 Create a savory pie from leftover Thanksgiving fixin’s!
Preheat oven to 350 degrees. Line a pie plate with your favorite unbaked pie crust. Cover bottom of raw crust with sliced or shredded boneless turkey. Pour 1 cup of gravy over the turkey. Cover layer of turkey with mashed potatoes. Add a layer of cranberry sauce. Spoon Stuffing over the cranberry sauce. Pour on remaining gravy, and sprinkle with pepper if desired. Add the top crust and flute the edges. Brush top crust with egg wash. Bake for 45 minutes or until golden brown. The Crust Two 9-inch unbaked pastry pie crusts Ingredients 1 ½ cups or 12 ounces boneless turkey sliced or shredded 2 cups buttered mashed potatoes 2 cups turkey gravy, divided 1 ounce dried cranberries or ½ cup cranberry sauce 2 cups prepared seasoned stuffing ¼ teaspoon black pepper Egg wash  My husband says the only real dessert is pie, and that everything else is a counterfeit. Apparently, many people agree with him, because pie is what we’re most well known for at the Coffee Pot. I love working with dough, but I never enjoyed making pies, nor was I very good at pastry. When David and I were first dating (I was 16!), I made him an apple pie and took it out to the motel that his folks owned. He and his Dad were working. They stopped and went to the office, and David had me serve them a piece of my pie. It was two-thirds crust, one third filling! David's wonderful Dad had to use a knife (and a lot of force) to get through that crust, but was nevertheless complimentary. They both ate every bit of that pie.
In our family, David is the one who bakes the pastries. He has won quite a few ribbons at the Winter Fair for his apple and cherry pies. The pastry we use at the Coffee Pot is his recipe. Being a pie guru, he had concerns about the many varieties we offer at the Cafe, thinking that it might be less efficient to offer so many options, therefore costing the company time and efficiency. After talking to the bakers, however, their reasoning makes good sense. When we make peach pies, we might have some filling left over when we're done, but not enough for a whole pie. The same might happen with the blueberry. By combining the two fillings, we don’t have any waste, but we do have a delicious peach-blueberry pie. Our kitchen crew is very good at controlling waste while creating a wide variety of pies that are popular with our customers, and there are always special combinations from which to choose. Pie may not be everyone's favorite dessert, but if it's yours, come see our unique daily offerings. And remember, there's always cake for those who prefer a counterfeit!  Thanksgiving is my favorite holiday for a variety of reasons. I love the lack of material expectations and the opportunity to express gratitude for the amazing life we’ve been given. I love, too, the food aspect that is such a part of Thanksgiving traditions.
Our daughter married into a delightful, very Sicilian family. She was shocked at their first Thanksgiving as a married couple to discover that Italians consider lasagna, antipasto, and all things Italian the go-to Thanksgiving meal. In the family she grew up in, however, Thanksgiving dinner always included turkey, dressing, and all of the side dishes that go with a traditional Thanksgiving meal. There are always days’ worth of leftovers to consume. A few years ago Marci, our kitchen manager, who is the main reason the Coffee Pot Bakery Café is even on the map, developed a new recipe that we weren’t so sure about. She made a vegetable based soup with a rich turkey broth. So far, so good. Next, she made “Stuffing Balls” out of the left over stuffing from one of our Comfort Food Fridays. She crisped them up so that they would stay firm in the soup, and served up our first Thanksgiving Soup. I’m still not fond of stuffing in any form, but I’m in the vast minority. Thanksgiving Soup is one of our customer favorites any time of the year. It is one of those soups that you can make at home with your Thanksgiving leftovers. You start with a turkey vegetable soup recipe and add “Stuffing Balls.” It’s a great meal to put together for Black Friday, because you can put it in a crockpot and leave it until the afternoon and return home to the wonderful fragrance of soup cooking. It’s also perfect because you can use the leftovers but it’s a totally different meal, so you won’t get the “Leftovers AGAIN?” complaint. If making soup isn’t your thing, come on out to the Coffee Pot and pick up a quart to go. Add some rolls, and put together a quick, delicious meal. Done! Now you have time to play some games with your family or watch a holiday movie together. Happy Thanksgiving from our family to yours! -Jennie Lockie Enjoy making this soup with your holiday leftovers. Thanksgiving Soup Recipe  This beautiful fall soup recipe comes from the kitchen of The Coffee Pot Bakery Cafe.
Ingredients: 10 lbs peeled, cubed raw Butternut Squash 6 cups chopped Onion 1/2 cup Olive Oil Salt & Pepper to Taste *Pre-roast squash & onion on sheet pans at 400º for approximately 25 min, until caramelized. 2 1/2 gallons Water 3/4 cup Chicken Base (plus or minus, depending on taste) 1 Tbsp Lemon Juice 1/8 tsp Red Pepper Flakes 1/2 tsp Cinnamon 1 tsp Cumin 2 Bay Leaves (remove before blending) 1-2 Tbsp Curry Powder to taste 1 tsp Thyme Set aside for blending: 2 cubes Butter 1 cup Heavy Cream 1 Tbsp Vinegar Directions: Fill 5 gallon Stock Pot half-way with water (2.5 gallons). Add Pre-roasted Squash and all other ingredients. Simmer 1 - 1 1/2 hours. Remove Bay Leaves before blending. In inversion blender, blend cooked Soup, Butter, Vinegar & Cream, until desired consistency. Add Salt & Pepper to taste.  Dave's Award-Winning Apple Pie
Ingredients: 6 cups Granny Smith Apples 1 Tbsp. Orange Juice Concentrate (1/4 cup juice) 1/2 cup Water 1 tsp. Cinnamon 1 cup Sugar 2 Tbsp. Butter 2 Tbsp. Cornstarch Directions: Mix ingredients in a microwave safe bowl and heat until liquid is clear and apples are about 1/2 way cooked. Cool. Add to pie crust. Dave's Award-Winning Pie Crust Ingredients: 26 oz. All-Purpose Flour (about 5 cups) 8 oz. Lard (Cut into 1/2" Pieces) 4 oz. Butter (Cut into 1/2" Pieces) Approximately 1 1/2 cups Cold Water 2 tsp. Salt 1 Egg 2 tsp. Vinegar Directions: Mix / Cut flour, butter, lard and salt until lard and butter are the size of peas. Add the water, egg, vinegar mixture until just barely mixed. It should not be sticky. Wrap with plastic and refrigerate 2-3 hours. Roll out to size. Bake: Place in preheated 450º oven (400º Convection) and turn immediately to 350º (300º Convection). Bake for 70-80 min.
Directions:
Preheat oven to 425º. Cut squash in half lengthwise. Remove seeds and put flesh side down in a baking pan. Mix onions and oil and spread in pan around squash. Bake for 45 min. or until squash is tender. Cool slightly and scoop out squash into a soup pot. Add onion mixture from pan into the soup pot. Add chicken broth, cider, molasses, curry powder, salt, and red pepper. Bring to a boil. Reduce heat and simmer 5 minutes. Place half of mixture in blender and blend until smooth. Repeat until all the mixture is blended. Return mixture to pan and stir in half and half. Cook over medium heat for 5 minutes or until thoroughly heated. Garnish with thyme. |
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