I just cooked a turkey a month or so ago and we had several meals from it, then I froze some of it, including the legs. I think, though, the next time that I freeze turkey, I will freeze several 2-cup portions so I can use them for either soups or casseroles. My DH is really not a casserole kind of guy, more like meat & potatoes, but I asked him a week or so ago----"Steak or turkey tonight? I'll probably make a turkey casserole." He surprised me by selecting the turkey!! So, after cutting up some of the turkey meat, adding some leftover cornbread crumbs, cheddar cheese soup (don't know really what I bought this for---had it on hand) and some frozen broccoli right out of the pkg-----it was delicious! So, I'll definitely do more casseroles, and it's one main dish to clean up.

A friend gave us 2 wild turkey breasts. I don't really know how to cook wild game, so I froze them. Does anyone have a recipe? Do I need to marinate them in something to take the "wild" taste out? I would really like to try them, but I need someone's input on the best way to cook them. Thank you!

Busybee, the gingersnap crust was sooooo much better! It wasn't soggy at all. While I still prefer the thicker custard-like regular pie pumpkin pie versus the chiffon-type of filling, the pumpkin chiffon with the gingersnap crust was definitely good. When discussing desserts with my mother, she said my niece was bringing a sweet potato pie, and my mom would make the regular pumpkin and this chocolate pie my kids love. I told her we'd do the pumpkin chiffon and also an apple pie. She thought that was too many pies for 17 people, but I knew that everyone would want some leftovers. Dh's apple pie was so good that not a morsel was left by the end of the night and only about 1/4 at most of each of the other pies so very few leftovers! I didn't even get a second piece of pie tonight. I think I'm going to have to make a second apple pie this weekend since I only had a tiny sliver last night b/c I was afraid I wouldn't get any (and I almost didn't - i took a tiny sliver right b/f my nieces and their boyfriends came in and finished it off). So I think from now on dh will make the pumpkin chiffon with the gingersnap crust - I'm not sure why in the past he used a graham cracker crust since it calls for a gingersnap crust. Definitely way better with gingersnaps! Hope everyone enjoyed their meals and the company of family and/or friends.

I have not tried this recipe yet, just got it from a friend. However, it sounds delicious so thought I would share. 7 Layer Pasta Salad Source: http://www.deepsouthdish.com/2013/08/7-layer-pasta-salad.html DRESSING: 1 package dry Ranch salad dressing mix 1 cup real mayonnaise 1 cup buttermilk 1/4 cup chopped fresh parsley 2 teaspoons granulated sugar 1/8 cup sliced green onion 1/4 teaspoon Cajun seasoning (1/4 to 1/2 to taste), optional Freshly cracked black pepper to taste SALAD: 2 cups fresh chopped broccoli 1/4 pound farfalle bowtie pasta (about 2 cups dry) 2 cups thinly shredded lettuce 2 cups chopped cooked chicken, smoked ham or turkey 1 cup frozen green peas -- thawed 1 large slicing tomato -- seeded and diced 1 1/2 cups shredded cheese GARNISH: 2 slices bacon -- cooked and crumbled 1 tablespoon sliced green onion Mix the salad dressing ingredients and set aside. Bring a large pot of water to a boil and add plenty of salt. Add the raw broccoli, return to a boil and let cook for about a minute. Remove and plunge the broccoli into iced water to stop the cooking process, but reserve the water for cooking the pasta. Add the pasta and cook al dente according to the package directions. Drain and rinse pasta with cold water to stop the cooking process; set aside until cooled and no longer steaming. When ready to prepare the salad, toss the pasta with 2 tablespoons of the dressing mix. To layer, add lettuce to the bottom of a clear bowl approximately 3 quarts in size, and top with layers of the meat, broccoli, pasta, peas, tomatoes and the cheese. Pour the remaining dressing on top and if serving right away, sprinkle the top with the chopped bacon and 1 tablespoon of sliced green onions. Toss before serving. May also prepare, cover and refrigerate up to 6 hours. Bring to room temperature and wait to add garnishes before serving. Serves 8 Cook's Notes: Substitute 2 cups of a bottled Ranch or other flavored dressing if desired. May also use different pasta shapes or cooked cheese tortellini, and substitute thawed, frozen broccoli in place of the fresh. Substitute other cooked proteins, such as seafood. Additional suggestions for layers: Sliced or chopped red or sweet onion, sliced or chopped red, green or yellow bell peppers, drained, chopped pimentos or roasted red peppers, sliced or roughly chopped boiled eggs, sliced black or green olives, chopped avocado that has been tossed in fresh lime juice, well drained and chopped marinated artichoke hearts, fresh pan sauteed or steamed chopped asparagus, or a variety of canned beans that have been drained and rinsed are all good choices.