After the Fact-Thanksgiving Transformations

Seasonal Cooking with Rita Calvert~The Local Cook

Good Bye, Dear Friend

At this time of giving thanks, we need to have gratitude for all that Edible Chesapeake Magazine and publisher, Renee Catacalos, have done to connect us with our sustainable and local food system.

Renee, friend and fellow advocate, has published her final issue of the collectable quarterly to allow more time with her family. She has assured me she is still as fervent a supporter of our local food campaign.



Simplicity – Just to Get You Inspired

Turkey Pot Pie

Serves 8


‘Just to get you Inspired’ is the header here for rather than laboring over making a cream sauce from scratch just use your Thanksgiving gravy instead. Incorporate those vegetables so diligently prepared and toss in that glorious roasted turkey.

  • about 3 cups leftover gravy
  • 3 cups diced cooked turkey or chicken
  • 2 cups leftover cooked vegetables such as peas and onions, green beans, possibly carrots?, Brussel sprouts?, broccoli? (it’s your choice)
  • Pastry for 9-inch two crust pie, prepared or purchased

Heat the gravy in a 2-quart saucepan over medium heat. Stir in the turkey and vegetables and heat until all are hot.

To prepare the pastry roll 2/3 of the pastry to fit a 11 x 7 inch baking pan with some overhang; ease into the ungreased  pan. Pour the turkey mixture into the pastry-lined pan. Roll the remaining pastry into a slightly smaller rectangle for the top crust. Place the top over the filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 minutes.




Grand Marnier Roasted Sweets (Before or After?)

What could be better for leftovers? If you want to add tons of brown sugar as everyone (but me) seems to love…just call it dessert but leave out the chives!

  • 4 whole roasted/baked yams
  • grated zest and 1/4 cup fresh orange juice (rule of thumb-zest before you squeeze
  • 1/4 cup heavy cream or thick plain yogurt
  • salt and freshly ground pepper to taste
  • dash nutmeg
  • 3 tablespoons Grand Marnier (purchase a mini bottle if none is on hand)
  • 2 tablespoons fresh chopped chives

Scoop the baked yams out of the skin and place in a medium saucepan. Add the zest, orange juice, cream or yogurt, salt, pepper, nutmeg and Grand Marnier. Mash with an old fashioned potato masher (please no food processor for gluten’s sake). Heat until warm to intensify flavors. Sprinkle with chives and serve.