So I just agreed to a new challenge: give cooking classes in English on Nov 27th, the day before Thanksgiving!
The public is french people who are learning to speak English.
I decided upon a very *original* meal: Thanksgiving in a sandwich!
As appetizers, we will have celery sticks and carrots to dip in ranch dressing, then the thanksgiving in a sandwich with a small caesar salad and lastly mini pumpkin pies!
Wish me luck!!!
Here are the recipes (all due credit given at the beginning of each one)
Thanksgiving in a Sandwich
Ingredients for one sandwich:
- 3 slices bread
- 3 slices of roasted turkey breast
- Stuffing (see recipe below)
- Cranberry sauce (canned, i sourced mine here)
- 2 leaf of lettuce
- 2 Tomato slices
- Gravy (see recipe below)
1. Spread a small amount of mayonnaise onto two slices of bread.
2. Dip the remaining slice of bread in gravy and set aside.
3. Build the sandwich: Bread, lettuce, turkey, tomato, gravy soaked bread, stuffing, cranberry sauce, bread
4. Push together and serve with a side of gravy!
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or turkey broth
- 1 teaspoon poultry seasoning
- 2 slices whole grain bread
- 1 tablespoon extra-virgin olive oil
- 500g ground sausage
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 teaspoons poultry seasoning
- Salt and pepper
- 1 cup chicken stock or turkey broth
- 2kg fresh turkey breast with skin on
- 70g butter, at room temperature
- Salt and pepper
- 1 shallot
- 1 cup chicken stock
- 1 tbsp flour
- Preheat oven to 375 degrees F.
- Dry the skin of the turkey breast(s) with paper towels and put in a roasting pan on a wire rack, breast side up.
- Rub 50g butter all over the surface of the breast(s) and season well with salt and pepper.
- Add the sliced shallot to the bottom of roasting pan and cover shallots with the stock.Top with breast(s)
- Transfer the pan to the oven and roast until the juices run clear, about 1 hour.
- Remove the turkey breast(s) from the oven and tent with foil. Allow to rest while making the gravy.
- Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) 100% Pumpkin purée
- 1 can (12 fl. oz.) Evaporated Milk
- 1 pie shell (to divide into 4)
- Whipped cream (optional)
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
- Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk. Pour into pie shells.
- Bake in preheated 425° F oven for 10 minutes. Reduce temperature to 350° F; bake for 30 minutes or until knife inserted near center comes out clean.