Posted on 11/16/2018 4:40:43 PM PST by Jamestown1630
Recently, the Lee Valley gardening newsletter featured a great Turkey Pot Pie recipe, to make delicious use of your leftovers:
http://www.leevalley.com/us/newsletters/Gardening/3091/Article2.htm
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Freeper 'Nopardons' shared with me her recipe for Cranberry Sauce; the additions of liqueur and walnuts make an elegant and interesting twist. (I think that NP still says ‘ice box’ when referring to ‘refrigerator’, just as I do :-)
Cranberry Sauce Chez Nopardons
1 package of Ocean Spray cranberries, rinsed and picked-over
1 cup granulated sugar
1 cup water
1 cup ( more or less...by taste ) of chopped ( I don’t chop them, I just break them up by hand ) walnut pieces (leave out if guests have nut allergies)
1 Tb. ( or 2 ) of Chambord or Grand Marnier
Combine the water and sugar in a pot, bring to a a boil
Add the cranberries and turn the flame down to medium.
Add the walnut pieces after the cranberries begin to pop and stir the contents.
Add the Chambord or Grand Marnier after 5 minutes; turn the flame down to low and continue to cook for about 7 minutes.
Pour mixture into a glass ( yes, it has to be glass! ) bowl with a cover, but do NOT place the cover on the bowl until the mixture is cool.
Once the contents are cool, place the cover on the bowl and place it in the icebox.
Need more...just double or triple all of the ingredients.
This “sauce” will last, in an icebox, for at least a week.
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Chef John of Food Wishes recently posted a fast-and-easy version of Nduja – a Calabrian dip/spread using Salami and Pancetta:
https://foodwishes.blogspot.com/2018/11/spicy-salami-spread-nduja-almost.html
JT
To save for later
Starting to make my winter bean soup.
This week, More Thanksgiving: leftovers, a different twist on Cranberry Sauce, and an interesting appetizer.
I hope everyone enjoys a very happy and peaceful Thanksgiving Holiday!
-JT
That sounds great.
Turkey pot pie is a must every year. Besides leftovers I add some onion and mushroom and I don’t use broth, I use leftover turkey gravy. I used to do a scratch crust, now I buy a box of puff pastry. Picking up our fresh farm raised bird tomorrow and starting the dry brine. Happy Thanksgiving to all!
Happy Thanksgiving!
(I always say that puff pastry is like the *bacon* of things made of flour ;-)
Place two turkey thighs in a 5 quart crock pot. Add one container of chicken or turkey broth with some garlic powder and crushed rosemary. Crock on low for at least 8 hours on low. Near the end of that time, turn crockpot on high and add three cups of uncooked rice. Wait maybe 30 minutes, remove the two bones and chow!
Sounds very good!
Can you freeze that? We make a sausage/bean/spinach soup that is really good, and I’ve often wanted to do it in bulk and freeze; but my husband seems to think that freezing beans makes them tough and unpalatable (?)
Yep. It’s also a favorite for quick turnovers. I just thaw out one sheet from the package. When it is just able to be unfolded, I do and cut it into 4 equal pieces. I either fill it with a teaspoon of my homemade applesauce which is quite chunky, or homemade blueberry preserves. Sometimes a bit of goat cream cheese with the blueberry. Seal ends into triangle shape. Bake about 13 minutes (my oven) at 365. For a first time try I suggest just keeping an eye on them. If you don’t pierce the triangles they will rise nicely. After they cool a bit I drizzle on homemade icing. About a half cup powdered sugar in a bowl. Add just 2 measuring teaspoons of milk at first and start stirring. It will incorporate. Probably have to add a little more milk a tiny bit at a time and stir. If it gets too loose, add more sugar. You want it to just barely be able to drizzle off your spoon. Eventually you can do it in your sleep.
I make curry with leftover turkey.
My favorite stuffing recipe has stuffing, sausage, celery,onions, apricots. Slivered Almonds, butter. Chicken stock. Grand marnieur, thyme, pepper
A crowd pleaser.
It’s from the silver palatte cookbook.
I cook it at 350 in pans
You can substitute triple Sec if you want to save money.
Now that is the only spice that my tummy can’t handle. But I am sure it is delicious.
Goat cream cheese and blueberry sounds wonderful!
My Cranberry relish has always been cranberry’s, sugar, orange juice and orange zest.
A little dab will do ya.
It’s my favorite. Since we don’t have goats anymore I will buy the cheese although it never tastes as good.
I love the mixture of savory and sweet in recipes.
I recently saw a recipe for nduja stuffed mushrooms that I want to try.
Unfortunately, I’m the only member of my circle who really likes cranberry sauce; usually I settle for my old Granny’s canned stuff; but once in a while I make it, and damn the others ;-)
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