Tag Archives: Thanksgiving

Turkey Divan: Finish Off the Turkey with a Flourish

This a delicious recipe, if you don’t count calories. It’s fine on a low-carb diet.

1 large package frozen broccoli, chopped
4 cups chopped leftover turkey
1 can cream of mushroom soup
1 C mayonnaise
1 C sour cream
1 C milk
1 cup sharp Cheddar Cheese, grated
1 tsp curry powder
Salt and pepper to taste
1/2 C Cheddar Cheese
1/2 C bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Combine defrosted broccoli and turkey in a casserole. Combine soup, mayonnaise, sour cream, milk, Cheddar cheese, curry, salt and pepper to taste. Stir well to make sauce, then pour over broccoli and turkey. Stir well then mash down the mixture. Combine topping and sprinkle over top. Bake 30 – 45 minutes.

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Turkey and Oyster Filé Gumbo: It’s All in the Roux

This is a delicious way to use leftover Thanksgiving turkey.

3    C chopped turkey
1 ½ Quarts of water
1 ½ C roux
½    C heated catsup
Salt, Worcestershire sauce, hot sauce to taste
1 Pint small oysters
1 ½ tsp filé  to thicken (Ground sassafras that’s available in the stores or online.)
Hot cooked rice

The roux is the basis for many Creole dishes, especially the gumbos. It’s best made in an iron skillet or pot with a wooden spoon. Brown 1 ½ C of flour in 2/3 C of bacon grease stirring constantly with a wooden spoon.  It has to be dark brown but if it’s burned or scorched, toss it out and start over. Add a clove of garlic, a stalk of celery, and an onion, finely minced. Let simmer 30 minutes. (This can be made ahead in quantity and stored in the refrigerator.)

Start with 1 ½ C hot roux. Warm turkey in the water until hot. Slowly add to heated roux stirring constantly. Add heated catsup. Add salt, Worcesteshire sauce, and hot sauce to taste. Bring to a boil, then simmer for an hour or so. Add oysters and continue simmering for 15 minutes. REMOVE FROM HEAT. Add file and serve over rice.

NOTE: NEVER add filé while the gumbo is cooking or it will become a stringy mess that has to be tossed.


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Thanksgiving According to Mark Twain

“Thanksgiving Day, a function which originated in New England two or three centuries ago when those people recognized that they really had something to be thankful for — annually, not oftener — if they had succeeded in exterminating their neighbors, the Indians, during the previous twelve months instead of getting exterminated by their neighbors, the Indians. Thanksgiving Day became a habit, for the reason that in the course of time, as the years drifted on, it was perceived that the exterminating had ceased to be mutual and was all on the white man’s side, consequently on the Lord’s side; hence it was proper to thank the Lord for it and extend the usual annual compliments.”

Tomorrow, A Vintage Postcard


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Southern Pecan Pie

This is one variation of a southern favorite.

3 eggs, beaten
¼ cup melted butter
1 cup corn syrup
½ cup sugar
pinch of salt
1 cup pecans
2 tsps flour

Line commercial unbaked piecrust with pecans.  Beats eggs well and add butter. Mix in other ingredients. Pour into shells. Bake at 425º for 10 minutes, then 350º for 40 minutes.

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