I really love this time of year. The atmosphere becomes charged with emotions. Everyone you see is planning a celebration of one kind or another. Family come from all corners of the country and outside. We have a great deal to be thankful for. Have you a friend or family member that just overcame a huge obstacle? Maybe a health issue? Be thankful for those that are still with us and thankful, also for the time we had with those loved ones who no longer are with us. Take the time to enjoy your family and friends. Our lives get so frantic and busy that we tend to take them for granted.
I’ve included a one of my daughter’s favorites, Éclair Dessert. It goes together quickly and is a great emergency dessert for those of us who aren’t sure what to take to our family meal.
The second recipe, Turkey Stuffed Shells, is sent in from Peggy. It sounds very interesting and flavorful. Let me know what you think. Peggy says she made it last year and it quickly became her husband’s favorite. I hope to see many of you for the Black Friday Sales! Have a great week and stay safe.
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
Directions: Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
1 (12 ounce) box jumbo pasta shells
2 cups cubed cooked turkey
1 1/2 cups leftover stuffing
1 (4 ounce) package cream cheese, softened
1/2 cup Parmesan cheese
1/3 cup mayonnaise
4 cups shredded mozzarella cheese
1 1/2 cups leftover turkey gravy
Directions: Preheat an oven to 350 degrees F. Grease a 9×13 inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella.
Mix with paddle attachment on medium-low until well blended. Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese. Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
I’ll be looking forward to hearing from you and any suggestions or recipes you like. I can be reached at susieqcooking@ ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
