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The leftover Thanksgiving turkey may be gone, but you may be cooking one for Christmas. Perhaps, you need a do ahead dish that can be prepared from skinless,  boneless chicken or from a rotisserie chicken. I found a recipe for turkey pot pie with corn bread crust in an issue of ​Food and Wine Magazine a long time ago. I use it with leftover holiday turkey or I prepare skinless, boneless chicken breast and create a one dish meal. 
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This past week I was fortunate to work earlier shifts which left me a little bit more to be creative. A shout out to a co-worker Kathy, for promoting my blog. I've been doing a lot of cooking, but hadn't had time to do anything more than post a photo on Instagram. By the time I come home from work and cook, I'm too tired to sit and type.
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Need a meal that can be prepared a flash using ground turkey in healthy way. Many, many years ago our first computer used floppy disks. My husband purchased a set of recipe disks. This is one of the recipes I saved before technology moved on. The recipe is hot and spicy turkey chili, which it was, literally was for us the other evening. I thought I was adding a tablespoon of chili powder, when unbeknownst to me I added red cayenne powder! Luckily the addition of chicken broth and the tomatoes tamed the heat a bit.
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Again, working nights, I need a a one pot reheat-able meal for my husband. Something I haven't made in forever is beef stroganoff. Way back when I was in sixth grade grammar school, we studied Europe. I was was fascinated by learning about the different countries and what they were known for. Our teacher had us make a scrapbook of our studies and we finished the unit with an international luncheon. 
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Every Wednesday, Whole Foods updates their weekly specials. If you have a smartphone, you can download their app and find out what their coupon and sale specials are. Ending today unfortunately, is their sale on USA wild caught Marine Stewardship Council Certified Sea Scallops for $18.99/lb. I know that is expensive, considering Wegmans had local scallops for $14.99/lb. back in September/October. Since my husband and I would be having dinner together, we decided to splurge. I  had a craving for pasta, so I dug up a recipe I haven't done in awhile.
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This was the first holiday that my husband and I celebrated by ourselves. Our children spent the day with their in-laws and soon-to-be in-laws and my brother and his wife stopped by on their way home. We maintained the family tradition of Great Grandma Freid's turkey dressing, my late mother-in-law's turkey candle as a centerpiece and started a new tradition. Using chair place card holders, they represent a chair where loved ones once sat at our dining table. Overall we had an enjoyable day to ourselves.

Although we were just two, I didn't scrimp on the fuss. Our thanks to Alexian Pâtè for the delicious vegetable pâtè. I served the pâtè with toasted bruschetta that purchased at the Shop Rite at the Wall Towne Center. I placed the bruschetta on a cookie sheet, sprayed with EVOO and toasted them in a 400° oven for approximatley 10  minutes. Hors' d'oeuvresI included Swiss cheese and crab spread from Mr. Shrimp.

Dinner started with butternut squash and apple soup, which was delightful yesterday. It needs to be thinned a bit with some additional chicken stock. The turkey and sides were scrumptious. I recommend that you give Amanda Hesser's Brussel sprouts recipe a try. The addition of the balsamic vinegar gave them a splash of brightness.

Our dessert was frozen pumpkin cheese crumble squares. My brother and sister-in-law had coffee and dessert with us and they too enjoyed them frozen. 
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Below is the recipe for Great Grandma Freid's dressing for turkey or chicken. Grandma's recipe called for margarine, but I have updated it to butter. I also use half of the amount of butter called for and substitute chicken stock. You can also add the defatted turkey drippings over the top of the stuffing so that it has the flavor of turkey. Alternately, you can add the drippings to your turkey gravy to enhance the flavor.
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Good morning! I've taken off a day from the gym so that I can finishing prepping my dinner. The turkey breast which I purchased earlier in the month and have defrosted, was rubbed this morning with Williams-Sonoma Quick Brine. Although this product retails for $16.95, I picked it up after the holidays for $2.99. This brine is rubbed on the turkey for at least 24 hours, no need for a water bath.

From www.epicurious.com, I am preparing roast turkey with maple herb butter and gravy. Luckily the herbs in my garden are still looking good. I have plenty of thyme, which this recipe calls for. I have my Delicious Orchards apple cider, maple syrup, marjoram and lemon peel, which are the primary ingredients. For the gravy, I'm making it simple. I'm using Williams-Sonoma's turkey gravy base. This is another item I picked up on sale. 
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I've had a busy day in the kitchen today! I will be working the rest of the week, late afternoon into the evening. I wanted to get as much of my Thanksgiving dinner done ahead as I could. Today I prepared Butternut Squash-Apple Soup, Great Grandma Freid's turkey dressing, and sweet potato casserole with pecans. And just because I had nothing else to do, I made a batch of Tollhouse cookies for my favorite son-in-law.
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Now that the weather is getting colder, a nice heart warming meal is always good to have. Chicken and dumplings is such a meal. It's rather old fashion, but it can all be done in one pot. With Thanksgiving around the corner, it's an easy meal to prepare with everything else going on.

I found this recipe in Gourmet Magazine back in February 1994. It's very flavorful, especially the dumplings. Ingredients that you may not have on hand will include chicken broth, shallots, leeks, celery, apple cider or juice, dill (I use dried), yellow cornmeal and half and half. 


​meet donna

A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.

​If you have questions or comments, click on the envelope icon above to contact me directly. 

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