Still working on your leftovers? Get creative with all that turkey using three Thanksgiving sandwich recipes courtesy of Wendy Perry, Our State’s former recipe tester and food stylist.
Don’t let the lack of measurements in these recipes scare you. Instead, engage in a little bit of what Perry calls “throw cooking.” Take what’s on hand to create a meal that’s uniquely your own without the constriction of to-a-tee instructions.
Its versatile and interchangeable ingredients make this wrap the kitchen sink of Thanksgiving sandwiches.
No traditional family supper in the South is complete without some collards. photograph by Matt Hulsman
Collard leaves
Turkey
Dressing
Water chestnuts (optional)
Green onion (optional)
Orange marmalade
Cranberry sauce
Cilantro
When cooking collards for Thanksgiving dinner, save several large leaves. Blanch for about 5 minutes until tender. (These can be cooked ahead of time and refrigerated.) For the filling, mix together chopped turkey and dressing. Fold in chopped water chestnuts, green onion, and any other tidbits of leftovers you’d like. Lay out the collard leaf, and spread some of the dressing mixture across the center. Fold up the bottom and sides of the leaf before rolling it. To create the dipping sauce, mix orange marmalade and cranberry sauce together. Stir in a bit of fresh chopped cilantro.
Step aside pulled pork, and meet your newest match ready for a sandwich takeover.
If you don’t have Slawsa on hand, use whatever toppings you like. photograph by Matt Hulsman
Turkey
Barbecue sauce
Hamburger bun
Slawsa
Shred leftover turkey, put it in a bowl, and mix in your favorite barbecue sauce. Place the turkey on a small bun. Top it off with Slawsa, a North Carolina-made product that combines the sweetness of coleslaw and and the heat of salsa into a single tasty topping.
Because Thanksgiving leftovers shouldn’t be limited to just lunch …
Turkey, egg, and pimento cheese biscuit? Yes, please. photograph by Matt Hulsman
Eggs
Water
Flour
Salt
Pepper
Poultry seasoning
Biscuits
Pimento cheese
In small bowl, whisk an egg together with a tablespoon of water. In another bowl, combine flour with salt, pepper, and poultry seasoning. Dip slices of leftover turkey in the egg wash, then flour. Sauté until browned and crispy on both sides. While the turkey cooks, fry an egg in a separate pan. Toast the biscuits and cut in half. Spread the bottom half of the biscuit with pimento cheese. Top with a slice of fried turkey, an egg, and the other half of the biscuit.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
