Still have turkey leftovers? This is a fabulous soup to use some of those leftovers. Canadian bacon or pancetta gives the soup a great well rounded flavor and the mashed potatoes and turkey gives it a sense of comfort and warmth. The sage just makes it additionally interesting. A great fall or winter soup!
1 Tbsp butter
1 large onion, chopped
1 cup celery, chopped
1 large carrots, halved lengthwise and thinly sliced
1 or more oz Canadian bacon, chopped
3 cups chicken broth
3 cups chopped cooked turkey (I cubed it, but think it would be good shaved as well)
2 1/2 cups mashed cooked peeled baking potatoes
1 Tbsp chopped fresh sage and additional fresh sage leaves for garnish
fresh ground pepper to taste
Heat butter in large pot, add onions and cook for a few minutes
Add celery, carrots, bacon and cook for another 5 minutes until onions are translucent
Add broth, turkey, potatoes and sage, stirring with whisk until blended
Bring to boil, reduce heat and simmer for 10 minutes
As mentioned a few days ago in my Faux Fox Purse post, despite living in the same city, Lauren and I only get a chance to get together a few times a year. But we’ve kept this blog going for several years now sharing stories of mom life, food posts and some occasional DIY crafts and designs. In a world of constant change, I’m thankful for the constant that this blog has offered us.. even though it’s “one more thing to do”. And as a super bonus, we’ve gotten to know many fellow bloggers! 🙂 The one word that summarizes it all? #thankful
Here’s a post from Veteran’s Day – Lauren captured some shots of us – a rare occasion where we are not only all in focus, but all happy, and the weather is also good!
Thanks Lauren for the photos and Maya for keeping us all entertained as we jumped around to avoid the ‘hot lava’! 🙂
Happy Thanksgiving all!
We were jumping over “hot lava”!
Maya, Lauren’s daughter, was so cute running around keeping everyone part of the game!
So it wouldn’t be fall without pumpkin pie and I couldn’t wait till Thanksgiving to try out a gluten free (GF) version of this traditional pie! I made some minor tweaks to the classic Libby’s Pumpkin Pie recipe (the one on the back of the cans) and it turned out great! First, I substituted a gluten free (GF) crust and second, I used coconut palm sugar (1:1 ratio to regular white sugar) since that’s what I had in the house. The pie was a little darker in color, but it was EXCELLENT!
3/4 cup sugar (I used coconut palm sugar – which has a lower glycemic index than regular sugar cane sugar)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) 100% pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9″ deep-dish pie shell (I used a gluten free pie crust from Wholly Wholesome)
Mix sugar, salt, spices in a small bowl
Beat eggs in a large bowl and stir in pumpkin and sugar/spice mixture
Gradually stir in evaporated milk
Pour into pie shell
Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350* and bake 40-50 minutes or until knife inserted near center comes out clean
Cool n wire rack for 2 hours.
Serve immediately or refrigerate
Top with whipped cream! 🙂
Super mom tip: Don’t keep that many spices stocked? Save a step and use 1 3/4 tsp pumpkin pie spice instead of the cinnamon/ginger/cloves.