Join “Jayni’s Kitchen” this week for a Thanksgiving feast and then what to do with the leftovers.

The recipe below for cranberry relish is by the children at Raintree Montessori School. They prepared the recipe as part of the annual Raintree Thanksgiving Feast. Also, Host Jayni Carey will offer some ideas on what to do with the Thanksgiving leftovers.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Monday-Friday, and 9:30 a.m. Saturday and Sunday.

Raintree Cranberry Relish

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1 16-ounce bag cranberries
1 orange, peeled
1 orange with rind
1 cup sugar, or to taste

Grind the cranberries and oranges and place the mixture in a large bowl. Stir in 1 cup of sugar, or add more sugar, to taste. Cover and refrigerate the relish for at least eight hours before serving. Serves 8 to 12.

Tip: Cranberry relish is delicious with smoked or roasted turkey and on sandwiches.

Layered Turkey Casserole

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1 cup turkey gravy
3 to 4 cups prepared dressing (cornbread dressing preferred)
10 to 12 ounces cooked turkey breast, cut into bite-size pieces
1 cup cooked cranberry sauce

Lightly oil a 9-inch baking dish. Warm the gravy just enough to take the chill off. Lightly press about 2 cups of the dressing evenly into the bottom of the baking dish. Scatter the turkey pieces on top. Cover with the gravy. Crumble the remaining dressing over top. Spoon 9 to 12 dollops of the cranberry sauce on top.

Bake the casserole in a 350 degree oven for about 25 minutes, or until heated throughout and topping is crisp. Serves 4 to 6.

Turkey Cobbler

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2 cups cooked turkey, cut into bite-size pieces
2 1/2 cups gravy
1/2 cup cooked peas
1/2 cup cooked carrots, diced

Topping:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 cup chilled butter, cut into chunks
1 egg
1/4 cup milk

Warm the gravy just enough to take the chill off. Stir in the turkey pieces, peas and carrots. Pour the mixture into a 9-inch baking dish.

Topping: Sift the flour into a large bowl. Stir in the baking powder, cheese, salt, marjoram and thyme. Using a pastry blender or a fork, cut in the butter until the mixture is crumbly. In a small bowl, beat the egg slightly and blend in the milk. Stir the egg and milk mixture into the dry ingredients, just until the batter is combined. (Do not over-mix.) Drop the batter by large spoonfuls, making 12 mounds, on top of the turkey and gravy mixture.

Bake the cobbler in a 400 degree oven for 25 to 30 minutes, or until the topping is browned and the gravy is bubbly. Serves 6.

Split Pea Soup

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Turkey Stock:
6 to 8 quarts water
14 to 16 pound turkey carcass
1 large onion, quartered
2 large carrots, peeled and coarsely chopped
2 large celery ribs with tops, coarsely chopped
1 bay leaf
3 sprigs fresh parsley
6 whole peppercorns
1 teaspoon salt

Split Pea Soup:
1 16-ounce bag split peas, rinsed and soaked according to package directions
7 to 8 cups turkey stock
salt, to taste
sour cream
black pepper, freshly ground

Turkey Stock: Cut the turkey carcass into 4 or 5 pieces so that it will fit into a large stock pot. Add enough water to cover, 6 to 8 quarts. Add the onion, carrots, celery ribs, bay leaf, parsley, peppercorns, and salt. Bring the mixture to boil over high heat, reduce the heat to low and simmer for about 3 hours, or until the stock is rich and flavorful. Skim the foam from the surface as needed.

Remove the turkey carcass from the stock. Pour the stock through a large wire-mesh strainer into a large container to remove the remaining bones and vegetables. Cool the stock; cover and refrigerate overnight.

To make the Split Pea Soup: Remove the fat from the top of the turkey stock and discard. Measure 7 to 8 cups of stock and pour it into a large stock pot or Dutch oven. (Freeze the remaining stock for another use.) Add the soaked (and drained) peas and bring the mixture to a boil over high heat, stirring occasionally. Reduce the heat to low, partially cover the pan with a lid and simmer for 1 hour. Remove the lid and continue simmering for 30 to 45 minutes to reduce and thicken the soup. Season with salt, to taste.

To serve, top each serving of split pea soup with a dollop of sour cream and few grinding of black pepper. Serves 6 to 8.