Tasty Tuesdays

Hi again!

I've not had meat to eat since the beginning of Lent, and I'm kind of craving it now. So, to appease those cravings, I give you a few turkey recipes!

Turkey Pot Pie

3 cups cooked, diced turkey
1 bag frozen peas and carrots
1 small onion, diced
2 cloves garlic, chopped
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
1 tsp cajun seasoning
2 tsp poultry seasoning
1.5 cups chicken broth

Pastry: (I don't use store bought, sorry)
3.25 cups all purpose flour
1 cup shortening
9-10 tbsp cold water



Directions
To make pastry:
In a medium bowl, cut shortening into flour. Add water, 1 tbsp at a time, mixing with a fork until a dough forms. Split into 4 balls of dough. Roll two out to be slightly larger than a pie plate and transfer into the pie plate, pressing it into the bottom and sides of the plate.

Leave other two balls in a bowl, loosely covered with Saran Wrap for now.

In canola or olive oil, sautee the garlic. Add the veggies (onion, peas, and carrots - you can add it directly out of the freezer, no need to thaw), and cook until crisp-tender. Stir in turkey and seasonings and warm through. Add flour, and stir to mix. Cook for just a minute, and then add chicken broth. Bring to a boil and cook until broth thickens. Remove from heat.

Split filling evenly between the two pie shells.

Pull out the remaining dough balls, and roll out to make a "top" for your pot pie. Cover your pies with the remaining dough, and trim to fit. Seal and crimp edges.

Cut a few slits into the top of the pie (I usually do smiley faces...haha). Cook at 350 degrees until lightly browned (about 25 minutes). Let sit for 5 minutes before serving.

For a fun variation, I sometimes replace the Cajun seasoning with curry powder. I really like it this way, but didn't have enough curry powder tonight to use it for pot pie (I'm using it tomorrow night to make a curry). If you're going to do this, take out the Cajun seasoning, and replace it with 2 - 3 tsp curry powder (we like it closer to 3 tsp).

Number of Servings: 16






Turkey Curry

2 tbsp curry powder
4 tbsp butter
1.5 cups chopped onion
2 tbsp flour
1/2 tsp ground ginger
2 cups chicken broth
1 can (8-9 oz) crushed pineapple, undrained
3 cups cooked, diced turkey
2 tbsp lemon juice
hot cooked rice



Directions
In a large skillet, heat curry powder in butter, stirring for about 2 minutes. Stir in the onions, and continue cooking, stirring frequently until the onions are soft. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling, simmer, uncovered, for 5 minutes.

Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice. Makes 4 (big!) servings.


Number of Servings: 4



Enjoy! (and save them for Thanksgiving leftovers this year!!)