Southern Pecan Pie with Toffee Crunch
1. Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.
2. Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry.
3. Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.
Turkey Stew in a Bread Bowl
1. Preheat oven to 350ºF (175ºC)
2. Press 1 cup (250mL) each of moist stuffing onto the bottom and sides of 2 lightly greased oven proof soup bowls (stoneware). Brush the surface of each with 1 tablespoon (15ml) of melted butter or margarine. Bake for 20 minutes or until the surface has begun to form a golden crust. Remove from oven. Allow the dish to cool for at least 5 minutes.
3. In a pot, combine broth/gravy, potatoes, carrots and celery. Bring to a boil over medium high heat. Cover and reduce heat to medium low and cook covered for 20 minutes or until vegetables are tender. Add a small amount of water to thin gravy if necessary. Add the cubed turkey and cook covered for an additional 5 minutes or until heated through. Salt and Pepper to taste.
4. If broth has been used and a thicker stew is desired, melt 2 tablespoons (30mL) of butter or margarine in a small sauce pan over med heat; add 1 tablespoon of flour, stirring constantly to prevent lumps. Add some of the hot stew broth to the flour mixture then stir it all back into the stew, increasing the heat and stirring gently until the broth thickens to a gravy consistency.
5. Pour stew into prepared bread bowls.
6. Use caution and protect table surface as the bowls will be HOT.
Turkey Frittata with Tomato Salsa
1. Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
2. Heat oil in large skillet on medium heat. Add potatoes. Cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes.
3. Stir in turkey and onions. Reduce heat to low; cover. Cook 3 minutes; stir.
4. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
5. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.
6. Melt butter in medium saucepan on medium-low heat. Continue cooking until lightly browned, stirring frequently. Stir in tomatoes. Reduce heat to low. Simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula.
7. Cut frittata into wedges. Serve with the salsa.