We got through another holiday without incident, everything turned out well, and we ate until we almost burst! Now my dinner was no monumental undertaking, not like some of the incredible meals I have seen my friends prepare. So even though I prepared enough food for 12, I only fed 4……well 6 if you count my furbabies!
I never get too crazy at Thanksgiving, the menu is pretty much just a repeat from year to year, items are expected, and while my wife is very tolerant of my new dishes, Thanksgiving is not the time for experimentation, and I’m ok with that. I’m pretty much a traditional kind of guy when it comes to Thanksgiving,
We had a simply seasoned roasted bird (18 lbs this year), Potato bread stuffing (including giblets and mushrooms), mashed yukon gold potatoes (skin off for thanksgiving), cole slaw ( both of our stomachs aren’t real happy afterwards but we love it), and for the veggies I did venture off the norm a bit, instead of sweet potatoes we had roasted butternut squash (since neither my wife or I like sweet potatoes), and I roasted a yellow cauliflower, it was excellent ( so much for the heralded green bean casserole). I did also make some homemade orange cranberry sauce (since my wife doesn’t like cranberry sauce, its ok to mess with ), and for dessert my famous pumpkin pie with fresh whipped cream and instead of just apple pie, I made a crostata ( try explaining that to your mother in law when her hearing aids aren’t working…..sigh)
But all in all dinner was a big success, and we ate more food than we should have…..it was a good day!
We started off with thanks, and offered what we were thankful for, but I do think we take too much for granted…..I know I do. I try to always remember that each day is a gift, that the roof over my head, and the heat in my house are not just bills we have to pay, but how lucky we are to have a house to heat. Well, I don’t want to get off on another one of my tangents, and I’m sure you all understand where I’m going. Be thankful for all we have.
What I had at the end of the meal were leftovers!! I packed up food to go for our guests, and still ended up with enough food for the next few days. I had picked up some new small casserole and pie dishes last week at Wegman’s , so I thought why not make a pot pie! My wife loves my chicken stew, so this would definitely be acceptable use of the turkey for her. It’s a pretty simple recipe, but let me tell you its pure comfort food! We spent most of the afternoon out in the yard getting it out of fall mode and ready for Christmas decorations, The temperatures have dipped into the low 30’s here, and after a day outside in the cold, comfort food was a was what we needed.
I made a batch of pie dough, and got it into the fridge to chill, while I prepped the veggies. Everything came together, and while it cooled down just a bit (didn’t want to melt the pie crust), I relaxed for a few minutes.
We had a wonderful dinner, at the end of our four day weekend. I feel revitalized (well enough to get me to Christmas break), and ready to get back to work. Life is good.
Before I move on to the recipe for this delicious pot pie I would like to take time to recognize a friend of mine, Rebecca from Chow and Chatter, I recently did an interview on her Internet radio show, it was so much fun. Rebecca is quite an amazing woman, not only is she a Registered Dietitian, a wonderful cook , and a professional blogger, she has her Internet radio show and now she has come up with an AP for the iPhone!!
Wow, I can barely use my phone and she has had an AP made for it….I really need to become a little more technology savvy….sigh…..well, lets get back to Rebecca. If you would like to learn more about her AP, just follow this link for her iPhone AP and she also has a You Tube video that tells you all about it! Check it out, and get ready to be amazed!!
and now for my recipe for Turkey Pot Pie! I hope you all enjoy it!
Turkey Pot Pie (3 small pies)
2 cups chopped turkey meat
3 carrots peeled and sliced
3 stalks of celery cleaned and sliced
1 small onion diced
3 small potatoes diced (skin on)
8oz mushrooms sliced
4 oz peas (optional)
1 1/2 sticks butter
1 cup flour
3-4 cups turkey or chicken stock
Salt and pepper to taste
2 cups all purpose flour
1 Tbs Sea Salt
1 1/2 sticks butter cut into 1/2 inch pieces
2 large egg yolks
1/4 cup ice water
Begin my preparing the pastry dough for your pot pies.
In a food processor ( or any way you like) mix the flour and salt. Pulse 3 times to mix
Add butter pieces and pulse 6 times to make a coarse grain
Add egg yolks one at a time and pulse 2 x after each addition
Add ice water and pulse 3 times
dump into a bowl and finish mixing, and form three balls.
Wrap each ball and flatten into discs, refrigerate for at least 30 minutes.
Now move onto your pot pie filling.
Add butter to a large saute pan or pot
add all your prepped veggies to butter and saute for about 8 minutes, or until they look partially cooked.
add in flour and mix well to make a roux in the veggies, turn down heat and continue cooking for about 5 minutes.
Add in 3 cups of your turkey or chicken stock to make the gravy for the pot pie. If it looks too thick add in another cup of stock.
Season with salt and pepper and allow to cook on low hear for about 15 minutes.
At this point let the mixture cool down a bit.
While its cooling remove your pastry dough from the refrigerator and allow it to warm up slightly for about 10 minutes.
Roll out each circle of dough , big enough to top what ever small casserole dish you may have.
Fill each casserole almost to the top with your prepared turkey filling
Place dough on top of filling , and crimp around edges, finished crust anyway you like.
Brush dough with beaten egg, and make 4 slits in the top of the dough
Place pot pies in preheated oven for about 20 minutes or until the crust gets a rich golden brown color.
Serve as is or with lightly buttered noodles, or any side you may like.
You may also make one big pot pie if you like, just keep your dough in one piece while chilling.
This is a perfect meal for a cold winter’s night, and we are just about there.
Thanks for stopping by!