Jac o' lyn Murphy

Thursday, November 15, 2018

Thanksgiving Leftover Sandwich, Yes "Peas"!

For me, 
Thanksgiving leftovers are almost as important as the big feast.
There is nothing better than a fresh turkey sandwich.
 made from all of the love that went into dinner the night before.
I keep it fairly simple, but when I saw the incredible 
Hot Turkey Sandwich, topped with peas from 
Matty Matheson, A Cookbook, I knew it was the perfect idea for our next day dining.



You start with the classic sour dough bread and turkey...

slather with gravy...

and finish it off with peas!

All I can say is, 
Yes, PEAS!


Here is the complete recipe so you can make it year round...

HOT TURKEY SANDWICH

Serves: 4
Prep time: 3 hours 15 minutes, plus overnight refrigerating

WHAT YOU NEED:

  • 2 turkey breasts
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 2 large turkey necks
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons tomato paste
  • 3 quarts (2.8 L) chicken stock
  • 2 bay leaves
  • 1 bunch parsley (optional)
  • 1 bunch thyme (optional)
  • 3 tablespoons flour
  • 2 tablespoons unsalted butter, plus more for the peas
  • 4 slices white bread
  • 1 (12 ounce/340 g) bag frozen peas

WHAT YOU DO:

  1. Preheat the oven to 350°F (175°C). Coat the turkey breasts with oil and season with salt and pepper. Place the turkey breasts on a baking sheet lined with parchment paper. Roast until a thermometer inserted into the thickest part of the breasts reaches 145°F (63°C). Remove the breasts from the oven and wrap in plastic wrap. Let cool, then place in the fridge until the next day.
  2. Meanwhile, pat the turkey necks dry and cut into 2-inch (5 cm) portions. (You can cut right through the vertebrae.) Season with salt and pepper. In a Dutch oven, heat ½ inch (12 mm) of oil over medium heat. Cook the turkey necks until they’re nice and dark brown on all sides. Remove and set aside. To the same pot, add the onion, carrot, and celery until they’re cooked down, then add the tomato paste; cook for 5 minutes, stirring occasionally.
  3. Place the necks back into the pot and add the stock and bay leaves. You can add parsley and thyme as well. Bring to a boil, skim the scum that rises with a ladle, and turn the heat to low; braise for 2½ to 3 hours. Once the meat on the necks is fork-tender, remove the necks and strain the stock into a large container; refrigerate overnight.
  4. The next day, pick the neck meat off the bones. Make the gravy: In a medium saucepot over medium heat, cook the flour and butter until golden brown, stirring constantly, 10 to 15 minutes. Add 4 cups turkey stock from the necks.
  5. Thinly slice the turkey breasts against the grain. Place one slice of bread on a plate, then top with 3 slices of breast and 2 heaping tablespoons of the cold braised turkey-neck meat, then 3 more slices of breast. Push down on the meat to compress. Pour hot gravy over the entire sandwich. In a medium saucepan, warm the peas with just a little butter and water; season with salt. Spoon a big pile on top of your hot turkey sandwich.




Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Matty Matheson, A Cookbook.  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Monday, November 5, 2018

Turkey in a Cup-cakes - Thanksgiving Desserts


There are so many ways to cook turkey.
Roasted, barbecued, fried and now microwaved!
With a little help from my friends at Miss Jones Baking Company, 
you can have turkey cupcakes in a cup in under a minute.



All you need are cakes in a cup, candy eyes, 
a colorful candy for the nose (I cut my favorite Sour Punch into triangles), 
a few feathers and your favorite frosting.


Cook the cakes according to package instructions by adding water and microwaving,
then frost and assemble your turkey.
Soon you can have a glorious gobbler in many different flavors.
Chocolate and Vanilla...


Vanilla and Salted Caramel

or Confetti and Chocolate.

I know you can't "weight" to get cooking so gobble on over to my Instagram post and you could win your very own Baker Babe Box from Miss Jones.  
But hurry, I am picking a winner on Wednesday, November 7th!




Thank you to Miss Jones Baking Company for providing their amazing products for this post and the giveaway.

Thursday, November 1, 2018

Home Made Christmas Oysters with Jalapeño Dressing


I think oysters are always a cause for celebration, 
especially during the holidays.
This gift from the sea is always better when enjoyed with family and friends...
and an amazing sauce to serve them with!



I recently received a copy of 
and I was thrilled to find a recipe for her Jalapeño Dressing that she pairs with fresh raw oysters.
It is simple and clean, 
full of vibrant ingredients that will make your tastebuds merry and bright...


The dressing is so good (and not very spicy, I swear!) you will want to put it on everything.
It is amazing on steak, chicken and pork.  It gives any meat a fresh jolt of flavor.


This book is delightful and festive.
It has everything you need for simple, happy entertaining.
After a few minutes of glancing through the glorious pages, 
I guarantee you will want to be her best friend and visit her in Amsterdam and Paris!



Jalapeño Dressing
(from Home Made Christmas)
Process 10 jalapeños (seeds removed), 7 Tablespoons of white wine vinegar, some sea salt, 3 cloves of garlic and 1/2 cup chopped, fresh chives in a blender.




Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of  Home Made Christmas.  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.
Blog Widget by LinkWithin