Turkey-Shallot S.O.S.

With cold, wintry weather outside this weekend, we stayed in and enjoyed this late supper made from stale dinner rolls and leftover turkey.


S.O.S. is a dysphemism for a creamy sauce featuring rehydrated dried (chipped) beef served on bread or biscuits. It was a typical meal served to U.S. servicemen during World War II, and continues to be available in diners around the U.S. northeast and boarding schools worldwide.

Most people today will use S.O.S. to refer to any similar meal. I grew up eating creamed tuna on toast; this is a variation designed with foodies in mind. It was a surprisingly delicious supper served with a crisp, green salad and a glass of white wine.


Turkey-Shallot S.O.S.

serves 4



4 day-old sandwich rolls

1 small shallot, chopped fine

butter

2 tablespoons all-purpose flour

2 cups milk

salt & white pepper, to taste

2 cups chopped cooked turkey



Slice the rolls and hollow out their interiors to make a vessel to hold all the creamy goodness. Toast the rolls in a preheated 350*F oven; finely chop reserved roll interiors to make coarse breadcrumbs (about 2 or 3 tablespoons) and set aside.



Saute shallot in butter until soft; sprinkle with flour and stir to combine. Cook paste for 1-2 minutes. Stir in breadcrumbs and season with salt and white pepper. Whisk in milk. Add turkey and let simmer until thickened, stirring often.



Serve turkey and gravy in and around toasted rolls.