Hey there. It’s been a while. Hope you are still out there, whoever you are. Hope your Thanksgiving went well.
As I self-proclaimed foodie, I was looking forward to the obscene amount of cooking and eating that would take place over Thanksgiving. So imagine my surprise when I discover that Thanksgiving dinner would consist of some sautéed red potatoes, brussel sprouts, and Swordfish. No Turkey, no stuffing, no gravy, no yams, no cranberry sauce. I would happily pick swordfish over turkey 364 times out of 365; call me old fashioned, but I like turkey on Turkey Day. But since we weren’t hosting, all meals were out of my hands.
Perhaps the biggest bummer was that there were no leftovers. We always enjoy trying to come up with uses for that leftover Turkey. One tradition is to make Turkey Omelets the next morning. Ever since I was twelve or so, I’ve helped make the “morning-after” meal. And so determined was I to continue this gastronomic tradition, that I actually went out with my dad to purchase some turkey.
We got a ¾ pound slice of Boar’s Head roasted Turkey and a jar of Hienz gravy. While this was definitely less satisfying using our own, it got the job done. The omelets turned out pretty well, reminding us of heartier, more traditional Thanksgivings.
Makes about 4 omelets
2 tablespoons heavy cream (or milk if you’d rather)
some salt and pepper
butter for pan
¾ pound of shredded Turkey (light and dark, it’s all good)
1/2 cup of gravy, reheated
1.) Mix eggs, cream, salt, and pepper until mixture is blended.
2.) In separate bowl, mixed pulled-turkey and about a 1/3 cup of gravy together. Do this gradually, as the ratio isn’t exact, sometimes more or less gravy is needed. You want the turkey to be fairly wet with gravy.
3.) Heat butter in a skillet at medium-high to high heat (scrambled eggs are done at very low heat, but omelets are done at high heat).
4.) Place a quarter of egg mixture into pan, piercing any air bubbles that build under the omelet.
5.) After about a minute or so, place some turkey on the omelet, about 1/3 of the way over. Be careful not to over stuff the omelet, as this makes the flipping part particularly difficult.
6.) here’s the trickiest part—flipping the omelet. If you have a spatula, here’s your time to use it. Take on end of the omelet and flip it over onto the other half, so you end up with a half circle shape.
7.) Drizzle gravy on top of omelet.