It was another Thanksgiving away from the family. We are getting used to it being just the two of us. We hear from most of the family and that is always nice. We miss the family but we also enjoy making our own traditions.

It has been a couple crazy weeks since I last wrote. Roy’s brother ended up in the hospital with a bacterial infection and Roy got word that he may not be able to retire the way he wanted, so we have been on an emotional rollercoaster. Roy’s brother had a hip replacement while he was in and they never did figure out where the bacterial infection came from. He is at home doing well. He will be on antibiotics for another couple of months but his new hip seems to be working well. He is getting around.  Roy has since decided to retire no matter what, as of this moment. I am looking forward to him decompressing in January. Then we will figure out what we are going to do job wise. Not really a retirement, except he won’t have to work 12 hour days and might even find a job where he is home most weekends.

So, one night in my non-sleeping modes, I was thinking what to do with the leftovers from Thanksgiving. It dawned on me that I could make a Turkey Shepard’s Pie. Here is what I came up with:

TURKEY SHEPARD’S PIE

• leftover stuffing/dressing (I’m going to call it stuffing for the rest of the recipe)
• leftover gravy
• leftover turkey diced in edible pieces
• 2 carrots sliced
• 1/2 cup frozen peas
• leftover mash potatoes

Preheat oven to 350. line the pie pan with the stuffing like a pie crust. Place in oven for 20 minutes to crust up. While that is cooking, put gravy, cut up turkey in sauce pan to warm up and incorporate together. When stuffing has crusted over, pull out of oven and pour turkey/ gravy mixture in pie pan. Place carrots and peas over the top. Warm up the mash potatoes in the empty sauce pan (they spread easier when they have warmed up). Once they are spreadable, place them on top of the peas and carrots and spread them out evenly. Cook the pie for 30 minutes or until the mash potatoes get a little crusty. Let cool for 5 minutes and serve. It is really good and nice on a cold evening.

The recipe I came up with for the cranberry sauce is a Cranberry Roll

• Pie crust (you can use a refrigerator crust) I used the leftover crust from making my pumpkin pies that I had frozen.
• leftover cranberry sauce
• 1 egg for egg wash

Glaze

• 1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lumps.
• 3 to 4 tablespoons milk or water.
• 2 teaspoons vanilla extract (optional)

Preheat oven to 350. I rolled out the crust and then I poured the leftover cranberry sauce over the whole crust and then I rolled it up loosely. I crimped the ends to keep the sauce in while it cooked (it leaked out a little). Brush on egg wash. Bake for 30 minutes or until it’s golden brown.

Cool.  Make glaze

Pour over the top of the roll. Let it set up. Enjoy, this is really good, you will be back over and over again, till it’s gone. We ate the whole thing in one night and it was just the two of us. This is a great combination between sweet and tart. You could even make this for brunch.

My cooking brain is working overtime lately. I have so much baking to do for the retirement party. For the first time, I  be will making  from scratch German Chocolate Cake cupcakes and I am putting molded combat boots on them. I got the mold from moldedfromlove.com. It is a great mold but these boots are so time consuming to do 24+. I want extras in case someone wants one to eat or save.  I am so excited about this party, it will be nice to have company & I hope he enjoys having all his friends here.  I will tell you all about it after I get it all done and the party is over.

I hope everyone had a nice Thanksgiving and I hope you all have a nice weekend. Please give my recipes a try if not now maybe Christmas leftovers.

Remember in all the chaos or the world you can do your part by being the light. Be the bright spot in everyone you come in contact with. Be the Light.

Kelly