Turkey Leftovers

[mrdutton]

If you have some larger pieces left-over, some nice big slices or chunks of breast meat and a leg or two........ here's another idea:

If you have one of those neat, stove-top smokers, use some apple chips or some hickory and smoke the meat.

Meanwhile, bring some brie to near room temperature so you can slice it into approximately 1/4" thick slices.

Have some good leaf lettuce and some tomato slices on hand.

Get a baguette of fresh french bread.

Make some of your favorite homemade mayonnaise.

After the smoked meat has cooled, slice the bread on the bias, coat with your mayo, season to taste with kosher salt and freshly ground pepper, add slices/pieces of the meat, add slices of the brie, add a leaf or two of lettuce, add a couple slices of tomato, re-season if you wish. Top with another slice of bread cut on the bias which has also been smeared with your mayo.

Open a chilled bottle of Riesling, French Chardonnay, Pinot Gris or Pinot Griggio - whichever you think might be best.

If you have a lot of the dark meat try a Pinot or Zin or maybe try some of the Italian suggested by Roberto. Maybe the Salice Salentino DOC "Albbarossa", 1998 or the "Novio" Novello di Teroldego 2000 would also be nice.

Like IK said, the possibilities are limitless.

Munch, Sip, Enjoy!

[This message has been edited by mrdutton (edited 11-26-2000).]