CELEBRATING VICTORIA DAY!
For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.
This holiday is called ‘May Two-Four’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘two-four’), a drink popular during the long weekend.
I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. Brion & I decided to wait a bit longer to start barbecuing and have some turkey sliders today instead.
In keeping with some food history ….
The name ‘slider’ originated in the 1940’s when sailors in the US Navy would refer to mini-burgers as sliders because of their extreme greasiness. In just one or two bites, the burger would just slide right down. Fortunately around 2007, sliders evolved from miniature ‘grease bombs’ to elegant culinary creations that now appeal to people of all backgrounds and tastes.
There’s something inherently appealing about a small burger. For the diet-conscious, the idea of a small gourmet burger is more feasible. When dining out, ordering sliders instead of an average sized hamburger also allows you to try several different varieties as they are often served in pairs.
The modern day slider has been reinvented from the traditional beef patty to being made from chicken, pork and veal as well as various seafood options. Having our turkey sliders in stuffing biscuits definitely added that gourmet touch.
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SERVINGS
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- 1 Tbsp olive oil
- 2 medium celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 1 Tbsp fresh thyme leaves, finely chopped
- 5 large sage leaves, finely chopped
- 1/4 tsp EACH salt & pepper
- 2 1/2 cups flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 cup cold butter
- 1 1/4 cup buttermilk
- 1/3 of cooked 'stuffing mixture'
Ingredients
Stuffing
Biscuits
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- In a large skillet, heat oil on medium. Add all stuffing ingredients & cook about 15 minutes or until tender, stirring occasionally. Transfer to a bowl & cool completely.
- Preheat oven to 450 F. Spray two 12-cup muffin pans with baking spray.
- In a bowl, whisk together flour, sugar, baking powder, baking soda & salt until blended. Add butter; with finger tips, combine until mixture resembles coarse crumbs. Stir in buttermilk & one third of cooked, cooled, 'stuffing mixture' until JUST blended.
- Divide among the 24 muffin cups (about 3 Tbsp each). Bake 15 minutes or until golden brown; transfer biscuits from pans to wire cooling rack.
- Slice warm biscuits in half. Add turkey patties & dollops of mayo & cranberry preserves.