D
There's this product on the market back when I was young, (might still be on the market, but I don't eat canned meat), called Deviled Ham. It was good to spread on bread.
Well, hubby is up to able to eat anything, but he doesn't have teeth yet, so I'm getting a crash course in how to make meat he can eat.
I used a large turkey thigh that I bought at a butcher's shop in our outdoor market. (It's about twice the size of boneless skinless turkey thighs you can buy in an American grocery story.) And it was already roasted from Easter, when I roasted a couple and then freezed one. So, it has basil as a seasoning. (Go with whatever you like for seasoning, but it does have to be already roasted and cold first.)
Here is what you need to make this:
A food processor (full size.)
1 very large boneless, skinless turkey thigh.
1 pint of roasted tomatoes. (recipe for that below.)
2 heaping teaspoons of mayo
Chop up meat to fit in food processor.
Turn it on until it's in small pieces.
Add the roasted tomatoes.
Turn on until blended.
Add mayo.
Turn on until blended.
We had a heaping serving on our plates, that went along with our side dishes, plus I left some for 1-2 sandwiches later, but we couldn't finish our servings. Now we have enough for sandwiches for a week. It's surprisingly filling, and more surprisingly delicious. (Whenever I make something and it's good, it surprises me. lol)
The roasted tomatoes is just from some recipe I found online.
A pint of cherry tomatoes
4 scallions/bunching onions. (I used five from our garden, but they've been growing for two years, so they were closer to pearl onion size than store-bought scallions. If store bought, I recommend using the small whole bunch they usually sell them in.)
1-2 tablespoon olive oil
Prepare onions. (Cut and skin, but only use the green part that doesn't get thin and leaflike.)
Wash tomatoes.
Put both on a bowl, add the olive oil and toss.
Preheat oven to 425F and put the mixture on an aluminum-foil covered cookie tray. Bake for 25-30 minutes.
Well, hubby is up to able to eat anything, but he doesn't have teeth yet, so I'm getting a crash course in how to make meat he can eat.
I used a large turkey thigh that I bought at a butcher's shop in our outdoor market. (It's about twice the size of boneless skinless turkey thighs you can buy in an American grocery story.) And it was already roasted from Easter, when I roasted a couple and then freezed one. So, it has basil as a seasoning. (Go with whatever you like for seasoning, but it does have to be already roasted and cold first.)
Here is what you need to make this:
A food processor (full size.)
1 very large boneless, skinless turkey thigh.
1 pint of roasted tomatoes. (recipe for that below.)
2 heaping teaspoons of mayo
Chop up meat to fit in food processor.
Turn it on until it's in small pieces.
Add the roasted tomatoes.
Turn on until blended.
Add mayo.
Turn on until blended.
We had a heaping serving on our plates, that went along with our side dishes, plus I left some for 1-2 sandwiches later, but we couldn't finish our servings. Now we have enough for sandwiches for a week. It's surprisingly filling, and more surprisingly delicious. (Whenever I make something and it's good, it surprises me. lol)
The roasted tomatoes is just from some recipe I found online.
A pint of cherry tomatoes
4 scallions/bunching onions. (I used five from our garden, but they've been growing for two years, so they were closer to pearl onion size than store-bought scallions. If store bought, I recommend using the small whole bunch they usually sell them in.)
1-2 tablespoon olive oil
Prepare onions. (Cut and skin, but only use the green part that doesn't get thin and leaflike.)
Wash tomatoes.
Put both on a bowl, add the olive oil and toss.
Preheat oven to 425F and put the mixture on an aluminum-foil covered cookie tray. Bake for 25-30 minutes.
