3 am: 49°FPartly Cloudy

5 am: 43°FCloudy

7 am: 43°FCloudy

9 am: 50°FPartly Sunny

More Weather

Revive some life into your two-day-old leftovers

Dec. 06, 2012 @ 12:27 AM

Last weekend, I felt it was still a little too early to have that Salad of Thanksgiving Repentance, so in honor of continuing the holiday of eating way too much, I decided to prepare leftover turkey one more way.

Actually, I didn't prepare this meal at all -- I just happened to visit my parent's house one more time and noticed a delicious aroma coming from their kitchen. In a matter of minutes, I quickly abandoned my pack of resolutes that were numbered in my head and went a little something like this: Lose the fat before Christmas, fatty!

I'm not even a little sorry. The fat will always be there to work out but this sweet little re-make -- Turkey S.O.S. (Turkey rescue, get it?) more than likely won't make another appearance until next year.

Call me a little slow, but I had no idea you could re-constitute leftover rolls with some new butter and popping them under a broiler. It somehow worked out the stale factor and provided a genius back drop for the Turkey S.O.S my dad whipped together. One bite and instantly my head started swimming with that song, "You Don't Have To Be A Star Baby To Be In My World," which is strange since I don't ever recall listening to it as a child, but it seems to pop in when something wonderful happens.

I'm not a huge fan of turkey, so that song was fitting if not exactly the right accolade for how my taste buds received this dish. This recipe will work with just about any leftover meat. I rarely eat leftover anything, but this definitely breathes new life in any two-day-old meal.


3 cups of turkey, shredded or cubed

2/3 cup gravy (if you have left over gravy, we did)

2 T. oil

1 tsp. garlic chopped

3 T. chopped onion

2 T. flour

1 cup milk (make it 1 2/3 cup milk if you don't have gravy) salt and pepper to taste.

6 rolls sliced in half, buttered and placed under a broiler to brown

In a large skillet add the oil and sauté the garlic and onions. Add the flour. Cook for 1 minute. Add the milk and/or gravy, and whisk until smooth. Add the turkey and simmer for a few minutes until it reduces, thickens, and allows the flavors to marry. Season with salt and pepper to taste.

Pour over rolls and serve.

Janet McCormick is the owner of The Tea Room Cafe in Proctorville, Ohio, and the author of "10-Minute Meals." She can be reached at 304-654-2003 or www.10-minutemeals.com.



The Herald-Dispatch welcomes your comments on this article, but please be civil. Avoid profanity, obscenity, personal attacks, accusations of criminal activity, name-calling or insults to the other posters. Herald-dispatch.com does not control or monitor comments as they are posted, but if you find a comment offensive or uncivil, hover your mouse over the comment and click the X that appears in the upper right of the comment. If you do not want your comment to post to your personal Facebook page, uncheck the box below the comment.