Thanksgiving - and Pumpkin Curry Soup

Happy Thanksgiving! Hope you have enjoyed recalling the goodness of God this week. I have so much to be thankful for! And my list would have to include long weekends!

It was so good to have Ed home for the last three days! And maybe the best part is that we had no plans and nowhere we had to go for any of those days! Ed's family was together two weeks ago and my family plans to be together Sunday (tomorrow). So the last couple days were open to do whatever we pleased! At least as much as is possible with four children! In other words, sleeping in was NOT on the list of options!

It is rare for us to have completely unscheduled days! Of course, we found ways to fill up the hours! Ed borrowed a carpet shampooer and worked his way around the house cleaning carpets. The carpets badly needed cleaned but the job looked overwhelming to me. Ed spoils me rotten! I'm thinking it is pay back time! Thankfully I like to bake and he has hinted that there are some recipes he hopes to see this Christmas. (And since he reads what I write here, I've rather committed myself. Right?)

Since my bumper pumpkin crop this fall I've been trying to get the courage to make pumpkin soup. This week I finally did and we enjoyed it even more then I expected! I put several recipes together to come up with this version. Definitely a good warming soup for a cold day! If you have some leftover pumpkin and turkey broth, give it a try! (Sorry I forgot to take a picture!)

Pumpkin Curry Soup

2 T butter
1 onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
1 stalk celery, chopped
1 1/2 tsp curry powder (or more if you wish)
1/2 tsp salt
1/4 tsp pepper
4 cup chicken or turkey broth
3 cup pumpkin puree
1 cup milk

Saute vegetables in butter until slightly tender. Add seasonings, broth and pumpkin. Bring to boil. Reduce heat to low and simmer for 15 - 20 minutes. Remove from heat. Stir in milk. In batches, blend in food processor or blender until smooth. Serve warm.

This soup may be made up to a day ahead and warmed gently before serving. Do not boil.

Garnish with croutons, sour cream, or crumpled bacon. Also may be served over rice.

What to do with Turkey Leftovers!

Sixteen ways to use leftover turkey!

Edited from 2008

At our house, turkey is far more then a holiday tradition! Buying a large turkey has been one of my favorite ways to stretch our grocery dollars. I've written more about it here and shared an easy way to roast turkey here.

But if you have no way to use up the leftovers, a large turkey is not a good deal. I am sharing my favorite ways to use leftover turkey. I usually put turkey leftovers in pint boxes or bags for use in these recipes. When I my leftovers are gone, it is time to roast another turkey!

You'll notice most of these recipes are originally for chicken, but I find that roasting a large turkey is much cheaper and simpler way to prepare these recipes! Having cooked chopped turkey in the freezer is my life line to fast home cooked meals! I usually only buy chicken for grilling or for recipe that I want whole chicken breasts.

Chicken and Biscuits

2 cup cooked, chopped chicken (or turkey)
1 cup frozen or cooked vegetables (corn, peas, carrots)
Place chicken and vegetables in 2 qt casserole
3 T butter
3 T flour
1 tsp salt
1/8 tsp pepper
2 c water
Melt butter in pan, add flour, salt and pepper. Stir to blend, lightly brown. Add water. Stir and simmer a few minutes. Pour gravy over chicken and veggies.

Topping:
1 1/2 cup flour
2 1/4 tsp baking powder
3/4 tsp salt
1/4 cup butter
1 egg
3/4 cup milk
Mix together flour, baking powder, and salt. Cut in butter until mixture resembles course meal. Combine egg and milk. Stir into flour mixture. Drop by spoon-full over chicken and vegetables.
Bake 425 degrees for 20-25 minutes.

Creamy Chicken Enchiladas

This recipe brings back memories of a former life as a traveling single when I'd beg Rachel to make this! And she usually complied!

2 T butter
2 chopped onions
2 (4.5 oz) can chopped green chilies (drained)
1 (8 oz) pkg cream cheese, cut up
3-4 cup cooked cubed chicken (or turkey)
16 (8 inch) tortillas
2 cup shredded Monterey Jack cheese
1 cup milk or cream

Melt butter in skillet, saute onion for 5 minutes. Add chilies, saute 5 minutes. Stir in cream cheese, add chicken. Cook, stirring constantly until the cream cheese melts. Spoon 2-3 tablespoons of mixture in center of tortilla, roll and place, seam side down, in a lightly greased 9x13 pan. Sprinkle with cheese. Drizzle with milk. Bake at 350 for 45 minutes.

Chicken Lasagna

1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cup sour cream
2-3 cups chicken, cooked and chopped
1/2 tsp onion powder
1/4 tsp poultry seasoning
Combine all of above. ( I use a large batch of homemade cream soup.)
12 lasagna noodles
2 cups shredded cheese
Parmesan cheese

In greased 9x13 pan, layer noodles, soup mixture and cheeses. Repeat for three layers. Bake at 350 for 1 hour, covered.

Favorite Chicken Casserole

8 oz seasoned bread cubes
1 stick butter
1 cup broth
Mix together lightly. Place half of mix in a 9x13 greased pan.
2-3 cup cooked chopped chicken
1/2 cup chopped celery
3/4 tsp salt
1 cup cooked chopped vegetables (brocolli, beans, carrots, etc)
Mix. and place over bread. Top with remaining bread.
2 eggs
1 1/2 cup milk
Beat eggs and milk. Pour over casserole. Cover with foil and refrigerate over night. (May also freeze.)
1 can cream of chicken soup
Spread soup over top of casserole. Bake at 325 degrees for 40 minutes, uncovered. Sprinkle with 1 cup shredded cheese and return to oven for 10 minutes.

Chicken-etti

1 lb spaghetti, cooked
3-4 cup diced cooked chicken
2 can mushroom soup (or large batch of homemade soup)
2 cup chicken broth
1/4 tsp celery salt
1/4 tsp pepper
1 diced onion
3/4 cup cheese
Mix all together. Place in 9x13 baking dish. Bake 1 hour at 350 degrees.

Chicken Rice Soup

Comfort food at it's best! And a recipe from one of my favorite Titus 2 ladies - Priscilla. Besides my mom and mother-in-law, Priscilla is the lady I most want to be like "when I grow up"!

3 quarts chicken broth
1 cup diced carrots
1 cup diced celery
1/4 cup diced onion
3 cups chopped cooked chicken
1 pint corn
1 cup brown rice
seasoning as desired (I use salt, parsley and thyme)

Place in large kettle. Simmer for 1 hour, stirring occasionally.
(May also be made in crock pot.)

Southwestern Chicken Soup

1 quart broth
3 cup cooked chopped chicken
2 cup corn
1 quart tomato juice
1 pint diced tomatoes
1 chopped onion
2 chopped garlic cloves (optional)
1 tsp cumin
2 tsp salt
1 tsp chili powder
1/8 tsp pepper
1/8 tsp cayenne pepper
3/4 cup brown rice

Combine in slow cooker. Cook on low for 4 hours. (Or simmer on stove for 1 hour)

Chicken and Dumplings

I love quick one-pot meals!

4 cup broth
2 cup diced cooked chicken
1 can cream celery soup (or homemade soup)
vegetables as desired (peas, corn, carrots, etc)
Mix together in large pot or dutch oven. Bring to boil
3 1/2 cup baking mix (like Bisquik)
2/3 cup water
herbs (like parsley) if desired

Mix baking mix, water, and herbs. Drop dough by spoonfulls into slowly boiling pot. Reduce heat to medium low. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer.
You could also use your favorite biscuit recipe for the dumplings.

Turkey Quesadillas

Fast, easy, and so good!

4 (10 inch) tortillas
1 cup refried beans (optional)
1 cup shredded cheese - cheddar or Monterrey Jack
1/3 cup salsa
1 cup diced cooked turkey
olives, peppers or any other desired ingredients

Place two tortillas on baking sheet. Spread with refried beans. Mix cheese, salsa, turkey and any other ingredients together. Spread on tortillas. Top with second tortilla. Press firmly. Bake for 10 minutes at 425 degrees. Cut in 6 to 8 wedges. Serve with salsa, sour cream or guacamole.

Chicken, Broccoli, Rice Casserole

1/2 cup diced celery
1/4 cup diced onion
1/3 cup butter
Saute vegetables in butter.
1 1/2 heads broccoli, chopped
1 cup rice
1 cup cheese
1 can cream soup
2 cups water
2-3 cups cooked chopped chicken
Mix all together. Bake at 350 degrees for 1 1/2 hours.

Freeze Ahead Turkey Pot Pies

This is adapted from my mother-in-laws recipe, and probably the reason my husband loves turkey pie so much! She would make the small individual size pies. She didn't make a bottom crust for the pie, only spreading pastry over the top of the pies. Great memories were made by the boys of surviving on pie when mom and dad were away!

Pastry for 6 or more pies
12 cups cooked diced turkey
6 cup diced potatoes
4 cup corn
3 cup diced carrots
1/2 cup butter
1 medium onion
1 cup diced celery (optional)
1/2 cup flour
1/2 tsp pepper
5 tsp salt
3 cup milk
5 cup broth

Cook potatoes and carrots until tender. Saute onion and celery in butter. Stir in flour, pepper, and salt. Gradually add milk and broth. Stir until thickened. Stir in potatoes, carrots, corn and turkey. Pour into prepared pie crusts. Top with crust. Cut steam vents. Crimp edges. Wrap securely and freeze. Makes 6-7 pies. Bake 375 degrees for 1 1/2 hour (or less)

For a smaller recipe for making turkey pie, go here!

More turkey ideas:
Curry in a Hurry - mentioned in my cream soup recipe
Turkey Salad - Mix chopped turkey with mayonnaise and pickle relish
Turkey and Filling - posted with the filling recipe
Turkey Melts - Spread bread (hopefully something crusty and homemade) with mayo or mustard, layer slices of turkey and some Provolone cheese, toast under broiler

And one more recipe from a reader!

Turkey Croquettes - Joanna

2 T. butter
2 1/2 T. flour
1 cup milk
2 cups minced cooked turkey
1 tsp. salt
1/4 tsp. onion powder
1/8 tsp. pepper
2 T. minced parsley or celery
2 eggs, beaten
1 cup dried bread crumbs

Make a white sauce of the butter, flour and milk. Add the finely chopped turkey and seasonings.
Cool thoroughly and then shape into croquettes (approx. 1/4-1/3 cup each).
Dip in crumbs, then beaten eggs and again into crumbs. (This part is messy, but you could freeze before doing this step to eliminate that, and then let thaw before baking.)
Fry in oil for 3-5 minutes.  I prefer baking them at 400* for 25-30 min. Serves 6. 

Now you may understand why I love leftover turkey!

New Book - My Brother's Keeper

My Brother's Keeper is a new book hot off the press. It is a children's book written about our dear friends Keith and Jeanne, from the perspective of their oldest son telling about caring for his handicapped brother.

This family is a constant inspiration to me. When I'm tempted to complain about the challenges of mothering, I imagine the endless doctor appointments, waking up at night to seizures and knowing your child will ever live a normal life and suddenly my load seems very small. Their acceptance and joy in caring for their son amaze me.

This book is one of a series of books about children facing changes in life. For you locals, it is available now at Mattie Lowery's. It should be at Country Drygoods sometime next week. You can order from Vision Publishers and read about the book from the author's perspective.

Christmas is coming...my children will be receiving a new book! How about yours!

Pumpkin Pie

Every cook seems to have their favorite pumpkin pie. This is my mom's variation - and we think it is terrific!

1 1/2 cup pumpkin puree
1 cup brown sugar
1 1/2 cup milk, scalded
3 eggs
1/2 tsp salt
1 T cornstarch
1/4 tsp ginger
1/4 cloves
1 tsp cinnamon
1 (9 inch) unbaked crust

Blend pumpkin, eggs, sugar, cornstarch and spices. Gradually add milk and mix well. Pour into unbaked crust. Bake at 425 for 10 minutes. Then reduce heat to 350 degrees and continue baking for 30 minutes.

Looking for more pumpkin recipes? Check out this list at Amy's Finer Things!

Blessing Tree

Last year a friend gave me the idea of a "blessing basket" - a place to gather notes on which you've jotted down blessings. We adapted the idea into a Blessing tree the year.

First I drew a simple outline of a leafless tree on a large piece of poster board. I cut out simple leaves of various colors. For the last couple weeks we've all been writing down things we are grateful for on the leaves and gluing them to the tree.

We've been dealing with a lot of whining recently and this simple project has been one way to focus our children's attention from what I want, to what I've been given. I won't say it has totally taken care of the problem, but it hasn't hurt!

How are you making Thanksgiving a part of your daily life this year?

Easiest Roast Turkey

I've received more rave reviews after sharing this recipe than any others. Everyone loves to have a simple fool-proof method to roast turkey! I already wrote about why I think turkey is a good deal here. If you found a good price on turkey and are wondering what to do with it - try this method!

This isn't an original recipe. Years ago, my mom found this in one of Emilee Barnes' books. It is so easy to have a moist turkey with this slow cook method! My husband hated white meat until I used this method. If you wish for your turkey skin to be nicely browned, do not cover the turkey. I usually cover the pan because I think I get more broth when covered. In fact, I usually get so much broth that I need to get some broth out with my baster mid-way through the roasting time so that it doesn't spill out over into the oven.

Directions:
Preheat the oven to 350 degrees.
Remove the gibblets. (They will be inside the cavity somewhere in a white bag.)
Wash turkey well, dry turkey with paper towels. Salt the cavity.
Rub outside of turkey with olive oil.
Stick meat thermometer into the turkey. (I skip this.)
Place breast down on a rack in your large roaster. (I don't have a rack, and it works fine.)
Roast one hour at 350 degrees to destroy surface bacteria.
Adjust heat to 180 to 200 degrees for a turkey of any size. Roast one hour per pound.
Once the turkey is done, it will not overcook. You can leave it in the oven for an additional 3 to 6 hours and it will not overcook.

Just a tip: if you have a newer oven, if may have a safety mechanism that will turn off the oven automatically after twelve hours. Since for me, this is usually in the middle of the night, before I go to bed, I turn off my oven, then quickly turn it on again. Then I don't have any surprises in the morning!

I usually get a very large turkey (over 20 pounds) because I like to have lots of leftovers. I was told that turkeys over 20 pound have a greater to meat to bone ratio. I'll chop up the cooked meat, put it in pints and use it for any recipe calling for cooked chopped chicken. A great time saver! But this size turkey can be a real pain to thaw! I can barely fit it into my fridge! Just sitting the turkey on your counter to thaw isn't a good idea for food safety. I place the turkey in a large ice chest, and fill with cold water. The turkey will thaw faster if the water is changed often. I sit in on the counter next to my large laundry sink. It is rather easy to pull the plug on the ice chest, drain out the water, and then refill several times until it is completely thawed.

A friend told me that she used a large electric roaster for her turkey. No cluttering up your oven for those long hours! I found this to work well (with an electric roaster that this same friend found for me at a yard sale). In the summer I could place the electric roaster in the basement and keep the heat out of the kitchen.

Hope you give this method a try!

Artisan Breads Every Day - French Bread

Continuing my way through Peter Reinhart's new book...

Classic French bread

For some time, I've been trying to create a french baguette at home. The kind of french bread that is crispy on the outside, chewy inside with big holes! This recipe is certainly the easiest yet most successful attempt yet. The recipe requires very little kneading so I just mixed it up in a bowl with a spoon and didn't even get out my mixer. The dough was easy to handle and shape into loaves.

Changes made... I replaced two cups of white flour with whole wheat flour and decreased the overall flour by 1/3 cup.

Next time I will...increase the whole wheat flour some more and add a tablespoon or so of vital wheat gluten.
Conclusion...definitely will be made again at our house!