Tuesday, November 29, 2011

What to do...What to do

With all of you leftovers that is and a fridge full of tupperware. We did pretty good not have too many sides portions left over but turkey no so much. A 12.5 lb turkey for 2 people leaves a LOT of leftovers. Well last night I made a pretty awesome Turkey Pot Pie. It was pretty easy to boot.

• 1 1/2 cups frozen peas and carrots, thawed under cold water – I hate frozen carrots I used raw and cooked half way
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups turkey or chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups diced cooked turkey or chicken
• Pastry for 9-inch two crust pie, prepared or purchased

Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
Serves 6.

Some other great options

Personal favorite and the always delicious ham biscuit with the honey baked ham and a little spicy honey mustard you can’t go wrong.

Turkey and Mashed Potato Croquettes

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