Leftover Pie

This recipe comes from A Bountiful Kitchen
abountifulkitchen.com

What to do with all of your leftovers from holiday meals?
Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

The key to Best Thanksgiving Leftover Pie is to layer correctly and make sure to have enough moisture (gravy) to keep the pie from being dry. I start with putting the dressing on the bottom, potatoes next and then the gravy and meat together. If you want to throw in some corn or peas or green beans, they will only add to the goodness! Just remember to not fill the pie too full or overload with stuffing and potatoes or you’ll end up with a dry pie. You can also double the gravy and serve it along side the pie after it’s baked which I highly recommend!

Add a green salad and you’re set. It’s a main dish loaded with everything savory we love. Pair it with Fresh Cranberry Sauce for the perfect accompaniment to this dinner!

Ingredients

• 2 cups mashed potatoes
• 3 cups stuffing
• 2 1/2 cups turkey or chicken, boneless, skinless
• 4 tablespoons butter
• 1/3 cup all purpose flour
• 1/2 teaspoon pepper
• 1 teaspoon sea salt
• 2 cups chicken broth (no MSG)

for crust:

• 2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
• 1 teaspoon sea salt
• 1/2 cup + 2-3 tablespoons cold water
• 1/2 cup shortening I use half butter flavor and half regular Crisco

Instructions

1. Remove leftover stuffing and mashed potatoes from refrigerator. 
2. Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven. 

Make gravy:

1. Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at  a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside. 
2. Place 2 1/2-3 cups chopped chicken or turkey in gravy. Leave sitting on stove top with heat off. 

Make pie crust:  

1. Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter. 
2. Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball. 
3. Split the dough in half. Roll out half of the dough a floured surface,  into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate. 
4. Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).
5. Add gravy and meat mixture on top of the mashed potatoes. 
6. Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie. 
7. Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting. 

Recipe Notes

• If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked.
• Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
• You may use a store bought crust if you don't want to make your own. 
• If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust! 

Chardonnay paired with Chicken Makhani (Indian Butter Chicken)

Chardonnays have become very popular.

It is unmistakable in the mouth because of its impeccable sugar/acid balance, its full body, and its easy smoothness. Its aroma is distinct, yet delicate. 

Chardonnay grapes are relatively resilient and are able to survive in a variety of environments. It is used in so many different places to produce so many different wines because the Chardonnay grapes themselves are relatively neutral in flavor. Most of their flavor is derived first from the conditions in which the grapes are grown and second from the conditions of the wine production. This makes it easier for different wineries to produce distinctly different Chardonnay wines.

Typical Chardonnay characteristics include; Lemon, Apple, Tropical Fruit, Melon, Pineapple, and Mango. 

Oaked Chardonnays can display characteristics like; Smoke, Vanilla, Spice, Toast, Nuts, Butterscotch, Caramel, Coconut, Cloves and Cinnamon. 

Unoaked or less heavily oaked Chardonnays tend to have lighter, delicate flavors which can be matched with a fairly wide variety of dishes. There are some foods which tend to go better than average with Chardonnay such as Chicken, Turkey, Fish, Pork and mushrooms. 

More heavily oaked Chardonnays go poorly with delicate dishes, like fish, but pair well with Japanese Cuisine, Chinese Cuisine, Spicy Dishes and Smoked Fish.

Harter House World Flavors offers a wide variety of Chardonnay’s. Of course , my favorite is La Crema, an exquisite Chardonnay.

 

Chicken Makhani (Indian Butter Chicken) 

1 tablespoon peanut oil 

1 red onion, finely chopped 

1/4 white onion, chopped 

2 tablespoons butter 

2 teaspoons lemon juice

1 tablespoon ginger-garlic paste 

1 teaspoon garam masala 

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 bay leaf o 1/4 cup plain yogurt 

1 cup cream o 1 cup tomato puree 

1/4 teaspoon cayenne pepper, to taste 

1 pinch salt 

1 pinch black pepper 

1 tablespoon peanut oil 

1 lb boneless skinless chicken thighs cut into bite size pieces 

1 teaspoon garam masala 

1 pinch cayenne pepper 

1 tablespoon cornstarch 

1/4 cup water 

Directions: 

Heat 1 tablespoon oil in a large saucepan over medium high heat. 

Saute shallot and onion until soft and translucent. 

Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. 

Cook, stirring, for 1 minute. 

Add tomato puree and cook for 2 minutes, stirring frequently. 

Stir in half-and-half and yogurt. 

Reduce heat to low and simmer for 10 minutes, stirring frequently. 

Season with salt, pepper and cayenne. 

Remove from heat and set aside. 

Heat 1 tablespoon oil in a large heavy skillet over medium heat. 

Cook chicken until lightly browned, about 10 minutes. 

Reduce heat and season with 1 teaspoon garam masala and cayenne. 

Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. 

Pour the rest of the sauce into the chicken. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes.

Holiday Appetizers

I will be serving finger foods for an event this weekend and I am searching for ideas.

These are several appetizers I am considering.

Roasted Red Pepper,

stuffed with a Mozzarella bite,

toasted on a baguette,

with a garnish of green onion.

Goat Cheese Stuffed

Bacon Wrapped

Dates

Boursin, Prosciutto Fillo Cups

1 Package Athens mini Fillo Shells (makes 15)

(1) 5.2 oz. pkg. Garlic & Herb Boursin Cheese

6 slices Prosciutto Diced and crispy fried

1/2 cup sliced green onions, more for garnish.

Mix Prosciutto, Green onion and Boursin.

Fill thawed Fillo cups, garnish with more green onions.

Refrigerate until serving.

Spinach Artichoke Fillo Bites

6 oz. Cream Cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

1/4 cup grated mozzarella cheese

(1) 10 oz. package frozen chopped spinach, cooked drained and liquid squeezed out

1 cup quartered artichoke hearts, drained, rinsed, roughly chopped.

1/4 Teaspoon cayenne pepper

Salt & Pepper to taste

45-60 Athens Mini Fillo Shells (3-4 packages)

Mix cream cheese, parmesan cheese, sour cream, drained spinach, chopped artichokes, and cayenne pepper.  Salt & pepper to taste.

When you are ready to serve, preheat oven to 350 degrees Fahrenheit. Fill Fillo shells with heaping teaspoon, rounded on top. Bake 10-12 minutes or until heated through and golden brown on top. 

English Muffin Appetizers

1 Jar Old English
½ C Butter
1 ½ Teaspoon Mayo
1 ½ Tsp Garlic Powder
1 Can Crab Meat
Spread on 6 English Muffins (12 halves)
Broil till Crusty – Allow to cool – Cut to bite size

These are all tried and true.  Hope you enjoy.  ~~Shelly

Whole Turkey Know-How

At Harter House Supermarkets, we're gearing up for the Thanksgiving Holiday. We're ready to assist you in any way we possibly can!

How did turkey become part of Thanksgiving?Availability probably dictated menu choice. At the time the Pilgrims first celebrated Thanksgiving, turkey was a dietary mainstay. In fact, they ate so much turkey that it probably wasn’t much of a treat. Turkey meat from wild and domesticated birds was also a staple in the diet of many Indian tribes.

Fresh or Frozen?

First things first: You need to know what to buy. If you’re shopping just a few days prior to your dinner, Harter House Supermarket recommends buying a FRESH TURKEY. Fresh always tastes best! We advise cooking a fresh bird within three days of purchase. Also, ordering ahead guarantees availability.

If you buy a frozen bird remember that thawing it in the refrigerator will take a few days. If you’re entertaining a small group, consider serving a turkey breast instead of a whole bird.

Buying the Right Size Whole Turkey

The general rule of thumb is to plan on at least one pound (uncooked) per person; however it is often recommended buying 2 pounds or more per person. That may sound excessive, but everyone loves turkey. This way, you’re assured of generous second helpings all around, plus enough left over for savory second-day dishes.

2-4 People - 8-12 lb.

5-7 People - 12-16 lb.

8-10 People - 16-20 lb.

11-13 People - 20-24 lb.

Thawing a Frozen Bird

Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14–19 lb. turkey will need 3–4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.

Suggested Refrigerator Thawing Times for Whole, Frozen Turkey

8-12 lb. - 1-2 Days

12-16 lb. - 2-3 Days

16-20 lb. - 3-4 Days

20-24 lb. - 4-5 Days

If you need to quick-thaw your turkey, leave it in its original wrapping and place it in COLD water. The water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

Suggested Cold-Water Thawing Times for Whole, Frozen Turkey

8-12 lb. - 4-6 Hours

12-16 lb. - 6-8 Hours

16-20 lb. - 8-10 Hours

20-24 lb. - 10-12 Hours

Foolproof Cooking

Check the roasting guide below and preheat your oven to 325° F. Release the legs from the metal clamp. The neck and giblets should be removed from the body and neck cavities. Rinse the turkey both inside and out with cool water and pat it dry with paper towels.

Now you’re ready to season or stuff your bird. When you’re finished, put the legs back into the hock lock and tuck the tips of the wings under the back of the turkey.

Place the turkey, breast side up, in a shallow (2-inch-deep) roasting pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin. Some turkeys are self-basting, so you don’t need to worry about that task.

Before placing your turkey in the oven, loosely shield the breast with a tent-shaped piece of aluminum foil to prevent over-browning. You’ll want to remove the shield 1 1/2 hours before the bird is done so it can turn a golden brown. Roast the turkey until the timer pops up or your meat thermometer registers 185° F in the thigh or 170° F in the breast.

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart
Recommended Whole-turkey Roasting Times - (Fresh or Thawed) at 325° F

Weight---------Unstuffed------Stuffed

8-12 lb......2¾-3 Hours......3–3½ Hours

12-14 lb.....3-3¾ Hours......3½-4 Hours

14-18 lb.....3¾-4¼ Hours.....4–4½ Hours

18-20 lb.....4¼- 4½ Hours....4¼-4¾ Hours

20-24 lb.....4½-5 Hours......4¾-5¼ Hours

Cook stuffing to an internal (center of stuffing) temperature of 165°F.

Enjoy!

Harter House Supermarkets wishes you and yours a safe and Happy Holiday.

Carving The Turkey

Turkey is the main attraction of the Thanksgiving Table. While you may serve a whole roasted turkey as a centerpiece of the table, sliced meat and carved turkey are easier to serve. Here are some tips on how to carve your Harter House turkey for Thanksgiving:

Equipments You May Need:

Warm serving platter

Pair of kitchen scissors

Flexible and sharp 10-inch slicing knife

Carving fork for arranging and serving the meat

Method:

Let the turkey cool for about 20 to 30 minutes at room temperature.

Put the turkey on a carving board using paper towels.

Cut through the trussing with scissors and remove all the string.

Remove the drumsticks by placing the knife against the thigh and cut down to the leg's second joint, where you apply the pressure with the knifepoint and twist it to sever the drumstick.

Make an oval incision in the neck cavity and remove the stuffing, taking care to leave the skin intact.

Transfer the scooped out stuffing into a serving bowl using a long-handled spoon.

Slice the thigh meat from the bone.

Cut carefully while placing the knife horizontally at the bottom curve of the bird's breast and slice in towards the rib cage from the top down.

Cut vertically through the breast meat while carefully preserving some of the skin on each slice.

Severe the wings from the first wing joint.

Arrange the carved turkey on the serving platter by placing the breast-meat slices in rows along both sides of the platter, the slices of thigh meat in the center, the drumsticks crossed at one end and the wings on top, facing each other with the skin side up.

Thanksgiving Trivia

Here are some interesting facts about Thanksgiving that each of us should know about:

The first Thanksgiving celebration can be traced back to the Plymouth Pilgrims in the fall of 1621.

The first Thanksgiving feast was held to thank the Lord for sparing the lives of the survivors of the Mayflower, who landed at Plymouth Rock on December 11, 1620. The survivors included four adult women and almost forty percent children.

The Wampanoag chief Massasoit and ninety of his tribesmen were also invited to the first thanksgiving feast. Governor William Bradford invited them for helping the Pilgrims surviving and teaching them the skills of cultivating the land.

The celebration in 1621 lasted for three days and included games and food.

The president to proclaim the first 'National Day of Thanksgiving' in 1789 was George Washington.

Sarah Josepha Hale, a magazine editor, campaigned to make Thanksgiving a National Holiday in 1827 and succeeded.

Abraham Lincoln announced Thanksgiving to be a national holiday in his proclamation on October 3, 1863.

The 'wishbone' of the turkey is used in a good luck ritual on Thanksgiving Day.

Puritans of Mayflower used to drink Beer. (My husband liked this fact!)

Saltine Toffee Candy with Pecans

I do love desserts, but I rarely make sweets because I tend to eat it all myself.  This is a very easy recipe that everyone loves.  It also makes for great gifts at the holidays.   So that is my plan, I will make some for Thanksgiving and then make more as gifts for Christmas. I know your friends and family will enjoy this recipe also!   ~Shelly

This recipe comes from The Brown Eyed Baker.  Sweet.Savory.Sinful

This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.

First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.

I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this is a great beginner recipe.

I just may have to start a new toffee tradition of my own come holiday time!

ENJOY!

Ingredients:

30 to 34 saltine crackers

1 cup salted butter, cut into small cubes

1 cup light brown sugar

2 cups semisweet chocolate chips

1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.

2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.

3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.

4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.

5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

(Recipe adapted from Taste of Home)

Ruth’s Chris Sweet Potato Casserole

Let Harter House Supermarkets help you with everything you need for a wonderful Holiday Meal.

If you have ever been to Ruth's Chris Steakhouse, you may have experienced their signature Sweet Potato Casserole. It is awesome. When you want something really special and maybe to impress your guests at Thanksgiving, this is the recipe!

Serves 4

CRUST MIXTURE

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

SWEET POTATO MIXTURE

2 cups mashed sweet potatoes

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1 eggs -- well beaten

¼ cup melted butter

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl

in the order listed. Mix thoroughly.

Pour sweet potato mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Of course, my very good friends Maureen Hays, offered this alternative recipe for a healthier choice!

Sweet Potato Soufflé

5-6 Sweet Potatoes baked & peeled

1 stick butter

3 eggs

1 tsp vanilla

1 Cup shredded Coconut (Raw & unsweetened)

Whip all the ingredients above on high and place in a buttered baking dish.

TOPPING:

2 Tbls Maple Syrup or Molasses

1½ Cup pecans chopped

½ stick of butter

Combine above and pour over top of sweet potatoes.

Bake at 350 degrees for 30 to 45 minutes.

Tastes like a dessert and a favorite for just anytime.