The Blackest Day of the Year

 (Published on surfKY News on November 23, 2011)

“Black Friday” is the name given to the Friday following Thanksgiving day and was first used by the Philadelphia Police Department. The PPD used the term to describe the massive traffic jams and over-crowded sidewalks as the stores were mobbed from the time they opened until the time they closed.

Tomorrow is Black Friday, but many retailers have decided that this year, they will start their sales on this side of midnight. Many turkey-stuffed people believe it will be much easier to go out late Thanksgiving night than to get up early the day after Turkey day.


I have some friends who are planning on hitting the stores for all the great sales but you could not throw me out into that chaos. I can remember going out on Black Friday, one time. It was my first time and my last time. I do not enjoy being in mass crowds and I have not found anything in a store advertisement that I just have to have.

So, for all you Black Friday enthusiasts, go out and enjoy your shopping and chasing your deals. I hope you find exactly what you are looking for. As for me, I will be enjoying my long holiday weekend, relaxing on the couch and cooking with all my wonderful leftovers.

Don't throw out that leftover turkey, even if you are “turkeyed-out”. Freeze it for some great dishes a few weeks down the road.

 
HOT BROWN TURKEY SANDWICH
Ingredients--for the sauce
2 tablespoon butter
1/4 cup flour
1 1/2 cups milk, gently warmed
1/4 cup grated parmesan
1/4 cup grated cheddar
1 teaspoon paprika
1/4 teaspoon salt

In a small pot, melt the butter. Add the flour and stir continuously until the roux turns smooth and light brown. Slowly add the milk, allowing the flour to absorb the liquid as you go, and whisk until smooth. Add the salt and paprika, turn the heat to medium high and bring to a gentle boil. Remove from heat and add the cheddar and parmesan. Whisk until smooth.

Ingredients--for the sandwiches
2 large pieces white bread, toasted
4 slices bacon, cooked (since this will later be broiled on the sandwich, you may want to undercook it a little here)
1 tomato, sliced
1/2 cup grated parmesan
1/2 lb. roasted turkey

Arrange the toast on a baking pan. Place the turkey on the toast and cover with a generous amount of sauce. Place tomato slices and bacon over the sauce. Top with grated parmesan. Broil on high for about four minutes, until the cheese has started to brown.

 
TURKEY AND STUFFING ENCHILADAS

1 ½ c turkey gravy
1/4 c reduced fat sour cream
1 ½ c chopped cooked turkey
1 ½ c leftover stuffing, warmed
1 c shredded part-skim mozzarella cheese, divided
10 flour tortillas (6 inch), warmed
1 can (14.5 oz. each) Diced Tomatoes with Basil, Garlic and Oregano, drained

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Combine gravy and sour cream in small bowl; spread 1/2 cup mixture in dish. Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam-side down in baking dish. Spoon remaining gravy mixture over enchiladas; sprinkle with drained tomatoes and remaining 1/2 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more.

 
BLACK FRIDAY PIE

1 c mashed potatoes
½ c cubed cooked turkey
½ c cooked cut green beans
½ c turkey gravy
1 c prepared stuffing
2 T butter, melted

Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate. Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust. Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.

NEXT WEEK—Naughty or Nice?

Remember......Life is short. Eat Dessert first!!