Andrew and I are in the wilds of Pennsylvania this Thanksgiving. We're spending the holiday with dear friends. The friends were all in the Executive Training program at Abraham and Strauss' Department store. Since they all had to work on Black Friday and since none of them had family nearby, they banded together for Thanksgiving dinner. This year is Andrew's 31st year of celebrating Thanksgiving with this same group of friends. Additions like husbands, sisters and partners (like me) have been added but the core group is the same. It's my 23rd Thanksgiving with the group and I adore them all. But I do have one complaint. Since we're not cooking at our house, we won't have leftover turkey. But I am so fond of this recipe, I'll likely cook a bird sometime this weekend merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.
One of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.