November 25, 2011
I don’t need to tell anyone here the merits of having leftovers, but Thanksgiving is one of those occasions where the leftovers are almost as good (if not better) than the original meal itself.
What you’re looking at here is a turkey omelet with stuffing, cranberry sauce and a little parmigiano reggiano; the first of many meals made from the enormous quantity of leftovers our Thanksgiving celebration created. The beauty of the omelet is that it can be filled with just about anything, so feel free supplement with whatever you’ve got in your refrigerator.
- Heat skillet on low.
- Combine egg in bowl, mix and add a small handful of parmesan.
- Position turkey, cranberry sauce and stuffing nearby for quick access.
- Pour egg on skillet, spread around for even coating if necessary.
- While eggs are soupy on top, add turkey and accompanying ingredients down the center one-third of your eggs.
- Sprinkle remaining cheese on top.
- When eggs are firm on the bottom (but not cooked completely through), fold the two sides up and over the fix’ins in the middle. Cook for another minute or so.
- Flip omelet to ensure cheese is melted. It will help keep the folds ‘glued’ down. Depending on how big your omelet is, I recommend using two spatulas.
- Remove from skillet, plate and enjoy.
- Calculate the number of hours before making another one of these would be appropriate.
April 3, 2009
This is the only stuffing I will ever eat… or at least the only stuffing I will ever enjoy. Don’t even bring Stove Top near me, or I may be tempted to spit in it.
This is my great-grandma’s recipe on my mom’s side of the family, and it is one of my favorite foods. Ever. My mom has made this for every Thanksgiving I can remember, and I have made it on my own for several Thanksgiving, Easter and just-because feasts with friends. The Thanksgiving I lived in France, I scoured three grocery stores to find all the spices that are in poultry seasoning, just so I could make this stuffing. It’s really that good. Enjoy!
1 lb. bacon (I recommend making a half-pound more to make up for the people wandering into the kitchen to steal a piece or two)
1 large loaf of white bread, torn up into small pieces
1 onion, chopped fine
1/2 bunch fresh cilantro
1/2 cup celery, cut up
2 tsp. poultry seasoning (I do this “to taste,” usually adding more than the recipe calls for. I like me some poultry seasoning.)
Microwave bacon in batches until crisp; drain and chop. Sneak a piece or two into your mouth. Stir-fry onion, celery and cilantro; add bacon. Moisten bread with a little chicken broth (just a splash; otherwise, the bread gets too soggy) and mix into stir fry. Season with poultry seasoning, salt and pepper. Mix well and stuff loosely into turkey. The turkey juices will add extra deliciousness to the stuffing.
If you have extra stuffing that won’t fit in the turkey, heat the rest in a casserole dish, adding chicken broth periodically to keep it from drying out. For a large turkey, double the recipe.
Note: I made two roasting chickens with this stuffing last Thanksgiving, and it turned out brilliantly! The meat was much jucier and flavorful than turkey, in my opinion.