Turkey Sliders with Mustard Poppy Seed Sauce


Are you still full?

I hope not because you need to start making room in your stomach for all of those left overs you (hopefully) have.  Having leftovers after Thanksgiving is like having another holiday celebration right after- I love them.

I love the classic turkey sandwich with turkey, maybe a little mayo, stuffing, and cranberry sauce.  I will be definitely having a few of those, but I have so many ideas for leftover recipes that I may need to roast another turkey (just FYI mom).

These turkey sliders are a great way to use up your leftover turkey.  I made these back at my Half Christmas celebration in June- they are also great party food for people.  Take your turkey & gravy, stick it on a slider roll, top with a mustard poppy seed sauce, and bake away.  Delicious.

If in the past few weeks it hasn’t been obvious, I love Thanksgiving.  And Christmas as well, so prepare yourself for the next month.  For anyone who sees me in person, there is a 99% chance I will have some baked good to pass along.

Adapted from Perfecting the Pairing


12 Hawaiian dinner rolls
Shredded turkey
Gravy, optional
Salt and pepper
Provolone cheese, sliced
4 tablespoons butter, melted
1 tablespoon light brown sugar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon poppy seeds


Preheat oven to 350°F.

Slice rolls in half.  Combine turkey and gravy if desired.  Season with salt and pepper.  Divide turkey filling between bottom buns.  Top with provolone cheese and transfer to rimmed baking pan.  Place top bun on top.

In a small bowl mix together melted butter, brown sugar, Dijon mustard, and Worcestershire sauce.  Pour and brush sauce on top of rolls.  Sprinkle poppy seeds on top.  Bake until cheese is melted and turkey is warmed through, about 10 minutes.

Makes 12 sliders.

Lemon Mustard Cauliflower Pasta


I love mustard.

And ketchup and mayo and hot sauce and all condiments, but today is all about mustard, the illustrious, yellow devil.

Coarse grain mustard has been a revelation to me. I have always seen recipes call for coarse grain mustard but just used Dijon or a spicy mustard in its place. Now, no mustard is bad or inherently inferior to another (I don’t like to judge mustard harshly, equality for all mustard), but now that I have properly followed directions and finally bought coarse grain mustard, I am in love.  It really packs a lot more great flavor.

I do have a word of caution for all you coarse ground mustard newbies to be careful.   This stuff can be potent.  I spread a big hunk of mustard on a sandwich, and halfway through, my nose was running and my eyes were tearing up. This time my tears did not result from wonderment of my own culinary skill but the power of coarse mustard. Treat it with respect- less can be more.

The only tears that should be shed in the kitchen are tears of joy. (Or a cook’s tears of frustration on a bad day.) This pasta may cause some serious tears of happiness. Mix al dente pasta with roasted cauliflower and a butter, sweet, and tangy lemon mustard sauce. Easy and delicious. Top with fresh herbs and you are ready to go.

I also have started buying fresh herbs instead of just dried: So. Much. Better.

Why don’t I just follow directions from the beginning?

Adapted from Bon Appetit via Heat Oven to 350


8 ounces spaghetti or linguine
1 small head cauliflower, chopped
2 butter
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 tablespoon honey
4-5 teaspoons coarse ground mustard
Fresh parsley, for topping


Preheat oven to 400°F.

Bring a saucepan of salted water to a boil. Cook pasta according to package instructions one minute short of al dente. Drain and set aside.

Place cauliflower in a single layer on a baking sheet. Season with salt. Roast for 15 minutes, until soft.

Heat a large skillet over high heat. Add pasta and cauliflower to pan. Mix in butter, lemon juice, lemon zest, honey, and mustard. Bring to a boil and mix together. Cook for 2-3 minutes, until the sauce is mostly absorbed. Serve immediately, topped with fresh parsley.

Serves 3-4.

*You can also just cook the cauliflower without any pasta to serve this as a side dish.