Making some turkey pies for the freezer today. I use all the gravy, turkey, and some frozen vegetables, a few partially cooked diced potatoes and cut up carrots. Fill crust lined pie pans and cover with a crust. I like using the throw away aluminium foil "au Gratin' pans. These are a nice 'hearty' size and bake up in about an hour. Before filling each, I spread some margerine on the inside bottom crust to keep it from getting soggy when baking. They get put into Food Saver bags. Nice easy no mess meal for later on.

Linda C you nailed it. I have almost been embarrassed to post to this thread again. I was certainly not expecting thanks. As for the pies, I have done them for the past 12 years. It was my form of therapy after losing my Mom in a traffic accident and I am now devoted to getting them done every year. Good luck Linda C on the funeral lunch. I know all too much about doing those. Last year I was on the funeral dinner committee at our church and we had 26 dinners for the entire year. Luckily, everyone worked well together and everyone did their share. Thanks for all the thanks, Linda

Here's the tetrazzini version that we make: TURKEY TETRAZZINI WITH SPAGHETTI SQUASH 1- 3 1/2 pound spaghetti squash salt and pepper to taste 3 tablespoons unsalted butter 3 tablespoons flour 3 cups canned chicken broth or chicken stock 1 bay leaf 3 cups diced cooked turkey 1/2 cup heavy cream or half and half 1 tablespoon Madeira or dry sherry 1/2 cup freshly grated Parmesan fresh lemon juice to taste freshly ground nutmeg to taste 2 tablespoons buttered bread crumbs Bake the spaghetti squash, pierced with a knife, on a baking sheet in a preheated 400* oven for 45 to 50 minutes, or until tender and let cool. Halve the squash lengthwise, remove seeds and strings and scrape the flesh into a buttered 9 x 13 buttered baking dish. Season with salt and pepper. In a saucepan, melt the butter, stir in the flour and cook over moderately low heat, stirring, for 3 minutes. Add the broth, whisking vigorously until the mixture is smooth. Add the bay leaf and salt and pepper to taste and simmer for 20 minutes. Stir in the turkey, cream and Madeira, bring to a boil and simmer for 5 minutes. Add 1/3 cup of the Parmesan, lemon juice and nutmeg and salt and pepper to taste. Discard the bay leaf. Spoon the turkey mixture over the squash and sprinkle with remaining Parmesan and buttered bread crumbs. Bake at 350* for 25-30 minutes until bubbling and golden brown. Serves 4 Best of Gourmet, 1990 This is Ken's contribution, he got this recipe from a newspaper article a couple of years ago and he makes this for us: TURKEY CHOWDER 5 tablespoons butter 2 cups chopped onions 5 tablespoons all-purpose flour 5 cups turkey stock (or chicken broth) 1-28 ounce can whole tomatoes 2 cups diced raw potatoes 1 cup diced red bell pepper 2 bay leaves 3/4 teaspoon paprika 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 cups diced, cooked turkey 1-10 ounce package frozen corn, thawed In large pot, melt butter. Sauté onions until softened, all flour and cook for 2 minutes, stirring. Add turkey stock, stir until smooth and thick. Add remaining ingredients, except turkey and corn. Cover and simmer 15 minutes or until potatoes are tender. Add turkey and corn and bring to a boil and serve. 6 servings

Yes, it's dough that I colored with food coloring. I have some cookie cutters in little leaf shapes and one is a holly leaf. The "berries" I just roll into balls. I cut them a little thick this year and boy did they spread a bit. Those are some big holly berries! Anyone have any good tips on coloring dough? I use my hands to knead after putting drops of color on, and of course end up with a mess.