November 2007

Here is the recipe for Turkey Pot Shepherd’s Pie that was featured in Lovely Leftovers. Enjoy!

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, roughly diced
3 cloves garlic, smashed and chopped
2 carrots, peeled and diced
3 cups leftover turkey, chopped
2 cups leftover stuffing
1/2 bag frozen peas
2-3 cups leftover mashed potatoes
1/2 cup of liquid (stock or water)
salt and pepper to taste

For quick pan gravy (if you don’t have any leftover)
2 tablespoons butter
2 tablespoons flour
1-2 cups of liquid (turkey or chicken stock)
salt and pepper to taste

Heat oven to 350 degrees. Heat large frying pan over high heat. Saute onion and garlic in butter/olive oil combo until softened. Add carrots and cook for 4-5 minutes. Add turkey and stuffing and cook until heated. If the pan starts to get really dry, at some water or stock. Now add the frozen peas (you just want to cook them long enough so that they defrost, but you don’t want them to get mushy). Add seasonings to taste. While that cooks, rewarm the mashed potatoes in a smaller frying pan.

Pour the veggie/turkey/stuffing mixture into a large casserole dish and return the pan to the burner. If you are using leftover gravy, just heat it up quickly in that pan. If you are making a fresh batch of pan gravy, put 2 tablespoons of butter into that pan. When it’s mostly melted, sprinkle in two tablespoons of flour and let them cook together for a minute, so that the flour loses its raw taste. Using a whisk, blend in the liquid, a little bit at a time, until the gravy reaches your preferred consistency. Add salt and pepper to taste. Pour gravy over veggie/turkey/stuffing mix in casserole and mix to combine. Top with mashed potatoes and bake until heated through and potatoes brown.

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Scott and Marisa make cranberry sauce from scratch, and a perfect Thanksgiving dessert: pumpkin cheese cake.

 

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Wondering how we made that delicious pumpkin cheesecake on Fork You: All’s well that ends well? Wonder no more:

1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice*
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2 cups pumpkin puree (one can)
1/2 teaspoon salt

Preheat oven to 350 degrees. In large bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of a springform pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour over crust. Bake 60 to 70 minutes or until set. Cool. Chill; cut into slices. Store leftover covered in refrigerator.

*Or you can use your own combination of spices. For the crust I used:
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves

For the custard I used:
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg

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