Let’s Talk Turkey! Part 1- Cold Turkey Sandwiches

Kristin Devine

Kristin has humbly retired as Ordinary Times' friendly neighborhood political whipping girl to focus on culture and gender issues. She lives in a wildlife refuge in rural Washington state with too many children and way too many animals. There's also a blog which most people would very much disapprove of https://atomicfeminist.com/

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17 Responses

  1. Em Carpenter says:

    Is 9am too early for a turkey sandwich? Because I really want one now. My pick would be the Puritan but I’d also like to try the Gobbler.Report

  2. Damon says:

    When I make Turkey for TG I always start the following day with a turkey sandwich and some pie, unless I’m making panatone french toast. There is never a bad time for sammiches.Report

  3. Burt Likko says:

    Love the shade thrown at Seattle and the shout out to Walla Walla onions, the best and sweetest onions I’ve ever had and I’ve gone out of my way for Vidalias and Mauis. Plus they come from the town so nice they named it twice. I can’t say “Walla Walla” without smiling and I bet you can’t either.

    Your [bird] curry salad is a lot like my “regular” [bird] salad sandwich. I flavor the mayo with Cajun seasoning, but I’m right there with you on the dried cranberries, thinly-chopped celery, and cashews. Or pistachios if I’ve the patience to hull them. And yup it wants a whole grain bread. Not to get all mid-aughts with my sandwich construction, but what takes it over the top is a handful of bacon crumbles. Don’t need a lot — one rasher of bacon crumbled up is enough for two of these sammies. And I sometimes do add the cuke slices, sometimes not.

    If I wanted to make a gobbler, are there any kind of mushrooms I should seek out? Anything more exotic than a white garden shroom? Am I permitted to saute those shrooms in some garlic butter first? Yes, I’m thinking portabella here — it has a meatier, more substantial flavor than button shroom or a garden shroom.

    Looking forward to dark meat turkey sammies soon.Report

    • I’ve fiddled around with mushrooms for a while, and on most things – especially proteins – have settled on a blend of shiitake, oyster, and bellas that works for my taste. I really like some of the more exotic mushrooms as well but I know I can get that mix pretty much whenever I want it.Report

    • atomickristin in reply to Burt Likko says:

      Yeah I remember the first time I had the prized Maui onion I was like “WTH is this travesty” because it wasn’t anywhere near Walla Walla levels of yum.

      I did think about bacon – several of these sandwiches would have been improved with some bacon.

      The traditional Gobbler was made with just your standard sliced white shrooms, uncooked. The mushrooms are definitely the weakest link on the Gobbler and I had considered on many an occasion using sauteed or marinated mushrooms instead, but never tried it.

      I’m intrigued by the fancy mushroom idea. If you try it, let me know how it comes out.Report

  4. Almost any leftover food makes a great Spanish omelette. Thanksgiving is no exception.Report

  5. Em Carpenter says:

    I went simple today: left over turkey on rye with Swiss, Dijon mustard and a light sprinkle of salt. Hit the spot.Report

  6. Saul Degraw says:

    1. Say no to mayo!!!

    2. There is a market in SF that does Turkey sandwiches all year round, they keep them on a rotisseries and the meat is nice and warm. I like it on dutch crunch roll with lettuce, tomato, pickle, provolone, and mustard.Report

  7. Anne says:

    Kristine I love this series. You ever write the sandwich book I’ll buy it!Report

  8. Pinky says:

    White meat turkey, a little Hellmann’s mayo, so little pepper you’d hardly notice, and white bread.

    Why, yes, Connecticut originally, why do you ask?Report

  1. April 2, 2020

    […] It’s good in things like shrimp cocktail, chicken salad, on top sausage or hot dogs, and on sandwiches. Not a necessity, but it is nice to have on hand. You can also use it in lieu of salsa if you’ve […]Report