 500th peanut butter cup, I took a gander at my calendar, and had a mild panic attack.

Holy tights, Batman! Did you know there are only three legit weeks until Turkey day? I say legit because that Sunday thru Wednesday before Thanksgiving? The kids are out of school. There ain’t nothin’ productive happenin’ in my house…

So it’s time to hit the ground running and start planning the Main Event. Now, full disclosure, I don’t actually make Thanksgiving dinner. I’m more of a backseat driver. My Mother-in-Law is at the wheel and in charge of the cooking. For that, she has my eternal thanks…

However, over the years I have compiled a long list of Thanksgiving recipes from the traditional to the weird and passing into the down right nutty… And, each recipe is delicious in its own right.

If you are looking for something different, or you’re just not sure where to start, take a peek at the following list. And see if it gets you off to the races,

And don’t forget to give our meat department a call to reserve whatever it is you decide on!

Thanksgiving Recipes

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Classic Apple Dumplings

Hey Dumplin’

Sometimes it feels like we get cheated here on the West Coast. For all of our fantastic weather, outdoor pursuits, great food, and amazing people, we pay a steep price—no real seasons.

Okay, we do get seasons, but it feels like two instead of four. Don’t get me wrong. I love living in the Bay Area, and I know I am lucky to do so.

But, would it be too much to ask that the temperature not be over 100 on the first day of Fall? Seriously, is a little bite in the morning air asking all that much? A few brightly colored falling leaves would be good too…

We got a brief taste of Fall a week or two ago. It was fantastic. There was a cool breeze in the air and a sweater was actually required. I was wearing one while sifting through the piles of fall-themed catalogs and magazines that keep showing up in my mailbox.

All the pumpkin spice recipes and copper kettle pictures have me longing for my boots and scarves. But, I would look like an fool wearing that when it’s 97 degrees out!

One thing I came across did stop me dead in my tracks because it screams Fall and Fall cooking:

While perusing one of the recent catalogs that arrived on my doorstep, I came across this Classic Apple Dumpling recipe—which is different than Baked Apple Dumplings recipe I posted about this time last year. So, you know I had to try it.

For me, apples and apple cider go hand in hand with fall. And I can’t think of a better way to ring in the new season, no matter how hot it is…

Classic Apple Dumplings
Adapted from King Arthur Flours
Read more…