The Left-Over Turkey Sandwich

One of my favourite things about turkey or chicken left-overs is what I can make with them.

In my opinion, the very best thing (and the most delicious) to make are turkey sandwiches. They are also very easy to make.


– Left-over turkey or chicken
– Gravy (left over from the turkey or freshly made from the chicken)
– Bread
– Salt
– Pepper
– Margarine/butter


1. Slice/separate small pieces of turkey

2. Toast bread then butter.

3. Put turkey on buttered bread and add salt and pepper.


4. Close sandwich and top with hot gravy.

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5. Eat with a knife and fork. Enjoy!

Thank you all for reading!


The Veggies, Stuffing, and Gravy – Thanksgiving Dinner (Part 2 of 4)

Good morning, happy blog readers! Today I’m writing about Part 2 of our Thanksgiving dinner, the veggies, stuffing, and gravy. I don’t have as many pictures of the vegetables because there was so much going on in our kitchen and so many dishes to prepare that I simply didn’t have time to take pictures at each stage. Sorry!

The vegetables are remarkably easy to do. This is what we did:

Mashed Potatoes:

1. Chop potatoes.

2. Put potatoes in steamer.


*Make sure to put water in the bottom of your steamer! I’ve made this mistake before – it’s disastrous. It burns out the bottom of your pot and it makes your food smell (and taste) like burned metal. Plus it stinks up your house. So please, make sure there is water in the bottom of the steamer!

3. Steam.

4. Check potatoes with a fork to ensure that they’re soft for mashing.

5. Put cooked potatoes in bowl and mash with a potato masher.

6. Add butter (and milk/cream if you wish), salt (or other seasonings to your taste). We just add butter and salt and sometimes garlic if it fits. For this dinner because the turkey had so much garlic, we decided to just add butter and salt. It was great!


While the potatoes were steaming, we had other dishes on the go. The next I’m going to write about is the carrot side dish.

Steamed, chopped carrots: (very nearly the same instructions as the potatoes) (The photos I have are in combination with my last side – stuffing. See below for pictures.)

1. Peel and chop carrots.

2. Put carrots in steamer.

3. Steam until soft but not mushy.

4. Remove from steamer and add butter and salt. Serve!

Our last side is the stuffing. Now, there are dozens of different recipes for stuffing. Ours, however, was the simplest of them all, as we genuinely did not have time to fuss over it. Some people stuff the bird with the stuffing, but again, we were so focused on the other dishes that we did not have the time to think about it. So… we used Stove Top Stuffing.

Stove Top Stuffing:

1. Follow the directions on the box. – Melt the specified amount of butter in a pot and add in the stuffing. Easy peasy.

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Done and done. Now for the most challenging and finicky aspect of this blog. The gravy! I’ve had my share of gravies in my life. Thin, runny ones, thick ones, chunky ones, and then there’s the perfect one… the one in this blog. (Haha!)  Ok, so here’s what we did. Recall in the previous blog post about my turkey, when I shared that we slathered the bird in a butter mixture (butter, bacon fat, lemon juice, garlic, parsley, salt, pepper…). Well, all that fatty goodness was sitting in the bottom of the turkey pan just waiting to be turned into delicious gravy.

*Note: I highly recommend that you drain off some of the greasy, fatty oil from the top (if not, then you’ll have to put a LOT of water, flour, and flavour into it because ours wound up being very thick and oily – but also very delicious).

Ingredients for our gravy:

– Turkey drippings
– Water
– Flour
– Soy Sauce

What we did:

1. Remove turkey from pan and place pan (containing drippings) onto two elements on your stove (on low heat setting).

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2. Let it warm and add water and flour. (I highly recommend that you use a separate container as a “shaker” to shake the flour with a small amount of water to fully integrate the flour. This eliminates any clumps of flour from forming in your gravy. We use an old “OXO” container as a shaker.)


3. Whisk.


4. Keep adding water (we added several cups of just water) with flour/water mixture and whisk it together. Constant, constant whisking. The more water and flour you add, the more gravy you’ll end up with.

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5. Our family trick, when it comes to Gravy, is adding soy sauce. It eliminates the need to spice it, as you’ve got the delicious flavour of the turkey drippings. Add the soy sauce to taste.

6. Keep whisking, adding water and water/flour mixture if needed and soy sauce to taste, but give the gravy time to reduce to the desired consistency.

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7. Ladle gravy into gravy boat or, as we did, into a liquid measuring cup. Serve, and enjoy!


This meal served 5 adults, 2 children, and 2 babies… and our dog (she cleaned up what the babies dropped to the floor), and we had plenty of leftovers.

Thank you for reading! Happy eating!