It took quite some time to make my selections and gather the links to all of these scrumptious menu items because I became so distracted during the search. There are some amazing blogs out there and the variety of recipe creations are without limit.
For this menu I began with the main dish as roasted ham, which has been fairly standard for our home-cooked feasts during this holiday. I found an intriguing version entitled “Sweet & Spicy Ham” found at “What’s Cookin’ Chicago?” and I decided this would be a perfect place to begin. I thought a great accompaniment would be “Potato Galette” with thinly sliced Yukon gold potatoes and sweet onions. Head over to “Yummy Supper” to check out the full recipe and beautiful photographs. Going along with our more traditional theme, we’ll add “Green Beans with Walnuts” to go with the pink ham and the lovely golden potato galette. (CBSop.com).
Because everything else is traditional, we are going to zing our guests with a more non-traditional salad. Check out “Recipe Girl” for the instructions for their version of “Marinated Kale Salad with Apples and Oranges.” This salad looks magnificent and I would be excited to serve this to my guests.
After this delicious meal it is time to wind down and relax with some dessert and coffee. Returning to my traditional boundaries I have decided on pie, found at “Cosmo Cookie.” Beautiful “Raspberry Pie” sounds so sweet-tangy and spring-like. When I perused the photographs of this pie on their website I was influenced by how simple and delicious this would be to set off a great meal. It isn’t too different, but it is a little more exotic than the more common fruit pies. I would like to pair the pie with some delicious “Iced Coffee” and I found one I liked at “Sugar & Cloth” because it looked so creamy & refreshing.
This is the concoction that Dear Hubby begins asking about as soon as he sees a turkey being prepped. It takes about 2 cups of turkey, light or dark or a combination of meat. You can also stuff some turkey in a freezer bag to have it on hand to make these later.
The crust bakes into a golden color and develops a nutty flavor because of the cheese that bakes into the crust. I have used left over ham or chicken as a replacement for the turkey, and both work out well. Believe me, in this case it’s all about the crust, so don’t be tempted to pick up a store bought crust this time. Some of those “ready mades” are great, and I use them frequently, but it will substantially altar the outcome on this particular recipe.
Every time the holidays call for a turkey, Dear Hubby asks if we can have the turkey pie again.
CRUST - This is one of the key elements of this pie
1 cup flour
¼ teaspoon salt
⅓ cup butter
½ cup cheddar cheese, shredded
4 tablespoons cold water
2 cups turkey, chopped
½ cup celery, chopped
½ cup green pepper, chopped
2 oz jar of pimentos, optional (it is very pretty, but doesn't impact the flavor in a big way)
½ cup mayonnaise
¼ cup chicken broth
1 tablespoon lemon juice
½ teaspoon salt
1 cup cheddar cheese, shredded.
Combine flour and salt.
Cut in the butter with a pastry blender until the mixture resembles coarse meal.
Stir in ½ cup shredded cheddar cheese.
Add cold water (one tablespoon at a time) and until dry ingredients are moistened.
Try to handle the dough as little as possible.
Shape the dough into a ball.
Roll dough to ⅛ thickness on a lightly floured surface.
Place in a 9-inch pie plate.
Trim off excess pastry along the edges.
Fold edges under and shape as desired.
NOTE: This works best in a shallow pie pan.
Prick the bottom and sides of the pastry generously with a fork.
Bake at 450 degrees for 10 minutes.
Combine turkey and remaining ingredients (Except Cheese) stirring well.
Spoon mixture into baked pastry shell.
Bake at 350 degrees for 25 minutes.
When the pie is removed from the oven and still hot, sprinkle the cheddar cheese over the top.
Garnish with green peppers, if desired.
Let stand an additional 10-minutes before serving.
FREEZE ME – you cannot successfully freeze the finished pie because it deteriorates during the thawing process. But you can easily freeze 2 cup portions of turkey, ham or chicken in freezer bags awaiting use the next time you area ready to put this one together.
This is a "once in a while" pleasure with a crunchy corn bread topper...
1 cup of onion, chopped
1 cup green pepper, chopped
1 tablespoon canola oil
1 lb extra lean ground beef (or lean ground turkey)
2 - 8 oz cans of tomato sauce
12 ounces whole kernel corn, drained
1 tablespoon sugar
1 teaspoon salt
½ cup sliced ripe olives
2-1/2 teaspoons Chili powder
1-1/2 cups shredded cheddar cheese
CORN MEAL TOPPER
¾ cup yellow corn meal
½ teaspoon salt
½ cup cold water
1 tablespoon melted butter
Warm the onion and green pepper in hot cooking oil until tender.
Add the lean ground meat and brown lightly.
Add all the remaining ingredients for the casserole except the cheddar cheese.
Simmer 20-25 minutes until thick. (Yummy smells)
Add the shredded cheese and stir until melted.
Pour into a greased 9X9X2 inch square baking dish.
Cover with corn meal topper
CORN MEAL TOPPER
Stir corn meal and salt in cold water until thick.
Add butter and mix well.
Spoon over Mexican tamale meat mixture.
Bake at 375 degrees for 40 minutes or until the top is lightly browned.
This is one of our "oldies" and I have been using it since I still had kiddos at the dinner table asking me to cut their meat. There are a variety of versions of this recipe in many books and all over the internet, this just happens to be the one I have used for a number of years.