"There ain't another like me baby who knows just how to turn you out…"

by Katie Pizzuto on November 28, 2009

in Thanksgiving

I’ve always believed that both Thanksgiving and Christmas are a lot like orgasms. There’s usually a lot of planning, build-up and anticipation, a moment of climax and elation so grand that it leaves you in a state of catatonic bliss (with a shit-eating grin permanently fixed on your face), and then inevitably you’re left with a mess to clean up while they wind up falling asleep. You sit there and think, now what?

In much the same vein, holiday leftovers are like long-term relationship sex. You find a comfort zone and dish out the same stuff year after year, because it’s what you are good at, and hell, nobody seems to be complaining. Turkey sandwiches with the trimmings are probably the most universal—like missionary sex. Then there is turkey tetrazzini or maybe turkey soup, which only focuses on one ingredient—like oral sex. You might even try handing out some of your stuff to others—like pity sex. But here’s a recipe unlike any other, called Bubble & Squeak. I didn’t name the damned thing but the sexual innuendo did not go unnoticed.

Apparently, the Bubble & Squeak is very popular in the UK. In fact long-time reader, Linsey, was the one who turned me on to it and all its glorious open-endedness. Painted in broad strokes, the Bubble & Squeak is a patty made of any combination of leftovers you’ve got, and then fried to a golden crisp—like a much more sinful version of a crab cake. In this case, I took leftover dark meat and chopped it, then added mashed potatoes and stuffing as my binders. Once I had formed a nice patty out of the combo, I put it in the fridge for a few minutes to set. In the meantime, I set up my breading station…a beaten egg and a combo of breadcrumbs and panko for extra crunchiness.

I then coated the patty first in breadcrumbs, then in egg, and then in breadcrumbs again. I fried it in plenty of canola oil, drained it a bit and then served it with a generous spoonful of cranberry sauce, though I could just as easily have used gravy. The result? A super crunchy exterior holding together a warm, soft mess of an interior. The combinations are endless. Use sweet potatoes instead of mashed potatoes.  Add corn or other veggies. Whatever. But I promise you that dishing this one up at the leftovers dinner table will be as welcome a change as bringing Angelina Jolie home for a threesome.

{ 19 comments… read them below or add one }

1 dh127 November 28, 2009

Wow! A totally new (to me) way to fix leftovers. Plus the definition of Bubble & Squeak. Love it.

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2 Linsey November 28, 2009

I love turkey leftovers – its like being the one picking at the chicken carcass and getting the oysters from where the legs meet the main body … seriously satisfying.

My personal leftover luxury -lol – is a sandwich of stuffing, turkey and tomato ketchup … no going ewwww either! Failing that turkey leftover meatloaf.

But, I am seriously going to try the turkey cake above maybe with a little tomato relish instead of the cranberry.

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3 castello November 29, 2009

I’ve always been a bit of a humbugger when it comes to the holidays. You’ve given me a whole new way to look at it.

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4 Katie Pizzuto November 30, 2009

I really wanted to add some corn to this as I have always loved combining my corn and mashed potatoes, but no corn was made this year for Thanksgiving 🙁

These pictures aren’t the best, by the way, because I was so damned anxious to eat the thing before it got cold that the food porn became secondary.

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5 Linsey November 30, 2009

As someone who only likes her corn in the form of flakes – it didnt bother me that you left it out – I hate sweetcorn.

Your photos looked fine – they made me hungry!

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6 Jim November 30, 2009

Wow, that looks like a good idea. I’m up for a little bubble and squeak!

I’m usually so shellshocked after the meal that I leave the leftovers alone for a few days. When I finally get to them, someone has eaten all the stuffing, which makes the whole thing pointless.

But this looks really tasty. I’ll have to see what’s left in the fridge…

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7 Katie Pizzuto December 1, 2009

I totally agree, Jim…without the stuffing I usually don’t care (unless I’m making turkey tetrazzini which, since it’s a creamy pasta dish, doesn’t require stuffing :)) Let me know if you give it a try!

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8 Linsey December 1, 2009

Stuffing is the best… especially when its all crunchy from roasting.

My fav stuffings : sausagemeat, sage and onion and pineapple with sausagemeat (trust me its delicious)

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9 Katie Pizzuto December 1, 2009

Sage is my absolute favorite herb. I sometimes just boil a little pasta and then brown some butter, add some fried sage and grated cheese and call it dinner…yumm!

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10 Linsey December 1, 2009

my favourite herb beyond anything – mint – especially spearmint or Moroccan mint – boil new potatoes in that then when they are cooked throw in some more and let it steam more flavour into them mmmmmmmm

closely followed by thyme, dill, sage and rosemary

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11 The Wine Commonsewer December 1, 2009

Stuffing is the best… especially when its all crunchy from roasting.

You got that right and your stuffing sounds delicious.

I am fortunate enough to have fresh sage (which I love) from the garden all year.

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12 Mark December 3, 2009

You naughty girl – you even had a happy ending! Damn you woman…

@ Linsey – Love the alternative twists to Bubble & Squeak that you suggested above.

Thank you both for sharing!

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13 Katie Pizzuto December 3, 2009

You suck, Mike…that’s all I’m sayin’.

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14 Linsey December 3, 2009

I have fresh sage too in the garden all year round – as well as fresh rosemary and fresh bayleaves. Summer I have mint (3 types), thyme, summer savoury, lemon balm, oregano – and this year I grew basil.

Katie – get a small plant and have it on that decking – so worth it

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15 Katie Pizzuto December 3, 2009

Oh, I do, Lin…I grow sage every year…it just doesn’t last “year round” like it does for you folk…gets too damned cold. 🙁

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16 Linsey December 3, 2009

im suprised – my sage is about 10 years old and looks like a japanese tree its so twisted – but its hardy all year and we have had some hard winters in the last few

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17 Anthony December 14, 2009

Wow. I love your style of writing. No holds barred, not afraid to mention the dirty thoughts that roam everyone’s minds. Thanks for the read and keep up the good work!

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18 Katie Pizzuto December 14, 2009

Thanks so much, Anthony! Sorry for the delayed response but your comments got directed to spam!! Please stop by often…I promise I’ll keep you off the spam list, LOL!

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19 Matthew Simon January 28, 2010

Just thought I would add a comment.
People like Charles Dickens (1812-1870) thrived right in the middle of the Irish Potatoe famine. The majority of people in England (including Ireland, Scotland and Wales) were poverty stricken (if we believe governmental commissions). Food was not that plentiful. Left overs (assuming that there were any leftovers) might be fried and eaten (more likely eaten in any way possible). A common dish (quite good by itself) is “Kalecannon” (many spellings). What is this “Kalecannon”?
“Kalecannon”: There are several alternate spellings, including calcannon, colcannon, kalkenny. The most likely eytmology is “cál” (Irish, meaning cabbage), “cannon” (Irish, meaning speckled). Potatoes mashed with butter and milk, with chopped up cabbage (or other vegetables such as carrots or turnips), eaten on Hallowe’en (All Hollowmas or All Hallows Eve, All Saints’ Eve), or “summer’s end” in Old Irish.
If any “Kalecannon” is left over, and the people are wealthy enough to be able to fry it, voila: “Bubble & Squeak” (because potatoes being fried “bubble” and cabbage “squeaks”).
All you have to do is drop being snobbish, and remember one’s valuable roots (and the lessons learned, I hope).
Matthew simon

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