Thanksgiving is Over, a Leftover Turkey Recipe and the Week Ahead in Reviews

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Thanksgiving is over, the leftovers have been divvied out to family and friends, and the thought of cooking at the moment leaves me a little numb. On top of everything, I ended up the next day in an emergency care after hours clinic for a fever, sore throat and massive ear aches. So yeah, there’s that too that seems to go with the holidays.

Still the memories of family and good times are warm even if the leftover turkey isn’t and it leaves me plenty of time to read, review and knit a scarf or two as presents for the nieces.  The cold weather here in Maryland is bitter, the bird feeders stocked to the brim, and the terriers are snug in their (meaning my) bed.  If you need some books to fill your eStockings, here are some I definitely recommend:

Monday 11/26:                                Mourning Heaven by Amy Lane

Tuesday 11/27:                                A Slice of Love (Taste of Love #4) by Andrew Grey

Wednesday 1128:                           Cherish (Faith, Love, & Devotion, #4) by Tere Michaels

Thursday 11/29:                              Spice ‘n’ Solice by KC Burn

Friday 11/30:                                   Black Magic by Megan Derr

Saturday 12/1                                   Holiday Stories

Dad’s Leftover Turkey Pot Pie (from allrecipes.com)

Prep Time: 30 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 12

INGREDIENTS:
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey meat – light
and dark meat mixed
4 (9 inch) unbaked pie crusts
DIRECTIONS:
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.