About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Sesame Ginger Soup with Pork Meatballs | Main | Cranberry Pumpkin Muffins with Struesel Topping »

Cranberry/Turkey Mini Mincemeat Pies

By Deborah


Thanksgiving is just around the corner, and cranberries are de rigueur, aren’t they? I thought I’d offer a little appetizer recipe that makes use of not only cranberries, but also the other prerequisite – turkey.

1 cup fresh ground turkey (dark meat), finely crumbled
½ cup red onion minced
1 tsp fruity olive oil
1 tsp butter
1 ½ cups fresh cranberries
½ cup roasted corn nibblets (I use the ever popular frozen Trader Joe’s brand)
2 tbs dry white wine
Juice of 1 medium ORANGE
Zest of one medium ORANGE
2 tbs honey
1 pinch ground clove
1 pinch crushed sage
Salt & pepper to taste
1 prepared pie crust sheet
1 beaten egg for wash

Cook the turkey separately and drain well.

In a sauce pan, soften the red onion in the olive oil and butter


Add the cranberries, corn, wine, ORANGE juice, ORANGE zest, and honey and continue cooking as if you were planning to make jam.
When most of the cranberries are reduced to a mush and the corn is coated with a red glaze, add cooked turkey, ground clove and crushed sage.
Continue cooking only long enough to blend flavors and heat the turkey through.
Remove from heat and set aside.

Cut the pie crust into 12, 3 ½ inch rounds. Brush each round with egg wash.


Place a heaping teaspoon in the center of each round and form into a gondola shape, pinching the ends together. Then roll the ends to form a scroll shape. Make dents in the sides to create a ‘free form’ cup. Flatten bottom enough to keep cups from tipping over.


Bake on parchment at 400 degrees until crust browns. Serve warm. Because they promise many of the flavors of the meal to come, these are a great pre-Thanksgiving Dinner pass-around.


Home run.

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Comments (2)

Home run, I guess! Looks wonderful! And so pretty, always a plus.

Another winner from you Deborah!!!

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This page contains a single entry from the blog posted on November 13, 2011 2:46 AM.

The previous post in this blog was Sesame Ginger Soup with Pork Meatballs.

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