Friday, November 28, 2008

Turkey Leftovers

let the games begin

I was looking up left over turkey recipes and didn't see my favorite, Turkey Devonshire, on any of the lists. So, I googled Turkey Devonshire on its own and discovered that the reason it wasn't on any of the lists I looked at is because it is a Pittsburgh thing.

Pittsburghers have been dining on Devonshire sandwiches (and its variations) since 1934. That's when the creator of the Devonshire, Frank Blandi, opened his first restaurant, The Stratford, at Millvale and Centre avenues in Shadyside. The sandwich was such a success Blandi began making the sauce in five-gallon batches.

You learn something new everyday.

Here is the original recipe:

Frank Blandi's Original Devonshire Sandwich
Cream Sauce:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees.

In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

Me? I'm much too lazy to make it that way. To me, the whole point of leftovers is that they are already prepared. Just heat and eat, right? My recipe isn't quite that simple, but it is pretty close.

Sliced Bread
Campbell's Cheddar Cheese Soup.

Fry the bacon. Toast the bread. Nuke the turkey.

Add less milk to the soup so that it is more saucy than soupy. Pour it over the other ingredients. Don't be shy, drown that stuff with the cheese sauce!

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