Turkey Leftovers #1 -- Turkey Pot Pie

Rich and spicy, filled with turkey, vegetables, potatoes and a smooth cream sauce, topped with a crusty, buttery pastry, this turkey pot pie is a wonderful way to serve the leftovers from your Thanksgiving feast.

This recipe makes six-eight servings, so this is a perfect meal you can enjoy with house guests who stay past the holiday. Goes nicely with a crisp salad and a cold glass of Pinot Grigio.

1 pkge. refrigerated pie crust (two crusts)
1 lb. fresh mushrooms, sautéed in 2 tbsp. butter and 1 tbsp. olive oil, until brown and all of their liquid is evaporated
1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped finely
1/4 tsp. pepper
1/8 tsp. good quality paprika
Freshly ground pepper and salt to taste
1 tbsp. finely chopped fresh parsley
Freshly ground nutmeg
1-1/4 c. chicken broth
1/2 c. heavy cream or whole milk
2-1/2 cups cooked turkey, cut in bite-sized pieces
2 cups frozen mixed vegetables, thawed - OR - 2 cups fresh peas, chopped carrots and corn kernels
Egg wash: One egg + 1 tbsp. cool water, beaten slightly with fork

1. Sauté mushrooms and set aside.
2. Preheat oven to 425 degrees F.
3. In saucepan, melt 1/3 cup (remaining) butter, add onion and sauté until translucent but not brown.
4. Add flour, paprika, salt and pepper, blend to a light roux.
5. Add heavy cream (or milk) and broth, and cook, stirring, until bubbly and thick. Add parsley and a light grinding of fresh nutmeg. Stir to combine.
6. Stir in turkey, sautéed mushrooms and mixed vegetables. Set aside.
7. Generously butter a deep dish pie plate and gently fit one of the pie crusts into it, stretching over edges to form lip.
8. Spoon mixture into crust. Brush edges with water, top with second pie crust, seal and crimp.
9. Cut slits in top crust, and brush with egg wash. Bake 30 to 40 minutes, or until crust is golden brown. (If desired, to keep edges from darkening too much or drying out, cover with foil for last 10 - 15 minutes of baking.
10. Remove from oven and let stand for 15 minutes before serving.

We Give Thanks

The many things we give thanks for this year are the love of our family and friends, and the bounty on our table. As always, the turkey -- roasted to a golden brown and stuffed with savory bread and sausage stuffing -- is the centerpiece of our dinner table.

Next, the all-time, most-requested favorite -- sweet potato and pecan casserole -- again, from an old Southern family recipe. Both crunchy and smooth, sweet and savory, this casserole can be prepped two days in advance and cooked up in 45 minutes on Thanksgiving Day. Recipes below.

Here's our table, set for 10, before the food and guests arrive:
May you have a blessed Thanksgiving Day, filled with good things, loving family and faithful friends.

Grandma's Turkey Stuffing
(For 18 lb. bird)

1 package seasoned bread crumbs for turkey stuffing (Arnold)
1 stick butter
1 to 1-1/2 cups chicken broth
1 lb. good quality Italian sausage, out of casing
1/4 cup chopped fresh parsley
1/4 cup grated Parmegianno Reggiano cheese
Kosher salt and freshly ground pepper to taste
3 eggs, slightly beaten with fork
Onion and garlic salt -- approx 1/8 tsp each
1 cup white raisins (optional)

1. Sauté sausage until cooked, about 10 minutes. Drain fat from pan. Set aside.
2. In large deep sauté pan, melt butter and broth. When butter is completely melted, add breadcrumbs, stir to combine until all liquid has been absorbed.
3. Pour breadcrumb mixture into a large deep mixing bowl.
4. Add seasonings, cheese, eggs and spices, mix well to combine.
5. Add sausage. Combine.

Stuff bird, reserving any extra stuffing for casserole to bake separately @ 400 degrees for 35 minutes.

Southern Sweet Potato & Pecan Casserole
Preheat oven to 400F degrees.

For casserole:
6 cups cooked sweet potatoes
1 cup granulated sugar
1/2 cup whole milk
2/3 cup butter, melted
2 tsp. vanilla
4 eggs, beaten with fork
For topping:
2 cups flaked coconut
2 cups firmly packed brown sugar
2/3 cup flour
2/3 cup butter, melted
2 cups chopped pecans

Roast sweet potatoes for 40-60 minutes, or until soft. Cool, remove skin, and mash in a large bowl. Combine sweets with next five ingredients. Mix well. Spoon into a lightly-greased 13" x 9" casserole (or oval casserole of similar size).

Reduce oven temperature to 375F degrees.

Combine remaining ingredients, and sprinkle over the top of the sweet potato mixture. Bake @ 375F for 25 minutes or until golden brown. Yields 12+ servings.

Daube de Gigot (French Lamb Stew)

Simple and simply wonderful French lamb stew, adapted from an old family recipe, serves four generously (with seconds and/or leftovers) and is a complete meal all in itself. Make it on an afternoon that you are around the house, writing letters, putting together a photo album or watching a game, because you'll need to hover lovingly over the pot -- to stir and add ingredients over two+ hours. Then serve it to your friends and family with a hearty Burgundy wine. Unforgettable. Leftovers are almost better than the first serving!

2 lbs. lamb round bone shoulder chops, trimmed and cut into 2" pieces (Do not discard any bones.)
4-5 tbsp. butter
1 lb. mushrooms, sliced
1 lb. carrots, cut or sliced into 2" lengths
2 med. yellow onions, cut into 1/4" slices
2 garlic cloves, chopped
1/2 tsp. dried thyme (or 1 tsp. fresh thyme)
3-4 potatoes, cut into 2" pieces, and boiled until tender
1 lb. frozen peas
3 tbsp. flour
1/2 c. hot water
1/2 to 1 c. good quality red wine
Kosher salt and freshly ground pepper

Sauté mushrooms in 2 tbsp. of the butter. Put aside.
In a large Dutch oven, sauté lamb in 2 tbsp. of the butter until browned. Put aside.
In fond (juice of sautéed lamb with brown bits), sauté onions and garlic until golden. Make a slurry out of 3 tbsp. flour and 1/2 cup hot water and add to onions. Stir thoroughly. Add more water if necessary. Add 1/2 c. red wine. Let simmer for 10 mins. stirring frequently. Mixture will be thick and fragrant.

To the onions, add the sautéed lamb its juices that have accumulated while resting. Stir thoroughly. Add carrots, sautéed mushrooms, thyme, salt and freshly ground pepper to taste and stir thoroughly.  Set burner to low simmer and add more wine -- 1/4 to 1/2 cup. 
Stir thoroughly every 10-15 minutes, for 1-1/2 to 2 hours. Add more water or wine as needed. Add potatoes and let simmer for 15 minutes. Add frozen peas, simmer for 15 minutes more. Voila! It's ready! Serve with a hearty Burgundy and French bread and don't forget to offer seconds!

Italian Plum Cake

We've been enjoying this lovely European recipe for decades, which is best only at the end of the summer, when Italian plums are in season. Recently, we were delighted to learn that plum cake is a dessert widely eaten on Rosh Hashana, the Jewish New Year. Seems all ethnicities do come together at the table. (Props to Barrie Rubinstein for this sweet culinary info.)

It's simple, light and airy. The plums are tart, the sugar is sweet. And dusted cloves and cinnamon on top of the cake will fill your house with an irresistible autumn aroma. Enjoy with ice cream, more dusted confectioner's sugar, or plain with a cup of tea.


3 lbs. ripe Italian plums, pitted and quartered
1/4 lb. butter
3 eggs, separated
1-1/2 c. confectioner's sugar
1-1/2 c. flour
1 tsp. baking powder
Ground cinnamon for dusting
Gound clovves for dusting
Granulated or sanding sugar for dusting


1. Preheat oven to 350F degrees.
2. Butter and flour a half cookie sheet.
3. Pit and quarter the plums and set aside.
4. Cream butter, 3 egg yolks and sugar with hand mixer.

5. Mix in baking powder and flour.
6. Beat 3 egg whites and gently fold into batter.
7. Spread on prepared cookie sheet.
8. Place plums on top of sheet, sprinkle with cinnamon, ground cloves and sanding/granulated sugar.

9. Bake for 30 minutes in 350F oven.

Finished, baked and ready to serve!

Summertime Zucchini Bake a la Provence

August. Time to take advantage of all that fresh, local produce available at your grocer, or maybe in your own back yard. Here's a recipe that takes its lead from the savory summertime dishes of Provence or Tuscany.

Very easy to prepare, it's a side dish that takes literally minutes from garden to table. You can make it spicy, cheesy, crunchy or herb-filled. Or all of the above! Put your imagination cap on, and get our your sharpest knives and best French salt. You'll find yourself making this wonderful dish over and over again, trying variations on flavor as your mood and heart desire. An excellent accompaniment to steaks, chops, and sandwiches, or serve it over fresh linguine for a marvelous meatless entrée.

2 tbsp. extra virgin olive oil
2 tbsp. butter
1-2 medium to large green or yellow zucchini, cut in 1" cubes
1 medium Vidalia or other sweet onion, sliced
3 garlic cloves, diced
1/2 tsp. Fleur de Sel (French salt, available at specialty food stores)
1/4 tsp. freshly ground pepper
1/2 cup seasoned Italian breadcrumbs, or Panko breadcrumbs
2-3 sprigs each of fresh parsley, thyme and basil, chopped finely
1/4 cup grated Parmigiano Reggiano cheese

1/4 tsp. cayenne pepper
1/4 tsp. hot sauce
2 ripe tomatoes, cubed
1 cup eggplant, skin removed and cubed

Preheat oven to 400 F.
1. Sauté garlic and onion gently in oil and 1 tbsp. of the butter until translucent.

2. Add zucchini, tomato and eggplant (if using), seasonings and fresh herbs and desired options.
Sauté, stirring occasionally, until just tender and slightly browned and crispy, about five minutes.

3. Pour into an oven-proof casserole.

4. Top with seasoned breadcrumbs or Panko. If using seasoned breadcrumbs, mix with the grated cheese and sprinkle over all. Dot with other tbsp. of butter, cut into small bits.
5. If making ahead, cover with aluminum foil and set aside. Can be made up to five hours in advance of serving.
6. Bake at 400F for 20-30 minutes. Remove from oven and let set five minutes before serving.

Mussels Marinara


Muscle your way into his (or her) heart with this spicy Italian favorite. It takes no time at all to pull it together and is a satisfying meal for two with very little effort.

1-1/4 lb. mussels, scrubbed and washed
1  28-oz. can San Marzano tomatoes
2 tbsp. chopped fresh basil
1/2 bottle/jar store-bought tomato sauce
2 tbsp. dried oregano
1 tsp. crushed hot red pepper flakes
4 large cloves garlic, chopped
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 - 1/2 cup Chianti wine

Eric's Touch
Serve with buccatini, perciatelli, fetuccini, linguine, or other hearty sauce-grabbing pasta

Italian bread, served warm and crusty
Salad of arugula with lemon basil dressing

Chop garlic and sauté lightly in olive oil in large dutch oven or casserole until translucent and oil is fully fragrant with the garlic.  Add tomatoes and tomato sauce, oregano, salt and pepper, Chianti, hot red pepper flakes, and basil. Allow to simmer, covered, stirring often, adjusting seasonings as needed, for 1/2 hour or more.

Add mussels to broth. Simmer, covered, for 5-7 minutes, or until mussels are opened. Discard any unopened mussels.  Serve with Italian bread and an arugula salad.  Thanks to my neighbor, Eric, the super cook, for adding just the right touch -- he coupled the mussels with a hearty pasta, giving this dish wonderful depth and heft. Bravo!

The Perfect Summer Dessert

If you've eaten at Joe's Stone Crab in Miami, you'll know about their famous Key Lime Pie, just the best there is. They've generously shared their recipe online, and we are big fans ... making it frequently. It's a hit with young and old. Here's the link to their recipe, and thank you Joe's!!