Everyone in my family loves this pie...except me. I'm not in to the gooey real sweet things like they are. If we didn't have this for Thanksgiving...they probably wouldn't come back the following year! LOL SANDY'S CHOCOLATE-CHIP PECAN PIE 1 9 in. unbaked pie shell, my recipe 1 full cup chopped pecans 2/3 cup semi-sweet chocolate chips 3 large eggs 1 cup sugar 1/2 cup (1 stick) butter, melted 3/4 cup dark corn syrup 1 tsp. pure vanilla extract 1/4 tsp. salt Put pie shell in freezer to chill. In a small bowl, combine pecans and chocolate chips, toss and set aside. In a med. bowl, whisk together eggs and sugar. Add the butter, corn syrup, vanilla and salt. Whisk 1 min., blending. Place half of chocolate-pecan micture on bottom of chilled pie shell. Pour in half of the filling. Scatter remaining pecan mixture into crust and top with remaining filling. Bake at 350° until the filling has set and the top has browned...about 1 hr. Cool on wire rack 1 hr. before serving. ************************************************************ MOM'S PIE CRUST This comes from the 1950 Betty Crocker Cookbook I was given as a going-away gift when I moved from Worcester, Mass. to Cape Cod when I was 12 yrs. old.. I have never seen it anywhere else. It makes the best pie crust I have ever had...and it's the easiest to make. "Stir-N-Roll" pastry. Tender, flaky, golden brown pastry that stays crisp and fresh. Never crumbly. Never tough. Wonderful for fruit, berry, cream and meat pies" Two-Crust Pie Mix together: 2 cups sifted flour 1 tsp. salt Pour into measuring cup (but don't stir together): 1/2 cup vegetable oil 1/4 cup cold milk Pour all at once into flour. Stir lightly until mixed. Round up, divide in halves. Flatten each half slightly. ````````````````````````````````` For bottom crust: Place one half of dough between 2 sheets of waxed paper (12 in. square). Roll out gently until circle reaches edges of paper. If bottom paper begins to wrinkle, turn and roll on other side. Peel off top paper. If dough cracks or breaks, easily mend by pressing edges together or by pressing a scrap of dough lightly over tear. Don't moisten. Pick up bottom paper at top corneres; dough will stick to paper. Place paper-side up in 8 or 9 in. pie plate. Carefully peel off paper. Gently ease and fit pastry into pan. Trim even with rim. ````````````````````````````````````````````` For top crust: Roll other half of dough for top crust as above. Place over desired filling. Trim to rim, or tuck edges under edges of bottom crust and seal using fingers or the tines of a fork. Bake until golden brown. Temperature: 425° (hot oven) Time: Bake about 40 min. `````````````````````````````````````` Pie Shell 1 1/3 cup sifted flour 1/2 tsp. salt 1/3 cup vegetable oil 3 tbs. milk Roll out as for bottom crust above. After placing rolled dough in pie pan, prick bottom and sides very thoroughly with fork. Bake until golden brown. Temperature: 475° (very hot oven) Time: Bake 8 to 10 min. ************************************************************ And...Angel Pie is to die for! I've been making this one for years! It's a great one for Christmas! ANGEL PIE 4 egg whites 3/4 cup granulated sugar 1/2 cup confectionary sugar 2 large pkg. frozen strawberries, defrosted & drained 1 pint heavy cream 4 tbs. sugar Beat egg whites until stiff and then add, gradually, alternating first the granulated and then the confectionary sugar, beating slowly all the time. Put mixture into a buttered and floured (large, deep) pie plate . Bake at 325° for 45 min. The center of the pie will drop as it cools. Beat heavy cream until almost ready. Add 4 tbs. sugar and beat until ready. Fold in the drained strawberries. Pour mixture into the pie shell. Chill for at least 4 to 6 hours before serving.

Wonderful suggestions. But the leftovers I was anticipating, well you see, we've been eating them. I'm not sure how much is left on there! But I'm worried, I think I have heard that you should get the meat off the bone as soon as possible. I WILL deal with it tonight. Anyway, next time I do this I will have to get a bigger ham and just learn how to do it in the oven (or micro-convec like Ma) so we don't eat it all before I can get some frozen. It seems like many recipes call for cubes of ham. I saw some in the store packaged as cubes - looked very tempting and convenient but so expensive as compared to just doing a whole one.

Thanks for the kind words. The beauty of this recipe is just like any chili you can add or subtract whatever you want.This time around I had bigger yams, only one large onion, and three small cans of tomatoes. I added more beans and a cup of leftover turkey soup broth. a It turned out a little soupy soI added some blending flour to thicken it up some. Turned out great! One word of caution- turn it off just as the potatoes are fork tender. If you have leftovers and have to re-heat the potatoes won't turn to mush. Nancy

I have posted this recipe several times in the past few years during the holidays. I thought I would share it again as an alternative to the traditional 'stuffing'. It has become a favorite. It would be very easy to adapt to a larger turkey. The stuffing is healthy and delicious. Very good as leftovers also. Turkey Roulade with Apple-Cider Gravy by Ellie Krieger This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the "oohs" and "aahhs" as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing. For more turkey recipes visit The Guide to Thanksgiving Dinner. Serves 6 Ingredients turkey chicken broth apple cider One 2-1/2-pound boneless turkey breast half, skin removed and butterflied 2 1/2 to 2 3/4 cups low-sodium chicken broth 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups) 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons 1 cup apple cider 2 large cloves garlic, minced (about 2 teaspoons) 1/2 cup unsweetened dried cranberries 1/3 cup chopped pecans 3 tablespoons cider vinegar 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled 2 tablespoons canola oil 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Kitchen twine Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375�F. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact. Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165�F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy. Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat. nutrition information (per serving): Calories (kcal): 400; Fat (g): 12; Fat Calories (kcal): 108; Saturated Fat (g): 1.5; Protein (g): 50; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3.5; Sodium (mg): 371; Cholesterol (mg): 117; Fiber (g): 2; photo: Christopher Hirsheimer From Book The Food You Crave , pp. 220-221 November 19, 2010 Here is a link that might be useful: Ellie Kreiger's Stuffed Turkey Breast