As you read this, you have most likely already planned your Thanksgiving meal. Family is coming and you know what their favorites are. After they leave and you pack up the leftovers for everyone to take home, you are still left with enough turkey to have sandwiches for a month. Here are a couple of recipes to use your left over turkey. What is a recipe collection without at least one recipe for Turkey Surprise?
I wish you a wonderful holiday with your family and friends and I will see many of you at the Black Friday shopping experience!
Turkey Pot Pie
2 cups frozen peas and carrots
2 cups frozen green beans
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 cup sliced celery
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey meat – light and dark meat mixed
4 (9 inch) unbaked pie crusts
Directions: Preheat an oven to 425 degrees F. Place the peas and carrots, green beans and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Fit two piecrusts into the bottom of two 9-inch pie dishes. Spoon half the filling into each piecrust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into
the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Turkey Surprise
1 cup uncooked white rice
2 cups cooked, chopped turkey meat
1 (10 ounce) package frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 (7 ounce) package whole wheat crackers, crushed
3 tablespoons butter, melted
Directions: Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring two cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a 9×13-inch baking dish combine turkey, broccoli, cheese and cooked rice. In a small bowl combine crushed crackers and melted butter.
Spread over rice mixture. Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
