Turkey, Turkey.....

What to do with all those left-overs? Well, mine are in the freezer, even as I write. I stashed them in there the day after Thanksgiving. Here's what they looked like, frozen. I haven't used them yet but will post some photos when they come out of the oven.

Turkey Pot Pie in Ramekins

1 pkg. rolled pie crust (enough for 2 pies)

1 1/2 c. Leftover white and dark meat of turkey, cut in bite-sized pieces

1 1/2 c. mixed vegetables

2 c. turkey gravy

In a large bowl, mix the turkey, veggies and gravy together well. . Spread out the pie crusts and cut 4 circles, using a ramekin as a pattern. Spoon gravy mixture into greased ramekins. Top with crust and crimp edges. Make slices in the top to allow steam to escape. Cover with plastic wrap; place in ziplock bags and freeze for up to 3 months.

To prepare, thaw in the microwave and bake 35 to 40 minutes in a 350 degree oven until hot and bubbly and the crust is lightly browned. Serve with a green salad.

Turkey Shepherd's Pie

1 1/2 c. white and dark turkey meat

2 c. gravy

3/4 c. mixed veggies or frozen baby peas

2 c. mashed potatoes

Mix the turkey meat, gravy and veggies together well and spoon into a round or square cake pan. Top with mashed potatoes and freeze for up to 3 months, wrapped in plastic wrap and sealed in a ziplock bag.

To prepare, let thaw in the refrigerator 1 day or in the microwave for 2 to 3 lbs. of product. Bake, uncovered, in a 350 degree oven until hot and bubbly. Suggestion: halfway through the baking, remove and, using a fork, smooth the potato  topping. Serve with a green salad. Serves 6.

Leftover Pumpkin Pie? Wrap slices in plastic wrap or waxed paper and place in ziplock bags. Freeze for up to 3 months. Remove individual portions as needed and thaw in the refrigerator. Serve as needed with whipping cream or non-dairy whipped topping. Yum!

Leftover Cranberry Sauce? Place in a mason jar and put it in the freezer for up to 3 months. Let thaw and use as needed. Delicious on pancakes, waffles, French toast, rolls and peanut butter sandwiches (not to mention ham, turkey and beef sandwiches).

Meatloaf for a Month? Last time I bought a 5# chub (80/20) of ground chuck (beef), I was prepared ahead of time. We shop for food, once a month, in a town 45 miles away from our home. Beef is expensive, and we aren't eating a lot of it at $3+ per pound. Before shopping, I chopped one bunch of celery and two large onions. I sauteed them in some butter and let them cool, storing, later, in the refrigerator. I had on hand, 4 cups of bread crumbs,  some home-grown sage and a bottle of ketchup.

When I got home from shopping (tired, because it's a long trip and a major deal buying all that stuff for a month), I put the groceries away, leaving the chub out on the counter. When the kitchen was almost in order (it's usual state), I dumped everything into a very large mixing bowl (onion, celery, ground chuck, bread crumbs, 3 eggs and about 1 1/2 c. ketchup). I mixed it with my clean hands and seasoned it with about 3/4 t. salt, 3/4 t. garlic granules, 3/4 t. onion granules and 1/2 t. black pepper. I added enough sage leaves to make the mix fragrant with it (about 4 t. of the leaves; use about 2 t. if using powder).

I packed the meat mixture gently into three loaf pans and baked them 1 hour and 15 minutes at 350 degrees F. When cool, I wrapped them in aluminum foil, placed them in ziplock bags, and froze them. Tonight, we had the last one from November's shopping with baked butternut squash. Yum!

Pie Crust and Pie - Part 2

After the pie dough has rested at least an hour in the refrigerator, roll it out to about 2" larger than your pie plate.

At this point, you can either make your pie, or wrap the dough for storage.  If you want to store the dough until you are ready to use it, roll it onto your rolling pin and, then, roll it out onto a piece of parchment paper.

Then, roll up the parchment.....

wrap it in plastic wrap or foil and store it in the freezer  (up to 6 months) or refrigerator (2 weeks).  If you choose to make your pie, now.....

Place the dough in the pie plate, being careful not to stretch or tear it.  If you tear a hole in it, just patch it with another piece of dough, wetting the edges of the patch a little to help it stick.  Turn the extra dough under, if you like a thick rim (or trim it off, if you don't).

I like a large rim on the pie.....

and make the scalloped edge using both hands (which I cannot show you in one picture because I have to hold the silly camera)....pushing my left index finger from the center out over the edge.....

against my (floured) thumb and forefinger on the right hand.

To make the filling for 2 pies, mix 1 1/2 c. white sugar, 2 t. cinnamon, 1 t. ginger and 1/2 t. cloves together well.

Set the sugar mixture aside.

Lightly beat.....

four eggs and.....

add the pumpkin (1 large can or 30 oz.).....

mix the eggs and pumpkin together well.

Add the sugar mixture......

and mix well.  Then.....

add 2 cans evaporated milk.....

stirring together well.

Ladle the pumpkin filling into the pie shell.....

and bake at 425 degrees F. for 15 minutes.  Then, turn down the oven to 350 and bake for another 40 to 50 minutes.

Pies are done when a knife inserted near the center comes out clean.  Remove them from the oven and let them cool two hours before serving.  Best served with Cool Whip or whipped cream.

So, our pies are ready for the big day on Thursday.  They will be kept covered and refrigerated until then.

Pumpkin Pies - But, First, the Pumpkin!

We had two good-sized pumpkins left after Halloween that we saved for Thanksgiving pies.  We cut them in half and, then, in eighths and cleaned them really good, scraping out the strings and seeds.  You can save the seeds, clean them, soak them in salt water and dry them for eating.  We didn't do that this year but we've enjoyed them in years past.

Here they are, all ready for the pot.

Some, I put in my big roaster and into the microwave for 25 minutes, covered.  

I had about one inch of water in the bottom of the pot.

 Most of the sections went into the oven, in three roasting pans, covered tightly with foil except for a little spout in the front, where I poured in about one half inch of water with my tea pot.

The ones in the oven took about 45 minutes at 350 degrees F., to become tender.  When you can pierce them effortlessly with a skewer, they're done.

They're very hot, so be carefull.

I lifted them out to a plate with a big plastic spider.

Scrape them along the ribs....

putting the scrapings in a big bowl.

Here's one section all cleaned out.

The pumpkin filled the bowl about half way up.....

and I used a hand-held blender to make the puree very smooth.  Fresh pumpkin can be a little grainy without the blending.

Out of the two pumpkins, I have enough puree for 15 pumpkin pies.  That should keep us through the winter, don't you think?

My favorite recipe is the one that's on the Libby's pumpkin can, which you can find HERE.

We share as much of our food as we can, this time of year. We know a family that likes and needs to have help this way, so they are the recipients of all we can find that is extra.