Leftovers
“When you are grateful, fear disappears and abundance appears.” Anthony Robbins
What is it about turkey dinner that transforms leftovers from the dreaded L-word into dreams of delicious turkey buns, turkey salad, turkey divine and soul-comforting turkey soup? What other meal has the power to carry our menu for a whole week? As a mom who sometimes tires of the day in, day out routine of feeding our family three meals every. single. day. I have tried to tap into the mighty turkey’s powers – how about lasagne for a week? What about roast beef? Meatballs! Surely meatballs could be refashioned every day to keep us satiated for a week? Alas, no. Even chicken breasts get boring after a few days. But not Thanksgiving turkey!
Last year when I ordered our bird ahead of time, the butcher helped me determine how many pounds of poultry we’d need. “At least 1 pound per person and then add another 10 pounds so you have leftovers, of course!” he said as we both salivated over the very thought. With a turkey, we don’t just enjoy the leftovers, we plan for them!
Green pastures
Jesus knew a little about leftovers. I don’t imagine the crowd of 5,000 was expecting leftovers that day. In fact, we don’t get to hear much about the crowd’s reaction to this astounding miracle, other than that they ate until they were satisfied. Sometimes I wonder if they felt like I sometimes do when our table gets called last at a buffet dinner and I am waiting for my turn. Will there be enough? Make sure there’s some for my family! Mark says that Jesus, referring to the people as “sheep without a shepherd,” had them all sit on the green grass while he gave thanks and then broke the loaves and divided the fish among them all, with 12 baskets of leftovers! I’m pretty sure he planned for the leftovers.
Our Shepherd will always lead us to lie down in green pastures. He will not just give us what we need, but more than we can even imagine is possible! Perhaps it’s in the act, the posture, of giving thanks for his goodness and mercy that our eyes are opened to this promise of abundance, and we can let go of our fears, rejoice and take sheer delight in his overflowing love that will sustain us for eternity.
Turkey Pot Pie
Crust
- 1.5 cups flour
- 1.5 tsp baking powder
- 5 tbsp olive oil
- ⅓ cup cold water
Filling
- 1/3 cup + 1 tbsp butter, divided
- 1/3 cup flour
- 1 clove garlic, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1.5 cups chicken/turkey broth
- 2/3 cup milk
- 2-3 cups chopped cooked turkey
- 1 cup frozen mixed veggies
- 1/2 medium onion, finely chopped
1. Combine flour, baking powder and olive oil until crumbly. Slowly mix in enough water until dough can be formed into two balls. Let rest while you prepare the filling.
2. Sautee the onion in 1 tbsp butter over medium heat until translucent. Set aside.
3. In a pan over medium heat, melt 1/3 cup butter. Add flour, garlic, salt and pepper until well blended. Gradually stir in broth and milk. Bring to a boil. Boil and stir for 2 minutes. Remove from heat. Stir in cooked turkey, vegetables and sauteed onion.
4. Roll out one ball of dough to fit the bottom and overhang the sides of a pie plate. Pour filling into the crust. Roll out the second ball of dough to fit over the top. Press the edges together, cutting off excess. Cut some vents in the top.
5. Bake in a preheated 425 oven for 30-35 minutes or until crust is brown and filling is bubbly.
