I voted mayonnaise but I don't know the difference between mayo, salad dressing, and Miracle Whip. Mrs Sigmund buys "Kraft Light Mayo" and oh, baby that's what I like.

I just made up a batch of turkey salad with the Kraft and chopped celery. Delicious straight or on a roll!

The ship's cook is making turkey gobblers for lunch tomorrow...Yes! Score!

quote:

Originally posted by ersatzknarf:
How's about a delectable cheese sauce ?

Offering up a quintessential deconstructed sandwich: the wonderful Hot Brown !

Toast, the requisite turkey, tomato, bacon, sauce Mornay based cheddar cheese sauce (with a few shots of cayenne pepper sauce) and then under the broiler, until GB&D

Personally, the best part of the Thanksgiving turkey is the Hot Brown on the next day

Yes, a staple around here. Of course I live were it was invented, so yeah Hot Brown!


ARman

Mayo and Durkee's, salt and pepper, on good white bakery bread, or Italian or French bread. Russian or Thousand Island dressing would be an acceptable second choice. Toasted is good, too. And, well, bacon and lettuce and tomato for a turkey club. And, let's see...

Mayo and sprinkle on a little celery salt.

Mayo, pepper and a little salt on white bread

Heat gravy in pan. Add leftover turkey. Have another drink or three to cut the edge on the cold gravy, turkey, and family. Toast some white bread. Spoon gravy and turkey mixture on toasted white bread and enjoy. Continue to add more toasted white bread, spoons of turkey slop, and drinks until all is well.

Usually sandwiches get mustard. But around the holidays, I often substitute cranberry sauce.

Horseradish is also tasty.

quote:

Originally posted by TKO:
Cranberry sauce.

This^^^

I voted Other, since it varies.

Around midnight last night it was a leftover dinner roll, sliced aged cheddar, black pepper, and horseradish stoneground mustard.

Today, who knows, whatever my mood decides.

But in no case, ever, will it be Miracle Whip.

quote:

Originally posted by Sigmund:
I voted mayonnaise but I don't know the difference between mayo, salad dressing, and Miracle Whip. Mrs Sigmund buys "Kraft Light Mayo" and oh, baby that's what I like.

I just made up a batch of turkey salad with the Kraft and chopped celery. Delicious straight or on a roll!

Miracle Whip = Salad Dressing

The differences between Miracle Whip and Mayonnaise:

The U.S. Food and Drug Administration requires that anything labeled "mayonnaise" contain a minimum of 65 percent vegetable oil by weight. And though Kraft keeps Miracle Whip’s exact oil content a secret, the company confirms that it is too low to meet the mayo standard.

Miracle Whip contains mayo’s key ingredients (egg, soybean oil, vinegar, water), but contains sweeteners and additional spices. Most people speculate that the sweeteners (high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively) is what drops Miracle Whip below 65% vegetable oil.

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

 
For cold turkey sandwiches, just some sliced tomato.
 

Durkees!

I dont even bother. I now eat all thxgiving dinners as a sort of a layered casserole

Take ur turkey slice, put stufffing on top of it, put mashed taters on top of that, put canned cranberry sauce on top of that.

More than a condiment but it's what the bride & I are having tonight.


Recipe of the Week

Turkey Poulet

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
This recipe was originally invented at the Roosevelt Hotel in New Orleans, currently the Fairmont. Turkey Poulet was on the menu year-round, however legend says that the dish was created to use up the leftover turkey and ham from the holiday buffets. It became one of the most sought-after dishes at the Roosevelt.

Ingredients:
6 slices white bread, toasted
12 thin slices turkey breast
18 strips bacon, cooked crisp
12 thin slices ham
¼ pound butter
3 tbsps flour
1 pint half-and-half
½ cup thinly sliced green onions
salt and pepper to taste
¾ cup grated mild cheddar

Method:
On a large cookie sheet, place bread slices, side by side. Top each bread slice with two slices of turkey, 3 strips of bacon and two slices of ham. Cover with clear wrap and set aside. In a heavy bottom saucepan, melt butter over medium-high heat. Add green onions and cook for 3-5 minutes or until wilted. Add flour to create a white sauce, but do not brown. Add half-and-half and, using a wire whisk, blend until a smooth white sauce is achieved. The sauce should coat the back of a cooking spoon, but not be overly thick. When ready to serve, preheat oven to 375º F. Spoon equal amounts of white sauce over each open-faced sandwich. Sprinkle evenly with cheddar cheese. Bake until hot and bubbly and cheese is melted. Any remaining sauce may be served with the sandwiches.

Mayo, salt, pepper, and warm the turkey, I prefer dark meat, not as dry as breast meat.