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The day after a Roast Turkey dinner is a perfect time to make All Meat Turkey Pie, with fresh meat and Turkey Gravy leftovers in the refrigerator. The only effort required goes into making the Pie Crust dough. Servings: 4 Fresh 1 rolled Pie Crust dough 1 lbs. fresh turkey meat from Roast [...] Turkey sandwiches are a staple of the day-after Thanksgiving in most households. This version with gravy on toast from the Glen-Mor Restaurant’s menu is a great way to use multiple leftovers. Servings: 1 Fresh 1/4 lb. turkey meat from Roast Turkey 1/2 cup Turkey Gravy 2 slices oatmeal bread, or bread type of choice Toast bread [...] This recipe from the Glen-Mor Restaurant does not brine the turkey, like popular recipes today, but the result of this recipe is a juicy turkey worthy of a holiday occasion. Servings: 8 Fresh 1 (10-12 lbs.) fresh turkey 1/2 bunch celery 4 carrots 2 medium onions *Note – if planning to make Turkey Stock from [...] I admit this is not my favorite recipe so far in our project. I tasted only a few bites and then ate leftover soup for dinner. Jim took primary responsibility for developing and executing this recipe with an authentic Glen-Mor restaurant result. Servings: 4 Fresh 1 lb. calf’s liver 1/2 lb. bacon Pantry [...] The pork turned out beautifully, but I must admit I am happier about the photo than I am the cooking. Our cookbook project is mostly about replicating the Glen-Mor Restaurant menu. A side project is to improve my photography skills – an effort progressing somewhat slower than our recipe repertoire. Servings: 8 to [...] I don’t remember the last time I made meatloaf, but this recipe turned out very nice and I will definitely make it again. We ate it the next day in a Tomato Sauce over pasta. Servings: 8 to 10 Fresh 3 eggs 1 bunch fresh parsley 3/4 cup skim milk 1 small onion, [...] Chili is not usually considered a New England recipe, so this recipe will likely not make the cut for our next New England-focused cookbook. But with frigid temperatures and another snow storm predicted, I love having a batch of chili in the refrigerator ready to be reheated. Servings: 12 Fresh 2 medium onions [...] Red Flannel Hash is best made with leftovers from New England Boiled Dinner. The quantities are flexible and can be adjusted based on the amounts leftover. We revamped this recipe in August 2011. Servings: 6 Fresh 3 medium beets 1 head cabbage 2 large carrots 1 large turnip 3 boiling potatoes 1/2 lb. [...] Servings: 8 Fresh 1 loaf sourdough bread (about 1 pound), cubed at 1/2-inch 3 Tbsp. butter, unsalted 1 large sweet onion 5 stalks celery 3 medium carrots 1-1/2 lbs. Italian pork sausage 3 Tbsp. fresh thyme, minced 3 Tbsp. fresh sage, minced 3 Tbsp. fresh parsley, minced 1 egg 3 cups Turkey Stock or Chicken Stock [...] Servings: 12- 15 Fresh 2 qt. (8 cups) apple cider or apple juice 1 (12-15 lbs.) fresh turkey 2 oranges 2 apples 6 garlic cloves, peeled 1 large onion 1 bunch fresh parsley 1 bunch fresh thyme 8 Tbsp. unsalted butter, softened Pantry 1 cup kosher salt 1 cup granulated sugar 2 Tbsp. whole black peppercorns [...] |
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