Thanksgiving Egg Casserole #goodcookkitchenexprt Recipe #100

I love to use everything.  You can see that by seeing my post on how to use those turkey bones to make a turkey stock broth.  That also goes for leftovers, so when Good Cook challenged us to show them an original recipe using some of our Thanksgiving leftovers and Good Cook products I was all for it!

This recipe will show you how to use some of your leftovers plus some Hanukkah leftovers and made a great filling dish for breakfast the next morning!

I have a large family and am totally in love with my new pan from them.  It's called a nonstick roast pan but can be used for anything at 15-1/2 by 11-1/2 inches.  It's perfect for my casseroles.  Only problem is I see myself needing another of them in a few years when the kids all get bigger!

Okay now to the recipe.

I made my turkey broth.

Then I made my Thanksgiving Soup.

Now I make my Thanksgiving Egg Casserole.  Here's how I do it!

Ingredients:
36 eggs, cracked and scrambled together
3 of the frozen muffin cups of the Thanksgiving Soup  -thawed
4 cups chopped turkey(ends and pieces work great!)
4 large russet potatoes shredded(I used the leftovers from latkes for Hanukkah)
1 package Daiya cheddar cheese(8 ounces)

Scramble all the eggs together in a bowl.

Add in the soup cups(these need to be thawed).

Pour in the pan.

Sprinkle the shredded potatoes on top.

Now top with the Daiya cheese.

Bake at 350 degrees for 1 hour or until done in the center. 

Serve warm.

All that is left!

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Thanksgiving Soup #goodcookkitchenexprt Recipe #61

Now that you've made your Turkey Stock you can use it to make a nutritive soup to use up more of those Thanksgiving leftovers and have some delicious soup in the freezer for when anyone is sick and needs some comforting soup.

Ingredients:

Turkey stock broth(you can use however much of this you want, I used 14 cups)

2 lb coined carrots

1 lb millet

1 lb sweet corn

1 lb peas

chopped herbs for seasoning to taste(I used basil, oregano, thyme, and a bit of tarragon)

1 large turkey breast chopped into bite size pieces

1 large clove garlic minced

Put everything together in the stock pot and let it cook.  I let mine cook for at least 24 hours on a low setting.  Not simmer, but low.  It helps get all the flavors working well together and the millet to cook.  You can add rice instead of millet, but we like the difference in flavors that millet brings as we tend to use a lot of rice.

Serve with some soft fresh baked Italian bread for a great meal.  I like to garnish mine with a bit more basil and oregano from my window plants as well.

Now to add to this as part of the Good Cook challenge for Thanksgiving leftovers I was to use the tools they sent to make something.  Well other than the turkey pan to cook the turkey, so far I hadn't used any of their devices in this tried and true favorite.  So. . . . I decided to show you how I like to freeze the leftover soup in order to have some good soup for when just one or two of the kids are sick and I don't have the time to make a new big pot of soup.  

It's really simple!

You only need a muffin tin and a plastic bag or container.

Fill each section of the muffin tin with soup until it is at the brim.

Now you simply place the muffin tin in the freezer in the flash freeze area(if it's a refrigerator freezer it's normally the top section) until frozen.

Bring out of the freezer.

Release the "muffin" soups from the pan and either bag them or put them in a container and place back in the freezer for future use!

Yeap it's as easy as that!

You'll never go back to canned chicken and rice again.  Trust me.  This stuff is good!

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Grandma's Pumpkin Bread Recipe -Modified by Me

The best(though not the healthiest) pumpkin bread!

A few years ago I got a cookbook at a garage sale that I wanted to try out.  It was the 1982 Holt County Cookbook (Holt County, MO that is).  I was going through and found a wonderful sounding pumpkin bread recipe.  I wanted to try it so bad.  Then I read the by line and realized my grandmother(mom's mother) had actually submitted the recipe!  I was unknowingly going to make a family recipe!

This recipe is very moist and oh so melt in your mouth good.  I have changed up some things of course.  I've made it gluten free.  It would be dairy free and sugar free if I could figure something out to do with the pudding mix, but it makes this so moist that I don't have the heart to cut it.

I also added the pecan topping which is so yum on top!

Ingredients:

5 eggs

2 tsp stevia(scant)

3/4 c. coconut oil

3/4 c. applesauce

2 c. cooked pumpkin

1 or 2 pkgs instant coconut or vanilla pudding(1 if the large size)

2 c. gluten free flour blend

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp guar gum

Topping:

1/2 c. chopped nuts(pecans)

1/4 cup muscavada(this is an organic version of brown sugar--if you don't have just use brown sugar)

Beat eggs, applesauce, and coconut oil together in bowl.

Ready to mix it all up!

Add pumpkin and blend well. 

Add sifted dry ingredients, make sure to mix these in well and try to avoid lumps 

Fold in pudding mix.  

Mix well.  

Mix the muscavado and pecans together and sprinkle on top of the bread.

Place in greased loaf pans and bake at 350 degrees for 40-45 minutes.

Freezes well, very moist.

Shared on:  Wellness Wednesdays, Simple Living Wednesdays, Modest Monday, 

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