Turkey 'Meatloaf'

 I cooked a huge turkey this year.  

13.8 lbs. is huge when you think it was only going to feed two people, one of whom only eats the white meat.

But the bargain hunter, moi, can't pass up a great deal and that part of me had to buy it.   

Hey, it was on sale for 38 cents a lb.   Usually I figure I done good to get one at 59 or so cents a pound, but this was 38 cents a lb. which meant I got a huge turkey for $5.21 total.

I roasted it, and it was good.  We ate our fill.  I'm the dark meat lover in the family, so I got a whole drumstick, all to myself, and ate the wings for lunches.  Froze the remainder of the breast meat, for future meals.

Then it hit me. I had lots and lots of dark meat left.  And pardon me, but I really do not like the thighs.   I don't like chicken thighs and turkey thighs are right up there.  I'd already taken the meat off the bones, cause HELLO!!!! I make turkey stock out of the carcass and any remaining bones end up in there. 

Which meant I had a lot of thigh meat.  I ate some on sandwiches, but that grew old, fast.  

Then I got an idea! 

I still had some of my Wild Rice stuffing, half of a Hasselback sweet potato and some incredible Cranberry Strawberry Jam. 

I chunked up the remaining turkey, threw it into the food processor and broke it up a little more.  Dumped it into a large bowl, added the leftover stuffing, diced up the remaining sweet potato and mixed it together with 2 eggs.  

I divided it among 4 mini loaf pans, spooned some of the Cranberry Strawberry Jam I'd made on top, and baked them for 30 minutes at 350 degrees.  I needed to make sure the eggs had time to cook.  

After I'd pulled them out of the oven, I didn't let the first loaf rest very long before I cut into it.  Which meant it 'crumbled' a little. I had to taste test it.  And it made my mouth very happy.  Very. 

OMG, this was the best tasting 'meatloaf' I think I've had in years.  The perfect bite of turkey, stuffing, and sauce in one bite.  

The remainder of the loaves have been wrapped and are now residing in the freezer for future meals.  

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Turkey 'Meatloaf'

Yield: 5-10 servings

Author: Sid's Sea Palm Cooking

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a fun way to use up leftover turkey from Thanksgiving or anytime you cook too much turkey.

Ingredients

• 5 cups chopped up, cooked turkey
• 1-2 cups leftover stuffing
• 1/2 - 1 whole sweet potato- diced
• 2-3 eggs
• 1 cup cranberry sauce, canned or home made (use more if desired)
• Optional : 1-2 cups prepared turkey gravy

Instructions

1. Chop the cooked turkey up in a food processor, dump into a bowl.
2. Add the crumbled up leftover stuffing, chopped sweet potato, 2-3 eggs.  Mix together. 
3. I like to put a glove on and mix it my hand here. 
4. Divide into 4-5 greased mini loaf tins. 
5. Spread the cranberry sauce evenly over top and bake at 350 degrees for a minimum of 30 minutes. 
6. Pull out of oven and let sit for 5-10 minutes to finish setting, then slice and serve.
7. Can be served with some turkey gravy or more cranberry sauce.

NOTE:  If you have more turkey or more stuffing, use it.  I used two eggs, and it maybe could have used a third egg. It's all optional and up to the cook.  Just have fun with it. 

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Shrimp Turkey centerpiece for Fish Friday Foodies

 

BTW, that skewer on the left, kept twisting on me and would not stay still. So I told it, I was taking his picture anyway. 

Years ago I made one of  these for a T-Day family gathering.

Back in olden times when it was almost mandatory for the entire extended family to gather at one house, sit around a table groaning from the weight of the food placed on it, and eat til you were stuffed.

I was kinda new to the whole thing, my family gathered on Thanksgiving, the Canadian Thanksgiving that is, but it was an adopted holiday for us as immigrants.  

Then I married an American and found out that Thanksgiving is a BIG DEAL!!!!  So one T-Day I made a 'turkey' using a yellow squash, an acorn squash, and shrimp.   I want to say everyone loved it, well, they loved the presentation, but there were only three people there who even liked shrimp. I'd thought it would be a great appetizer as well as being a fun one.

One nephew managed to eat almost every single shrimp, cause he loved shrimp.  

Even though T-Day will be low key here, I decided to try and recreate it, but just for me. Cause, again, I'm the only shrimp lover in-house.

I'm doing this totally from memory.   I'm posting this for our Fish Friday Foodies theme, and   Wendy of A Day in the Life on the Farm is our hostess this month and suggested the following; Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey.

If you've read any part of this blog, you may have figured out I like appetizers.  Heck, I even published a cookbook full of appetizers called Nibbles and Bites. 

This is a totally fun appetizer and or centerpiece, it also serves nicely as a center point on a buffet. 

Without out further ado, and there is no real recipe to follow, exactly. Just use your imagination.  

I did. 

You do need a few basic food items though.  

An acorn squash, a yellow squash, a carrot, and shrimp.  The rest is up to your imagination. 

And some long skewers.

I used shrimp, black olives, some garlic stuffed green olives, carrot curls, and some cherry tomatoes.

Here is how I did it. 

Poach the shrimp in some seasoned water.  I used some candied ginger which I simmered for 30 minutes before adding the shrimp.   Cook the shrimp until done.  Take out, drain and place in fridge or on ice to cool. 

Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.  

Trust me on this, it's important. 

Get the toothpicks out, cause you'll be needing them.  

Cut a nice crooked piece off the neck of a yellow squash.   

Next cut a thin slice off the narrow end of the acorn squash. 

You'll be fastening the piece of yellow squash to the acorn squash to make the head.  

Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard. 

Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.

Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.  

You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.

Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.  

 

Serve.

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Shrimp Turkey Centerpiece

Yield: Centerpiece, but you can eat it.

Author: Sid's Sea Palm Cooking -

Prep time: 15 MinTotal time: 15 Min

Have some fun with a totally edible centerpiece or appetizer with this Shrimp Turkey.

Ingredients

• Acorn Squash
• Yellow Squash
• 15-18 shrimp, cooked and cooled
• 12-15 large black olives 
• 4 garlic stuffed green olives
• 1 carrot curl
• 13-15 cherry tomatoes
• Skewers
• Toothpicks
  

Instructions

1. Poach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool.
2. Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.
3. Trust me on this, it's important.
4. Get your toothpicks out, cause you'll be needing them.
5. Cut a nice crooked piece off the neck of a yellow squash.
6. Next cut a thin slice off the narrow end of the acorn squash.
7. You'll be fastening the piece of yellow squash to the acorn squash to make the head.
8. Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard.
9. Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.
10. Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.
11. You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.
12. Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.

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• Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
• Crab Stuffed Deviled Eggs from Palatable Pastime
• Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
• Shrimp Mini Quiche Appetizers from Karen's Kitchen Stories
• Shrimp Turkey Centerpiece from Sid's Sea Palm Cooking
• Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
• Pumpkin and Shrimp Bisque from Making Miracles
• Thai Noodles With Shrimps from Sneha's Recipe

 

Cranberry Cheesecake Tarts

It's time to deal with the leftovers from Thanksgiving.  And by now you're probably up to your ears or mouths with ideas and recipes for all the leftover turkey.

You probably have leftover cranberry sauce as well.  While it's great layered on a turkey sandwich, you can also use it for a dessert.
Yup, dessert.

 I actually make extra cranberry sauce just so I can make these little tarts.  I also make sure I've got 'leftover' pie crust as well.

I was a Girl Guide in an earlier incarnation and our motto was 'Be Prepared', and in my case that means being prepared to deal with leftovers.

And true confessions time here, I sometimes would rather eat the leftovers from T'day because I can such fun with them.

Without further ado, and no drum riff, here's how I turn leftover Cranberry Sauce into a delicious and different dessert.

First off, this is best with either your own homemade cranberry sauce or whole berry sauce in the can.

Cranberry Cheesecake Tarts

Yield: 1 dozen small tarts

Author: Sid's Sea Palm Cooking

prep time: 10 Mcook time: 25 Mtotal time: 35 M

This is a great way to use up leftover Cranberry Sauce if you have any leftover after Thanksgiving or Christmas.

ingredients:

Cranberry topping

• 1 cup Boozy Cranberry Sauce 
• 1/2 cup Sugar- to taste, add more if desired.

Pie crust

• 2 cups flour
• 1/4 lb. Butter
• 2-4 tablespoons ice water (Use more if needed)

Cheese Cake Filling

• 2 packages Cream Cheese, room temp 16 oz. total
• 2 large eggs
• 1 cup confectioners sugar
• 1 teaspoon Homemade Lemon Extract
• 1 tablespoon Lemon Zest
• 1 tablespoon Grand Marnier

instructions:

How to cook Cranberry Cheesecake Tarts

Cranberry Sauce

1. Heat the sauce up a little and add the sugar, stir until dissolved. Set aside to cool, while you make the pastry dough and the filling.

Pie Crust

1. Rub or cut the butter into the flour, until the butter is the size of small peas. Then add the water, 1 Tablespoon at a time, and form into a ball. You do not want to work this very much. Divide the ball into two pieces and let it rest for about 40 minutes. (I say that cause that's how long I let it rest).
2. Roll out and cut your tart shapes. Set aside for a couple of minutes while you get the filling together.

Cheesecake Filling

1. Add all the ingredients together in the Kitchen Aid mixer and mix until the mixture is nice and smooth.
2. Using a scoop (I used my smallest ice cream scoop here), scoop some of the filling into each of the tarts, the filling will poof up a little, so don't fill to the top. Add just a little spoonful of the Cranberry sauce to the top.
3. Bake in a 350 degree oven for 25 minutes, or until the filling is set and the pastry is done.

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Thanksgiving Recipe Ideas.

It's almost T-Day!   Are you ready?

This year we'll be going  to a Friendsgiving, which is one of the best ideas ever.   I've hosted it a couple of times, and it was great, but it's so nice that I only have to bring a couple of dishes as my contribution this year.

I'm making and bringing an appetizer, this Butternut and Apple Galette.  This was so good, I just want to share this with the world.

as well as a Pumpkin Pie.  I do like to make my own crust, so there are full recipes here.

Here's a few ideas if you're still trying to figure out the menu, or what you'll be bringing to your celebration.

In years past I've made this amazing Green Bean Casserole, and you know what, it shouldn't be just made at T-Day either.  

as well as these No-Knead Rolls.

I just made these tasty little bites of deliciousness ( too much hyperbole?, Nah).  Pecan Pie Butter Tarts.  Perfect if you only want a little bite after all that turkey. 

I also love making my Boozy Cranberry Sauce from time to time.  Although, I also like the jellied canned stuff. I just like Cranberries.  And when you're making this, it perfumes the entire house.

I also love stuffing, and make myself this Wild Rice Stuffing, cause I'm the only one in the house who eats stuffing, and I personally love this one.

Hint #1
A few years back, I was cooking meals for our local Senior Center and decided to do make a Christmas in July meal. 
I cooked several turkeys that day, and one of my volunteers, Lisa gave me the best hint.  After we took the foil draped turkeys out of the oven to rest, she put some towels on top, to maintain their heat, and those were the easiest turkeys I've ever carved.   When I cook a turkey now, I do the same thing. By letting the turkeys rest, under a towel before carving them, means you get a lovely moist meat.

Hint #2   If you make your turkey gravy from scratch, and end up with a lot of fat on top, you don't want, just dump a few ice cubes on top.  The fat will adhere to the ice cubes, and you can just scoop out the fat.

Hint # 3  I always keep a package of instant potatoes in the cupboard.  If you accidentally make soupy potatoes and lets face it, we've all made that mistake, just whisk in some instant and they firm right up. And... you don't need to use as much butter either.

and my final hint.
Hint #4 If you want super fluffy potatoes, heat the butter and milk or cream together until hot, before mixing it into your fresh cooked potatoes.   Because the milk and butter are already hot, they don't cool down the potatoes and stay nice and fluffy.

Now that I've given you some ideas, I hope your turkey is in the fridge, thawing, so that you don't end up trying to cook a frozen turkey on the big day.  It's not fun, trying to thaw a turkey in a hurry so that it's still safe to cook and eat.

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.  

This post was also featured at Miz Helen's Country Cottage.  

Miz Helen's Country Cottage

Pumpkin Pie

I've been making pumpkin pies for years.
I've made them from scratch, totally scratch.  
As in growing the pumpkin, roasting it, making it into a puree and baking it.

Honestly, I've got better things to do with my time now, and prefer to buy my pumpkin, already grown, processed and in the can.  Even if it may have other squashes included.
My taste buds can't tell the difference quite frankly, and I love just opening a can and dumping it with the rest of the ingredients. 

All that being said, here is the recipe I make, and yes, I do make my own pumpkin pie spice mixture, because I like it.   If you make your own, you can customize it to your taste as well.

One fun thing about baking your own pie, is having fun with the scraps of dough left over from the crust.
Take a look at what I've done in the past.   Go for it, have fun, make a a pretty design on top.  Crimp the sides in a pleasing manner, I'm not too good at that part, I prefer a more rustic look.

And I also like the Plain Jane approach. 

 And sometimes I even get the crumbs...  this is all that was left of the last pie I made and brought to a gathering.  I'm just lucky I got to taste it.

Pumpkin Pie Filling

Yield: One 9 inch pie- 6-8 servings

Author: Sid's Sea Palm Cooking inspired by many recipes

prep time: 15 Mcook time: 45M total time: 1 hr

This is a lovely, rich tasting pie filling, which you can customize to your own taste, by simply altering the spices. It's also easy and quick.

ingredients:

• 1 can pumpkin (15 oz.size)
• 1 can Sweetened condensed milk
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves.
• 1 recipe pie dough or a single pie crust

instructions:

How to cook Pumpkin Pie and filling

1. Heat oven to 375 degrees.
2. Pre-bake my crust about five - ten minutes, using a fork to prick some holes in the bottom.  This ensures that the bottom crust is cooked. 
3. Turn oven down to 350 degrees. 
4. Whisk  the filling  ingredients together and pour into prepared pie shell.
5. Bake the pie for about 45 minutes or until a toothpick inserted in the middle comes out clean.  An old trick is to also use a clean knife and insert that into the middle, and if the knife blade comes out clean the pie is baked.   But sometimes the filling sticks to the knife even when it's baked.  I use an instant read thermometer and check that way if I'm unsure.  The internal temp should read 175 degrees. 

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Cranberry-Partridge Berry Cheesecake Tarts

 I would say I'd been remiss in posting this, but the truth is, I was waiting for Camilla's anniversary to post these Cheesecake Tarts.   I actually made them for our Boat Club Potluck this month.

Last year she asked for some of her blogging friends to post some cheesecakes for her 15th Wedding Anniversary.  They did, well, they posted way more than 15 cheesecakes.
This year I asked if I could join in.    She was shooting for 16 cheesecakes this year, cause it's her 16th anniversary.
Something tells me she's getting more than that.

I hope I'm forgiven for making tarts, but I do love my finger food, even when it's a dessert.

BTW, Happy Anniversary Camilla.

Here goes.  
I used my Boozy Cranberry Sauce and amped it up with some Partridge Berries a friend gave me, and the combo was fantastic.
Even if I do say so myself.
Step One:
Topping: 
1 cup Boozy Cranberry Sauce with Partridge Berries.  (I added in a couple cups of Partridge Berries to the basic recipe)
1/2 cup Sugar
Heat the sauce up a little and add the sugar, stir until dissolved.  Set aside to cool, while you make the pastry dough and the filling.
Step Two:
Pie Crust
2 cups flour
1/2 lb. Butter
2 tablespoons ice water  (Use more if needed)
Rub or cut the butter into the flour, until the butter is the size of small peas.  Then add the water, 1 Tablespoon at a time, and form into a ball.  You do not want to work this very much.  Divide the ball into two pieces and let it rest for about 40 minutes.  (I say that cause that's how long I let it rest).
Roll out and cut your tart shapes.  Set aside for a couple of minutes while you get the filling together.

Step Three:   
Cheesecake Filling

2 packages Cream Cheese,  room temp 16 oz. total
2 large eggs
1 cup confectioners sugar
1 teaspoon Homemade Lemon Extract
1 tablespoon Lemon Zest
1 tablespoon Grand Marnier

Add all the ingredients together in the Kitchenaid Mixer and mix until the mixture is nice and smooth.

Using a scoop, (I used my smallest scoop here),  scoop some of the filling into each of the tarts, the filling will poof up a little, so don't fill to the top.  Add just a little spoonful of the Cranberry sauce to the top.

Bake in a 350 degree oven for 25 minutes, or until the filling is set and the pastry is done.
I left some plain, and just dolloped a little Cherry Jam on top of those.  Cause I could.   And took them with me to the Boat Club Potluck.

An InLinkz Link-up
And since so many have 'loved' my little tart pans, here's a link to where I found some more on Amazon.

Awesome Green Bean Casserole

I wonder when I read someone else's blog whether or not they actually make and eat the foods they say they will make for Thanksgiving.  Well, in this house, I do make and eat the side dishes I say I'm going to.   I might change it up a little, but we're traditionalists here, and you can't stray too far from tradition.

With a couple of exceptions that is. I really, really, really dislike that gloppy mess most people serve as a green bean casserole.   Ugh.   Can you see the shudder from there?   I tried to suppress it, but just couldn't.

However, a few years ago I saw the recipe for this Green Bean Casserole on the Pioneer Woman site and decided to try it.  All I can say is YUM!!!!!!!    OK, so I get a little enthusiastic about this, but it really is that good.   And best of all, you can change it up, shake it up, make it your own.   It does lend itself to that.   You can even make it vegetarian and gluten free.   How about that?
Personally, I like the bacon in it, but if you substitute mushrooms, that works as well.   And if you thicken the bechamel sauce with cornstarch or potato starch, it makes it gluten free as well.  Just sayin...

Wash your beans and then chop off the ends and stems, and either cut them in half or leave them whole, it's your call.   (forgot to take pictures of this, but you can figure it out, right?)

Blanch your beans for a couple of minutes, then take them off the heat and cool them down with some ice water.     Set them aside while you get the rest together.   And then put them into a greased casserole dish.

Cut the bacon into lardons and cook in a skillet until they start to brown, then add a chopped onion, cook until the onions start to carmelize, and turn a lovely shade of caramel, then add the garlic and cook another minute or so.    Set aside.

Grate two cups of cheese, cheddar, sharp cheddar, colby Jack, whatever you like.  Personally I prefer Colby Jack cheese.  Set aside while you make a basic white sauce.(a lot of setting asides here, huh?)    A couple cups of milk or half and half, some butter and flour (or cornstarch if you are gluten free).

 Cook until thick, then add the grated cheese, stir that around until the cheese is melted, than add the bacon and onion you just cooked.  Taste it, then add some cayenne and some salt and pepper to taste.   I usually put in 1/4 teaspoon of Cayenne to start with, then add more if I think it needs it.   You can also use mustard instead.   Both of them will 'amp up' or intensify the cheese flavour.  Give it a stir and for the final touch, add some chopped pimento's.  Just for color, and they do add a little flavour as well.

Now for the final step, well next to last, well OK, so there is a couple more steps here.   Sheesh, stop counting.

Pour the sauce over the cooked beans and give them a stir so that the sauce coats each bean with love and cheese.

 Spread some buttered Panko bread crumbs over the top, (omit this if you're going gluten free, or use gluten free bread crumbs).   Or just dot it with some butter like this.

Place in a hot oven, about 350 degrees for 30-45 minutes.   Remove and serve.   Oh and don't get surprised if even your kids love this, it is that good.

The first time I made this, there were six of us at dinner, and this is all that was left.

 Almost half of it eaten.   The next time I made it,  I took it to a potluck and people were scraping the bowl, personally I think they would have picked it up and licked it, the sauce is so good.  


I just had a thought.  Make the sauce by itself and serve over some baked potatoes.   Now that would be an awesome meal. 

 

Awesome Green Bean Casserole

Yield: 8-10 Servings

Author: Sid's Sea Palm Cooking adapted from Pioneer Woman's recipe

prep time: 10 Mcook time: 45 Mtotal time: 55 M

This is a full flavored Green Bean Casserole which bears no resemblance to the one that most people serve. All fresh ingredients, and nothing canned here, except for the pimentos.

ingredients:

• 2 pounds Fresh Green Beans, ends cut off
• 4 slices bacon, cut into lardons or strips *** Vegetarian instructions at bottom
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons flour ** or 2 tablespoons Corn or Potato Starch
• 2 1/2 cups whole milk
• 1/2 cup half and half
• 1/2 teaspoon salt or to taste
• Fresh ground pepper to taste
• 1/8-1/4 teaspoon cayenne pepper, to taste
• 1 cup grated Monterey Jack Cheese (or a little more if you like, which I do)
• 1 jar sliced pimento's, drained (4 oz. jar)
• extra milk for thinning if necessary
• 1 cup Panko Bread Crumbs
• 2 tablespoons butter

instructions:

How to cook Awesome Green Bean Casserole

1. Cook the beans for about 4 minutes, drain and dump into some ice water to stop the cooking process, then drain and place in a well greased casserole dish.
2. Cook the bacon until almost done, then add the onions, continuing to cook them until they begin to caramelize a little. Add the garlic and cook for another minute or so. Set aside while you make the sauce.
3. Make the white sauce, melting the butter and whisking flour into the butter, letting it cook a minute or so to get the raw taste of the flour out. ** Gluten Free instructions at end. Then add a half cup of milk, whisk that in, then add the rest of the milk and half and half, whisking it well. Let it cook, continuing to stir until the sauce thickens. After it has thickened, continue to cook for another minute or two, then add the cheese, pimento's, cooked bacon and onions, and the seasonings. Stir together and pour over the green beans. Stir to combine, and top with the Panko bread crumbs and dot with butter. Or melt the 2 tablespoons of butter in a pan, then stir in the bread crumbs and combine. Sprinkle on top of casserole and bake for 30-45 minutes in a 350 degree oven. Serve.
4. ** Gluten Free. If you're making this gluten free, whisk the Corn or potato starch into the milk and heat, until thickened. You can also add a couple of tablespoons of butter towards the end. If you need it a little thicker, add a little more cornstarch mixed in with some cold milk, and whisk it in.
5. *** Vegetarian, substitute Mushrooms for the bacon and follow the other instructions.
6. *** you can also substitute some chopped red pepper for the pimentos if you like

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