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 Posted: Sat Nov 24th, 2012 02:55 pm
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Hellcat
Root Beer Lover


Joined: Tue Nov 15th, 2005
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Ok, so it's now two days after Thanksgiving, the leftover period. Time for turkey sandwiches, turkey noodle soup, potato pancakes, and any other leftovers folks come up with. Usually I do the whole turkey sandwich, turkey noodle soup, Thanksgiving dinner pita sandwich, potato pancake route.

Tried a recipe out of Civil War Recipes edited by Lily May Spulding and Jown Spaulding today. The "To 'Devil' Turkey" recipe. I'm prety sure I saw it on CWi years ago and tried it then, either leaving out quite a or I did way too much cayenne and didn't have the stuff to make the sauce. Either way I didn't really care for it. This was back around a decade ago.

This time I decided to try it again. For those who don't have the recipe, in the book it's

To "Devil" Turkey*
[1860]

Mix a little salt, black pepper, and Cayenne. and sprinkle the mixture over the gizzard, rump, and drumstick of a dressed turkey; broil them and serve very hot with this sauce: mix with some of the gravy out of the dish, a little made mustard, some butter and flour, a spoonful of lemon-juice, and the same of soy; boil up the whole.


If you want to know what that asterisk is then I suggest you get a copy of the book. The recipe is on page 142.

I didn't exactly make it up as it says in the book. For starters I used a bit of the breast and a wing for the meat. Also I'm not exactly sure on the soy. I'm pretty sure I read somewhere, probably on here, that there used to be various kinds of soy, not just the soy sauce we tend to think of today. What I did was to take a dash of cayenne, a dash of salt, and a dash of pepper and mixed that up. Rather than dirty too many dishes I made up a little aluminum foil pan and I broke up the turkey meat into this before sprinkling with the spices which were then worked into the meat to season it all. This was put into the over to broil while I worked on the sauce.

For the sauce I took some of the turkey broth (gravy) from the pan, a little Gulden's Spicy Brown mustard, a little butter, a spoonful of lemon juice, a spoonful of soy sauce, and flour. Too much flour, unfortunately as it was turning into a rue. I tried thinning this out with more lemon juice, soy sauce, and butter but ended up having to add a little water to get a decent consistency. It maybe ened up with the equivalent of three tablespoons worth of lemon juice and one to one and a half tablespoons of soy sauce.

Then when the sauce was about ready (I went to the point where it just started to boil and ended up more of a thick gravy kinda like a sausage or tomato gravy like my mom makes) I dumped the turkey onto a plate, poured the sauce onto it, and mixed it up.

The results.

Well as you can imagine it was rather tangy from the lemon juice. And I might want to back off on the amount of cayenne, maybe go with a pinch instead of a dash (I do have a measuring spoon set that was bought for me years ago that measures dash, pinch, and smidge so those measurements are uniform, set was bought because I was asking whose pinch as mine might be larger than what was intended on a recipe in another book that called for a pinch of something). But overall I think it's something I'd do again, maybe served over toast.

So what about you folks. What are you doing with those leftovers that maybe you don't regulary do? How are you re-hashing leftovers?

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