Before After The Big Feast

Dated: November 23 2020

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Before and After the Thanksgiving Feast

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This week we are sharing a deliciously easy breakfast to hold your family and friends over until the BIG FEAST! Then, a simple recipe to make that will have you clapping for an encore with your Thanksgiving leftovers! 


Sandy's Thanksgiving Morning Sweet Potato & Bacon Hash

Sandy's Sweet Potato Hash


Here is a great breakfast that seems just right around the holidays! It's easy and can be increased for a crowd. This recipe is taken and modified from Clean Living.


Ingredients:

  • 4 to 6 slices of bacon

  • 2 large sweet potatoes peeled and cut into 1/2 inch cubes

  • 2 shallots, chopped

  • salt to taste

  • pepper to taste

  • 4 cups spinach or kayle

  • 4 to 6 eggs

  • 1 avocado, peeled

  • 1/4 cup sour cream

  • 1 Tbsp fresh lime juice


Directions:

  • Preheat oven to 400°

  • In a cast-iron skillet, cook the bacon until lightly crispy-remove from pan.

  • Increase the heat to medium-high. Add potatoes and shallot; season with salt and pepper.

  • Stir to coat in fat and cook for 10 minutes until potatoes begin to soften.

  • Chop bacon into bite-size pieces.

  • Add bacon and spinach/kayle back to the skillet and saute' 2-3 minutes.

  • Using a spoon, create as many holes in the hash as you have eggs and crack them into the holes.

  • Transfer to oven and bake for 8 minutes.

  • Meanwhile, in a small food processor, process avocado, sour cream, lime juice, and salt to taste.

  • Drizzle over the hash.

Mmmmmm… Enjoy!


Meghan's Day After Thanksgiving Turkey Pot Pie

Meghan's Turkey Pot Pie


The Dinner that keeps on giving! Meghan's family uses their leftover turkey to make pot pies after Thanksgiving. They freeze half of the turkey to make one later and then use the other half to make one immediately.


Ingredients:

  • Turkey shredded into bite-size pieces

  • 2 pie crusts – They use the Pillsbury boxed crust

  • 1 can cream of chicken soup

  • One bag of frozen peas & carrots


Directions:

  • Preheat oven to 350°

  • Place one pie crust in a pie pan

  • Cover the bottom in shredded turkey

  • Add frozen peas & carrots

  • Mix cream of chicken with ½ can of water & pour over the veggies

  • Add the other pie crust to the top and seal the edges with your fingers or a fork.

  • Cook for 45 minutes or until the edges are brown.

  • Allow pot pie to cool before serving.



We wish you and your loved ones a Happy Thanksgiving! 

The Sandy Hartmann Group


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Abbie Sasser

Abbie is a Licensed Realtor with 10+ years of industry experience in our local real estate market. With her background of sales, marketing and business development in the title insurance industry, she....

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