It was Thanksgiving weekend and my friend, Bobbi and I decided to spend a quiet, four-day holiday near the ocean in Ocean Shores, Washington. On Wednesday afternoon before Turkey Day we loaded-up my Honda with all the food we needed to prepare a special Thanksgiving dinner for the two of us. Along with our clothes, we also packed board games, crossword puzzles, and reading materials to fill our time between cooking, exchanging recipes and beach combing.
When I opened my eyes Thanksgiving morning an unexplainable lazily swept over me. Perhaps it was the sea air but whatever the reason, I didn’t feel like spending my day in the kitchen.
Bobbi was already up and reading a current issue of Vegetarian Times. “Bobbi, I don’t really feel like cooking today – I’d rather have dinner at Alex’s Restaurant. Why don’t we call and see if Alex can squeeze us in this afternoon?”
“Sounds like a plan to me!” Bobbi readily agreed.
“Alex hasn’t lost his touch with turkey and dressing!” I said to Bobbi as we were leaving the restaurant.
“His pumpkin pie with whipped cream isn’t too shabby either! So, shall we take a long waddle on the beach to wear off some of our dinner?” Bobbi asked. It was invigorating to breathe in the ocean air.
Friday morning when I woke-up Bobbi was sitting on the couch reading the local newspaper. She cleared her throat and looked at me impishly, “I noticed the Aberdeen Rotary is holding their annual Holiday Bazaar. What do think about getting an early start on our Christmas shopping?”
“I’d love to go to the bazaar, but if we go into Aberdeen today it’ll be another day before we eat any of the food we brought with us.” I replied.
“We can make the Thanksgiving dinner Saturday and with late check-out on Sunday we can polish some of it off before we leave for home.” Bobbi smiled. I could tell she was eager to do more shopping.
We bought handmade wreaths and personalized stockings, stationary and pottery at the Rotary bazaar. The seasonal shopping bug had bitten us, so without hesitation, on Saturday we ventured out seeking stocking stuffers. Sunday morning just before light we left the hotel to drive down the coast seeking more treasures.
We returned to the hotel room to load the car and head home. All the food and newly found treasures barely fit in the car. We were only able to bring our turkey back home by putting it on the floor in the front seat tucked under Bobbi’s legs. We had power shopped for three days without standing in Black Friday lines or planning which sites to visit on Cyber Monday.
According to an English proverb, “necessity is the mother of invention” and it was the need to use up leftover turkey that lead me to making turkey crepes. They’re delicious served for lunch, a light dinner or brunch. A touch of sweet, aromatic orange peel combined with onion and poultry seasoning create a savory surprise for the taste buds. This is a recipe you’ll be glad to have set-aside in case one day your holiday cooking and shopping plans take an unexpected turn because, as Bobbi and I know, it can happen.
Savory Turkey Crepes
1/4 cup celery, thinly sliced
1/4 cup onion, chopped
1/2 teaspoon poultry seasoning
1 tablespoon butter or margarine
1-10 3/4 ounce can cream of chicken soup
2 cups cooked turkey or chicken, finely chopped
8 crepes, thawed
1/3 cup milk
1/2 teaspoon orange rind, grated
Fresh parsley or chives, optional garnish
Over medium heat, sauté celery and onion in butter until tender. Add poultry seasoning; stir in 1/2 cup soup and turkey, continue stirring until heated. Spoon into center of crepes and roll up. Place in oblong serving dish and keep warm on lowest microwave setting or in regular oven. In another saucepan, combine remaining soup, milk and orange rind; when thoroughly heated, pour over crepes. Garnish with fresh parsley or chives, if desired. Steamed rice and broccoli are nice accompaniments.