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Sloppy Joe Planned Overs
Holiday "Planned Overs" or How We All Can Learn to "Stop and Smell the Turkey"
By Gerry Furth-Sides

Looking back on a hearty holiday dinner, we usually forget the stress of prep and remember the bountiful table.

But why wait to relax until after the holiday is over? One tip is to stop whatever you are doing in a hurry and simply put an index finger between your nose and mouth for several seconds. You'll be surprised at how this ancient yoga technique can calm you down.
For a satisfied, not "stuffed" feeling, use carrots instead of sugar to sweeten foods, nuts for a satisfying crunch and alcohol flavoring for appealing and satisfying appetizers and side dishes.

To make a hostess job easier, "mix and match" from scratch and prepare healthy appetizers and side dishes. Garnish with items from the produce section.
And for a laid back holiday week-end after the "big meal," think of the abundance of food not eaten as ingredients for "planned overs" to create appealing new meals. Never have the same meal twice!

One simple idea is "sloppy Joes - a perfect combination with homey melba toasted stuffing!

Sloppy Joe's may have originated during the Great Depression when then inexpensive yet hearty ground beef was included in many cookbooks, usually with practical fillers to stretch the meat.

And what about its name, which first appeared in print in 1935? Well, "its kind of messy appearance dripping off plate or roll makes it "sloppy" and "Joe" is the proletarian all-American name of absolute genuineness.

Mrs. Cubbison's "planned overs" feature "Sloppy and Unsloppy Joes" with ground turkey or "pulled" or shredded turkey pieces with "biscuit" patties. The beauty of this tasty, colorful dish is the flexibility of ingredients and its entirely satisfying quality or "amplitude." "Amplitude" is the term professional tasters use to describe a food item that encompasses every taste (sweet, salty, sour, bitter).

"Mix or match" other ingredients from the farmer's market or your fridge for variety with the basic ingredients, to make a party out of every meal even after the holidays!

TURKEY SLOPPY JOES

Note: You can use your favorite dried tomato sauce made or purchased in advance in place of the sauce below for a different taste or a quicker meal.

3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
4 garlic cloves, finely chopped
2 1/2 lb ground turkey (not labeled "all breast meat") OR leftover turkey, shredded or "pulled" into pieces
1 teaspoon salt
1/2 teaspoon black pepper

Sauce:

1 (28- to 32-oz) can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses (not black strap)
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons Tabasco, or to taste

Heat oil in a wide 8-quart heavy pot over moderately high heat until hot. Sauté onion, celery, bell pepper, and garlic, stirring until golden, about 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper to taste.

Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 15-25 minutes.

Mrs. Cubbison's Cheddar Buttermilk "Biscuits"

1 bag of Mrs. Cubbison's stuffing
1/3 cup whipped unsalted butter or
1/3 tablespoons light oil
6 oz extra-sharp Cheddar, coarsely
grated (2 cups)
3 tablespoons finely grated
Parmigiano-Reggiano
3 scallions, finely chopped
1/3 cups well-shaken buttermilk

Mix dry ingredients together, then add buttermilk until just combined.
Mold "biscuits" with your hand for a rustic look, or use the lid of a mayonnaise or round rubber jar to make more consistently shaped patties.

OR

Spoon mixture in a muffin tin
Bake until browned, about 10 minutes. Transfer to a rack to cool.

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