All recipes paired with wine, Beef, Poultry, Recipes with leftovers

Have plenty of holiday’s leftovers? Try my yummy Meat spread !

You guessed it. Few days past Easter, and some of us try to come up with more and more creative ways to use all the leftover ham, turkey, brisket (you name it)  … It’s perfectly good meat, but it gets tiresome after a while. We had ham’s steaks with asparagus and local corn the other day, and another dinner with some brisket and sauerkraut.  All yummy. But I still had little bit of meat left, and being the “saving kind” I would hate to waste perfectly good food. Yet, I couldn’t get myself to make another dry, turkey breast sandwich (of course, we never have the dark meat leftovers). So, I became creative. And, we loved, loved our bagel sandwich! I am happy to share the recipe with you.

Leftover meat spread2

Meat spread


½ lb combined turkey and brisket meat
4 table spoons of mayonnaise
1 table spoon Dijon mustard
1 table spoon high quality olive oil
1 table spoon hot relish (optional)
1 stick leek, sliced and slowly sautéed
½ small onion, chopped, sauteed
3 cloves of garlic, mashed
Salt and pepper
Handful chopped parsley and oregano fresh herbs

First, I took out the food processor and cut all the meat to small cubes, while checking for bones or fat I didn’t want in my spread. Added mayo, mustard and relish, seasoned with salt and pepper. Instead of adding more mayo, and pulse the processor. ILeftover meat spread1t still looked dry (depends how much of the meat you use), so I drizzled the mixture with high quality extra virgin olive oil.

In a frying pan, on medium heat, I sauteed chopped onion and leek in a little bit of olive oil. When the leek is sauteed slowly, it became such a tasty ingredient – so I added a little bit of water and let it cook for few minutes, until soft. Seasoned with salt and set aside to cool.

I have chopped bunch of fresh herbs I have out in the back yard (in my wooden wine cases). I picked parsley and spicy oregano to add some bite to it. Added to to processor, I pulsed it until smooth and added the cooked leeks and onion. Seasoned with salt and pepper again, after tasting the mixture. It was almost perfect, but it was still missing something. Oh, garlic! Of course! 3 cloves of garlic smashed and pressed into the mix. I took another taste – and yes, that was it!

We had a delicious lunch and still have more for tomorrow. This was a good transformation of meat that would be kind of “boring” on its own.

Leftover meat spread

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