Archive for the 'Turkey' Category

Quick and Tasty Pot Pie with Biscuits

Serves 6 to 10

Recently, I posted a recipe for Turkey Pot Pie.  It requires a lot of cutting and sauteing of vegetables and a roasted turkey.

A faster way to make a pot pie is to barbecue some boneless, skinless chicken breasts first (or use a rotisserie chicken from the store), make the gravy, chop up the chicken, add a bag of frozen mixed vegetables, top with biscuits and bake. Quick, simple and delicious.

Is this as good as making it from scratch?  Well, in my opinion, no.  But, this way is way faster and very close.

To keep the speed factor up, use biscuits (recipe here) instead of pie dough.  The trick here is to heat up the pot pie mixture on the stove until it is boiling.  Then put the biscuits on top and pop it in the oven to bake the biscuits.

Recipe follows.

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Thanksgiving Between Two Pieces of Toast

One sandwich

This isn’t a recipe as much as it’s an adventure. Many, many Thanksgivings ago, my sister, Lynn, made a sandwich on the Friday after Thanksgiving using dressing from the turkey on it.
This blew my mind. I had never thought of even trying such a thing. But, the saying in our house has always been, “You need to broaden your horizons. You have to try something before you say you don’t like it.”
I tried it, and I was hooked.
This is one of those sandwiches I look forward every Thanksgiving and Christmas. It just tastes delicious.

Recipe follows.

Continue reading ‘Thanksgiving Between Two Pieces of Toast’

Turkey Pot Pie

Serves 8 to 10

Any kind of pot pie is great comfort food to serve for dinner.  But during Thanksgiving or Christmas, we usually have leftover turkey and that calls for a turkey pot pie.  My family loves it.
When I first started making pot pies, it seemed like such a hard dish.  But the more I made it, the easier it got.  I have found that with a lot of recipes and there is a lesson in there: stick to it and if you make it enough, it will become almost second nature.
While a pot pie has a long list of ingredients, it is not hard.  Cook some cut up veggies, make a roux (butter and flour cooked together), add some stock, add some milk, add some frozen peas, and mix it all together.
I use pie crust for the topping but you can use biscuits if you wish.  Both are good. This recipe uses a unique method of keeping the pie crust from getting soggy and it works great.  So look for it in the instructions.
I also use a lot of meat in my pot pies.  Two pounds to be exact.  I just hate eating a pot pie where it seems like a turkey or chicken just walked through the gravy.
This recipe works well with barbecued boneless chicken breast, a rotisserie chicken for the grocery store, or leftover turkey meat.   Your choice.
So give this a try.  It is fast and delicious.

Recipe follows.

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Turkey Carcass Stock

Turkey carcass stock is really easy to make and delicious. It’s also a great way to use up leftover vegetables and other stuff from the big Thanksgiving day dinner.
Instead of throwing them away, you get to put the bones from the Turkey Day turkey to good use. And you can do all sorts of things with the stock, like: a) make some soup from it, b) freeze some of it and make turkey gravy for Christmas, or c)use it to make that turkey pot pie everyone loves on the Sunday after Thanksgiving (at least my family does!).
The other good thing about this recipe is that you get to clean out the refrigerator. Got a half an onion? Throw it in. Small amount of carrots in the crisper? Throw them in. Some leftover thyme? In it goes. Same with celery.
Add some bay leaves and peppercorns and you’re done.
A recipe follows, but it really is only a guide to get you started. So feel free to use up whatever is in your fridge.

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You Should Brine Your Turkey

Brining is an important step in turkey preparation. It will keep it moist and adds flavor.
And, no it will not make it salty.  Just be sure to rinse your bird well after brining over night.
I am not going to explain all about bringing. You can get all the information you need at this link: Brining Turkey.  It is very well done.
I use a five-gallon bucket lined with a new garbage bag. I put the turkey in the bucket/bag, cover it with brine, and dump about four cups of ice in the bucket.  I keep the bucket out in my garage.
Of course, I live in Michigan and keeping the brine at 40 degree F or lower is not a problem in November.
If you do not live in a cold climate, use frozen blocks of ice in the bucket or put the bird and brine in a cooler and fill with ice. Replace the ice if needed.
Just keep the brine temperature below 40 degree F.
Happy Thanksgiving.