Since I've been home on Christmas break I've been craving big breakfasts. I don't want to cook dinner at night but I want to cook breakfast. This morning as I was walking the track with Ana and Cassie I was thinking about what I have in the pantry and what I could create. I've been wanting to make creamed turkey because I don't remember eating it and I've never made it. I wanted to make potato pancakes ever since we ate them at Amber as our appetizer for the TRT Holiday party.
So I came home and grated 2 Yukon gold potatoes into the nonstick skillet and started them a-fryin in olive oil with salt and pepper. I diced up a fair amount of leftover turkey and started in on a basic white sauce made from 4 tbsp of butter whisked with 4 tbsp of flour in a saucepan over medium heat while 2 cups of milk warmed in the microsity. Whisk the roux, flip the potatoes. Salt it all. Gradually pour the milk in with the roux --- oh no! --- lumpy! It won't matter after I add the turkey, will it?
No. It won't. Creamed turkey over olive-oil fried yukon gold potatoes. That's a perfect Christmas break breakfast!
So I came home and grated 2 Yukon gold potatoes into the nonstick skillet and started them a-fryin in olive oil with salt and pepper. I diced up a fair amount of leftover turkey and started in on a basic white sauce made from 4 tbsp of butter whisked with 4 tbsp of flour in a saucepan over medium heat while 2 cups of milk warmed in the microsity. Whisk the roux, flip the potatoes. Salt it all. Gradually pour the milk in with the roux --- oh no! --- lumpy! It won't matter after I add the turkey, will it?
No. It won't. Creamed turkey over olive-oil fried yukon gold potatoes. That's a perfect Christmas break breakfast!
Comments