HOT TURKEY SANDWICH

2 turkey breasts Canola oil

Kosher salt and freshly ground black pepper

2 large turkey necks

1 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

2 tbsp (30 ml) tomato paste

3 quarts (3 L) chicken stock

2 bay leaves

1 bunch parsley (optional)

1 bunch thyme (optional)

3 tbsp (45 ml) flour

2 tbsp (30 ml) unsalted butter, plus more for peas

4 slices white bread

12 oz. (340 g) frozen peas

1. Preheat the oven to 350 F (175 C). Coat the turkey breasts with oil and season with salt and pepper. Place the turkey breasts on a baking sheet lined with parchment paper.

2. Roast until a thermometer inserted into the thickest part of the breasts reaches 145 F (63 C). Remove the breasts from the oven and wrap in plastic wrap. Let cool, then place in the fridge until the next day.

3. Meanwhile, pat the turkey necks dry and cut into 2-inch (5-cm) portions. (You can cut right through the vertebrae.) Season with salt and pepper.

4. In a Dutch oven, heat 1/2 inch (1 cm) of oil over medium heat. Cook the turkey necks until they’re nice and dark brown on all sides. Remove and set aside.

5. To the same pot, add the onion, carrot and celery until they’re cooked down, then add the tomato paste; cook for 5 minutes, stirring occasionally.

6. Place the necks back into the pot and add the stock and bay leaves. You can add parsley and thyme, as well.

7. Bring to a boil, skim the scum that rises with a ladle, and turn the heat to low; braise for 2 1/2 to 3 hours. Once the meat on the necks is fork-tender, remove the necks and strain the stock into a large container; refrigerate overnight.

8. The next day, pick the neck meat off the bones. In a medium saucepot over medium heat, cook the flour and butter until golden brown, stirring constantly, 10-15 minutes. Add 4 cups stock from the necks.

9. Slice the turkey breasts against the grain. Place one slice of bread on a plate, then top with 3 slices of breast and 2 tbsp of the cold braised turkey-neck meat, then 3 more slices of breast.

10. Pour hot gravy over the sandwich. In a medium saucepan, warm the peas with a little butter and water; season with salt. Spoon a pile on top of the sandwich.