It’s almost embarrassing that I have never made Joann’s “Best Ever Turkey Layered Hotdish” until now! Don was a mentor to me when I first started working for Minnesota Turkey, and Joann was, in a word, delightful – so friendly and known for her fine culinary skills as well as her passion for cooking year-round with turkey. Joann passed away a few years ago, but I knew both her and her husband, Don, who worked for Jennie-O, a Minnesota turkey company, until he retired. Minnesota Women for Turkey was an auxiliary group of spouses of turkey farmers who made it their cause to promote turkey to their friends, neighbors and consumers through several cookbooks and various community appearances at county fairs, school meetings and more. The recipe itself was originally submitted by Joann Handahl for the Minnesota Women for Turkey cookbook, printed in 1990 by the Minnesota Turkey Growers Association, the organization I work for. This one, printed in 1990, celebrated the 50th anniversary of the Minnesota Turkey Growers Association. Minnesota Women for Turkey published its first cookbook in 1977. My mom recently reacquainted me with a fantastic old-school turkey layered hotdish recipe so I simply had to try it out myself – even though a hotdish may seem a bit more suited for fall/winter than an 80 degree summer day. Okay, now back to July and the whole Best Ever Turkey Layered Hotdish thing. And just so you know right up front, in Minnesota, a traditional hotdish recipe usually includes some sort of cream soup – such as cream of mushroom or cream of celery or any of the other “cream of” varieties stocked in the supermarket. Wait, I should back-up for any of you who are not from Minnesota and are wondering what this strange word – hotdish – is all about. Mid-July seems, in theory, like a very weird time to make a Best Ever Turkey Layered Hotdish.
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