First off, I’d love for you to come try out the new Erie Times-News recipe library. You can log on and find my recipes, from here on out, as well as Rhonda Schember’s, Marnie Mead Oberle’s and recipes that appear in the monthly women’s magazine Her Times that appears once a month in our Sunday paper. You can upload your own recipes, as well as photos, for your friends and family.
To find the library, visit www.goerie.com/food and scroll down until you see the Recipe Database header. The first time you go, you’ll fill out a short registration form and assign your username and password. Then upload by following the directions on the right side of the page.
We want you to be a part of this feature that will only get better the more we all use it.
Also, just when I thought I’d read all there was to read about turkeys, a colleague of mine sends me this funny turkey story. It takes you on a quick trip through turkey history from turkeys circa 1700 and the turkeys we eat today — and how they’re bred. Read up and impress your friends and family at dinner tomorrow with all your new-found knowledge.
While you’re trying to figure out what to do with all that turkey on Friday, take a gander at this promising recipe from Recipes Du Jour:
Turkey Potpie with Biscuit Crust
1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits
Heat oven to 350F. In a 2-quart baking dish, combine the turkey, sweet
potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of
pepper and toss well. Pour the gravy on top. Bake in the oven,
uncovered, for 25 minutes. Gently roll out 4 biscuits individually and
overlap them to make a crust that will cover the baking dish. Bake until
the top is golden brown, about 15 more minutes. Serves 4