Glop: Tastes Better Than It Sounds

Glop

You just throw essentially some of every Thanksgiving leftover into a pot and mash away!

I'm guessing you might be experiencing the gag reflex, I know I did when I was first introduced to Glop at my husband John's grandmother's on Thanksgiving when we were first dating.

It was the Friday after, and in addition to Mom Scheckel and Aunt Alice concocting their fruit cake, it was time to make the Glop. Not being a fan of fruitcake and curious about this Glop stuff, I agreed to man the pot and do the stirring. PLUS, I was trying to earn points with his family.

It didn't take long for the gag reflex to subside and my mouth to start watering. Once it was all done, we ate it in a multitude of ways including hot open turkey sandwiches, as a side dish, or just plain out of a bowl with some gravy or cranberry sales on top. I was 18 years old when I fell in love with Glop.

As soon as I had my own place and was in charge of my own Thanksgiving dinner, Glop became a staple. I've been preparing it at Thanksgiving ever since. Over the years I've told friends about it and served it. The initial reaction at the description is always the same as mine was and then they fall in love with it.

I actually cook a Thanksgiving dinner even if we're eating elsewhere just so I have Glop ingredients. I have also taken to freezing a few containers every year.

Back in the day when everyone went to John's grandma's for Thanksgiving, his mom always got her fill. After grandma passed Thanksgiving changed for John's mom Rosalie, and since she was more likely a guest than a host on Thanksgiving, I started bringing a frozen stash of Glop to her as a little extra Christmas gift.

THE RECIPE

A couple of sticks of butter

A quart of chicken or turkey broth -- maybe more

Leftover:Turkey, stuffing, mashed potatoes, sweet potatoes, turnips, creamed pearl onions, turkey gravy,a nd anything else you think goes well.

I've included chopped up stuffed mushrooms, creamed corn, and when it's around leftover string bean and mushroom soup casserole.

Bells poultry seasoning, salt, and pepper to taste

Melt the first stick of butter in a big pot

Reduce heat to low

Add mashed potatoes, sweet potato, turnips and stuffing; using a potato masher combine well.

Add the broth

Continue adding remaining ingredients and stirring constantly so it doesn't stick too much.

You may need to add the other stick of butter and more broth.

Once combined it will have the consistency of, well... glop.

You should be able to scoop a mound onto a plate, in a bowl, or onto a slice of bread.

Number Of Servings: Depends on how much leftovers you have

Preparation Time: Usually the better part of an hour

You gotta try it just once!

A little side note, we all thought that John's family originated the stuff, but a recent Google search educed me to the fact that there are lots of Glop makers and lovers out there.