Copotstufftur: The next big leftover Thanksgiving fad
Chances are you’ve heard of the Turducken, the famous creation of Chef Paul Prudhomme of a turkey stuffed with a duck, stuffed with a chicken. While the culinary invention was created in the 1970s, it wasn’t officially trademarked until 1986. It wasn’t until 2007 that my family actually purchased one and it graced our Thanksgiving table.
You may also have heard of a Cherpumple, a holiday dessert of massive proportion where a cherry pie is baked in a white cake, a pumpkin pie is baked in a yellow cake and an apple pie is baked in a spice cake. All three layers are then stacked and the entire thing is covered by 5 pounds of frosting.
While I’m not sure when it made it’s official debut, it wasn’t until 2010 that I rolled up my sleeves to bake one and we all loosened our belts to eat it.
Creating the perfectly edible log of leftovers
These gimmicky Thanksgiving foods may not have stuck around to become official traditions for us, but I can’t help but love a new challenge so this year we are setting out to create our very own. This new concoction is based on two things my family loves about the Thanksgiving meal: mixing all of the food together on our plates, and leftovers. Put those things together and roll it into a cylinder, and thus is born the Copotstufftur.
Still in design infancy, the Copotstufftur is a work in progress and open to variations of technique and ingredients. But the premise is solid and, dare I say, potentially delicious for a log of leftovers.
The first step is adding chopped up turkey to cold stuffing, mixing them to combine well. If it’s too crumbly, add a bit of gravy to make it malleable enough to shape into a log, approximately two inches in diameter and eight inches long. Once well chilled, cover the entire log shape with leftover mashed potatoes, as thick as desired. For best results, warm the potatoes first.
Next, pour leftover corn kernels on waxed paper and roll your potato log in the corn, so that the kernels stick in the potatoes. You can then use the waxed paper to shape your nearly completed Copotstufftur.
To serve, simply slice your Copotstufftur log and drizzle with gravy or cranberry sauce or whatever condiment you choose. You can always swap sweet potatoes for regular mashed potatoes or beans for corn. The possibilities are truly endless − almost as endless as Thanksgiving leftovers, for which my family is truly grateful for. Especially when rolled up in a log of goodness with a goofy name.
If you give this a try, send a photo to Karrie at mckarrie@gmail.com.
This article originally appeared on The Daily Record: McCallister: Copotstufftur is the new hybrid after-Thanksgiving treat
