The 2009 Turkey

Here it is, the Monday after Thanksgiving and refrigerators around the country are still packed to the gills with the leftovers from the turkey feast of last week.  We cooked a 14lb bird for 5 adults and 3 children age three and under. I got a little creative with the turkey and used this BBQ rub method I saw used for chicken.  I cut the cayenne  way down, and cooked the turkey in one of the bags.  The seasoning was great and made gravy and broth with the drippings which were a nice change from the normal turkey stock.

Once dinner was done we boiled down the carcass and made turkey stock.  Once the meat and stock were separated out, I had about a gallon of stock and about 10 cups of turkey meat.  I made the following soup with some of the stock and meat.

Turkey Butternut Squash Soup

10 cups Turkey Stock

6 cups chopped Turkey Meat

8 cups peeled, chopped Butternut Squash

3 cups chopped Onion

4 cups chopped Celery

2 cups Pearled Barley

Put all the ingredients in the slow cooker and cook for 3-4 hours on high.

The turkey and the stock had all the flavors from the rub that carried through the soup, so it's hard to say how much of the seasonings in the rub you would need to add to standard stock.

______

I sent some leftovers home with my brother's family and we've made quick work of a lot of them in the chaos of this weekend.  I also made this Turkey Cranberry Encore Salad for dinner last night and it was great!  I left out the blue cheese since I'm not a fan, and used pecans instead of walnuts - YUM!

What did you make with your Thanksgiving leftovers?

Sunday Sunshine: Friends and Challenges

Celebrating contentment by remembering the graces of the week.

This week, as seems to be the cases of most holidays, was a bit chaotic. Tuesday I was blessed to have a mom's-helper for most of the day which freed me up to get housework done.  Wednesday I spent getting acquainted with my new computer.  I spent time with family for Thanksgiving.  Friends stepped in to help out when the chaos peaked.  I had a happy evening with a quiet house, glass of wine and a book.  Wonderful food with great leftovers also highlighted this week.

As GBaby turns 10-months old today, we've started climbing stairs (and by 'we' I do mean 'we'.) I'm sure walking isn't too far off.   Her baby hair is growing longer and thicker and she is full of vibrant personality.  Her laughs bring brightness to my world.

I'm enjoying this bit of calm in the chaos and pray that you may see through the chaos that is the holiday season and bring yourself to a place of peace and contentment.

Sunday Sunshine on Monday: Computers & Craft Fairs

Practicing contentment by remembering the graces of the week.

This weeks Sunday Sunshine was delayed because shortly after I put up the Cookie Dough post, my computer crashed, or more appropriately was demolished by some evil virus.  But this morning I am thankful that I was able to save my files, including irreplaceable photos and hours and hours of work.  I'm thankful that, while outdated, the back-up that I did have, was useful.  I'm thankful that I had a great craft fair on Saturday and my business cash flow is such that Charity's Candles can help foot the bill for my new computer.

Other things did happen this week and I am praising God and so thankful for a clean bill of health, which marks 4 years of no evidence of cancer for me.  I'm thankful for sunny, crisp fall days. Great deals on books and gifts were another grace from this week as well as some amazing family time and happy GBaby squeels.

All in all, a great week. And this week is Thanksgiving!  What are you thankful for?

Freezer Friday: Sugar Cookie Dough and Curry Potato Soup

This week there was not much activity in my kitchen.  We were out of town one day and I pulled meals from the freezer to avoid cooking.  I did get a chance to get a triple batch of sugar cookie dough into the freezer (click here for directions to freeze cookie dough).  When it comes time to bake the sugar cookies, instead of rolling them out, I take the cookie dough ball, dip it in colored sugar, smash it down with the bottom of a glass and bake.  When they're done - you have a super festive sweet!

The other thing that made it to the freezer this week was a Curry Potato Soup.  We've taken to "francophone" soups, as HandyMan calls them, that are pureed as they also double as great GBaby meals too!  I wish I had the exact recipe because it turned out great and the leftovers were even better as all the flavors mixed and mingled overnight in the fridge.   However, it was a cooking collaboration with HandyMan and I'm not quite sure what all ended up in the pot, so below is my best guess:

Curry Potato Soup

6 cups peeled, chopped and cooked Potatoes

3 Carrots, chopped

2 stalks Celery, chopped

1 cup pureed Yellow Squash

1/2 a large Onion

2 tablespoons Olive Oil

3 cups Milk

4 cups Water

1 Tablespoon Rosemary

1 teaspoon Cumin

1/2 teaspoon Allspice

Salt

Pepper

Directions:

1.  Sautee onions, carrots and celery in bottom of a stock pot with oil until onions are translucent.

2.  Add potatoes and water and bring to a boil. Once all vegetables are soft, add milk and bring to a boil again.

3.  Turn off heat and puree mixture until smooth.  Enjoy!

4.  Serve up & Enjoy!