With a few great friends & family, we tested out one type of bird that we raised as we sat down for a wonderful meal. It was the smallest one 17 pounds! It was wonderful.....and on Thanksgiving we will try another type, like a heirloom bronze...
The colors right now are fantastic, in reds,golds,oranges, & greens.
There is a beautiful warm breeze during the day, and a brisk crisp night, that makes you know it is soon to have the woodstove on..
Lots of black bears lookking to fatten up on a variety of juicy berries that are still plentiful thanks to the gorgeous summer this year. Its been a couple days since we had our turkey meal, and with all the leftovers , and more coming,something had to be done & fast..... Turkey Pot Pies, the easy way! Here is my method:
Peel a bunch of carrots,
Cook them 3/4 of the way... saving your peels for the chickens,of course:)
Put all your leftover gravy in a large pot
Add all your remaining dressing & mix it all up! Cube up your turkey and add a bunch(my version of measuring)
Add your carrots, and any extra veggies you have leftover (I had corn). Be sure to add a glug of your tasty cooked carrot water-but not too much!
My gravy was already seasoned well, or I would now add salt & pepper...
Prepare your favorite double pie crust recipe. Times it by 6, if your making this many!
I placed my bottom crusts into the dollarstore pans I found 3/1.00, and pricked bottoms of pastry.
Fill with turkey filling & Top with strips....
Make sure to make a huge mess of flour all over , or it wouldnt be proper piecrusts....
Top with the lids & wrap in bags. Pop into the freezer for a quick tasty meal on the run! Bake at 400 for 35-45 minutes from partially thawed.
There are a couple here with a few friends names on them....:)