The Bulgar Bugle

It is Day the Third of the Turkey.  Yesterday we simply had warmed over Thanksgiving Dinner.  Twice.    Plus pumpkin pie for breakfast.

On the way home from the Saturday Mass, I was thinking, “OK, what to do with turkey.”  And out came — “Chicken fried turkey”.  So when I got home, I put some oil in the deep fryer, poured a little milk in a bowl, and 2 cups of flour in a second bowl.  To the two cups of flour I added salt and pepper, maybe 1 teaspoon of salt and a tablespoon of black pepper.  I cut some strips and chunks from the turkey, dipped them in the milk, then in the flour, and then repeated that process for a double-dip.  Into the deep fryer for about 3 minutes until they were golden brown.  We ate them with the last of the green bean casserole and bulgar/broccoli stuffing, and cooked turnip greens from the freezer.

• 1 can beer 
• 2 eggs 
• flour (3 cups of flour makes a lot of onion rings)
• Habanero Salsa 
• baking powder (1.5 tsp per cup of flour) 
• Spices and Herbs to taste (garlic powder, cayenne, whatever you like, experiment!)
• oil for frying

Cut the onions into rings. Mix the dry ingredients. Beat the eggs with the beer and the habanero salsa but don’t mix with the dry ingredients. Dip the rings into the beer/egg mixture, then into the dry mixture so they are thoroughly covered with flour. Dip again in beer/egg and again in dry mixture. If you don’t have habanero salsa, use cayenne pepper in the dry ingredients.  Fry in hot oil until done.  If you are using some of these for green bean casserole, fry the onion rings for that dish a little more crispy than the others for just snackin’.