Oh my Chitlins, somehow Thursday snuck up on me this week. The BF caught a pretty heinous stomach flu that has left me torn between the desire to help him feel better and my absolute fear of catching it also right before my race this weekend. Not to mention I just can’t seem to make the days stick in my head; Tuesday felt like Thursday, Wednesday felt like Friday and I woke up this morning dead set that it was still Tuesday. I know, it makes no sense.
I realize I still have at least two more, possibly three, cupcake recipes for you from my infamous party. But I just can’t bring myself to write about something sweet right now. I’m sorry, I’m a horrible blogger and so not living up to my toasted sprinkle name (you can’t put sprinkles on turkey, well you could, but I wouldn’t recommend it). So instead I’m bringing you another dish I made while I was in Vermont, which I think is fitting since after three lovely days of spring here in the city, March has reared its ugly head and brought in a chilling blast. Blargh.
A few weekends ago, The BF and I were miraculously in the city for at least the third weekend in a row. It was a minor miracle, given all the traveling up and down the East coast we do. And an even bigger miracle was that it was gorgeous outside and I managed to wrangle The BF out of bed before noon! NOON! Can you believe it? I nearly peed myself with excitement. Ok not true, but I do think I jumped around a bit. So I dragged him down to the farmers market and rewarded him with the option of picking any type of meat he wanted and I would make it for dinner.
You’d think I had asked him to pick which mathematical equation he liked the best the way he sulked around the market. Whatever, I love the Union Square Greenmarket, I would live there if I could. While I bounced from stand to stand ooh-ing and aah-ing over the different produce and ricocheting off the oodles of dogs, he skulked along behind me, sunglasses planted firmly on his face willing himself not to have a good time. He’s pretty good at that when he wants to be.
When my enthusiasm for a large “DUCK” sign failed to elicit a response, I tried a different track and just barely managed to contain my excitement at the variety of lamb for sale. Trying to contain my excitement for lamb is a lot like trying to hold in a really inappropriate giggle; it’s just not going to happen. Your face contorts into all these really terrifying grotesqueries (I swear I read that word in an art history book once) and you snort, and your eyes start to water. You kinda look like you’re trying to keep the tiny alien baby from exploding out of your chest like in the movie, aptly called, Alien. When I came across lamb sausage I nearly punched him in the face with the frozen chunks as I whipped it out of the cooler, “OHMAHGAWD THEY MAKE LAMB SAUSAGE MY LIFE IS COMPLETE!” Obviously, he didn’t want it.
When we had finally reached the end of the market and I had contented myself with buying some ridiculously overpriced peony blooming tulips, The Bf had a brainwave. He somehow managed to realize that if he didn’t pick out something to eat, it was very likely I wasn’t going to make him dinner. While that isn’t exactly the case, he probably would have been stuck eating Brussels sprouts and couscous, two things he hates, because that’s always my fall back option. So he stopped at the very last meat purveyor in the market and triumphantly plucked out a smoked turkey leg and thigh. “I want this!” Great. At least I don’t have to cook it.
*Just a note: I have no freakin’ clue where you can buy smoked turkey outside of that stand, seriously. But I do know that you can buy smoked flavoring so I would assume marinating a turkey leg in your favorite seasonings and adding a little of that will work about as well.
Smoked Turkey Dip
1 smoked turkey leg and thigh, cooled and shredded
2 tbsp coarse ground mustard
1 tsp horseradish
2 tbsp plain breadcrumbs
1/2 cup sharp cheddar, shredded about 2 tbsp reserved for topping
Pre-heat oven to 350°F. Lightly grease a small casserole dish.
Mix together all the ingredients (I did this right in the casserole dish, I hate doing dishes on vacation). If it looks like you have more turkey than is getting incorporated with your ingredients add more mustard. Smush the mixture evenly into the casserole dish and sprinkle the remaining cheese on top. Bake for about 15-20 minutes until thoroughly warmed through and the cheese on top is all bubbly.
Serve immediately with crackers. We ate all our dip immediately, but I would think that it could last about three days in the fridge wrapped tight.