On Tue, 26 Oct 2004 12:55:56 -0500, Damsel in dis Dress
> wrote:

>We're still up in the air about whether to make our own Thanksgiving
>dinner, or to go to the truck stop for their buffet. We did that last year
>when I thought I was sick - hot flashes and chills - but had actually
>started having The Hot Flashes. I guess I'm no spring chicken anymore.
>Nor am I an autumn turkey. <bodda-BING>.
>
>ANYWAY, As much as I like the thought of not washing a ton of dishes,
>there's a leftover turkey recipe that I've grown to look forward to every
>year, so I'm sharing the recipe for those who might like to try it. We
>have actually roasted a turkey for the sole purpose of making this stuff.
>It's that good. And I think it's the only non-soup recipe that Jill has.
><G>
>
>I've made some changes to Jill's recipe. My version makes more, but the
>ingredients are consistent with the original. Once you taste this, you'll
>see why I make bigger batches. It's heaven on a fork.
>
>The decision still hasn't been made, but I'm leaning toward a home cooked
>meal. Anyone in Southern MN or Northern IA who'd like to join us?
>
>
> * Exported from MasterCook *
>
> Jill's Turkey Cottage Pie
>
>Recipe By :Jill McQuown
>Serving Size : 4 Preparation Time :0:00
>Categories : main dishes Thanksgiving
> turkey
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 3 tablespoons butter
> 3/4 cup chopped onion -- (1 medium)
> 3/4 cup diced celery -- (1 stalk)
> 3/4 cup diced carrots -- (1 medium)
> 1 large garlic clove -- minced
> 1/3 cup white wine
> 1 1/2 cups turkey gravy
> 1/2 teaspoon thyme
> 2 cups cooked turkey breast -- cubed
> 3/4 cup frozen peas
> 2 cups mashed potatoes
>
>Melt butter in medium saucepan. Add onion, celery, carrots and garlic.
>Saute over medium heat, stirring, 8 to 10 minutes. Stir in wine, gravy and
>thyme. Bring to a low boil. Reduce heat and simmer, covered, 15 minutes.
>
>Layer turkey and peas in a 2-quart casserole. Add gravy and vegetable
>mixture.
>
>Prepare mashed potatoes. Spoon over top of casserole. Bake at 400 degrees
>for 20 minutes, or until potatoes are golden brown on top.
>
>Source:
> "adapted by Damsel in dis Dress"
>
> - - - - - - - - - - - - - - - - - - -
>
>Per serving: 392 Calories (kcal); 14g Total Fat; (32% calories from fat);
>35g Protein; 28g Carbohydrate; 105mg Cholesterol; 958mg Sodium
>Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2
>1/2 Fat; 0 Other Carbohydrate

Woo hoo! You go Carol! (Jill too!) Great timing as I just roasted a
turkey Sunday...all ready have used some of the leftovers last night,
but lots left...(23 lb turkey!) and only fed 3 people. I am going to
"harvest" the meat, cube and freeze then defrost some next week
for this recipe. Thanks! You have saved me soooo much time looking
for a recipe. I know if Carol and Jill say it's good I will love it!

A question if you don't mind? Does everyone put veggies in with the
carcass to make stock? I never have, but it seems like everyone else
does...

Thanks,
Sue D.