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 Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

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>.
>
LOL! You and me, both, girlfriend!

> 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>
>
NOT true! Well, it's almost true, but not quite <G> My other most commonly
prepared dishes mostly consist of various types of fish, grilled, baked or
broiled. But don't forget I made corned beef with new potatoes and cabbage
last week!

> 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.
>
Awww, thanks!

(snippage)

Jill

Damsel in dis Dress wrote:

> 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 sometimes buy whole frozen turkey's and partially thaw them. Then cut
it up like a frying chicken. I make stock from the back, neck, and
gizzard. I wrap and refreeze the rest of the bird in portions. The
breast and thighs are good for roasting, the legs are good many
different ways (I usually use them to make gumbo), and the wings make
better chicken soup than chicken does.

If you have an electric roaster, try roasting a turkey in it. It
doesn't come out as pretty as when roasted in the oven, but it's easier
and the meat doesn't dry out as much.

Best regards,
Bob

Damsel in dis Dress wrote:

> 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 sometimes buy whole frozen turkey's and partially thaw them. Then cut
it up like a frying chicken. I make stock from the back, neck, and
gizzard. I wrap and refreeze the rest of the bird in portions. The
breast and thighs are good for roasting, the legs are good many
different ways (I usually use them to make gumbo), and the wings make
better chicken soup than chicken does.

If you have an electric roaster, try roasting a turkey in it. It
doesn't come out as pretty as when roasted in the oven, but it's easier
and the meat doesn't dry out as much.

Best regards,
Bob

On Wed, 27 Oct 2004 11:09:19 -0500, "jmcquown"
> wrote:

>Damsel in dis Dress wrote:
And I think it's the only non-soup
>> recipe that Jill has. <G>
>>
>NOT true! Well, it's almost true, but not quite <G> My other most commonly
>prepared dishes mostly consist of various types of fish, grilled, baked or
>broiled. But don't forget I made corned beef with new potatoes and cabbage
>last week!

Don't forget the squash casserole!

Christine

On Wed, 27 Oct 2004 11:09:19 -0500, "jmcquown"
> wrote:

>Damsel in dis Dress wrote:
And I think it's the only non-soup
>> recipe that Jill has. <G>
>>
>NOT true! Well, it's almost true, but not quite <G> My other most commonly
>prepared dishes mostly consist of various types of fish, grilled, baked or
>broiled. But don't forget I made corned beef with new potatoes and cabbage
>last week!

Don't forget the squash casserole!

Christine

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.

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.

Sue D. wrote:

> 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.


Yes; you are the last holdout. *Everyone* else makes stock with the
turkey carcass. HTH :-)

Bob

On Wed, 27 Oct 2004 20:00:58 GMT, Sue D. > wrote:

>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...

I do. You can use huge hunks of veggies so they're easier to remove.
Carrots, onions, celery.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Sue D." wrote>

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.

I always put in onions, celery and carrots, add s&p and a little Italian
seasoning.

Dora

"Damsel in dis Dress" wrote in message
>
> 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.
>
<recipe saved>

Gosh, I feel like cooking a turkey just so I can have leftovers and fix this
dish! Thanks, Jill, and Carol for reposting it.

Dora

Christine Dabney wrote:
> On Wed, 27 Oct 2004 11:09:19 -0500, "jmcquown"
> > wrote:
>
>> Damsel in dis Dress wrote:
> And I think it's the only non-soup
>>> recipe that Jill has. <G>
>>>
>> NOT true! Well, it's almost true, but not quite <G> My other most
>> commonly prepared dishes mostly consist of various types of fish,
>> grilled, baked or broiled. But don't forget I made corned beef with
>> new potatoes and cabbage last week!
>
> Don't forget the squash casserole!
>
> Christine

LOL That's one of my fav's and so easy. Yes, I do actually prepare more
than soup!

Jill