Turkey Week continues. It's only the 1/2 way point, but I think I may have to have vegetable week next week. It doesn't help that I usually eat leftovers for lunch. Sometimes this means the turkey recipe from the day before, and sometimes it means your basic cold turkey sandwich with lettuce and mayonnaise.

Wednesday Night: Phil's Family Style Turkey Rolls

These rolls are not family style in the sense that you put the bowl in the middle of the table and serve yourself (although you could), but in the much looser sense that means they are the style of Phil's Family. Apostrophes be damned.

Ingredients:

All leftover white meat off the bone (by now the wings should be left. Save those for days 4 and 5). I had about 3-4 cups.

3 sticks of celery

1 onion

1 1/2 - 2 cups turkey stock

mayonnaise

celery salt

French rolls

Directions:

Tear up the turkey well. I used my Thunderstick (I have a weakness for infomericals). Put the turkey in a big bowl. Cut up the celery and onion (I Thundersticked the onion) and add to the turkey. Pour the turkey stock over the mixture until moist. You want the turkey to be wet but not soaked or floating. Add the mayonnaise to your taste. Some people like it, some don't, so decide for yourself. I used about eight tablespoons. Add celery salt to taste. These last two ingredients require a lot of adding and tasting, adding and tasting, until it tastes right to you. With the celery salt, err on the side of caution because it will taste stronger once you refrigerate it.

Put the mix into the fridge and let sit for at least an hour (the longer, the better (but not like four weeks or anything)). Cut the rolls the long way down the top and stuff them. Serve with potato chips and carrot sticks.