Leftovers, Anyone?
A while ago, at Starbucks, I sat chatting with several ACFW Central Zone members, including authors Deb Raney and Kim Vogel Sawyer. I lamented the regrettable fact that published novels aren’t allowed the same courtesies as DVD’s. Seriously, at the end of a fantastic book, wouldn’t you love a few sneak peeks behind scenes, or better yet, a chance at reading one or two of the author’s favorite ‘deleted scenes’?
We laughed, but the result of the conversation was emailed to me a week later, in the form of one of Kim Sawyer’s favorite ‘deleted’ scenes from her April release, Where Willows Grow. Sigh. I enjoyed that snippet so much, I didn’t waste much time getting my hands on the real story!
Thanksgiving leftovers are somewhat the same thing, in reverse! Bittersweet. Nothing compares to a succulant roasted turkey, Mom’s buttery croissants, my sister Karen’s spinach souffle or my niece Amber’s pumpkin pie…but when the celebration is over, and the dishes steaming in the dishwasher…it’s lovely to know several reminders of those special tastes remain to tell the story!
So have a blessed Thanksgiving, and when it’s over, pop open those Gladware containers full of leftovers and make something special. Here are two of our family’s favorite recipes to help you use up that turkey.
Shepherd’s Pie
~uses up any leftover mashed potatoes and some of that turkey…drizzle turkey gravy over the finished product and, in the words of Mr. Food: “Ooh, it’s sooo good!”
I often customize this recipe after Thanksgiving, using a little bit of leftover green bean casserole instead of canned or frozen green beans, etc. Just don’t mix too many flavors! For a standard sized pie plate you’ll need:
- One pie crust
- 2 cups chopped turkey
- 1/2 cup each of a green veggie and corn, if using raw veggies, steam beforehand
- 1/2-3/4 cup shredded cheese (our favorite is Colby-Jack)
- A little turkey gravy, or some other thickener, such as cream of mushroom soup
- Hot mashed potatoes
Place your pie pastry into your pie plate and flute edges as desired. In separate bowl, mix filling ingredients, adding just enough gravy or mushroom soup (three-fourths of a can mixed with 1/4 soup can milk or to whatever consistency you prefer) to hold ingredients together and keep the turkey moist. Pour filling in pie crust and top with hot mashed potatoes, spreading to seal edges. Bake in 350* oven for 35 minutes and cool slightly before serving.
Pumpkin Soup
~a hearty and simple fix, sure to warm you in more ways than one!
- Melt 2 TB butter or margarine in a large kettle
- Add 1/4 cup chopped bell pepper (optional) and 1 small chopped onion
- Saute bell pepper and onion in melted butter till soft, not brown
- Blend in 2 TB flour and 1 tsp salt
- Add 2 cups chicken stock, 1 15 oz can unsweetened pumpkin, 2 cups milk, 1/8 tsp thyme, 1/4 tsp nutmeg, 1 tsp parsley, 1 tsp Worcestershire sauce, 1 1/2 cups precooked poultry (chicken or turkey), 1 cup precooked brown rice.
- Cook till heated through and enjoy!
How do you serve up your leftovers?
