Hmmmm, a cook-off... Sounds wonderful, will one of you be posting this to the Poultry section on the Readers' Recipe page? LOL!

Here's another one, might be great for that leftover turkey we'll all be looking at pretty darn soon (just posted to the Recipe page as well):

* Exported from MasterCook *
Farmer's Chicken Pot Pie
Recipe By : Judi [ Island Girl ]
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Comfort & Family Favourites
Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Servings Mashed Cauliflower Casserole -- See Recipe
2 Cloves Garlic
1 Medium Onions
2 Stalks Celery -- With Leaves
1 Tablespoon Peanut Oil
1 1/2 Pounds Ground Chicken -- Or Turkey
1 Tablespoon ExpertF not/Starch
1 1/2 Teaspoons Dried Thyme
1 Teaspoon Dried Rosemary -- Crumbled
1/2 Teaspoon Dried Savory
1/4 Teaspoon Dried Sage -- Crumbled
Salt And Pepper -- To Taste
1 1/2 Cups Chicken Stock
1 Cup Frozen Spinach -- Or 1/2 Pound
1/4 Cup Whipping Cream 35%

Defrost and drain the spinach thoroughly. Prepare the Mashed Cauliflower
recipe (or take it out of the fridge if made in advance). Preheat the
oven to 400F (200C). Oil or panspray a 12-Cup (3-Litre) baking or
casserole dish.

Finely chop the garlic, onion and celery. Heat the oil in a large skillet
(medium heat) and saute the chopped vegetables for up to 15 minutes or
until softened but not browned. Add the ground chicken or turkey and
brown, breaking up with a wooden spoon (if using cooked leftover chicken
or turkey, saute and stir the cubed or shredded meat until heated
through).

Stir the herbs and the not/Starch together in a small bowl; then stir
into the browned vegetable and meat mixture, pour in the chicken stock and
stir to blend thoroughly, bringing back to a simmer. Turn off the heat,
and stir in the drained spinach and the whipping cream. Add salt and
pepper (I like sea salt and white pepper in this dish) to taste.

Ladle the meat and vegetable mixture into the baking dish. Spoon the
Mashed Cauliflower over the top, covering it completely.

Place on a baking/cookie sheet and bake for up to 25 minutes (you may wish
to loosely tent with foil if the topping starts to brown too much halfway
through the baking).
OR
Let cool completely, wrap with plastic wrap and foil and freeze for up to
2 months. Cook from frozen for 50 minutes or until hot all the way
through (loosely tenting with foil if the topping starts to brown too much
halfway through the baking).
- - - - - - - - - - - - - - - - - -
NOTES :
Adapted from a recipe by Jenny Koniuk for President's Choice
Magazine, Nov 2000.
Per serving (8): 389 kCals, 22g fat 50.3% (9.9s 7.4m 3.0p),
13.0/5.4g carb/fiber (net 6.6) 13.2%, 37g protein 36.5%, 725mg
sodium, 774mg potassium, 210mg calcium, 3mg iron, 2.9mg zinc,
117mcg folacin.

* Exported from MasterCook *
Mashed Cauliflower Casserole
Recipe By : Judi [ Island Girl ]
Serving Size : 8 Preparation Time :0:00
Categories : Ingredients Side Dishes
Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds cauliflower
1/4 Teaspoon ground mace
3 Tablespoons butter
1/3 Cup sour cream
1 Tablespoon ExpertF not/Starch
1 Cup shredded lowfat mozzarella cheese
1/2 Cup Pork Rinds crushed, BBQ Pork Puffs 80g bag

Boil or steam cauliflower til very tender with mace and a dash of sea
salt; drain well. Melt butter in bottom of still-hot saucepan, put
cauliflower back in, and mash/blend (I used a hand blender). Stir the
ExpertFoods not/Starch into the sourcream, then the shredded cheese; stir
the sour cream mixture well into the mashed cauliflower.
If serving as a side dish, spread in a buttered or oiled heatproof
casserole or baking dish, scatter the pork rind crumbs (optional, included
in nutritional calculations) on top; 15 minutes or so in a 400F oven til
cheese melted and dish is hot through.
OR
Let cool completely, wrap with plastic wrap and refrigerate for up to 2
days.
- - - - - - - - - - - - - - - - - -
NOTES :
Leave off the Pork Rinds and it's Veggie Ovo-Lacto.
Per Serving (8): 139kCals, 9.6g fat 59% (5.7s 2.9m 0.5p) 7.4g
carb/3.4g fibre (net 4g) 20.2% inc fibre, 7.6g protein 20.7%,
208mg sodium, 376mg potassium, 141mg calcium, 67.3mcg folacin.