Attacking the Senses: It’s Turkey Time

by Steve Crary –

GOBBLE..Gobble..Gobble.. That’s right, It’s TurkeyTime.  After a hard year’s work from all our community farms, it has shown its efforts in wonderful Harvests. Fall has always been a time for me to really enjoy the “fruits of the earth.”  Nowadays cooking comes easy when you have access to so many superstores that offer anything and everything. But I find extra joy and gratitude in the flavors of our community bounties. Leading to my favorite day of eating. Thanksgiving!  Everything about attacking the senses just seems to happen on thanksgiving dinner. Your mouth starts watering when you first smell the bird starting to brown. The harmony of casseroles and side dishes that sing with the yams and potatoes, and of course desserts as well.

So I come to you not trying to attack the senses and change up any family favorites. Better yet, some ideas for the second and third purposing of the day’s gathering.

The follow up turkey sandwich is one of my favorites, I enjoy using a flour tortilla wrap or serving on toasted loaf bread. Try mixing leftover cranberry sauce with equal parts mayo to use as the spread.  A thin spreading of any squash or sweet potato is also a nice little surprise.

A simple way to repurpose the entire meal is pot pie style. Cut up turkey into ½ inch chunks. Heat up in a saucepan with any corn or peas or beans and remaining gravy. Place mixture in a pie dish or individual crocks. Then add a layer of stuffing or potatoes and top with an instant piecrust or frozen puff pastry sheet. Cook for about twenty minutes at 375 degrees Fahrenheit or until crust gets golden brown (or prepare and freeze before baking for a future date.

Happy thanksgiving to all! And Happy Eating!