TURKEY POT PIE ... Best thing to happen to turkey leftovers..

Posted by Penny Moline on Wednesday, November 21, 2012 Under: Thanksgiving Turkey
FOR THE VEGETABLES;

1 ONION, CHOPPED SMALL DICE
3 MEDIUM CARROTS, PEELED AND DICED
3 CELERY STOCKS DICED

4 RED POTATOES DICED AND STEAMED UNTIL ALMOST SOFT, (you can put them in the microwave to cook until almost cooked)

1 EIGHT OUNCE CONTAINER OF CHOPPED MUSHROOMS THINLY SLICED
1 TEASPOON THYME
1/2 TEASPOON OREGANO
1/4 CUP FRESH PARSLEY
2 TEASPOONS  CURRY POWDER
SALT AND PEPPER TO TASTE

3 CUPS DICED COOKED TURKEY
2 CUPS CHICKEN BROTH
2 TABLESPOONS LEMON JUICE
1 TEASPOON FRANKS RED HOT SAUCE

1 SHEET 9 BY 10 FROZEN PUFF PASTRY
1 EGG
1 TABLESPOON MILK

6 TABLESPOONS BUTTER
1/2 CUP FLOUR


IN A SAUCE PAN MELT THE BUTTER, ADD THE VEGETABLES AND COOK UNTIL THE ONION IS TRANSLUCENT, AND THE VEGETABLES SOFT..
ADD THE CURRY POWDER AND COOK FOR ONE MINUTE TO BRING OUT THE FLAVOR.
ADD THE FLOUR AND COOK UNTIL THE FLAVOR OF STARCH IS OUT OF THE FLOUR.. TASTE IT IN THE BEGINNING, THEN COOK IT UNTIL THE STARCH IS COOKED AND GOOD ( remember fat and flour makes a roux, and you want to cook the roux until the flavor is that almost of a pie shell)
ADD THE CHICKEN STOCK,
ADD THE TURKEY AND POTATOES
ADD THE LEMON JUICE AND FRANKS RED HOT SAUCE
ADD THE HERBS EXCEPT PARSLEY
COOK UNTIL THICK AND BUBBLY
ADD PARSLEY AND SALT AND PEPPER TO TASTE
TRANFER TO A OVEN PROOF 10 INCH PIE DISH


ON A LIGHTLY FLOURED SURFACE ROLL OUT THE PUFF PASTRY TO 1/8 INCH THICKNESS
LAY THE PUFF PASTRY OVER THE FILLED PIE DISH
AND BAKE IN A PREHEATED 375 OVEN UNTIL THE CRUST IS GOLDEN


In : Thanksgiving Turkey 

Next post: Merry Christmas
Previous post: CRANBERRY ORANGE...

Tags: poultry 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

TURKEY POT PIE ... Best thing to happen to turkey leftovers..

Posted by Penny Moline on Wednesday, November 21, 2012 Under: Thanksgiving Turkey
FOR THE VEGETABLES;

1 ONION, CHOPPED SMALL DICE
3 MEDIUM CARROTS, PEELED AND DICED
3 CELERY STOCKS DICED

4 RED POTATOES DICED AND STEAMED UNTIL ALMOST SOFT, (you can put them in the microwave to cook until almost cooked)

1 EIGHT OUNCE CONTAINER OF CHOPPED MUSHROOMS THINLY SLICED
1 TEASPOON THYME
1/2 TEASPOON OREGANO
1/4 CUP FRESH PARSLEY
2 TEASPOONS  CURRY POWDER
SALT AND PEPPER TO TASTE

3 CUPS DICED COOKED TURKEY
2 CUPS CHICKEN BROTH
2 TABLESPOONS LEMON JUICE
1 TEASPOON FRANKS RED HOT SAUCE

1 SHEET 9 BY 10 FROZEN PUFF PASTRY
1 EGG
1 TABLESPOON MILK

6 TABLESPOONS BUTTER
1/2 CUP FLOUR


IN A SAUCE PAN MELT THE BUTTER, ADD THE VEGETABLES AND COOK UNTIL THE ONION IS TRANSLUCENT, AND THE VEGETABLES SOFT..
ADD THE CURRY POWDER AND COOK FOR ONE MINUTE TO BRING OUT THE FLAVOR.
ADD THE FLOUR AND COOK UNTIL THE FLAVOR OF STARCH IS OUT OF THE FLOUR.. TASTE IT IN THE BEGINNING, THEN COOK IT UNTIL THE STARCH IS COOKED AND GOOD ( remember fat and flour makes a roux, and you want to cook the roux until the flavor is that almost of a pie shell)
ADD THE CHICKEN STOCK,
ADD THE TURKEY AND POTATOES
ADD THE LEMON JUICE AND FRANKS RED HOT SAUCE
ADD THE HERBS EXCEPT PARSLEY
COOK UNTIL THICK AND BUBBLY
ADD PARSLEY AND SALT AND PEPPER TO TASTE
TRANFER TO A OVEN PROOF 10 INCH PIE DISH


ON A LIGHTLY FLOURED SURFACE ROLL OUT THE PUFF PASTRY TO 1/8 INCH THICKNESS
LAY THE PUFF PASTRY OVER THE FILLED PIE DISH
AND BAKE IN A PREHEATED 375 OVEN UNTIL THE CRUST IS GOLDEN


In : Thanksgiving Turkey 

Next post: Merry Christmas
Previous post: CRANBERRY ORANGE...

Tags: poultry 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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