Thanksgiving Turkey Pie with Divine Parmesan Pea Mash and Bambino Honey

Turkey

1. Cook the turkeys according to the directions on box – usually 1 ½ hours on 180 degrees.
2. Combine cornbread mix with water and barely beat the mix – should still be lumpy.
3. Add to a greased baking dish and cook on 180 degrees for about 25 minutes or until a skewer comes out clean.
4. Saute the onions in butter for five minutes, then add the sage and cook a further two minutes.
5. Chop the livers and sauté for five minutes then set aside.
6. Heat the milk on the stove until a scum forms. Turn down heat and remove the scum.
7. Add the onions and sage, Vegetta chicken powder and corn starch paste and stir constantly until the sauce is very thick.
8. Add the black pepper and the crumbled chicken livers.
9. Add the dried sage to taste.
10. Chop the turkey roasts into small 1-2cm size pieces.
11. Line the baking dish with puff pastry. Grease a plain baking dish for the Gluten Free version.
12. Crumble the cornbread over the bottom of the lined pie dish. Add the combined turkey meats over the top.
13. Add some more cornbread. For the GF version, simply add the turkey meats to the buttered dish. Cover the meats with the white sauce.
14. Place dollops of cranberry sauce over the top.
15. Cover with pastry and glaze with a beaten egg. Slit the pastry to allow steam to escape.
16. Bake for 30 minutes or until golden.
17. For the GF version, add the meats to the buttered serving dish and cover with the white giblet sauce and put cranberry dollops and cover with crushed Doritos on the top. Bake till heated through.
18. Serve with additional cranberry sauce.

Divine Parmesan Pea Mash

1. Melt butter in a skillet.
2. Add onions and garlic and sauté until translucent.
3. Add peas and cream.
4. Simmer for ten minutes or so until peas are heated through well.
5. Transfer to a bowl and mash with potato masher. Add lemon zest and juice, Parmesan and pepper and salt to taste – garnish with mint leaves.

Bambino Honey Carrots

1. Steam carrots for 5 minutes, or until tender.
2. Melt butter and honey in pan and add cooked carrots.
3. Cook in glaze for 2 minutes and add zest and lemon juice.
4. Place on plate and sprinkle with toasted almonds.