This is rosa ‘Dr. Huey.’ He has absolutely nothing to do with turkey, leftover or otherwise. I’ve just had it with looking at food for a while.
These suggestions are offered just in case you are like me and turn out to still have some left. Eternity is famously “two people and a ham,” but turkey is even more so, in my opinion. This may have something to do with the fact that Bill is strictly a ham sandwich man, so I can’t count on lunch for help. (A bit about Dr. Huey follows.)
Thirteen Things to do with Leftover Turkey
shortcuts included
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Maple Pecan Pumpkin Pie – what is there to say but read on?
As I was saying only a moment ago, here comes Thanksgiving. Time for the Turkey Roundup. Time also for the pumpkin pie – but the Squash Roundup, while rich in recipes (see end of post) does not contain this necessary part of the finale.
Enter my dear friend Sandy Oliver, food writer, culinary historian and vegetable grower supreme, who just happens to have a great recipe for pumpkin pie in her new book, Maine Home Cooking, published, fittingly, by Downeast Books
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The turkey gets transferred to a cookie sheet and put in a VERY low oven to rest while I make the gravy. (Not wise to put it on the antique ironstone serving platter until the last minute.)
Ok, not right away for the cooking part. But Thanksgiving is coming at us at an alarming rate, earlier this year than ever, and it’s none too soon to be ordering a suitable turkey.
I am of course extremely grateful to be worrying about things like “what kind of turkey?” rather than things like “ will I have a home to cook the turkey in?” But no amount of gratitude solves the question of the hour: do I want a heritage turkey or just a plain old organic free range turkey?
While I’m making up my mind:
* My not very scientific comparison of heritage vs. (semi) conventional birds, along with a detailed explanation of why heritage costs so much, is here.
* Advice on special cooking techniques for heritage birds is in the second section of Wild Turkeys, Thanks but no Thanks.
* My detailed guide to size selection, brining, roasting, and gravy making, along with a recipe for wild mushroom and chestnut stuffing, is here.
* Local Harvest is the place to search a national database for (duh) a local bird.
and of course – VERY important, as far as my family is concerned – there’s
* Fresh Chestnuts: Roasting them, Peeling them, Putting them in the Stuffing. (Especially useful for vegetarians and vegans, who may wish to move the chestnuts into a starring role).
