Sunday, November 29, 2009

KidsKitchen

KidsKitchen is on vacation this week and will return next week! Stay tune Monday for an amazing deal from OpenSky and SJgourmet, after all tomorrow is Cyber Monday!!
In the meantime I will leave you with a simple recipe to use the mountains of turkey I am sure that we all have leftover from thanksgiving. I have to give the credit to my husband for this culinary concoction, he came up with it all on his own! ( I must be rubbing off on him ) All joking aside this is a delicious way to use extra turkey and the garlic mayonnaise can be used for a variety of other culinary applications such as a topping for grilled seafood or on a beautiful medium rare burger.

Turkey with Avocado-Shallot and Roasted Garlic Mayonnaise
Serves 1

2 slices of good bread ( toasted)
1/4 lb. cooked turkey breast
1/2 avocado
4 shallots
olive oil

Roasted-Garlic Mayonnaise

1 cup prepared mayonnaise
1 whole garlic head

Preheat oven to 400 degrees. Slice garlic head in half and place in foil, drizzle with olive oil. Wrap foil tightly around garlic and roast in oven for 30 minutes. Remove from oven and let cool. Once cool squeeze garlic from shells into the prepared mayo and mix to combine. Saute sliced shallots in a small amount of olive oil until brown on medium heat. Toast the bread until lightly brown. Add turkey and sliced avocado to toasted bread, sprinkle on shallots. Spread top piece of toasted bread with garlic mayonnaise. Place on top, slice and enjoy!


*Remaining Roasted Garlic Mayonnaise can be refrigerated and kept for up to 7 days.

3 comments:

tastestopping said...

One of the downsides to traveling elsewhere for Thanksgiving: no leftover turkey! However, your suggestions for alternate uses for this mayo will come in handy. The burger condiment especially appeals to me. Thanks for sharing! (Or, more accurately...thanks to your husband, right? :D)

Best,
Casey
TasteStopping

5 Star Foodie said...

Sounds like an awesome sandwich, I love the avocado here!

Chris said...

You had me at roasted garlic mayo. We roast about 9 heads of garlic every two weeks just to have on hand for stuff like that.

That is a beautiful sandwich!