I had the most glorious week!  Our table was a bit tight this year with 11 family

members gathered for our day of giving thanks.  Last week I ‘think’ I shared what

was in our bounty but let’s just glide through the yummies one more time:

Turkey, ham, smashed potatoes, regular dressing, stovetop, gravy, homemade

bread, green bean casserole, corn, celery and pickles, candied apples, cranberry

chutney, deviled eggs, pumpkin pie, dutch apple pie and lastly homemade

chocolate chip cookies.  It was a feast to say the very least.  Not only did we have

a great meal but the time together as family was just outstanding.  We started

what is now going to be called the annual Thanksgiving billiards tournament.  The

gals visited upstairs while the fellas shot pool for close to four hours.  We drank

coffee by the carafes and just enjoyed each and every moment spent together.

This week we are faced with what to do with the leftovers, right?  The recipe I’m

sharing is in my cookbook and it’s one of my all-time favorites.  So much so that

I’m probably going to make it this week!    I remember how my mom would make

this dish the Sunday after Thanksgiving or Christmas.  She would slide it in the

oven as we went to church and we would come home to this yummy, yummy soul

warming dish.  Throw in a salad, maybe a vegetable and you have a full meal deal!

If you still can’t figure out what to do with the turkey and ham let’s just try a few

things that will get your mind back on track!  Here goes:  Turkey Enchiladas,

turkey fajitas, turkey and dressing sandwiches, turkey crepes, turkey tacos, cold

turkey salad.  Flip to the ham:  cheesy ham and potatoes, ham & beans, ham

salad, ham & eggs, egg casseroles, ground ham loaves, macaroni and cheese with

ham and peas.  OK, now hopefully this will get your creative juices rolling.

The last of our houseguests pulled out this morning.  Now we’re busy hanging the

outside lights before the bad weather decides to make itself known.  My tree is

always done by Thanksgiving weekend, well, not this year.  The tree is up but over

half the lights had to be removed and redone thus I’m back at square one again.

I know one thing I won’t rest until it’s up and done on Monday. (My day off work.)

I’ve had the pleasure of seeing many old acquaintances this past week at work.

Silver Dollar City was packed the Friday and Saturday following Thanksgiving.

And my culinary classes have been filled to the brim!  Love it, love it, love it.

The coming week is looking busy with lots of household chores putting us back

into shape after the festivities and such.  I don’t mind it a bit because we enjoyed

every minute with our family and friends.

As we enter the month of December embrace each and every day of advent.

The real ‘joy’ in Christmas is in making someone else’s holiday bright.  It’s truly in

giving that we receive.  Simply yours, The Covered Dish.

www.thecovereddish.com

Second Time Turkey

By Betty Dance

1 cup minute rice, cooked

1 can cream of celery soup

1 can cream of mushroom soup

1 soup can of milk or broth

1 package dry onion soup mix

8 large pieces of cooked turkey

Cook the rice and place in a greased 9 x 13 baking dish.  Cover with the turkey

pieces.  Follow with the two cans of soup mixed with the can of milk or broth

poured over the turkey and rice.  Sprinkle the dry onion mix soup over the top.

Seal tightly and refrigerate overnight.  Bake at 325 degrees for one hour.  Do not

uncover to bake.  Serves 4-6 persons.