With harvests delayed, poor or non-existent, an approaching day of Thanksgiving may seem moot this year. Yet, for many years, and certainly not all of them good ones, the second Monday of October has been the day we set aside to gather with family and friends, eat a good meal, and give gratitude for all that is good and whole in our lives.

On October 11 have a wonderful dinner, get some rest, and remember the old Estonian proverb: Those who do not thank for little will not thank for much.

TURKEY POT PIE

Turkey leftovers are always delicious cooked into turkey pot pies. You can freeze this pie for a fast and delicious meal later on too.

This recipe is found on the website of Manitoba Turkey Producers www.turkey.mb.ca.

1 tbsp. butter

1 small onion, chopped

1/2 c. carrots, chopped

1/2 c. potatoes, chopped

1/2 c. celery, chopped

1/2 tsp. EACH -salt,

thyme, rosemary

Pinch black pepper

1 bay leaf

2 c. turkey or chicken

stock

1/3 c. flour

1 c. frozen peas

2 c. cooked turkey,

chopped

Pastry for 9-inch

double-crust pie

2 tbsp. milk

In a saucepan, melt butter over medium heat. Add onions, carrots, potatoes and celery. Cook until softened, about 5 to 7 minutes. Add seasonings and 1-1/2 cups stock. Blend flour into remaining stock; stir into saucepan. Bring to boil and simmer 8 to 10 minutes, stirring until thickened. Remove bay leaf; stir in peas and turkey. Spoon into 9-inch pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk.

Bake at 400 F for 10 minutes then reduce heat to 350 F and bake for 20 to 25 minutes or until golden brown and filling is bubbly.

Serves: 6

DOUBLE-LAYER CHOCOLATE PUMPKIN MOUSSE PIE

The flavour of pumpkin pie is always a classic for the Thanksgiving table, but in this no-bake pie pumpkin shares the spotlight with another favourite flavour, rich and decadent chocolate. You can make this dessert ahead and refrigerate it for two days. This recipe is provided by Dairy Farmers of Canada and found on their website at www.dairygoodness.ca.

1-1/2 c. chocolate cookie

crumbs

1/4 c. butter, melted Chocolate

Ganache Layer:

8 oz. bittersweet

chocolate, chopped

2 tbsp. butter, softened

1 c. 35 per cent whipping

cream

Pumpkin Layer:

1 package Canadian

cream cheese, softened

1/2 c. packed light

brown sugar

1 c. pumpkin purée

2 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. cloves

1 c. 35 per cent

whipping cream

Whipped cream

Freshly grated nutmeg

In bowl combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch-deep pie plate. Bake in preheated 350 F oven for about 10 minutes or until firm. Let cool.

Chocolate Ganache Layer:Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.

Pumpkin Layer:Meanwhile, in large bowl, beat cream cheese and sugar until fluffy. Beat in pumpkin, vanilla, cinnamon, ginger and cloves until smooth. Whip cream. Fold half of the cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. Garnish with whipped cream and nutmeg before serving. Preparation time: 20 mins., cooking time: 10 mins., freezing time: 3 -4 hrs. Serves: 8

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