The day after...

Not sure what to do with all that left over turkey? I found a recipe for Turkey Devonshire Sandwiches that sounds delicious. I've not made this particular one, but just reading the ingredients makes my mouth water. And why am I already obsessing about food when it's not even 9:00am the day after Thanksgiving? No idea. All I know is that I overindulged in a bit too much food last night and was so completely stuffed that even my fingers swelled up like sausages that I couldn't take off my fancy costume jeweled ring! I had to sleep with it on and for the last hour and a half I've been trying various methods to remove it and nothing works. I've tried ice-cold water with soap, smearing Pond's cold cream on my finger (cuz it's slippery), and Trader Joe's cleaning spray and it's only making my knuckle more swollen and sore. So just a few moments ago I did a google search on how to get a stuck ring off your finger and found this. Who knew so many others are suffering and searching for the same thing!? Most of these people say to use Windex but we don't ever buy Windex due to it's high levels of toxicity so not sure what to do. My finger is now turning purple at the knuckle and throbbing and I'm about ready to break out Tom's dremel tool.

Ok back to the original reason for this post. The recipe. Enjoy!

FRANK BLANDI'S ORIGINAL DEVONSHIRE SANDWICH
Source: Post-Gazette

Cream Sauce:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees.

In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.