I didn’t post Round 1, as that was just the basics on Friday: put together a plate of what you had on Thursday and reheat. It isn’t glamorous and there is a point when your are done with Thanksgiving dinner.
Yesterday we had a bit of soup and a few snacks with the crazy football and soccer day that we had scheduled. Today, I started on how to reuse the leftovers so that we weren’t all sick of turkey by the end of the week.
I started this morning with the stuffing; I’m not sure how but I had an entire untouched 9×13″ pan of stuffing. I placed ham into well-buttered cups of my muffin tin, and then pressed in the stuffing to form cups:
I baked these for 20 minutes at 375 and then cracked an egg in each one (large is perfect, extra-large might overflow) and sprinkled with a touch of salt, ground pepper, and pepper jack cheese. I then continued baking for 12 minutes longer.
Next time I would use a couple of strips of bacon rather than ham, but good nonetheless.
I continued my modification of leftovers with dinner. I was looking for a soup with sweet potatoes and came across this one for a Carrot and Sweet Potato Soup. This was just the inspiration I needed; we had roasted carrots too.
I began my soup by sautéing a diced onion in a couple of tablespoons of butter. Once they were soft I stirred in the leftover sweet potatoes and carrots (about 3-4 cups of each) along with a bit of white pepper, 3 cups of broth, and about 1 cup of water. I broght this to a boil and then simmered for about 40 minutes. At the end I simply hit it with the imersion blender and served with a dash of cayenne pepper.
For those of you who do not know me personally, I do work full time and both my boys are in sports. The last couple of weeks have been pretty hectic both peronsally at work and with new seasons starting up which added a number of weekly obligations. My blog has obviously suffered.
I however wanted to share this recipe before the Thanksgiving holiday: Pumpkin Pie. It is not always the best item on any table, but it can be.
The recipe I make is my mother and it starts in advance. Over the weekend I baked the pumpkin, I had 3, but you only need one pie pumpkin. I always use a sugar pumpkin (these are the small ones about 6-8″ diameter), but I have heard of people using other types and I’m sure they would work as well.
To prepare the pumpkin, cut half, scoop out seeds, and bake for 1½ hours at 350.
When cool, scoop out flesh and press in applesauce or tomato press. I use a tomato press, and the goal is to remove the stringiness from the pumpkin, so everything that comes out the seed chute goes back in the top until it’s all been pressed.
At this point the pumpkin can be kept for a week in the fridge, frozen, or canned. The pumpkin pies are my typical Tuesday before Thanksgiving activity, but my mother is bringing it this year so here are her pictures from a previous Thanksgiving:
Prep 15 mins ∙ Cook 1 hr ∙ Makes 1 pie ∙ Difficulty Easy ∙ Source Mary Jo Sharp
- 2 eggs, slightly beaten
- 1½ cup pumpkin
- ¾ cup sugar
- ¼ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. cloves
- 12 ounces evaporated milk
- 1 unbaked pie shell
Mix filling ingredientss in order. Pour into an unbaked pie shell and bake in a preheated oven (425°F) for 15 minutes. Reduce the heat to 350°F and continue baking for 45 minutes or until a knife in the center comes out clean.
My basic pie crust recipe is here: The Stacey Bistro | Cooler Weather.