I found this recipe on Allrecipes a few years back. It is one of our favorites and a great way to use up turkey leftovers. As I have said before, I tend to be a home made pie crust snob, but when it comes down to it, buying store bought pie dough just makes things so much easier.
Turkey Pot Pie
1 recipe for a double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano (or any other dried herbs. I use thyme and basil sometimes.)
salt and pepper to taste
2 cubes chicken bouillon (or equivalent of chicken base or stock, etc.)
2 cups water
2 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
This recipe originates from an old ward cookbook. I have added a couple of additional ingredients that we like. If the thought of making your own crepes then filling them and then baking them may seem like too much work, don’t worry. I promise I wouldn’t do it if it was too hard and if it wasn’t totally worth it! I have typed this out in detail, so don’t be afraid of it. This process moves fast. These are really delicious. Enjoy!
Step 1: Chicken
Boil 3-4 chicken breast. You will need about 2 c. of chicken. While this is cooking, begin cooking your crepes.
Step 2: Crepes
1 -1/4 c. a.p. flour
3 eggs
1 c. milk, we use 1%
1/4 c. water
1/2 tsp. salt
3 tbsp. melted butter
I use my smallest skillet for this. Its smaller than a salad plate, but not by much.
Preheat your skillet on medium low heat and then spray generously with nonstick cooking spray. Spray up the sides too. Then spoon in about 2-3 tbsp. of the batter and immediately tip it and turn it until it spreads all around the pan and its very thin. Cook about 1 minute on each sides. You don’t want to brown it. It should be very soft. It should look like a light tan color. Remove it from the pan and continue the process until. you’ve used all of your batter.
Step 3: Filling
1 (10- 1/2oz.) cream of mushroom soup
1 tbsp. onion, minced
1-2 tbsp. celery, minced
chopped or shredded chicken
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Mix all of the above ingredients in one bowl really well.
Step 4: Assembly
Preheat oven to 375 degrees. Spray non-stick cooking spray on a 9×13 baking dish. Place 2 -3 tbsp. of the filling on one edge of the crepe and roll up like and enchilada. Place seam side down on the baking dish. Continue this process until the crepes are all filled.
Step 5: Topping
1 can cream of mushroom soup
1 cup sour cream, or 1/2 cup of milk
cheddar cheese
Mix this together the soup and the sour cream, or milk. Then spoon evenly over the crepes. Sprinkle the cheese over top. Bake at 375 degrees for 20 minutes.
These are so delicious. My family wipes out the entire 9×13 dish full! Enjoy!
Adapted from an original recipe by Wendy Starks. Thank you Wendy!
Easy, fun, impressive, festive! And they taste pretty good too.
Ingredients:
5 ounces white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 Tbsp. powdered sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
white candy melts, about 8 ounces
additional gingersnap crumbs for garnish
1. Melt the white chocolate chips in a microwave-safe bowl in the microwave for 30 seconds at a time until they stir smooth. Add the pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, orange zest, and cream cheese. Mix well until combined. Chill in fridge or freezer until the mixture can be scooped and rolled into balls.
2. Scoop the mixture and form into one-inch balls, placing them on a parchment- or wax paper-lined baking sheet. Place the baking sheet in the freezer and chill about two hours until firm.
3. When it’s time to dip the truffles, melt the candy melts in the microwave for 30 seconds at a time until they stir smooth. Using a fork to gently roll the ball around, coat the ball and lift it out and place it on the lined baking sheet. (I use a cheap fork for this–I bent back the middle two tines and this gives more room for the excess to come off.) Do this one or two balls at a time, making sure to garnish with the remaining gingersnap crumbs as soon as you place the balls on the baking sheet. (If the coating cracks while setting, just use the tines of the fork to “patch” the coating with the melted candy coating.)
4. When all the balls are coated, chill the baking sheet again to make sure the truffle coating is set. Then store in a covered container in the fridge till ready to serve.
Makes about 15 truffles
Source: Annie’s Eats
If you haven’t seen this, you have to watch it. Few people can really capture the humility and sweetness of a character better than the beloved Jimmy Stewart. My favorite part is when he daydreams himself into the nativity. So sweet.
There is a version on YouTube that is all one video, but the quality is not as good as the ones below:
Quinoa is such a popular grain these days, I decided to give it a try. And boy, is this the way to try it! These cakes are savory, hearty, satisfying, and bursting with flavor! My kids gobbled them up. This was also the first time I tried to poach an egg without a poaching pan, and it was a little bit exciting, like a delicious science experiment.
Ingredients:
2 cups cooked Quinoa, at room temperature
2 large eggs, beaten
1/3 cup minced fresh chives
1/2 tsp coarse salt
2 green onions or large shallots, finely chopped
3 cloves minced garlic
1/3 cup grated parmesan cheese
1/2 cup bread crumbs plus more if needed
To make cakes:
Combine quinoa, eggs, chives, salt, onions, garlic, and parmesan. Gently add bread crumbs until incorporated. Form into 6 cakes, 3-4 inches each.
Heat enough olive oil to coat the bottom of large saute pan over medium heat. Add patties, not touching. Cook about 4 minutes on each side or until golden brown. Put on paper towels to drain. serve with additional salt and pepper, parmesan cheese, and top with poached egg. For instructions on how to poach an egg, see http://www.simplyrecipes.com/recipes/easy_poached_eggs/.
Notes: It is very important to thoroughly rinse quinoa in a fine mesh strainer for at least two minutes to remove the bitter coating. To cook it, boil 2 cups of water, add 1 cup rinsed quinoa, cover and simmer about 20 minutes. Fluff with fork. This makes 3 cups of cooked quinoa, so I just 1 1/2 times the recipe because these are so good!
Source: Annie’s Eats
2 eggs, at room temperature
1 c. milk
1/4 c. butter, at room temperature
3/4 c. sugar
1 t. salt
2 c. flour (or flour of your choice)
1 c. cornmeal
1 T. baking powder
Directions:
Add all ingredients to your bread machine in the order listed. Select the Quick Bread cycle.
Source: Grain Mill Wagon
