These sandwiches are best prepared in a panini grill, but a close approximation of them can be made by toasting the bread first and them lightly sauteing the prepared sandwiches in a large frying pan by weighing them down with something small and heavy, like small plate with 2 pounds of beans in bags on it.
Here’s a great use for that turkey stock. You can substitute any other vegetables you like for these.
Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
This recipe makes enough stuffing for a small turkey. Or a Guinea hen. Or a large capon. Or two small chickens. Or about 15 or more game hens.
This recipe appeared in my very first cookbook that I wrote with Nancy Gerlach, The Fiery Cuisines, in 1984. I still make it whenever I roast a turkey.
