After many years of hosting Thanksgiving dinner, I’ve finally found a quick and easy way to use leftover turkey. At my house there’s usually a large portion of dark meat left, that often gets discarded before I can sneak it into casseroles or give it away to departing guests. This year, faced with an unusually large amount of leftover gobbler, and a smaller than usual number of leftover relatives, I was struck with inspiration. Everyone loves pulled pork, so why not pulled turkey? Here’s the recipe:
Left-over cooked turkey, cut into 2-3 inch pieces, any amount
Barbeque sauce, any kind you like (I used Brownwood Farms Cherry Barbeque Sauce)
Liquid for simmering (chicken broth, water, or my favorite, Bell’s Oberon beer)
salt and pepper to taste, plus any spices you want to add (garlic etc)
Simmer turkey pieces in about 1-2 inches of your chosen liquid in a saucepan, until pieces easily pull into shreds with a fork, about 1-2 hours. Drain cooking liquid. Add salt and pepper, (about 1/2 teaspoon of each for 2 cups of turkey), any other spices such as dried chives, or garlic, and enough barbeque sauce to adequately moisten the meat. Simmer on low heat until meat is warmed through. Serve on buns.
© Huffygirl 2012
Today’s the day that math nerds and pie lovers look forward to each year: 3-14, otherwise known as Pi Day. It’s the day when the nerdy smart kids in geometry class get to show off how they’ve memorized pi to the nth decimal place, and pie lovers have an excuse to bake and eat pies.
Best husband is the pie man in our house. Sure, I can make pies too, but why should I when I have the foremost living pie expert right here to do it for me? Besides, just last week I made the same recipe of blueberry pie, and mine turned out runny, compared to his pie creations. I may have even heard a complaint or two, yet, in no time at all the pie was gone, so I guess it wasn’t that bad.
Dave’s Blueberry Pie
Crust for a 9-inch double crust pie
3 1/2 cups fresh blueberries, washed and drained (or fresh frozen blueberries)
1 tablespoon lemon juice
1 cup packed light brown sugar
5 tablespoons flour
Margarine or butter, about 1 tablespoon, to dot top of filling
In a large bowl, mix all ingredients except the crust and the margarine. Set aside. Make your favorite pie crust. Roll out half of the crust and place in a 9 inch pie pan. Add the filling. Dot filling with margarine. Roll out and place the top crust. Trim edges, fold top and bottom crust edges under and together, and make slashes in the top of the crust to allow steam to escape. Bake at 400 degrees Fahrenheit for about 35 minutes. Crust should be lightly browned.
Enjoy your pie and have a great Pi Day!
© Huffygirl 2012
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