This week I used some of the leftover Turkey we had in the freezer and we had a Turkey Pot Pie topped with Puff Pastry.
We also made a Squash Casserole using some of the squash we got earlier in the year from Farmshare. And we utilized some of the leftover cornbread we had in the freezer.
We're now doing a Souper Tuesday and giving a free soup lunch on Tuesdays and will be utilizing any and all leftovers from lunch.
This next week they won't have any to use but I did make 18 quarts of really good stock for Cheryl to use.
And with a good stock, you can do almost anything.
I do love making stock, there is just something so satisfying about it.
I took some turkey carcasses out of the freezer,
Simmered the whole pot for a couple of hours, strained them and then froze the stock.
I also had some 'turkey juice' otherwise known as drippings which I used for the 'Pot Pie'.
Basically I made it like I do at home, and here's my recipe. Although because I was serving so many people and I wanted to make sure everyone got some 'crust', we baked little squares of puff pastry off and then served them floating on top of the filling.
(patting self on back).
We had some leftover corn bread in the freezer, so I toasted it on a pan
We then baked it for an hour and served it as the side dish with the 'Pot Pie'.
At the last minute, we got a bunch of cucumbers in, as in cases and cases and cases, so we hurried up and sliced them thinly, and I made a quick pickle mix up and poured it over the cukes and they 'pickled' nicely.
And we had just enough.
We made some more pickles for next week, and I've got plans for the red potatoes that found their way into the cooler this week. We also got a lot of red peppers, and I see some wonderful stuffed peppers on the menu in the future.
And more pickles, lots and lots of pickles.