I have just made the most wonderful, rich, "catch all", leftover Thanksgiving Day soup.  It is thick, rich, low in calories, but definitely "sticks to the ribs".  I always keep a container of soup in my refrigerator.  I'm fortunate to own a crock pot, so making these recipes is healthy and economical.  I know many of you out there buy those canned soups.  PLEASE!  Once you begin making your own favorite soups and stews, you'll save more food dollars by simmering these recipes and freezing them for future use.  You'll see many food items from you local food pantry, which makes this recipe a steal.  I do put in smoked neck bones for flavor.  They are cheap, and a packet of these smoked bones lasts you for many soups and can be found under $3.  These bones add a rich smoked flavor that  is second to none.

1 large smoked pork neck bone
1 1/2 cups Preparing Dried Beans Recipe (Under Beans)
2 cans of tomato soup
1 can chicken soup (noodles drained, and set aside for other use)
1 can mixed vegetables
1 8 oz. package of frozen spinach/or other green
1 1/2 cups of leftover stuffing
5 cups of water
1 cup of corn
1 onion (chopped)
3 celery ribs (chopped)
2 cloves of garlic (chopped)
1 bay leaf
1 tsp. herbs de Provence (see local bulk health food store)
2 tsp. of seasoned salt
1 tsp. pepper

Get out your crockpot, if you have one.  This is easily cooked on the stovetop too.  I know you are waiting for those long directions of frying vegetables and such.  I don't bother.  I have to tell you, I make some of the most tastiest soups on the planet, and no one as of today knows that I skip all of the usual steps.  Put everything in crockpot, simmer on low for about 6 - 8 hours or until done.  If you are cooking this on a stovetop, 3 hours would complete the process.  You want to ensure that neckbone has the meat falling off.  Take out neckbone when done, and debone.  Place meat back into pot.  No one will ever know!

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes.  This sauce is delightfully rich and creamy, yet has little fat in it.  There is nothing like homemade gravy during turkey day.  Start by dragging out those giblets and neck.  We're going to make our own stock that takes minutes!

I purchase my Herbs De Provence from my local bulk health food store, Loves.  This gem costs just a bit over $1 for a full ounce that smells heavenly.  If you can't find this blend locally, you can make your own Herbs De Provence.  These herbs can be used on poultry and other roasted meats.  Your kitchen will bring on an all new air when these spices are engaged.

Giblets from turkey
Neck from turkey
1 Bay Leaf
1 tsp. Herbs De Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper

Cook turkey neck and giblets in water, herbs, salt, and pepper to taste.  Let mixture slow simmer for 1 hour.  Strain and take out neck and giblets.  Chop giblets and replace in broth.  Put neck aside for later consumption.  Mix water with cornstarch and add to simmering broth with giblets.  Take 1 cup of turkey drippings and remove fat with spoon.  Put into giblet gravy simmering.  Taste and season with more salt and pepper until desired results are attained.  Serve immediately.

I have just put my turkey to roast in the oven, and I wanted to share with you a recipe to use all those old mayonnaise jars that accumulate from food banks. I used to spread butter over the skin of my turkey before seasoning it well. Now, I've found that mayonnaise does the trick much better. Also, the seasoning seems to stick and infuse better on the bird. You can also do this with chicken. I promise you, you will use this recipe again and again after tasting that moist, delightful bird.

1 turkey 18 - 20 pd
1/2 cup to 3/4 cup mayonnaise (enough to put a thick layer on bird)
2 tsp. Greek seasoning
2 tsp. salt
2 tsp. seasoning salt
1 tsp. pepper
1 tsp. garlic salt
1 recipe of Homemade Stuffing (See Bread)

Rinse turkey well. Place in dish. Put one tsp. salt and 1/2 tsp. pepper into cavity and rub
well. Stuff with stuffing mixture. Tie legs and truss so that stuffing keeps moist during baking.
Rub outside of turkey with mayonnaise. Ensure there is a good layer to keep meat
moist. Sprinkle with remaining salt; pepper seasoned salt, and Greek seasoning.
Add garlic salt last. Roast at 325 until popper pops are according to turkey cooking times.

Happy Thanksgiving!  I will dedicate the next few days to sharing some family heirloom recipes that are unlike you've ever tasted.  Furthermore, these recipes are simple and inexpensive.  These recipes will come in handy especially during this time of financial difficulty and ensure my family still has a wonderful Thanksgiving.

I always buy a pumpkin during Halloween.   We never carve it as it is used for pies and pumpkin bread recipes in the year to follow.  This pumpkin sits out in a conspicuous place in our living room until the week before Thanksgiving to which I boil, ground, and prepare two cup portions to be frozen.

To prepare fresh pumpkin is simple.  Cut open pumpkin, remove seeds and membrane, and take off stem.  Put a large pot of water on to boil with a tab. of salt, and get down your food processor or blender.  It doesn't matter the size of the pumpkin.  These were used in antiquity for a substantial food source, so the size you pick makes no difference.  Cut pumpkin in 4 -5 inch pieces and place into boiling water.  Cook for approximately 20 min. or until soft. Take out pumpkin, and add to your processor or blender adding water as necessary to keep a thick consistency but still keep those blades whirling.  Place into Ziploc bags measuring 2 cups of pumpkin in each and freeze.

You can use canned pumpkin in the following recipe, but once you've experienced real pumpkin you'll never turn back.  This old family recipe has been tweaked over 50 years and still bestows accolades whenever it is brought out.  The rich darkness is due to the spices infused.  This will be a keeper.

2 cups of fresh pumpkin
1 1/4 cup of brown sugar
1 tsp. allspice
1 1/2 tsp. cinnamon
1 1/2 cup of carnation milk
2 eggs
2 tab. molasses
1 tab. flour
Pie Crust

Whip all ingredients together to ensure flour is blended well.  Pour into pie crust.  Bake at 400 for 10 min.  Reduce heat to 350 and bake for an additional 45 min.  Tap pie before you remove it from the oven to make sure pie filling is set.  There should be no movement of filling.