Thanksgiving Leftovers

Sorry for the unannounced hiatus, but, as you might expect, I was occupied with other things.

We had a lovely holiday celebration with family and friends, and though we didn't end up hosting, I did end up roasting a turkey and am now dealing with an entire bird's worth of leftovers and drippings for gravy (this, in my point of view, is not a problem).

I'm also working my way through the double-batch of Cranberry Orange Relish, which I largely eat straight out of the bowl. 

To the potluck celebration I added roasted sweet potates with apples, so the only thing I've yet skipped out on that's unusual to this time of year is the bread stuffing.  Since I've got some stray ends of good bread in the freezer, I may yet find an excuse to put it together, but not today.

Friday was the first round of leftovers, and we ended up with Turkey Pot Pie and Sweet Potato Muffins for dessert.  Enjoy!

---

Cranberry Orange Relish
(modified from the recipe on the OceanSpray package)

2 lbs. fresh cranberries, rinsed
Zest of two oranges
flesh of two oranges
Combine together in food processor or blender until coarse chopped (not a smooth puree).
Stir in 3/4 C. sugar (or more, if you prefer; I like a tart relish)

Serve on everything thanksgiving-y, including oatmeal, yogurt, or straight off the spoon.

---

Turkey Pot Pie

1 C. leftover turkey gravy
1 c. plain yogurt
salt and pepper (or seasoning salt) to taste
cooked potatoes (even mashed will work), miscellaneous cooked and/or frozen vegetables; ours included diced kolrabi, carrots, peas, red peppers, and green peppers.
1 c. cubed leftover turkey

Heat together in a low simmer while you prepare the biscuits (modified from the Better Homes and Gardens Bread cookbook):

1 C.  white whole wheat flour
1 C. all purpose flour
1 Tb. baking powder
1 tsp. salt
4 Tb. cold butter
blend together until butter is large crumbs (lentil- to pea-sized)
stir in scant 1 c. milk

Drop and pat on sheet pan, bake at 450 degrees for 10-12 minutes.

Dish gravy mixture into bowls and top each with a biscuit.

---

Sweet Potato Muffins

Mix together
1 C. mashed sweet potatoes/yams (or canned pumpkin puree)
1/3 C. unsweetened applesauce
1 egg
1/3 C. packed brown sugar
2 Tb. canola oil
1/3 C. milk
1 tsp. vanilla

Whisk together (separately)
1/2 C. white whole wheat flour
1/2 C. all purpose flour
1 tsp. baking soda
1 tsp. apple pie spice (or cinnamon)

Add the wet mixture to dry ingredients and stir until just combined.  Fold in 1/4 C. chocolate chips (I had a small dark chocolate bar, which, chopped, was just right).

Bake at 400 degrees for 20 minutes or so in muffin tins.  Makes six generous muffins.