turkey

Turkey Pot Pie with Cornbread Stuffing Crust

In the upper midwest it’s getting quite chilly, complete with a layer of frost on the roof in the morning. It’s been perfect weather for heating up the kitchen. I love it. Thanksgiving is right around the corner. Traditional and innovative ideas are flooding the internet and airwaves. I can’t get enough! My mother-in-law does this great chicken pot pie with a stuffing crust. So when my husband brought home some all-natural turkey breasts from the market, I had a lightbulb moment! This is like Thanksgiving enveloped in one dish. It’s delicious, fragrant, hearty, and warm. It’s perfect. It’s also a good way to use up those leftovers. 😉

 

Makes 2 pies

As organic as possible:

For the bottom crust:

(Tip: You can ready crust or eliminate this all together for time and preparation’s sake. There would just be no layer on the bottom. If you need further confirmation, The Pioneer Woman does a fantastic pot pie with only an upper crust.)

3 cups Flour

1/2 tsp salt

3/4 cup cold butter, cubed (1 1/2 sticks)

3/4 cup vegetable shortening

1 egg, beaten

5 Tbsp cold water

 

For the Filling:

2 large Carrots, peeled and diced small

2 large Celery stalks, rinsed, dried, and diced small

1 large yellow Onion, diced small

2 Tbsp Butter

8 oz. or 1 cup Peas (frozen, fresh… leftover)

8 oz.  or 1 cup Corn kernels (frozen, fresh… leftover)

2 cups Chicken or Turkey stock

Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)

2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)

1 cup heavy cream

1/4 tsp dried Sage (optional)

1 tsp dried Thyme

1 chicken bouillon cube (optional, but gives great depth of flavor)

1 1/2 tsp Salt

1 tsp freshly ground black Pepper

 

For Stuffing Crust

6 cups (approx) of prepared stuffing – I used 1 box of  Trader Joes Cornbread Stuffing Mix

 

Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don’t want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days.

img_9309

When ready to use, Preheat oven to 400°.

Roll out and place in deep pie dish. Crimp edges. Repeat for 2nd pie.

img_9310

img_9311

We are going to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.

Instruction on Turkey Preparation:

When boiling turkey breasts I prefer extra flavor so I boiled mine in 2 cups of chicken stock, then added water until they were covered. I also added a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also used leftover roasted turkey, which would be yummy.

img_9285

img_9287

Starting the filling:

Heat butter over medium-heat until melted and starting to froth.

img_9292

Add diced carrots, celery and onions.

img_9296

Sauté for a few minutes, stirring occasionally, until onions start to turn translucent. Add stock and stir.

In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.

img_9303

If using frozen peas and corn, I like to give them a quick rinse in a colander.

img_9299

Add the roux to the sautéed veggie and stock mixture. Stir. Add the peas, corn, bouillon cube, heavy cream, cooked turkey, dried herbs, salt and pepper.

img_9307

Give a stir. And a smell. Allow to sit on a very low heat.

img_9318

In the meantime, prepare your stuffing according to box directions. Of course you can make your own.

img_9313

Taste the turkey filling mixture for seasoning and adjust accordingly. Use a ladle or large spoon transport the filling into the prepared pie crusts. I could honestly eat this like a soup, but the pot pie is amazing.

img_9321

Don’t be afraid to fill it to the brim. Then using half of the stuffing mixture, make an even layer across the top. You can pile it on high. Use the remaining stuffing to do the same with the other pie.

img_9333

Place them on individual baking sheets and bake at 350° for 30-35 minutes, until stuffing crust starts to brown.

img_9341

Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!

img_9419

 

Turkey Pot Pie with Cornbread Stuffing Crust

Ingredients

  • For the bottom crust:
  • (Tip: You can ready crust or eliminate this all together for time and preparation's sake. There would just be no layer on the bottom.)
  • 3 cups Flour
  • 1/2 tsp salt
  • 3/4 cup cold butter, cubed (1 1/2 sticks)
  • 3/4 cup vegetable shortening
  • 1 egg, beaten
  • 5 Tbsp cold water
  • For the Filling:
  • 2 large Carrots, peeled and diced small
  • 2 large Celery stalks, rinsed, dried, and diced small
  • 1 large yellow Onion, diced small
  • 2 Tbsp Butter
  • 8 oz. or 1 cup Peas (frozen, fresh... leftover)
  • 8 oz. or 1 cup Corn kernels (frozen, fresh... leftover)
  • 2 cups Chicken or Turkey stock
  • Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)
  • 2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)
  • 1 cup heavy cream
  • 1/4 tsp dried Sage (optional)
  • 1 tsp dried Thyme
  • 1 chicken bouillon cube (optional, but gives great depth of flavor)
  • 1 1/2 tsp Salt
  • 1 tsp freshly ground black Pepper
  • For Stuffing Crust
  • 6 cups (approx) of prepared stuffing - I used 1 box of Trader Joes Cornbread Stuffing Mix

Instructions

  1. Bottom Crust: Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don't want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days. When ready to use, preheat the oven to 400° in order to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.
  2. Turkey Preparation: Place turkey breasts in 2 cups of chicken or turkey stock, then added water until covered. Add a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also substitute roasted or leftover turkey, which would be yummy.
  3. For the filling: Heat butter over medium-heat until melted and starting to froth.
  4. Add diced carrots, celery and onion.
  5. Sauté vegetables until onions become translucent.
  6. Add two cups of stock.
  7. In the meantime prepare roux: In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.
  8. If using frozen peas and corn, give them a quick rinse in a colander.
  9. Add roux to sautéed veggie and stock mixture and give a stir.
  10. Add cooked turkey, peas, corn, bouillon cube, heavy cream, dried herbs, salt and pepper to mixture. Gently stir and reduce heat to low.
  11. Prepare stuffing according to box directions or make your own.
  12. Taste turkey filling for seasoning and adjust accordingly.
  13. Use a ladle or large spoon transport the filling into the prepared pie crusts. Fill to the brim.
  14. Using half of the prepared stuffing, make an even layer over one of the pies. Don't be afraid to pile it on high.
  15. Repeat with the second pie.
  16. Bake at 350 for 30-35 minutes until crust starts to brown.
  17. Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!
http://sadiesnest.com/turkey-pot-pie-with-cornbread-stuffing-crust/

 

 

The Best Turkey Meat Loaf Ever

I can call it the best turkey meat loaf ever, well because it is; and because I didn’t come up with it. But even if I did, I’d have to call it the same thing, obviously. My goodness, I bet you never knew turkey meat loaf could taste this good. Unless you’ve had this recipe before, then you’re already aware. Thank you Gwyneth Paltrow for putting this recipe in your cookbook, It’s All Easy. Because of you another night of dinner (actually 4 and counting) is better. And I don’t take that kind of thing for granted.

Adapted from Gwyneth Paltrow’s It’s All Easy:

As organic as possible:

4 ounces Turkey bacon, roughly chopped

1 medium yellow Onion, roughly chopped

2 large Garlic cloves, roughly chopped

1/2 tsp (rounded) dried Thyme

2 Tbsp Olive oil

1/2 cup rolled Oats

1/2 cup unsweetened almond Milk (goat milk is good too)

3 Tbsp Worcestershire sauce

2 Tbsp plus 1/4 cup Ketchup

2 1/2 tsp Salt

1 Egg

Freshly cracked black Pepper

2 lbs ground Turkey

Preheat the oven to 375°.

Combine the turkey bacon, onion, garlic, and thyme in the bowl of a food processor.

img_8067

Process until minced but stop before the mixture becomes a paste.

img_8068

Heat the olive oil in a large sauté pan over medium-high heat. Add the bacon mixture and cook for 6 to 8 minutes, or until slightly browned and fragrant. I really think this is where a lot of the flavor develops so do it well! Set aside to cool.

img_8076

While the bacon mixture cools, combine the oats, milk, Worcestershire sauce, 2 Tbsp of the ketchup, the salt, egg, and pepper to taste.

img_8074

Mix that stuff together.

img_8078

Add the bacon mixture and the ground turkey and mix well with your hands. Get ’em in there! (But don’t over mix, that’s a meatloaf no-no, just until everything is incorporated.)

img_8085

Place the meat loaf on a parchment paper-lined baking sheet. and shape into a “rounded rectangle” really to me it seems more like an elongated smushed oval. Maybe that is a rounded rectangle? The point is you don’t want thinned out ends, because you want it to bake evenly.

img_8091

Next spread the ketchup in an even layer all over the loaf with a brush or spatula or the back of the spoon. I know, I know, it looks like a bloody mess. It’s not!

img_8097

Bake for 45 mouth watering minutes.

img_8114

 

 

The Best Turkey Meatloaf Ever

Ingredients

  • 4 ounces Turkey bacon, roughly chopped
  • 1 medium yellow Onion, roughly chopped
  • 2 large Garlic cloves, roughly chopped
  • 1/2 tsp (rounded) dried Thyme
  • 2 Tbsp Olive oil
  • 1/2 cup rolled Oats
  • 1/2 cup unsweetened almond Milk (goat milk is good too)
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp plus 1/4 cup Ketchup
  • 2 1/2 tsp Salt
  • 1 Egg
  • Freshly cracked black Pepper
  • 2 lbs ground Turkey

Instructions

  1. Preheat the oven to 375°.
  2. Combine the turkey bacon, onion, garlic, and thyme in the bowl of a food processor.
  3. Process until minced but stop before the mixture becomes a paste.
  4. Heat the olive oil in a large sauté pan. Add bacon mixture and cook for 6 to 8 minutes, or until slightly browned and fragrant. Set aside.
  5. While the onion mixture cools, combine the oats, milk, Worcestershire, 2 tablespoons of the ketchup, the salt, egg, and pepper to taste and mix well with your hands.
  6. Add the sautéed onion mixture and the ground turkey and mix until everything is evenly incorporated.
  7. Place the meat loaf on a parchment paper-lined baking sheet and shape it into a rounded rectangle.
  8. Paint the top with the remaining 1/4 cup ketchup and bake for 45 minutes.
http://sadiesnest.com/the-best-turkey-meat-loaf-ever/

 

 

 

 

 

Caroling Chili

Everyone can use a great ‘chili for a crowd’ recipe this time of year! This recipe is delicious and plentiful, perfect for holiday gatherings, football bowl game parties, inviting the kids sports teams over, etc. Aunt Leann has been making it for years and has it down to a science. So get those invitations out, you got this.

Preferably cooked in a roaster, but a large stock pot works too.

Serves 40

5 lbs Turkey Burger (such as 93/7 Turkey Store Brand)

1 – 48 oz bottle of V-8 Tomato Juice

4 – 30.5 oz cans of Brooks Chili Beans (Hot or Mild depending on your taste, 2 of each suggested)

3 packets of McCormicks chili seasoning packets

2 – 15.5 cans Great Northern Beans

2 – 15.25 oz cans Black Beans

2 – 15.5 oz cans Light Red Kidney Beans

2 – 28 oz cans Petite Diced Tomatoes

1 – 20 oz can Rotel Diced Tomatoes with Green Chilies

2 Tbsp garlic powder

2 Tbsp onion powder

1/8 cup of Chili powder

 

Brown the 5 lbs of turkey burger in a frying pan, and cook down until all liquid evaporates, using a potato masher to break the meat into small pieces.

Pour the container of V-8 into the roaster. Add the browned turkey and all 3 packets of seasoning. Stir. Add all four cans of Brook’s Chili beans, DO NOT drain and stir to combine. Gently mix in the petite diced tomatoes and Rotel tomatoes with chillies.

Open all Great Northern, Black and Kidney beans. Pour beans into a colander and lightly rinse. Pour beans into roaster and gently combine with meat mixture. Sprinkle mixture with garlic, onion and chili powder. Stir.

Cook 3-4 hours on medium low heat with lid off, stirring periodically. Be careful not to boil.

Serve with sour cream, shredded cheese, crackers and diced onion… And enjoy your party!

 

Harvest Chili

This is the ultimate harvest chili. It’s loaded with autumn vegetables and goodness such as sweet potatoes, onions, apples, and turkey. It looks like the prettiest fall tree color-changing picture (in abstract food form) ever! It’s really healthy, so some of you are going to love that. For the rest of you, don’t let that hold you back because it’s also delicious. It’s a little spicy, a little sweet, a bountiful treat. And if I may, I think the ground turkey could easily be substituted with leftover Thanksgiving turkey… which would be awesome. Just sayin’.

As organic as possible:

2 large Orange sweet peppers, seeded and cut into 1 inch pieces

2-3 canned Chipotle peppers in adobo sauce, roughly chopped

4 cloves Garlic, roughly chopped

2 pounds ground turkey

1 large Onion

1 tsp Salt

1/2 tsp freshly ground Black pepper

1 Tbsp Chili powder

1 Tbsp Cumin

1/2 tsp Oregano

1 – 15 oz can Pinto beans, rinsed and drained

2 – 14.5 oz cans Red kidney beans, rinsed and drained

1 – 14.5 oz can diced Tomatoes

4 cups Chicken broth

1 Tbsp sugar* (I think this adds balance, but if you prefer healthier leave it out)

2 Sweet potatoes (about 1 pound), peeled and cut into 1/2″ pieces

2 medium tart Apples (such as Granny Smith)

*Spicy Chipotle seasoned Pine nuts (Recipe follows), Optional

Place orange peppers, chipotle peppers, and garlic in a food processor and pulse until finely chopped. Set aside.

In a large Dutch oven brown turkey with onion, salt and pepper. Drain excess fat (but a little left is okay). Add pepper-garlic mix, stir and cook about 5 minutes. Then add tomatoes, pinto and kidney beans, and chicken broth. (Side note: This much can be made ahead and allowed to simmer as long as needed until about 35 minutes before serving.)

Stir in sweet potatoes and apples. Bring to boiling and reduce to simmer, about 25-30 minutes until sweet potato is tender. Taste for seasonings. Remove from heat and allow to cool slightly, about 5-10 minutes before serving. Top with Spicy Chipotle Seasoned Pine Nuts (Optional), or corn chips. Enjoy!

Spicy Chipotle Pine Nuts

2 Tbsp Butter

2 tsp Worcestershire sauce

1 tsp Water

1 tsp ground Chipotle chili pepper

1 tsp snipped fresh Rosemary (or 1/2 tsp dried)

1/2 tsp Celery salt

1/2 tsp Garlic powder

1 1/2 cups Pine nuts

1/2 tsp salt

Preheat oven to 325°. Line a baking sheet with Silpat or parchment paper. Set aside. In a small saucepan melt butter, add Worcestershire sauce, water, chipotle pepper, rosemary, celery salt, and garlic powder. Simmer over low heat for about 2 minutes. Stir in pine nuts and remove from heat.  When well coated, spread onto prepared baking sheet and bake about 10-15 minutes (shaking pan a couple times in-between), until lightly toasted. Sprinkle with salt while warm. (Side note: Nuts can be prepared ahead of time and stored in an airtight container for up to 2 weeks. They are delicious on their own, and would be a nice addition on top of a salad too!)

This recipe has been adapted, tweaked, and changed from a Chipotle Harvest Chili recipe I found a few years ago in a Midwest Living Magazine. I think it’s perfection.

If you were going to use leftover turkey, I would sauté onions in 1 Tbsp olive oil for a couple minutes. Add pepper-garlic mixture and let cook 5 minutes more. Then add turkey with the tomatoes, broth, etc., and follow the remaining instructions.