Turkey Pot Pie
December 2, 2008|Comments (27)
What are we supposed to do with all the leftover turkey? Most of us will make the classic Dagwood-style post-Thanksgiving sandwich at least once (a sandwich consisting of turkey, cranberry sauce, etc.) but sandwiches will not warm you up after shoveling the sidewalk. So, what better dish than pot pie? With its golden flaky crust, smooth turkey cream sauce, savory vegetables, and moist flavorful turkey… this dish dons the cape and tights as the superhero of leftovers.
I sure hope there’s a fireman around — ’cause that baby is smokin’!
Here’s what you’ll need:
- 3 red potatoes, washed and cubed
- 2-3 carrots, scrubbed and sliced
- 1/2 an onion, diced
- 2 ribs of celery, scrubbed and sliced
- 1 cup frozen peas (optional for all of you pea-haters — I know you are out there)
- 2-3 cups cooked turkey breast, shredded
- 2 cups chicken or turkey stock
- 1 can of evaporated milk
- 2 tablespoons cornstarch
- 1-2 cups shredded cheddar cheese
- 2 Tablespoons butter
- 1/4 cup water
- dash of crushed thyme
- dash of garlic salt and freshly ground black pepper
For the double crust:
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 1/4 cup unsalted butter or Crisco
- 1 1/4 cup ice water
Make your crust by stirring together the flour and salt. Add the butter and use a pastry blender to cut the butter until the flour mixture is light and looks like course crumbs. Now ad the ice water tablespoon at a time, tossing with a fork after each addition. Stop adding water once the dough is just beginning to hold together. Form it into two balls, wrap them in plastic wrap, and shove them in the fridge. See? Not hard to do at all!
Preheat your oven to 400 degrees. Pull out a nice glass or ceramic pie plate.
Now for the filling! Melt some butter in the bottom of a kettle and add the diced potatoes and onion. Brown them a bit and add water. Let cook with a lid. Add carrots once the potatoes soften a bit and keep them cooking on med-low.
Place the chicken or turkey stock in the bottom of a saucepan and add the cornstarch using a whisk. Mix well and bring to almost a boil. Reduce heat to low and add the milk. Stir well and add the cheese. The sauce should thicken up nicely.
leftover Thanksgiving Turkey (picture taken last year)
Now add the sauce, celery, turkey, peas (if you are not a hater), and seasonings to the potatoes. Mix well and remove from heat. This should make for a thick mixture and you will probably be thinking something along the lines of: “Why couldn’t I have just used a big can of condensed cream of chicken soup?” Well, it’s my recipe — that’s why!
Bring out those lumps of pie crust and roll one crust out. Place the crust in the bottom of your pie plate and poke the base with a fork. Now stick the thing in the oven for about 5-10 minutes (you can foil the edges or just lay a piece of foil across the top. Remove from oven and spoon the mixture into the pie crust-lined plate. Roll out the other crust and cover the glorious thing. Press the edges together, cut some windows in the top, and use a pastry brush to cover the top crust with egg wash. Sprinkle the top with some garlic salt.
Bake for 30 minutes (until the crust is a lovely golden). Let cool for about 5 minutes.
Slice, serve, devour, and repeat. You’ll thank me later. I promise.
NOTE: You can use shredded cooked chicken or even ham in this when turkey is not handy, okay? You won’t see any ham recipes on this site though. No pork. No shellfish. Nope.
Amish Friendship Bread
November 20, 2008|Comments (38)
Ode to thee, Amish Friendship Bread! O whisper your sweet nothings to me, you darling lump of sourdough goodness. Thou art a lot of trouble disguised in an innocent Ziploc bag with delicate bubbles. Nay! I shall not fall for thee this year, evil tempter! O but how is one to resist such charm?
See? You are now aching for a slice, nay the whole loaf — to bathe in butter and sink your teeth into. Who was I kidding? I could not begin to let the holidays pass without my beloved friendship bread.
Keeping the spirit of friendship bread is especially important in today’s world. We are an instant gratification society and we need a subtle reminder that the best things in life must be waited for, worked toward, and carefully tended to — just like the sweetest of friendships.
The Sweet Sourdough Starter
- 1 cup flour
- 1 cup sugar
- 1 cup warm milk (110 degrees Fahrenheit)
- 1/4 cup water
- 1 package active dry yeast (if you buy it in bulk: 1 1/2 Tablespoons)
- Measure the water in a glass measuring cup and add the yeast. Stir. Wait until it foams (about 8-10 minutes)
- In a glass mixing bowl, stir the flour and sugar together. Slowly blend in the yeast water and the warm milk.
- Cover loosely with a towel and leave it at room temperature until it begins bubbling like crazy. Then pour it into a Ziploc bag and stick it in the fridge for the night.
- After a full 24 hours, squeeze the bag a few times to stir the contents and then put it back in the fridge. Do that each day for three days.
- After the three days have passed, remove 2 cups of starter to make some Amish Friendship Bread after you replenish the starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk. Let it sit at room temperature while you make the bread and then stick it back in the fridge.
- Follow Steps 4-5 and repeat as often as you would like.
NOTE: The starter may be frozen for later use — just thaw at room temperature and enjoy.
Now for the Amish Friendship Bread… the pound cake and coffee cake hybrid that will send you into sensory overload. Yes, and while were talking about overload — don’t worry about sending starter to everyone you know. This is not meant to be an edible chain letter but simply an inexpensive way to let your friends and family know that they are loved.
- 2/3 cup oil
- 1 cup starter (very full cup — possibly a little more than a cup)
- 2 cups flour
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1/2 cup rasins, craisins, or chocolate chips
- 1/2 cup nuts (optional…. could use mashed banana, pumpkin, or something else)
Mix dry ingredients and then add eggs, starter, and oil. Mix well, stir in add-ins, and pour into two well greased loaf pans and sprinkle with sugar. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted in the center of the bread comes out clean.
Send a link to this post to ten of your friends in the next hour and your every wish will come true. Sorry, I just had to say it. I couldn’t resist.
Want some great gift ideas and tutorials? Check out our Handmade Holiday. Lonely without goats or curious about how our adoption is going? It’s all at your fingertips!
Cane Syrup Skillet Cake
November 12, 2008|Comments (9)
I know you want the recipe for this sweet country treat! Grab your cast iron skillet and get ready for a slice of heaven. Like anyone could stop at one slice. Read more…
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