Ah, Thanksgiving

***Alert *** Vegetarians will not enjoy this post.


thanks to Beth and Deb for sharing our meal with us. We had the usual Thanksgiving stuff ( and stuffing).
Turkey, Mashed spuds, Stuffing, Roasted Squash, Green Beans with a glaze and toasted almonds ( thanks, again, B &D), homemade dinner rolls ( Matt) and Pumpkin pie with whipped cream. Oh, and cranberries, lightly spiced with cinnamon stick, cardamom, star anise and Earl Grey Tea.
the pumpkin pie was a bit different as it used sweetened condensed milk in lieu of the regular sugar and milk. I really liked the recipe and will make it again.
You could actually detect a hint of squash. What?!? Pumpkin pie is made from squash?

After the main dinner we had leftovers, which we deliberately planned for. We squeezed that turkey for all it was worth.

We made about 3 dozen turkey tamales.The turkey is seasoned with toasted red chilies, cumin and garlic and wrapped in masa dough and corn husks before steaming in the pressure cooker for 10 minutes. Traditionally they steam about one hour.
We served with whole pinto beans, also pressure cooked so no overnight soaking was required.



We also made a turkey shepherd's Pie. That was tasty- sauteed some onions and carrots, added some dry sherry and reduced the liquid, added some turkey, frozen green beans, and a sprinkling of thyme. Stirred in leftover gravy and a little cream to loosen it up some. Then topped the whole mess with a crown of mashed potatoes and stuffing. Popped into a hot oven and cooked 'til bubbly.




I pressure cooked the bones for stock which I am using to make posole tomorrow.
Of course we had the post Thanksgiving hot turkey sandwiches and I also made a curry turkey salad with fresh pineapple and macadamia nuts. MMM. I haven't had breakfast, yet. Think I'll make my way to the kitchen.