Are We There Yet?

Nope.

I’m still plugging away with minor success. I’m trying to find time to continue watching the iOS classes from Stanford University (I’ve watched three so far, and must say that I’m continuing to learn things about iOS development). I’m trying to figure out how to find time to watch all of my Christmas classics and listen to my fill of Christmas music between now and December 25th. Oh, and I need to find time to exercise and take care of year-end chores including all of the professional (dentist, doctor, optometrist — much needed as my eyes are starting to go –, and lawyer) appointments that I have scheduled.

In summary, I’m really fucking busy though I’m not really busy fucking. Heeeeeeey Oooooh! Try the veal! Or maybe you’d prefer the Pilgrim’s Pie! Pilgrim’s Pie???

Introducing, Pilgrim’s Pie
Poop, I discovered the Los Angeles Times coined this phrase in 2009, though I’m sure they weren’t the first.

A month or so ago there was a discussion about Shepherd’s Pie. At that time I was thinking about the coming of Thanksgiving and decided that I wanted to “invent” my own variant using turkey meat instead of lamb (yes Barb, lamb :)).

Here’s what I made:
Ingredients
– cooking oil
– onion (I used a half of a large onion, diced)
– salt
– pepper
– ground turkey (I had about 2.5 pounds)
– chopped “poultry herbs” (I bought a package with thyme, rosemary, sage)
– potatoes (waxy type best for boiling, I think I used somewhere around a pound)
– small bag of frozen peas and diced carrots
– half of a small bag of frozen corn kernels
– Stove Top Stuffing (turkey flavored, two boxes)
– Turkey gravy (I used one small jar)

Directions
– start preheating your oven to 400ºF

– dice the potatoes into half-inch chunks
– place the potatoes into a pot and cover with water by about an inch
– bring the pot of potatoes to a boil, then lower the temperature to medium
– cook potatoes until they are fork tender
– drain the water from the potatoes
– set the drained potatoes aside until needed later

– prepare the Stove Top Stuffing per the box instructions
– when removed from heat keep covered until needed later

– in a large skillet add some of the oil (you are an adult, use your best judgement)
Рsaut̩ the onions in the oil until they become translucent
– season the turkey with some salt and pepper to taste
– add the turkey to the skillet and cook until nearly completely browned
– mix in the herbs
– if the turkey has produced a large amount of liquid (fat) drain some off now
– when the turkey is nearly completely done fold in the potatoes, corn, peas, carrots

– spray a large casserole dish (I think I used a 12″ x 18″ one) with non-stick spray
– put the turkey mixture into the casserole dish
– pour the turkey gravy over the turkey/vegetable mix
– put the stuffing on top of the contents in the casserole dish and spread as evenly as possible

– place the casserole dish into the oven (middle rack) and cook for about 25-30 minutes, rotating mid-way, or until the stuffing has turned a nice, browned color

– remove the casserole dish from the oven and let stand for 5-10 minutes

– serve on a plate, along with some of the serving suggestions below
– take multiple photos of your creation so you can share them on your blog Dangen, I knew I forgot something!
– enjoy with your favorite beverage; I had a beer, you may enjoy wine, or perhaps something non-alcoholic

* serving suggestion — serve cranberry sauce with the Pilgrim’s Pie
* serving suggestion — serve warm rolls with Pilgrim’s Pie

+ this recipe makes a lot of food (read “Jeebus I made too much”), probably enough for eight adults
+ I enjoyed this and will tweak the recipe in the future
+ this would be best with someone who enjoys washing dishes (you are dirtying at least two pots, skillet, wooden spoons, colander casserole dish, knife, and cutting board, in addition to everything used to eat the concoction).
+ your mileage may vary

Cheers,
Paulie [eatl/ga]