By Thanksgiving tradition (and by reader demand), here comes the annual update to the SST Sandwich / Hot Brown Leftovers Special, now entering something like the eleventh geological era of its evolution. This year’s version arrives with fresh field notes from the Ranch — and new tech in the kitchen.
First, the bird report: George and Elaine scored a marvelous 15.75-pounder, perfectly moist, carved clean, zero panic. And despite what one unnamed (last name zon) AI confidently insisted, room-temp turkeys do cook 15 minutes faster than refrigerator-cold birds. That’s thermodynamics, not hallucinations. Which is why, out here, we don’t use “free AIs” — get real or get lost. You want kitchen physics or you want ad-supported fairy tales? Exactly. But you will miss reorder reminders, voice operated lights and heat, and alarms plus a nice (#2 female medium chill) voice. Which AI is best is like the old Visi-Calc better than Lotus 1-2-3 arguement. And notice neither was the right answer there…so an AI look-ahead on the house…
Which brings us to the hack of the year:
After lifting the turkey out of the roaster, bag still on, I balanced the roasting rack across both halves of the sink. Balanced perfectly. 30-minutes at rest. We wandered around aimlessly….then finally it was TIME!
George Scissorhands went after it. Bubba Stihl would have been proud, I was a Craftsman with my tools….um ShopTalk Sunday is tomorrow, but here’s the (thank God!) point: I poked the bag still on the rack. Elaine played catcher with a stock pot. No mess on counters. (Gimme a Hallelujah Jesus!)
Gravity took all the juices, runoff, and unmentionables straight into the drain. Ultra-groadies went right (disposal side). Yep, Ure is a 226.1 pound mass of human gernius!
Zero mess. Zero cleanup. Maximum adulting. And that inspired something better: Since today is Black Friday I ordered a 16 x 20, one-inch-thick plastic chopping block to build the first full-scale “George Board” — a grown-up, over-engineered, year-round cutting station that drains all “stuff” into the sink like God intended. Why cheap auto-drain cutting boards aren’t everywhere is beyond me, but that’s America: if it isn’t invented yet, you invent it.
Then stand aside, Chinese versions will show up before noon tomorrow. Look for the whole build in an upcoming ShopTalk Sunday, because this thing will change your kitchen life the way a Festool changes your shop. (Please, don’t say you didn’t know!)
Now, as for the SST Sandwich itself…
ATR: Spectacular Leftovers 2025
For almost a decade, we’ve offered the highest and best use of leftover turkey known to human civilization. A tradition that began back when we ran our original Ode to 13 Coins’ SST Sandwich (that’s SuperSonicturkey Transport, for the uninitiated) and has been revised, mutated, optimized, hacked, and modernized ever since.
Seattle old-timers remember it well: you’d stumble into 13 Coins after the late shift, sit at the counter, and watch the kitchen crew flame mushrooms like stunt pilots prepping for a Boeing mock-up test. Gale behind the bar, Seattle Times pressmen off shift, half the (gay) theatre district drifting in and out — the SST was born in that swirl of gas burners, long hours, and real cooks doing dangerous things with brandy. This was back before we were a divided country. People could still be who they are and judgy wasn’t marginal hate. We always went for the food which was (and by all accounts still is) to die for…
My own contribution to the turkey-leftovers scientific literature came a few years back: bake the bird breast-up, but when you pull it from the oven? Let it rest breast-down for 10–15 minutes. Col. Unmentionable tipped me to that bit of science. Gravity + juices = fall-apart moist. Even Elaine, turkey connoisseur of 70-plus Thanksgivings, rated it “one of the best ever.”
And yes — that trick still works in 2025.
Ode to 13 Coins: The SST Sandwich (2025 Edition)
Everything below remains true, but now seasoned with another decade of field testing. We are talking turkey bits in a white sauce with mushrooms, wine, cheese, over toast points, topped with bacon, more cheese, and a room in the OR. But big as your finger fries and some of Chet Roger’s patented Chardonnary with a buttery finish and a hint of oak…
The original at 13 Coins used a Béchamel, but we live in the real world: In the middle of BF Texas?
Campbell’s Cream of Mushroom (regular, not fat-free — what are you, Presbyterian?) makes a perfectly acceptable substitute. Melt, simmer, don’t think too hard.
Toast points? Cut off the crusts if you’re nostalgic or masochistic.
Butter or dry toast? Depends whether you’re negotiating with your cardiologist on Monday.
Cheese? Anything from hand-shaved Parm to the green canister works. Use what won’t get you yelled at by your spouse or your budget.
The key is this:
- Hot skillet
- Mushrooms sautéed
- Something flammable (brandy preferred; tequila if guests need entertainment)
- Toss in diced turkey
- Sauce
- Toast points
- Cheese
- Broiler
- Bacon in an X (non-negotiable)
- Fries the size of your thumb
- Whatever wine or hooch you call “medicinal”
The SST is less a recipe than a lifestyle choice.
If you flame it and don’t burn the kitchen down, you’re doing it right.
The Updated Cooking Notes (2025 Reality Edition)
• First loaves of French bread came out of the oven at Krogers here at 9:05 AM> I was at the deli counter drooling.. Electric ranges still won’t flambé worth a damn.
• Gas still makes you feel like a Vegas line cook.
• Air fryers make thumb fries surprisingly legit.
• Biden will probably outlaw deep fryers anyway, so enjoy it while you can.
• Vodka + cranberry juice = the near-perfect “post-70 liver-friendly” beverage.
• Kids in culinary school still think it’s really a Kentucky Hot Brown, because they were born after 2010 and don’t know Seattle existed before Amazon.
• Yes, you can still ask for the SST “off the secret menu” at 13 Coins — sometimes. Depends on staff turnover and how many flaming events they’ve tolerated that week.
Is It Still the Best Sandwich Ever?
Absolutely.
Weather still sucks in Seattle in November.
Food still saves the soul.
Great restaurants still begin with great families.
And the SST remains the single greatest deployment of leftover turkey ever achieved.
But if Louisville’s closer to you than Seattle, feel free to cheat with the Hot Brown.
Just don’t send me emails telling me it’s “better.”
Those go in the spam filter with Nigerian princes and AI diet advice.
Bonus 2025 Add-On: The Unclaimed Money Trick Still Works
Yes — John K’s trick still pulls up lost deposits, abandoned accounts, and dusty little piles of cash.
MissingMoney.com | Search for Unclaimed Property
Even in 2025, states are still terrible at spelling names.
Even in 2025, people forget to check.
And even in 2025, readers find money.
Try it.
You never know. (send 10%? lol…)
Closing the Ranch Door
Another Thanksgiving survived.
Another bird conquered.
Another SST served hot enough to fog the windows.
Now go make magic out of leftovers — and stay tuned for that George Board build.
It’s gonna make ShopTalk Sunday readers mutter, “Why the hell didn’t I think of that?”
[Because you’re not crazy. See, it’s a trade-off…]
Write when you’re loosening the belt, say Teusday or so…
George@Ure.net
g what is a klondike bar ?
choclate covered vanilla ice cream bar,,, it is a ‘brand’ name
good … after a ‘SST’ sammich
https://www.klondikebar.com/us/en/p/the-original-ice-cream-bar.html/00075856001105
1 cup chocolate chips or chopped chocolate (milk, dark, or semi?sweet)
2 tablespoons coconut oil (refined if you don’t want coconut flavor)
Pinch of salt (optional, but enhances flavor)
use an old fondue pot..
https://www.amazon.com/Silicone-Popsicle-Cavity-Pieces-Wooden/dp/B0C2HSJYK2/ref=sr_1_4_sspa?
we don’t make ice cream bars like we use to..or ice push ups and pops..
https://www.amazon.com/Disposable-Popsicle-Freezer-Smoothies-Freezing/dp/B0DT7DRV7Y/ref=sr_1_13_sspa?
when I had eight grandkids running around we did a lot of it..as one of the low wage earners kids still wanted to feel like they were as needed like their friends.. so we just made em ourselves.. chocolate.. my younger mini me was alk worried because all he had was a dollar and wanted smores..candy bars were three times what he had..so we made them and he had enough for Graham crackers.. and marshmallows
chocolate is easy to make..where it gets questionable is in the coaching process to make it smooth like store bought..
You can make a homemade chocolate?coating tumbler using a rock?tumbler base and either a clean gallon paint can or a large pickle jar. The key is creating a rotating drum with internal “baffles” or by using a solid metal rod about an inch and a half diameter to roll as the drum turns…Tge baffles in the event you want the candy to lift, drops, and tumbles while you drizzle chocolate inside.
chocolate is super easy..I use to have a kit for the kids to learn how to make injection molded Easter eggs..
“I Guarantee !”
Sounds delish as ever Mr George,
Personally, I lean towards a Tetrazzini, to be prezact, a Justin Wilson recipe for Turkey Tetrazzini. Has become a staple frozen “casserole” dish enjoyed by whole Family..Wifey been making it for years. First request when Daughter brought her 1st lil Bambino home from Hospital.
Have stopped Drinking alcohol in support of better half, who all of a sudden decided She didnt like what it was doing to her anymore…cold turkey 1 year ago about. But – cooking with Wine should remove the Alcohol..usually.
Good to see even Urban Survival is spouting out False Health claims – you angling for a Pharma consulting gig or something?
Like single bullet theory, commercial airlines flying into highrise’s and dutifying them, Ether Bunny, Sanity Clause, Auto Pen, Vodka and Liver Friendly, Sasquatch, Lower Prices, Lower Inflation, a kinder gentler Empire…bwahahahah – killing me ! Liver feindly more like it.
oops you forgot the recipe… dont worry I got your back on this..
1 cup milk
1 cup chicken broth
½ cup butter, divided
½ cup flour
½ tsp salt (or more, to taste I like more)
¼ tsp black pepper
Pinch of nutmeg
¼ cup dry sherry or red wine
¾ cup heavy cream
½ lb thin spaghetti, uncooked( home made is best..)
2 cups sliced mushrooms
3 cups cooked turkey, diced
¼ cup extra milk if needed
? cup grated Parmesan cheese
( home made pasta 1 tsp. salt,1 tsp spaghetti seasoning tones, 1 tbsp of oil, 2 cups of flour, 3 eggs.. it should feel like play dough…https://www.amazon.com/Stainless-Fettuccine-Spaghetti-Lasagne-Machine/dp/B089N88C89/ref=sr_1_7?)
Preheat oven to 400°F.
Heat the milk and broth together in a saucepan until warm.
In a separate pot, melt 6 tablespoons of butter, then whisk in the flour to make a blond roux.
Slowly whisk in the warm milk/broth mixture. Cook until thick and smooth.
Remove from heat and stir in:
salt
pepper
nutmeg
sherry
heavy cream
Cook and drain the spaghetti.
Sauté mushrooms in the remaining butter until soft.
Combine turkey, mushrooms, sauce, and spaghetti. Mix well. Add extra milk if too thick.
Pour into a casserole dish and top with Parmesan cheese and a little mozzarella.
Bake 15–20 minutes until bubbly and lightly browned
George
Happy Thanksgiving!
After my 6 years in Kentucky I will say the Hot Brown may only be equal but not better, and you are correct, there is no better way to use up the ends and pieces of the Bird. But the KY version didn’t come with fries. While I was there the place I went served a very colorful, seasonal artisanal squash about the size of a bread plate. You would get a half, baked and browned in enough butter and brown sugar ( I use the stevia version now) to make it qualify for the desert menu and not the sides menu.
We have just finished dragging every casserole out of the fridge (Sweet potato, rice pilaf, corn casserole, Green Bean, Vegall, plus Turkey and Ham) and sitting down to Thanksgiving V.ii here, so the SST Hot Browns will probably not take off until tomorrow.
Hope your Turkey day weekend is the best.
Reader warning: fast 1 day before reading
“Reader warning: fast 1 day before reading”
Too late! (Urp!). NOW you tell me!?
George, I have been reading your daily comments since 1998. The SST is the premier turkey based sandwich that has ever existed.
Best wishes to you and Elaine I wish I lived closer to you so we could share a meal together. I wish I could relive the time I hauled you to my dads home in Tacoma WA to see my Dad’s extensive model train board. You were the news director at KJR. And… you loved model trains.
KJR was a great radio station. Jim Eberhard was a a super duper guy.
Best,
Jim Stanley
Surprise AZ
Jim, I remember it well – (except it was KOL not ‘JR -) Jim Eberhard was a prince of a fellow (seem to recall he went back to Ohio) – he had a wonderful wife, as well – one of the most plesant hard-working people ever – just like him! Yeah…still have a spot in my heart for model trains – just no time sfor now – all the ham gear and such. Thanks for the memory – long time back…so this is what getting old is?
(Funny thing – woke up wondering what ever happened to Chuck Bolland of “That’s the way the ball bounces…” commentary fame. And Tim Burgess – another grand human – we were running young cub reporters at the time. He had a red VW Beetle and we’d race to whatever the tragedy du jour was to file our reports. Seem to recall Tim went on to become a Seattle cop (he’d be a credit to any force) – and then did a stint at Crista Ministries up in Edmonds – they ran KGDN at King’s Garden – which is a flashback. I’d stopped going to the SBE chapter meetings befxore then but I think Walt Jameson was still very active – we had some great people in PNW rock and roll (and other) radio back then…
And if you have any pictures of his old layout and could email them, some kids who have never seen a “real” model train set might apprecisate them in a SjhopTalk sunday column…
Happy Thanksgiving to all, two days late. I’ve had to deal with family things and requisite eating, though as little as possible. For some of us, all we have to do is inhale the smells of food and we gain 10 pounds, so food discipline is in order. I’m actually amazed that people can spend entire columns waxing poetically about food, when in the end(or out the end) it all looks the same. Food is necessary for life, but it seems to have at least as many downsides as benefits.
For a non-GMO equivalent to Campbell’s Condensed Cream of Mushroom soup, try this:
2 tbsp unsalted butter
2 tbsp olive oil
4 oz chopped crimini mushrooms
1/2 grated yellow onion
2 cloves minced garlic
1/4 cup all purpose flour
1/2 cup half and half (half heavy cream, half whole milk)
1/2 cup chicken OR TURKEY stock
salt to taste
white or black pepper to taste
Over medium heat in a large skillet add the butter and olive oil.
When the butter has melted, add the mushrooms, onion, and garlic.
Cook for 5 minutes, stirring occasionally until mushrooms have softened.
Then,
Sprinkle the flour over the mushroom mixture, stirring for 2 minutes.
Whisk in the chicken (or turkey) stock, then the cream.
Reduce heat and cook for 3 minutes longer on simmer.
Season to taste with salt and pepper.
Allow it to cool, then store it in an airtight glass jar
(I’d use a Mason jar with a vacuum-seal device (like this one:
https://www.amazon.com/dp/B0BDDX27WT ) and put a
chip of dry ice in the jar if I wanted to keep it a long time.)
Makes 1 1/2 cups, the equivalent of one 15 ounce can of Campbell’s condensed soup (only without the genetically-modified Frankenfood components…)
I’d be willing to bet homemade cream of mushroom soup made with turkey stock would make that sammich even better…