I read a plethora of magazines, cookbooks, newspaper articles, and blogs about food, so there has to be some way to keep tabs on what I hope to create in my next kitchen adventure. For cookbooks or magazines, there is always a stack of post-it notes nearby to mark pages. Emeril’s new cookbook, Sizzling Skillets and Other One-Pot Wonders is flagged all over; each pot has a fantastic recipe waiting to fill it. On this occasion, it was the casserole dish doing its rotation with Turkey Club Casserole.
When reviewing the recipe, I immediately thought of Thanksgiving and Christmas dinner leftovers. Many families prepare both turkey and ham during the holidays and this recipe incorporates both. Imagine the layers of a turkey club sandwich—bread, turkey, bacon, cheese, ham—layered in a deep dish, covered in an egg royale, and baked golden brown. The egg-soaked bread forms a crust over the oozing cheese and meats, reminiscent of the favorite lunchtime club sandwich, yet warm and satisfying.
We went one step further to make it gluten-free so our daughter could enjoy it too. A good loaf of brown rice bread, sweet rice flour for the Béchamel sauce, gluten-free meats, and the recipe easily converted to a gluten-free meal. One daughter who was absent from dinner, enjoyed the leftovers so much the next day, she came into the office to proclaim, “I don’t know what you made last night, but it was GOOD!” I told her it was Emeril’s Turkey Club Casserole, which didn’t mean much to her, she just knew it was delicious. Ah, music to our ears, the unsolicited delight of those we serve.