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.

Matty Matheson Mustard Pickles

I love to eat and I love a good story.

It is rare that you find both in a cookbook.

I have so many recipes flagged in 

Matty Matheson's, A Cookbook,

 that my family will be eating just as well as his does.

The first recipe that caught my eye are his mother's Mustard Pickles.

They're a mixture of cucumbers, cauliflower and pearl onions...

 all pickled together in a mustard spread...

It is easy to make, beautifully vibrant to look at and perfectly spreadable on so many things.
Matty talks about how his mother likes it by itself on a sandwich.
It tastes similar to a relish but it is amazingly better...

Your burgers will thank you!

Mustard Pickles

makes 2 500 ml size mason jars

2 cups pearl onions, sliced 1/4 inch thick

2 cups cauliflower, cut in 1/4 inch pieces

2 cups small cucumbers, seeded and sliced 1/4 inch thick

1 cup white vinegar

1/2 cup granulated sugar

2 tablespoons dry mustard

1 tablespoon tumeric

1 tablespoon Kosher salt

1/2 cornstarch

In a large pot, place the onions, cauliflower and cucumbers.  add the vinegar, sugar, mustard, tumeric and salt.  Simmer gently until tender, about 15 minutes.

Turn off the heat.  In a small bow, combine the cornstarch with about 2 tablespoons water to make a slurry, then whisk the slurry into the vinegar mixture.  While the mixture is hot, pour into the Mason jars, cap them, and listen for the "doink" when the cap is pulled in by the cooling of the pickles.  After about 15 minutes, test the tops with a gentle push to make sure they are sucked in.  Don't worry. For any that aren't you can refrigerate or reheat and re-cap.

Store your pickles in a cool, dry, dark place. There is no need to refrigerate until opened.

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.