Turkeys For 2013

[Arielle]

Anyone ever make turkey pot pie?

I'm thinking turkey soup and a small turkey pot pie.

Now I'm hungry!!

 

[uphilljill]

Pot Pie, yum! Whenever I make turkey stock, I usually reserve a bit for pot pie.

Recipe (also good for chicken pot pie):

6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 1/2 cups turkey broth
1 cup half and half
2 cups diced potatoes, blanched
1 cup frozen carrots
1 cup sweet peas
2 cups cooked turkey
2 frozen pie crusts (roll out to fit baking dish)
Salt and pepper

Preheat the oven to 400 degrees F. Grease a deep round baking dish.

In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and turkey. Mix the filling thoroughly.

Line the baking pan with one of the crusts. Pour the filling into the prepared pan. (I sometimes make the filling a day ahead of time and use at room temp.) Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Cut a few vents in the top of the crust for steam to escape. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. (You can cover the edges of the crust with foil if they look like they're starting to burn.)

Remove from the oven and cool for 10 minutes before serving.

This make a lot of pot pie filling. Almost 2 pies worth depending on how deep your pie dishes are. Good to freeze for later pies. And you can substitute/add just about any veggies you like. You can also skip pie crust and mix in cooked (al dente) egg noodles instead and bake for a casserole.

 

[kuntrygirl]

Anyone ever make turkey pot pie? I'm thinking turkey soup and a small turkey pot pie.

Now I'm hungry!! 

If we packed on pounds every time someone on this thread posted a delicious recipe or mentioned food, we would all be Santa Claus fat.

 

[chickadoodles]

Pot Pie, yum! When I make turkey stock, I usually reserve a bit for pot pie.

Recipe (also good for chicken pot pie):

6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 1/2 cups turkey broth
1 cup half and half
2 cups diced potatoes, blanched
1 cup frozen carrots
1 cup sweet peas
2 cups cooked turkey
2 frozen pie crusts (roll out to fit baking dish)
Salt and pepper

Preheat the oven to 400 degrees F. Grease a deep round baking dish.

In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and turkey. Mix the filling thoroughly.

Line the baking pan with one of the crusts. Pour the filling into the prepared pan. (I made filling a day ahead of time and used at room temp.) Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Cut a few vents in the top of the crust for steam to escape. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. (You can cover the edges of the crust with foil if they look like they're starting to burn.)

Remove from the oven and cool for 10 minutes before serving.

This make a lot of pot pie filling. Good to freeze for later pies. And you can substitute/add just about any veggies you like. You can also skip pie crust and mix in cooked (al dente) egg noodles instead and bake for a casserole.

Thank you uphilljill for sharing your recipe with us. It sounds delish!

 

[TexasLisa]

Pot Pie, yum! When I make turkey stock, I usually reserve a bit for pot pie.

This sounds delicious!! I think you left one of the main ingredients out: GARLIC!!

Lisa

 

[kuntrygirl]

Pot Pie, yum! When I make turkey stock, I usually reserve a bit for pot pie. Recipe (also good for chicken pot pie):
6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 1/2 cups turkey broth
1 cup half and half
2 cups diced potatoes, blanched
1 cup frozen carrots
1 cup sweet peas
2 cups cooked turkey
2 frozen pie crusts (roll out to fit baking dish)
Salt and pepper
Preheat the oven to 400 degrees F. Grease a deep round baking dish.
In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and turkey. Mix the filling thoroughly.
Line the baking pan with one of the crusts. Pour the filling into the prepared pan. (I made filling a day ahead of time and used at room temp.) Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Cut a few vents in the top of the crust for steam to escape. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. (You can cover the edges of the crust with foil if they look like they're starting to burn.)
Remove from the oven and cool for 10 minutes before serving.

[COLOR=2F4F4F]This make a lot of pot pie filling. Good to freeze for later pies. And you can substitute/add just about any veggies you like. You can also skip pie crust and mix in cooked (al dente) egg noodles instead and bake for a casserole. [/COLOR]

OMG!! If you were over here, I would kiss you. I'm printing this out and getting my ingredients TODAY! I don't think I can wait until Thanksgiving to try this. Thank you so much for sharing this recipe.

 

[Reyvaughn]

Anyone ever make turkey pot pie?

I'm thinking turkey soup and a small turkey pot pie.

My mom makes pot pie out of the left over turkey and ham every year after the holidays. I personally am not a fan. I am one of those people that scrape the filling out and only eat that. Yet I crush the crust into a store bought potpie.... Anyways... Turkey and ham potpie season is here!

 

[kuntrygirl]

 
Pot Pie, yum! When I make turkey stock, I usually reserve a bit for pot pie.

This sounds delicious!!  I think you left one of the main ingredients out:  GARLIC!! 

Lisa

You just have me an idea. I may try to grow my own garlic.

Garlic and eggs
Garlic and grits
Garlic and bacon
Garlic and rice
Garlic and soup
Garlic and popcorn
Garlic and shrimp
Garlic and salmon
Garlic and tilapia
Garlic and salad

And the most important one of the all

Garlic and Garlic

I love garlic.

 

[kuntrygirl]

Anyone ever make turkey pot pie? I'm thinking turkey soup and a small turkey pot pie.

My mom makes pot pie out of the left over turkey and ham every year after the holidays.  I personally am not a fan.  I am one of those people that scrape the filling out and only eat that.  Yet I crush the crust into a store bought potpie.... Anyways... Turkey and ham potpie season is here!

I love the crust as well. YUMMY!

 

[uphilljill]

And just plain roasted garlic...mmm-mmm-mmm

At our local garlic festival they even had garlic ice cream.

No vampires here.