Season’s Eating’s; Turkey Stuffing Pie, the Menu

Pay attention Bloggers: Season's Eating's is ON!!!

Hear ye, hear ye!

The Second Annual Season's Eating's Secret Gift Exchange is hereby started.

I know, I know, it's a little late….

I'd give you my excuses but, really, what's the point?

We'll have to get busy fast, but we can do it.

We've got 4 whole weeks.

Here's the deal:  (I'll be brief so you all can get right on it.)

Season's Eating's is a 'secret' spicy/foodie gift exchange to celebrate the Holiday Season.

The rules are simple:

Each person sends a small gift of a local herb, spice, or other food that is unique to or characteristic of where they live, along with a recipe using it, to a fellow foodie.

When you receive your parcel, you can either use your 'gift' in the recipe included, another of your choosing or just snap a photo of your new treasure.

Then you do a post about it…

See, isn't that easy?

And who among us doesn't like to get – and give, surprise presents!

If you don't have a blog, you can still join the fun. I'll do the post for you!

Come on! Let's get into the holiday spirit! A wee gift of food to warm the heart and a wee bit of cooking to nourish the soul.

Isn't that what the season is about?

Technical details:

Send your real name and address to me at thyme2(dot)kate(at)gmail.com by Thursday, Dec. 5th. I will organize the exchange and email the details of who to send your gift to on Saturday, Dec. 7th.
You should mail the gift by Thursday, Dec. 11th….if not sooner.

I know this is fast – but, I had lost track of time until Chris, of Mele Cotte reminded me… Thanks Chris.

And, if you are going to participate, you can have your parcel already to pop in the mail when you get your details.

Sometime between the time you receive your gift and December 28th, create or make something delicious, or, just show us your pressie, and post about it (or I will) including the logo (I'll have it done soon) and a link back to me.

Send:
    your name as you would like me to use it
    your blog name and URL
    the post URL
to me by December 29th and I'll do the recap on December 30th.

There you have it.

By the way, my co-host from last year is occupied with a different little bundle of joy this year…. Congrats Country Girl! 

Wondering what to do with the leftovers?

Turkey Stuffing Pie

Turkey and Stuffing Pie

1 medium onion
2 cloves garlic
2 stalks celery
2 carrots
1 tbs olive oil
1 tsp paprika
1/2 cup leftover turkey gravy or chicken stock plus 1 tbs cornstarch (maizena)
1 tbs Dijon-style mustard
1/4 cup Greek or plain yogurt
2 tbs Madeira
1 tbs dried sage
1 egg
leftover stuffing – 1 1/2 – 2 cups or more… substitute 2 potatoes, mashed or 1 sheet of puff pastry
More leftover gravy to serve on the side – if you have it

Chop onion and garlic. Slice celery and carrots into thin rounds. Heat oil in large nonstick skillet over medium heat. Add paprika and sauté 1 minute. Add vegetables and sauté 10 minutes, until they start to get tender. Add gravy and Madeira, cover and simmer for another 10 minutes, until vegetables are cooked through. (If you are using chicken stock you will have to thicken it with cornstarch dissolved in 1 tbs water.) Stir in mustard and yogurt. Cut turkey into large bite-size pieces (or leave in slices) and stir into vegetables. Put turkey and vegetables into a baking dish. I use a 9 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the stuffing.
In a medium bowl lightly beat the egg. Break up the stuffing and add to the egg. Stir thoroughly to combine. Spoon stuffing over turkey, covering as best you can. Bake at 375F (185C), until heated through and stuffing is starting to brown, about 20 minutes. Gently heat any additional leftover gravy in a saucepan. Serve with gravy on the side.

In addition to the above, for the week of November 28 we have Braised Pork with Leeks, Pork and Caper Risotto, Beef and Mushroom Lo Mein, Braised Potatoes and Carrots, Stuffed Mushrooms….

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

4 thoughts on “Season’s Eating’s; Turkey Stuffing Pie, the Menu”

  1. Awesome! I have duplicated the recipe Gattina sent me for the event last year a ton of times…oregano, olives….yum!!! Can’t wait for this year! Thanks for doing this Katie!

  2. Sounds like fun! Too bad I missed out on this. While I HAVE had an internet connection, I haven’t been using it at all correctly for the past couple of weeks (ie: I have been neglecting my regular blog reading)
    I do have to say that I’m a tiny bit relieved though. There is very little that is characteristic of where we live (I’ve been through this before – what are the characteristics of Canadian food?? Certainly not spiciness – except in our house….)

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