Using leftover smoked turkey

My husband smoked a turkey for Thanksgiving and it came out great! It was super moist and flavorful.

Now we have a ton of leftovers and want to use it in a pot pie. We want to balance the smokey flavor of the meat with veggies. What veggies or other techniques will help us balance the smokey flavor?

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Browning ham after slow cooker

Hi guys, I'm in need of some help and advice. I put a frozen ham in the slow cooker for a few hours, hoping to have some meat for sandwiches this weekend. What I've now got is a white and spongy piece of meat that doesn't look very appetizing. Besides cutting it and pan frying individual pieces, how can I make it get to a nice looking browned meat? I'm heating the oven right now to 350 and thinking of putting it in there, uncovered and seeing what happens. Any ideas? TIA

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Mercedes-Benz to introduce acceleration subscription fee

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FTC 'Likely' to Challenge Microsoft's $68.7B Activision Deal, Report Says

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San Francisco police propose using robots capable of ‘deadly force’

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thicken my creamed spinach

I made a creamed spinach from a recipe online for Thanksgiving today. It tasted great and was super simple, but came out much more liquidy than I assumed. Wondering if I can put it back in the oven in a casserole dish, and may be baking it a while will thicken it up? If so, what temperature and time maybe? I don’t really want to add flour or make a big production of it, maybe it just needs some longer cooking.

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What to sub for red wine in pot roast?

Hi all, So basically im having my parents over for a pot roast this Sunday. I typically make one that includes a mixture of red wine and broth braised in my dutch oven, except my parents are super weird about alcohol, to the point where I dont want to use it for them (even though I know it cooks out).

Does anyone have a good alternative for the red wine? I know I could go straight broth but I love the flavor the wine brings. Maybe a little balsamic vinegar?

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