Blythewood BBQ'er
Babbling Farker
Sadly after to go plates there is no more turkey left! The Harvest Brine was a hit! Thanks for everything John!
Simple: Velvetta cheese, milk and black pepper.
Slowly heat cheese and add milk as it is melting to get the consistency you want.
Season with fresh ground black pepper
Simple: Velvetta cheese, milk and black pepper.
Slowly heat cheese and add milk as it is melting to get the consistency you want.
Season with fresh ground black pepper
Interesting. This may be what im looking for.
No flour? I start my cheese sauce with a roux and it works great. As i said before im on a cheese sauce quest. It is part of me nailing down my official mac and cheese recipe.
How would you say this differs?
Here is a place to discuss those leftovers.
I'll start.
We always cook more turkey than we need, because one of the benefits of a huge thanksgiving meal is the leftovers.
One of the traditions our family has, was brought to the relationship by the wife many years ago.
She is a native of Pittsburgh and she grew up having this dish callled Turkey Devonshire for breakfast the morning after, and for the past 25 years we have continued this traditional meal.
Devonshire:
An open face sandwich served over toast.
Hot Turkey, cheese sauce, bacon strips and tomato slices.
That will be our breakfast in the morning and our 22 year old son, who moved out on his own 3 years ago, is spending the night for the first time in almost as long...just for breakfast.
Some traditions are hard to break. :grin:
Grilled Texas Toast base
Turkey
Fried Stuffing
Drizzle of Gravy
Top with a Mashed Potato Cake
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