For Zach’s first Thanksgiving we were at his NaiNai and Papa’s house (Luke’s parents place). We enjoyed a quiet peaceful weekend of puzzles, games, cooking, baking, of course eating and spending time together.
For Thanksgiving meal we tried giving Zachary sweet potato and mashed potato mixed with very ground up beef but it was too rough on his gums. Because he is teething badly he settled instead on applesauce, which has become his favorite food. He did enjoy dessert of pumpkin banana though.
I also made probably my best gluten free, organic, alternative sugar apple pie so far. I was frustrated by having to piece-work the top together so I covered it with maple leaf cut-outs. It turned out looking pretty great.
I had even more leftover pie crust which I then turned into shortbread cookies by adding a little agave and cinnamon. These little cookies went over well with tea in the afternoons.
We came home with a ton of leftover mash potatoes, gravy and turkey to use up. So I thought: what do to with all the Thanksgiving leftovers?
I decided to make a freezer meal I call: Shepherd’s Turkey Pot Pie.
I bought cheap tin foil pie pans then defrosted peas and carrots.
I cooked the peas and carrots with a little garlic and pepper. Then put in the turkey meat and gravy. And ta da! Pot Pie filling.
I put down a bottom layer of pie crust which, is not necessary for true Shepherd’s pie.
Then once the pot pie filling cooled I put it in the tins, then covered the whole thing with leftover mashed potatoes. The mashed potatoes needed to be re-whipped with a little cream to thin it out.
Last of all I covered them each in foil and plastic wrap and into the freezer they went.
Now I have four easy ready-made dinners for those crazy days before and after the winter holidays.
Hope you all had a wonderful Thanksgiving!
Now anyone have suggestions on what to do with a ton of leftover cranberry sauce?