[BakerAunt]

We had leftover turkey, noodles, and vegetables from last night with some microwaved fresh broccoli on the side.

[BakerAunt]

We have also had deer come to the bird feeders. In fact, we blamed one that was knocked down on squirrels until we saw the deer at them. My husband will put out some food when the birds are around in the winter, but he makes sure not to put in so much that deer target the feeders.

[BakerAunt]

Wednesday was a day for using up various leftovers in the refrigerator. For lunch for today and into the week for me, I made soup using the water from cooking potatoes earlier in the week and 3 1//2 cups turkey broth for which I had no room in the freezer. I added it to sauteed carrots, onion, minced garlic, and celery, then added 16 oz. of white beans that I had frozen in August, along with a can of tomatoes with hatch chilies. I seasoned it with 1 Tbs. Penzey’s Salsa & Pico, ½ tsp. chili powder, and ¼ tsp. of cayenne (it’s old, so not as strong). I added 1 cup of Christmas pasta that I bought last time I was in a T.J. Maxx, the rest of the kale that was in the refrigerator and finished it off with 1 Tbs. cider vinegar. It tastes great and should give me my spiciness fix.

Dinner on Wednesday used most of the remaining turkey in a stir-together noodle dish. I sauteed carrots, green onion, and mushrooms, then added the leftover turkey gravy, 3 oz. of evaporated milk left over from the pumpkin pie, chopped up turkey, parsley, sage, and thyme. I added the 4 oz. of cooked mushroom-flavored noodles from Aldi’s at the end, along with a bit of freshly ground black pepper. We have enough for another meal. We also finished up the last bit of the roasted butternut squash from yesterday's dinner.

[BakerAunt]

We had the rest of the mashed potatoes with gravy, some more turkey, and more cubed and roasted butternut squash.

[BakerAunt]

Enjoy your visit with your sister, Joan!

We have eaten most of the Pumpkin WW Rye Bread, so on Monday, I baked my adaptation of KABC’s Pompanoosuc Porridge Bread. I replaced 1 cup of the white whole wheat flour with regular whole wheat. I reduced the salt from 2 ½ to 1 ½ tsp., and I reduced the yeast from 2 tsp. to 1 ¾ tsp. I replaced 2 Tbs. of sugar with 2 Tbs. of honey and 2 Tbs. of butter with 2 Tbs. avocado oil. I also replaced 1 cup of water with 1 cup buttermilk and added 2 Tbs. special dry milk. The KABC recipe is baked in a pottery bread bowl, but I found it almost too much dough for the bowl; it is very high, which does not work as well for sandwiches. I instead grease my Emile Henry long baker, without its top, and bake for 40 minutes to 200F. As I do with most breads, I set the oven 25 degrees hotter, then drop it after two minutes to the given temperature, which gives it better oven spring. I look forward to slicing this bread for yet another turkey sandwich tomorrow.

[BakerAunt]

Monday night’s dinner was more leftover turkey and gravy, along with leftover mashed potatoes from yesterday. I cubed and roasted a small butternut squash for the vegetable.

[BakerAunt]

Italian Cook--Did you feel like a contestant on a cooking show when your husband handed you the surprise ingredient? Congratulations on a successful challenge that gives you a recipe to make again.

[BakerAunt]

The carb hangover cheerfully continues at our house, although the pumpkin pie and the dressing/stuffing were finished yesterday. We are enjoying turkey sandwiches at lunch. My plan for tonight is to make muddled mashed yellow potatoes (boiled with skins, then coarsely mashed) to accompany leftover gravy and turkey. We will have microwaved frozen peas, as that is the only frozen vegetable available in our freezer. We will be making a big grocery run next Thursday.

CWCdesign--I tried toasting the panko to coat flattened chicken breasts, and we liked it a lot. It did not overbrown in the longer time it takes the chicken to cook.

[BakerAunt]

As the pumpkin pie has been consumed, I baked the Pumpkin Snacking Cake recipe that we like. I sprinkled brown, orange, and yellow sprinkles on top to make it a “Good-bye to November” cake. That used up a cup of the pumpkin left from the pie pumpkins I roasted last week. I should still have enough for pumpkin sweet rolls later in the week.

[BakerAunt]

We dined on more delicious leftovers on Saturday.

I made yogurt today.

[BakerAunt]

On Friday, I made a large pot of turkey broth from the meaty bones of the Thanksgiving turkey and froze most of it.

[BakerAunt]

I baked my Whole Wheat Sourdough Cheese Crackers on Friday from dough that I made last week.

[BakerAunt]

We had turkey sandwiches on rye for lunch. I had some cranberry relish on the side. We both had pumpkin pie.

For dinner, we re-ran turkey, dressing, gravy, applesauce, and added microwaved frozen peas and carrots. My husband will likely have more pumpkin pie for dessert tonight, but one slice a day--preferably early in the day--is my limit.

[BakerAunt]

I'm sharing this link from Breaking Cat News because that first panel so nicely sums up a Thanksgiving meal.

https://www.gocomics.com/breaking-cat-news/2021/11/26

The Peace of Pie be with you all!

[BakerAunt]

My husband roasted the turkey. We put it in 12:10 p.m. and took it out around 4:30 p.m. I made the Pepperidge Farm blue bag dressing; I add turkey broth, celery and green onion sauteed in 2 tsp. butter and 2 Tbs. avocado oil. We also had microwaved fresh broccoli, as well as the applesauce and cranberry sauce (well, only I eat the cranberries), and a slice of the rye bread. Dessert was pumpkin pie.

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