I am happy to report that I had one person on Facebook co-bitch with me regarding the abundance of pumpkin themed food and food products.  I feel vindicated and thoroughly supported.  This person later sent me a picture of on of our local spot's advertising their homemade pumpkin pie yogurt.  We both had a good laugh about it and my friend told me that pumpkin kefir is probably making it's way to store shelves as we speak.  Yeah - totally vindicated.  All of the rest of you probably think that I'm nuts or you are so busy sipping your pumpkin latte and eating your pumpkin pancakes that you haven't had a chance to tell me off.  I'm sorry for 'not loving' pumpkin.
Of course, the reason for all of the pumpkin crazy is because it's squash season and squash season ends up being Thanksgiving season.  Canada has already had it's Thanksgiving.  I don't know why we have it early and I know that a quick jaunt over to wikipedia would fill me in but the truth is that I simply don't care enough to make the trip.  Whatever the reason, Canada observes Thanksgiving a month and a half before the U.S.  This means that we've got turkey to deal with long before Americans even have to think about it.  At our house this year, it means that if we can get away with it we will not have to think about turkey for a very very long time... well beyond christmas.
Turkey has a reputation for being dry - not entirely unfounded.  I've had some nasty, dry birds at my table.  This year we bought ours from a Mennonite shop where the birds are looked after well and have a happy life and all of that crap.  I think it made a difference.  In addition to that, D painstakingly marinated the turkey with his home concoction of deliciousness that made a huge difference.  He was setting his timer throughout the entire day, taking it out, pouring more sauce over it, sticking it back in the oven.  Painstaking.
My issue with turkeys isn't just the dry texture though, it's also the size.  They're big.  I've seen some at the Mennonite shop that took two people to carry out which I don't quite understand.  Either way, it's hard to get a truly small turkey and no matter, you're still looking at some hefty leftovers.  D took care of the turkey purchasing and I guess decided that 18 lbs sounded like a good idea.  I know what it can be like when you are there in the store.  You kind of get caught up in the moment.  All those other people lining up to pick up their turkey and you want a turkey and you're all celebrating something and it feels all holiday like.  I get it.  However, we are a family of 4.  One of those 4 people is 7 yrs old.  Another one of those 4 people (me) had a stomach bug the entire weekend and could barely stand up for two days let alone eat.  18 lbs of turkey takes a little while to get through for 4 people.


Our very big thanksgiving dinner used up about a half of a turkey breast between the four of us which left us with roughly 17 1/2 lbs of turkey to get through.  We ate leftover thanksgiving dinner - that took up two days.  I decided that I needed to clear out the fridge a bit so I made broth with the bones and all of that stuff - there are now 3 large containers of broth in the freezer.  I made turkey lasagna (Leftover Turkey #1) to mixed reviews but it mostly got eaten - that used up about 3 cups of turkey.  I made Turkey Orzo with cheese and crap (Leftover Turkey #2) to decidedly poor reviews - kind of got eaten - used up about 2 cups of turkey.  I had to get smart.  What are things that kids will eat almost no matter what?  Meatballs - coming in my next post, Pizza - Yes,  Pizza.  So I give you turkey pizza. I don't know what I'm going to do with the 6 1/2 lbs of turkey still in the freezer or or the 4 litres of turkey broth.  I honestly don't know how much more turkey any of us can face.  This pizza helped the cause along a little and I think may have kept my kids from divorcing me.  I would caution that the tomato and goat cheese are essential because turkey quite honestly needs all the help it can get.
For Christmas this year we are having lamb.



Turkey and Ricotta Pizza (my recipe)
Makes 2 medium pizza's

1 batch pizza dough (I used this recipe)
3 cups cherry tomatoes, halved
2 tbsp each, olive oil and balsamic vinegar
3 lg cloves garlic
salt
2 1/2 cups ricotta
1 tbsp Worcestershire sauce
1 tsp salt
1 tbsp italian seasoning (or a mix of basil, oregano, marjoram)
1 cup chard or kale, finely chopped
1 cup goat cheese, crumbled
2 cups cooked turkey, shredded
2 - 3 cups mozzarella, shredded
1/2 cup shredded parmesan

Preheat oven to 300°F
Combine the cherry tomatoes, balsamic and olive oil.  Place on a lined baking sheet, spreading them out so that they make one layer.  Sprinkle with a little salt.  Roast for about 45 minutes turning down to 250°F for the last 10 minutes.  Remove from oven and cool a little.

Preheat oven to 475°F
Prepare baking sheets or pizza stones (for baking sheets, I coat them with a little cornmeal to that the crust doesn't stick) and set aside.
Combine the ricotta, Worcestershire, salt, italian seasoning.  Mix well.  Add the chopped kale and mix well.
Roll out pizza dough into the shape of your pan or stone and place the dough onto the prepared pans.
Divide the ricotta evenly between the pizza's and spread evenly around each pizza crust.
Sprinkle each pizza with roasted tomatoes, crumbled goat cheese, shredded turkey pieces evenly around.
Sprinkle with mozzarella cheese and parmesan.
Bake for about 12 - 15 minutes or until each pizza is bubbly, golden and the crust is crusty on the bottom.
Remove and cool for a few minutes before slicing.