This was a quick, easy dinner pulled together with some of the leftovers from the mid-winter turkey feast. I chopped up some light and dark turkey and simmered it in the pan sauce to warm it all through. I served it over some toasted bakery bread, with a bit of the coleslaw on top to add some crunch and acidity to the salty, savory turkey sauce. Served alongside the potato leek soup, it made a light, yet comforting and satisfying meal, great for a late night supper.
More turkey leftovers to come. I’ll see you soon, here on the Road.