Last night, after the final dishes were washed, the floors cleaned and leftovers stowed away, I settled in with the Sunday Times. Yes, I’m quite behind in reading, considering this was a Thursday evening and we’re talking about the past Sunday’s paper.
In the real estate section was an article about high-end assisted living communities for retirees. Watching your parents age is one of the toughest parts of growing up. It has weighed very heavily on the Mr., being an only-child, as to how we can help, considering his parents don’t have the means to spend thousands of dollars a month on a retirement community. We have our own financial future to ponder and college for two to plan for, as well.
This leaves the Mr. and I are at a crossroads. In their early 80s and hearing-impaired, they are legally deaf, we realized earlier this year that they are reaching a point at which they can’t live on their own much longer. Thankfully a caring neighbor set them up with a social worker, who in turn got them signed up for City Meals on Wheels. Cooking was always something done out of necessity, and the fact that my mother-in-law's arthritis now makes it difficult for her to even lift a pot, this has been a vital service. One puzzle piece in place.
So, I just want to extend one more heartfelt thanks to Shauna, Jen, Cheryl, Gail, Merry-Jennifer, Gina, Brooke, Jessica, Rachael, Winnie, Cathy, Casey, Carol, Vanessa, Ilina, Silvana, Sue and my other dear friend Jen. In a week filled with loss of electricity, volunteering at soup kitchens, traveling to family and preparing a special meal for loved ones, you put the needs of others first. It is an honor to call you all friends, and my life is truly richer for having you in it.
Instant Turkey Pot Pie
Serves as many as you like
This is the first incarnation of leftovers at our house. It was a spur of the moment lunch I prepared for the Mr., and a very thrifty use of all the leftovers. I’m not including exact amounts, but rather giving you the blueprint so you can make individual servings or layer them into a larger casserole dish to serve family style (and I highly recommend a basket of biscuits if you do it that way too).
White and dark meat turkey, chopped or shredded
Preheat oven to 350ºF. Butter the bottom and sides of individual ramekins or a 12-inch oval casserole dish. Spoon an even layer of stuffing into the bottom of the dish. In a separate bowl mix together some gravy and turkey. Spoon on top of the stuffing. Using an offset spatula, spread a layer of mashed potatoes on top.
Bake until heated through, about 15 to 18 minutes for individual servings, and 25 to 28 minutes for larger casseroles. Remove from oven and turn oven setting to broil. Place casserole under the broiler until top turns golden, 3 to 5 minutes, watching carefully so it does not burn. Serve immediately.