Add Smoked Turkey to the Filling
The filling comes in two main forms: bread casserole and wet bread. This is why add-ons are so important – herbs, onions, etc. And while I love the onion and herb fillings, I suggest you add another ingredient that is neither a vegetable nor a herb. I suggest you add smoked turkey.
Ground turkey in the filling may seem overkill, meta, or just unnecessary, but listen to me . This is not just a turkey and certainly not a bird of your “main event”. These are chunks of smoked turkey – the best turkey – a flavor that is best described as “turkey, but also ham.” (Smoked turkey legs are also very cheap. I bought two for less than two dollars. Ask the butcher where to find them.)
Look, if I told my mind, a big bird would be smoked , but I don’t have a smoker, and some people (my dad) get very upset if the turkey is not traditionally roasted. Adding smoked turkey to the filling works the same way as bacon slices; small salty meat nuggets that accentuate the soft, juicy and herbal landscape of your non-bun side of the bread, transforming that side into a dish that can stand on its own. Plus, it’s a great litmus test for anyone who claims they just love turkey. (If they’re real fans, the bonus turkey won’t upset them.)
You can add smoked turkey to any filling recipe. I usually use a one-to-one ratio (by weight) of meat to dried bread. If, however, you want a simple recipe for the filling for the stove, I have it.
Smoked turkey filling
Ingredients:
- 4 tablespoons salted butter
- 2 large shallots
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 8 ounces of dried sourdough bread, diced
- 1 3/4 cups turkey broth (or no turkey broth)
- 8 ounces smoked turkey, chopped
Melt butter in a Dutch oven over medium to high heat until foamy. Meanwhile, peel the shallots and cut them into thin rings. Add the shallots to the oil and cook until tender and lightly browned, about 15 minutes. Add the herbs, cook for a couple more minutes, then add the bread and stir to mix. Add the broth (season with a teaspoon of salt if you are low on sodium), bring to a boil, add the turkey and cover. Remove from heat and let stand for 10 minutes before whisking with a fork.