Wednesday, December 1, 2010
In the week after Thanksgiving, our fridge is normally full of leftovers. I assume that yours is, too. I've offered an option for your leftover turkey, and now I'm moving on to stuffing.
Or dressing, depending on where you're from. I've always called it stuffing, even though I've always been eating dressing. I don't think it really matters, as long as it is cornbread-based.
Regardless, you can use your old stuffing for turkey sushi. Don't freak out - the turkey's not raw. This is just a convenient way to get your holiday dinner in one bite, and it looks kind of like sushi. People love it.
We did this a couple years ago for one of our Christmas parties. For those of you not in the know, Kaytie and I throw a big Christmas party every year. It's a chance to see everyone we know, and it's also a chance to show off. There's usually a theme, like cajun or comfort food, etc. One year, we were inspired by our big 28-course anniversary dinner at Alinea, and we decided to do Christmas dinner, deconstructed and reimagined.
Some of the highlights were sweet potato & marshmallow nachos, mushrooms stuffed with green bean casserole, and, of course, turkey sushi.
smoked turkey breast from the deli
(turkey should be sliced thick enough to stay together instead of all the slices falling apart)
canned cranberry sauce, cut into long strips
stuffing (see below)
seasoned cream cheese (see below)
Mix the stuffing and the mayonaise together. You only need enough mayo to moisten the stuffing and make it stick together. Probably about 1 to 1 1/2 cups of mayo for a whole pan of stuffing.
Lay one slice of turkey on a bamboo sushi-rolling mat. Spread a thin layer of seasoned cream cheese all over the turkey. Lay a green onion and a strip of cranberry sauce longways across one edge of the slice of turkey. Spoon some of the stuffing mixture over the cranberry sauce and green onion. Use the mat to roll the turkey around the stuffing, sauce, and onion, forming a roll about 1 1/2 inches in diameter. Slice into 1-inch slices with a very sharp knife.
1 pan of cornbread (we make ours from a mix)
4 cups of dried herb-flavored white bread stuffing
1 stick of butter, melted
1 can of chicken stock (about 2 cups)
2 onions, diced
3 stalks of celery, diced
1 tsp garlic salt
1 tsp onion powder
1 tsp poultry seasoning
2 tsp fresh sage, chopped
Preheat oven to 350.
Saute the onion and celery until wilted.
Crumble the cornbread, and add it to the white bread stuffing. Add the veggies, and stir everything together. Pour the butter and chicken stock over everything, and add the spices. Mix everything together.
Spread the mixture evenly in a casserole dish, and bake for 30-45 minutes, until browned.
Seasoned Cream Cheese
1 pkg cream cheese, room temp
1 Tbs poultry seasoning
1 tsp garlic salt
1 Tbs fresh sage, chopped
Mix it all together.
Posted by drew at 8:44 AM