Five kernels of corn on a plate. A symbol of privation and provision. A reminder of the terrible hardness and need of winter past and the intimate care of the Almighty as the Pilgrims struggled with the pangs of hunger and penetrating cold. A remembrance of the bountiful goodness of Providence in a time of deepest need and isolation.
The wind whipped around us as we piled out of the car and dodged across the street. We passed the Richard Sparrow house, the oldest surviving home in Plymouth, its weathered clapboards and sloped floors holding hundreds of stories and secrets. We shivered as we walked quickly past. We had happened to pick the very weekend that a hurricane was hugging the eastern coast for our girl trip and the wind was piercing, bringing spits of rain and bracing cold. I clutched my little Emma tightly to myself as my mother, sister and I darted into the home next door to Sparrow's, the Jenney Museum, where we were due for a historical presentation on the Pilgrims.
As we settled down to listen, a man named Leo began to tell the tale of the Pilgrim's journey from their homeland to Holland and thence to a little inlet of land in a new country, much farther north than they desired and much later in the year than they anticipated. He told of their faith in God and their dedication to His Word. He told of how their faith led to conscientious action and care for those around them. We found tears in our eyes as we listened to him explain the dangers of the winters they endured there and how they found themselves rationing their food to a mere five kernels of corn a day at the very end of their second winter. And he told of their gratefulness as they settled down to a rich, Thanksgiving feast the autumn after, sitting down to a first course of five kernels of corn, a reminder of what they had endured and the rich blessings that a smiling Providence had given.
This past weekend, my family gathered at my sister's apartment for our own Thanksgiving. We spent all morning preparing an abundant feast of delicious food. Moist turkey and flavorful gravy, ladled generously over white meat and holiday potatoes. Green beans and sweet potato casserole. Applesauce and cranberry sauce and five-cup salad. Piping hot crescent rolls and tender stuffing. And the best chocolate pie and apple pie that you can cook up. As we settled into our places, grateful for the good food and the presence of each family member, my sister began to place five kernels of corn on each one's plate. The tears began to well again as we each told of ways that God had been gracious to us that previous year, ways that we had seen His grace to us, ways that He has been weaving His story through us and in us, ways that He has been faithful to us, growing our endurance and faith in Him despite difficult circumstances. And even though we are many years removed from the small band of people who began our country, our hearts were raised with gratefulness to the very same God who had sustained and cared for them.
"Lord of all, to Thee we raise
This our hymn of grateful praise."
Turkey Pie
Serves 6 - 8
Total Time: 2 hours
2 medium russet potatoes, cubed small (about 1 1/2 cups)
4 medium carrots, diced (about 1 cup)
1 onion, minced
3 cups cooked turkey, cubed
2 - 3 cups turkey gravy
1/2 cup peas
2 - 3 T. cream
Start by making the pie dough. Follow the steps in this post all the way up to rolling out the dough. Leave the dough in the fridge while you proceed with this recipe.
Then cube the potatoes.
Cut a potato into thick slices.
Upend one half of the sliced potato and cut into vertical slices.
Rotate potato 90 degrees and cut once again into vertical slices.
Repeat with remaining potato and you will have nice potato cubes.
Peel and dice carrots into small chunks.
Cook carrots and potatoes in salted water (just enough to cover veggies) until edges of potato are just starting to turn translucent, about 5 minutes.
You don't want them cooked all the way because they will finish cooking in the oven.
Drain veggies and set aside.
Dice leftover creamed onions.
Or...
Mince a raw onion and saute in 1 T. butter for 3 - 5 minutes until softened.
Cut up turkey into large chunks. Use white or dark meat. Or a mixture of both.
Then you can begin assembly.
Layer turkey in the bottom of the pan.
We like to do white meat on one half and dark meat on the other. Or you can mix them together.
Layer potatoes, carrots, onions and peas (if you wish) over top of the turkey.
Season with salt and pepper.
Spread leftover gravy over top of everything.
Roll out the pie dough into a large rectangle slightly larger than the size of your dish, leaving a generous inch or two on each side.
Spread the pie dough over the veggies, pressing the dough up the sides of the dish, trimming any excess that overflows the edge.
Spread a few tablespoons of cream over the dough.
Bake for 45 minutes at 375 degrees, until crust is golden and filling is bubbling.
Serve immediately.
Recipe from my mom.
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