Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 1 sandwich. 3 tablespoons mayonnaise 2 tablespoons cranberry sauce or relish 2 slices sourdough bread, toasting optional 2 slices roasted turkey breast 3 slices thick-cut bacon, cooked ½ cup

Food

Rosemary and Goat Cheese Strata

Yield: 1 sandwich. 3 tablespoons mayonnaise 2 tablespoons cranberry sauce or relish 2 slices sourdough bread, toasting optional 2 slices roasted turkey breast 3 slices thick-cut bacon, cooked ½ cup

Recipes

The Perfect Late-Night Turkey Sandwich

We all know it’s after the main meal when the Thanksgiving dishes really shine. Whether you layer your sandwich while watching the final quarter or in front of the open refrigerator door at 11 p.m., we won’t judge.

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Yield: 1 sandwich.

3 tablespoons mayonnaise
2 tablespoons cranberry sauce or relish
2 slices sourdough bread, toasting optional
2 slices roasted turkey breast
3 slices thick-cut bacon, cooked
½ cup fresh arugula
Freshly cracked black pepper to taste

Whisk together the mayonnaise with the cranberry sauce or relish. Spread mayonnaise mixture over each slice of bread.

Place turkey on one slice, followed by bacon, then arugula. Add pepper to taste. Top with second slice of bread. Slice and serve after the kitchen is clean.

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This story was published on Oct 15, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.