Recipe(tried): After Thanksgiving... Cream of Pumpkin Soup, Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

Hello Everyone,

I suppose everyone is feeling stuffed these days and that your Thanksgiving meal was just wonderful!!

We enjoyed a delicious dinner on that day and had neighbors drop in afterwards for a dessert buffet and some football. On Friday, after my kids left, I took to my bed and napped for 5 hours! I surely needed it.

Now with all sorts of yummy leftovers in the fridge, one can comeup with all sorts of inventive dishes in the days to come. One of the most enjoyable things to do, for me, is to strip the turkey carcass and see what you can get into a container for the upcoming soup! I saved all the bones and some of the rich broth that was in the bottom of the roasting pan as well as the bed of celery and carrots the turkey laid in. I can't wait to make it, maybe on Sunday or Monday.... Of course, I managed this year to save one whole half of the turkey breast so that DH can enjoy his turkey sandwiches!! Here is one recipe we always enjoy for sandwiches...

Cream of Pumpkin Soup

1/4 cup vegetable oil
1 cup onion, sliced
1 tablespoon chopped garlic
1/2 cup white wine
2 cans, 15 ounces each, canned pumpkin)
5 cups chicken stock
1 teaspoon ground cinnamon
1/4 teaspoon dried marjoram
1/2 teaspoon dried allspice
1 teaspoon ground ginger
1 pint whipping cream
2 tablespoons honey
Salt to taste
Black pepper to taste

Heat oil in pot. Add onion and saute until it releases its moisture. Add garlic and continue to saute about 2 minutes. Add white wine and let wine cook until liquid is reduced by half. Add pumpkin, chicken stock, cinnamon, marjoram, allspice and ginger. Let simmer until pumpkin is tender. Add cream and honey. Let soup come to simmer, then remove from heat and puree in batches in blender. If using canned pumpkin, pureeing isn't necessary. Add salt and pepper to taste. Makes 2 quarts, about 6 to 8 servings.

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 c. whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or kaiser roll)
Gouda cheese
cooked bacon slices
Lettuce
Sliced tomato

Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans. Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread. Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread. Makes about 1 cup cranberry mayonnaise.

Note: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on high 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.

Enjoy the coming days, Gina