Local Woman Builds Multi-Tonnage Thanksgiving Sandwich, Eats with Fork Instead

KEY POINTS

•Terri Peters cooked a full Thanksgiving meal resulting in abundant turkey breast leftovers in 2023.
•She attempted three recipes: a NYT-inspired leftover turkey sandwich, turkey salad from Ahead of Thyme, and turkey soup from Mel's Kitchen Cafe.
•The sandwich included cranberry mayo, stuffing fried from boxed mix, mac and cheese, gravy, green-bean casserole, and mashed potatoes but was messy and hard to eat.
•The turkey salad adapted the original by using celery salt instead of crunchier vegetables, and the turkey soup with wild rice and half-and-half earned high praise.

Terri Peters braved the post-Thanksgiving fridge jungle in 2023, attempting to resurrect turkey breast through three epic culinary quests: a New York Times-sourced sandwich, a turkey salad from Ahead of Thyme, and Mel's Kitchen Cafe's turkey soup. She wrestled boxed stuffing into a pan, then fried the solidified mass—because who needs actual stuffing leftovers? The sandwich, a towering mess of cranberry mayo, mac and cheese, gravy, green-bean casserole, and mashed potatoes, slid apart like a tragic food breakup, forcing Fork Over Straw Syndrome. Meanwhile, the turkey salad ditched the onion crunch for celery salt, proving simplicity can win. The soup, with carrots, celery, long-grain wild rice, and half-and-half, earned a chef’s ovation—Terri proudly declared she'd cook another turkey just for an excuse.