What to do with those turkey leftovers? I made a delicious Turkey Pot Pie. The recipe is adapted from an old Bisquick Cookbook recipe.
Turkey Pot Pie
Double pie crust
Turkey Filling:
1 large onion, chopped
6 tablespoons butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth (or 2 cans)
1 1/2 cup half & half or evaporated milk
3-4 cups chopped cooked turkey
3 peeled and diced potatoes
1 can peas
1 can corn
1-2 teaspoons Worcestershire sauce
Egg Wash:
1 egg
1 tablespoon water
Cook and stir onion in butter in dutch oven until tender. Blend in flour, salt and pepper. Cook over low heat until mixture is bubbly. Stir in chicken broth and milk. Then add chopped turkey and diced potatoes. Bring to a simmer, stirring occasionally. Simmer over low heat while preparing the double pie crust (or about 20-30 minutes.) After crust is made, add the corn, peas and Worcestershire sauce.
Place the bottom crust in the pie pan. Pour hot turkey filling in crust. Place top crust over and crimp edges with a fork. Cut a slit in top crust for steam.
Beat the egg and water, then brush over top crust. Bake in 400 degree oven until crust is brown and filling is bubbly, about 1 hour.
Just add what veggies you like or have on hand. Another crust option is a biscuit topping instead of the pie crust. In that case, make the biscuits and place on hot filling, then bake in a 425 degree oven until biscuits are done.
This is what we had for dessert...an apple pie! What else. My husband reminded in the grocery store today, that it is apple season. I took the hint.
Actually, this was just a sneaky way to get a picture of my new Staub Pumpkin Cocotte in the post! The pot was used for the turkey filling, so I guess it is fair game.
Labels: apples, casserole, pastry, pie crust, pies, poultry
By: Sharon Pickering | 12/02/2007 at 3:37 PM | | If you want, you can leave a comment by clicking here.
If you haven't figured it out yet, I love kitchen items. One item that I bought before we moved and didn't have an opportunity to use before today is a Tagine or Tajine. I really don't know the correct spelling or how to pronounce it, but I love it just the same. I do know it is of African/Moroccean origin. The premise behind it is slow cooking. And from what I gather, it can be in the oven or on top of the stove. If used on top of the stove, a heat diffuser should be used. I have been researching how to use this ceramic cooker, and I believe that it really is meant to be use stove top. Reason? The cone shape lid allows for condensation to form and keep the foods moist. If used in an oven, I think the lid would become too hot and the moisture would dry up. Just my idea. Anyway, it is meant for slow cooking. I put my dish on for 3 hours on the lowest setting on my glass top stove with wonderful results.
Enough history. On to the recipe. This is one I have heard about for ages and stumbled across a simple recipe from Alton Brown. (My hero.) Today I made it. Yes, it really did have 40 cloves of garlic. And, oh, did it smell good while it was cooking.
40 Cloves and a Chicken
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
*MY CHANGES: I didn't have fresh thyme, so I sprinkled some dry over the chicken. I did have a rosemary plant, so I snipped a couple pieces off and added that to the pot. I didn't use quite as much olive oil as stated in the recipe. I just poured a little over, but didn't measure. One thing I would do differently next time is brown the chicken pieces a little longer. I was trying to get it going and skimped on that step, but it still turned out wonderful!
I made some Buttermilk Bread for one purpose. Read carefully. You don't want to miss this. Use a basting brush to get some of the pan juices on each slice. Nest get a clove of garlic and spread it on like butter. You can spread the pan juices on the bread, broil it so it gets nice and toasty, then spread the garlic. We just couldn't wait for the broiling process and dug in. Oh, mashed potatoes are wonderful with this. Stir a clove of garlic in each helping. You can not believe how mild and almost sweet the garlic becomes with a slow cooking process. Save all your left over garlic for garlic bread, or stir into a salad dressing. Folks, this stuff is some seriously good eating.
Labels: poultry, tagine
By: Sharon Pickering | 8/05/2007 at 3:38 PM | | If you want, you can leave a comment by clicking here.
Every once in awhile you come across a dish that is surprisingly good and simple. I do wish I could take credit for this one, but the credit goes to my husband. He got the inspiration from a recipe he found, who knows where, and tweaked it to perfection. I call it Drew's Curry Chicken.
It is warm and satisfying. Usually we serve it on cous cous, but we have also used basmati rice. Either way it is a treat.
Drew's Curry Chicken
2 chicken breasts, sliced
1 onion, chopped
1-3 tablespoons curry powder
1 chicken boullion or 1 can chicken broth
1 small can tomato paste
1 can green beans or 1 cup frozen
1 clove garlic
olive oil
cous cous or rice
Brown onion in oil with garlic. Add chicken and sauté until chicken is no longer pink. Add curry, chicken boullion (mixed with a little water to dissolve) and tomato paste. Add the green beans. (I prefer the frozen.) Simmer for 20-30 minutes. Serve over cous cous or rice.
Added note: If using chicken broth, don't cover when simmering so the sauce reduces. If using a boullion cube, cover when simmering.
When making the cous cous add a chicken boullion cube to it while cooking for added flavor.
Goes great with a fresh loaf of homemade bread and a salad.
Enjoy!!
Labels: poultry
By: Sharon Pickering | 11/25/2006 at 7:02 AM | | If you want, you can leave a comment by clicking here.
