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So I didn’t have a typical American thanksgiving. I went up to Florence to find my friend’s macelleria didn’t order the turkey. My friend was the only one in the center of Florence to order a turkey…the meat market’s minimal order was 3….I know plenty of Americans in Florence – must be Americans who don’t like turkey…tsk, tsk.

Anyways, we went to a new restaurant which is owned by the same capo as our original favorite restaurant (hole-in-the-wall, aka “Ristorante Da Ganino”, Piazza dei Cimatori, Firenze). The new restaurant is dubbed, by us, “sacristy-in-the-wall;” let’s just say, I’d be the sacristan there any day…I didn’t even look at the name of the restaurant, but its in the same piazza, right next door, and adds a German touch to their menu. I felt like I was in Bavaria. Pictures below of my non-turkey thanksgiving. But, more importantly, what are you going to do with your leftovers? I have the answer…..

Leftover turkey pie

• 1 pound of flour (500 g)
• 1/2 tsp each salt and sugar
• 1 2/3 cup lard (butter will do) (200 g)
• 1/4 cup each water and milk (30 g each)
• 1 egg
• Your leftovers (turkey, stuffing, green beans, sweet potatoes, cranberries …endless possibilities…gravy)

1. Warm the lard, with the water and milk and beaten egg, over a low flame until the lard is melted. Wisk.
2. Make a well in the dry ingredients and pour in the mixture while stirring, to form a soft dough. Knead gently a few times and set aside in a bowl to rest. (I knead in chopped fresh sage leaves and fresh thyme, and if I have it some turkey drippings)
3. Take: Leftovers – Cut up the meat into nice big meaty chunks and put it in a large mixing bowl. Season to taste with salt, pepper and red wine.
4. Line a spring form cake pan with baking paper. Into this, place a large blob of dough in the centre and use your fingers to press it outward until you have covered the bottom of the pan.
5. Add lumps of dough around the edge, and press those gently upwards until the pan is entirely lined with dough. This can be a bit tricky and takes some patience.
6. The dough should be no more than 1/4 inch (1cm) thick and even all over. It will tend to be thicker in the corners. Make sure there is a little bit hanging over the edges of the pan.
7. Take another bit of dough, roll it out on the counter and save it for the top. Cut three good vents. Big ones.
8. Put the pan and the top into the fridge for a few minutes for it to stiffen up a bit.
9. When it’s firmer, take a layer of turkey meat and spread evenly over the bottom of the pie. Do a layer of leftover stuffing, then a layer of whatever you’ve got leftover. Do a thin layer of cranberry sauce, then more turkey. Keep filing up until the pie is full. To keep the pie from being dry, include plenty of gravy. Don’t worry, it won’t run out if you put a layer of stuffing in to absorb the liquid.
10. When it’s full, flip the edges of the dough over the top and lay the top bit over it all. Pinch the edges together well.
11. You can brush it with an egg to give it a bit of shine.
12. Place in the oven and bake at 350°F (175 C) for about 30 minutes.

This is amazing with a nice mustard. And, just so you don’t feel bad for me, I am going to be making this with my friends’ leftovers..

Descriptions when you click on the photos. Not your typical Thanksgiving meal, but we were still happy to express our gratitude in this form..top three are our first plates, then we shared the roasted pancetta. BUT, that gelato was ALL MINE..had to have pumpkin upon my return to Rome. Happily, one of the nearest gelaterias has this pumpkin gelato.

That’s an appetizer. My friend took it as her first course. I love sauerkraut!

My mezzalune, (half-moons) of venison stuffing.

Tortellaci (big tortellini), stuffed with ricotta, with a mushroom truffle sauce

Yup, not turkey. BUT, pan-roasted pancetta (pork belly).

And, upon my return to Rome…pumpkin gelato. It was the most pumpkiny and smooth it has ever been. That made me happy. The top scoop is a fig and almond gelato.