As a forever-Friends-fan, those Thanksgiving episodes are the best! Monica makes historic leftovers sandwiches with a “moist maker” of gravy soaked bread in the middle. It totally takes it over the top!
Plan your leftovers accordingly! This is so good! Even if you don’t have leftovers, roasting a turkey breast (or use thick deli turkey – I won’t tell)! A box of stuffing is easy to make just enough for this- or use some for these amazing Thanksgiving Meatballs with stuffing and dried cranberries!
Friends Thanksgiving Sandwich Ingredients: (serves 2) 6 slices of bread 4 slices of turkey 1 cup stuffing 1/2 cup gravy 1/4 cup cranberry sauce 2 tablespoons mayo 1 1/2 cup arugula
Directions: Toast 4 slices of the bread (leaving 2 un-toasted). Warm the turkey, stuffing, and gravy. Trim the crust off the remaining 2 slices and dip them into the gravy to soak.
Spread cranberry sauce onto one of the toasted slices for each sandwich and a smear of mayo onto the other. Lay the arugula on top of the cranberry sauce, then the stuffing, then the gravy soaked bread, then the turkey, then the bread. Enjoy!
Slice and enjoy!
This was so fun and perfectly decadent. The tart cranberries and peppery arugula seems necessary with the heft of everything else
It is such a good idea as a stable way to get the gravy in there without it dripping off your sandwich!
The Three Bite Rule turns 10! Can you believe it?!?! Crazy!
I’m so grateful for YOU! I love hearing back when somebody made a recipe or when something caught your eye. This lil blog is for fun and is my passion project.
Superlatives! Most popular (aka, repeatable): Roasted Garlic Honey Sauce! This is a monthly recurrence here. I roast garlic even just in the toaster oven and mixing with honey, olive oil, and butter. This sauce is to-die-for. We put it on a white pizza quite often or it is great on roasted veggies or on a panini or it freezes well too!
Most photogenic:Easy Homemade(ish) Ramen it uses shredded chicken, mushrooms, soft boiled egg, along with a ramen packet and Thai seasoning packet. It is so good and a great use for some small bits of chicken.
Most Loved on Insta:the outdoor pizza oven was our best quarantine purchase! Our ooni is so fun and cooks in 90 seconds! We’ve been using weekly!
I don’t know what’s next. I’ll just keep going as long as it is fun! I think especially in these strange times, something I can control has been nice.
Goals for next year: Year of the ______: this has been my treat for myself each month. Last year was home self-care items. This year, I’m going to do a year of flowers or plants! We’re keeping the little ones alive, I’m ready for some plants! More breakfasts – we’re home all the time now so why not add some other options. Lunches coordinated or prepped in advance – almost every day I have turkey and arugula because I like it, but also because it takes a question out of the mix during a hurried time. I’d like to get the house a bit neater. Sometimes the small spaces add up to have a good impact and I always surprise myself what we can do in a few minutes. Bullet journal What I’m reading: I read 24 books this year! I’ll aim for the same goal this year I think. Digital library loans are the key to my success! What I’m watching:
I’m all in on mushrooms for this one. I made just 2 servings (both for me!) and loved it. I’m the only mushroom fan in our fam right now so I made it to be lunch 2 days! Mine went into the pressure cooker, but there are stovetop directions below too.
Making risotto is a great home project. It isn’t quite as fussy as it seems to be. It takes some time (on the stove) and some stirring, but it is worth it.
Mushroom Risotto Ingredients: ~1 cup baby portabello mushrooms ~1 cup crimini mushrooms 1 cup arborio rice 1 cup broth (vegetable or chicken) 1/2 cup Golden Mushroom soup 2 tablespoons sherry 2 tablespoons butter
Directions: Chop the mushrooms leaving half of each kind as slices, and the other half diced of each kind. Reserve the diced ones. Saute the slices in butter, in a heavy pan (not a nonstick pan, if possible) over medium heat until caramelized. Saute the arborio rice in a drizzle of olive oil for ~3 minutes until translucent in the pan it will cook in. If cooking on a stove top, heat the broth and mushroom soup and sherry in a separate pot. If cooking in a pressure cooker, add the broth, soup, and sherry into the pot of arborio rice. If using a pressure cooker, add in the diced mushrooms, seal it, and set timer according to the cooker- mine was 8 minutes on high then pressure release. If cooking on the stove, add in the diced mushrooms, then add a ladleful of liquid to the rice and cook over medium heat until absorbed – repeat for all the liquid, about 30-40 minutes. When fully cooked, top with the cooked slices of mushrooms. Sprinkle with parmesan and enjoy!
I loved this. The golden mushroom soup MAKES it. The ones cooked in the risotto are so good and the caramelized ones are buttery and give an alternate texture.