Thanksgiving Leftover Sushi

OK, to start with you'll need some nori, which are the seaweed wrappers, some stuffing, and some turkey.

Now, if you think turkey is only for Thanksgiving and deli sandwiches, think again. Turkey is a great buy right now, especially since the economy tanked. You may be able to find it for as little as $.88 per pound, which is a lot cheaper than anything else you'd actually want to eat. You can also use chicken, ground chicken, or ground turkey.

The seaweed wrappers are just what they are. You can get them in your local Asian market, and many of the more mainstream groceries now. If you can't find them, you can always order some at the end of this tutorial, and have them shipped right to your door, which is always fun.

Stuffing. OK, I admit it. I frequently use Stove Top stuffing. Which isn't to say you can't make your own from scratch and all, but a good box of Stove Top will do just as well, so if your inlaws ate all the stuffing Thanksgiving Day, just whip out a box of Stove Top and go on with your life.

Cranberry Sauce. The only kind I like comes in the shape of a can and is about the same consistency of jello. Again, if you are a make-your-own-from-scratch kind of person, have at it.

If you are making some stuffing just for the purpose of making some sushi, you really should let it cool a little before you take to spreading it on your seaweed. I like adding onions and celery to my stuffing, so if you do that you want to really chop them very finely of your sushi will end up extremely lumpy, kind of like a dead body in an old rug. Not a tasty image.

Spreading out stuffing is not exactly rocket science. You want to spread it across the nori, leaving a little space at the top edge of your nori so you'll be able to seal the roll.

Take your turkey and slice it into thin strips. You can also use ground turkey and crumble it, and you can even cut strips of deli sliced turkey in a pinch. You'll want to roll up a fair amount of turkey. Also add a line of cranberry sauce. Cranberry sauce's sweetness is perfect against the saltiness of the seaweed and stuffing.

Of course, you can also add other stuff like strips of carrots or zucchini. I have not had good success with adding green bean casserole, but cooked green beans alone wouldn't be bad. Just about anything you would normally group together on your plate will be OK.

If you are one of those people who doesn't like their foods to touch, this probably isn't for you.

Using a sushi mat, roll up the seaweed into a firm roll. Use a bit of water on your finger to seal the seaweed by wetting the end that doesn't have the stuffing on it.

Take your roll and wrap it in plastic wrap and refrigerate for awhile. When you are about ready to serve, take your rolls and slice into neat, bite-sized chunks.

Arrange the sushi on a plate. Doesn't that look great? And it's unexpected, which is cool.

Now, the seaweed has this slightly fishy taste about it, which you don't notice much when it's dipped in soy sauce and wasabe, but you might notice it here. Dipping your sushi bites into a nice hot bath of gravy will fix that, and assure you'll get yet another nap today.

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