I can’t believe I am blogging about turkey leftovers when in fact, Thanksgiving is still a few days away… but deadlines be deadlines.. and early ones must be followed.
Hope the holiday for those who celebrated was delicious and you didn’t eat way too much. Everyone indulges more than they should..but how do you pass up that apple or pumpkin pie at the end of the meal? Please let me know… anyway…Betty Crocker offers some wonderful recipes. I have adapted one for turkey pot pie. The second recipe was always a stand by favorite-turkey croquettes. I remember fondly my mom making croquettes with all kinds of leftovers..and sometimes just with canned salmon.
Turkey pot pie
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1/3 cup margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup pareve liquid creamer (thawed)
2 1/2 cups shredded turkey
2 cups frozen mixed vegetables, thawed
Heat oven to 425 degrees. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
In 2-quart saucepan, melt margarine over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper, until well blended. Gradually stir in broth and creamer, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp, or flute edges.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
3 cups (cooked and finely chopped turkey)
2 cups seasoned bread crumbs (seasoned dry)
3 eggs (slightly beaten)
1 1/2 cups sauteÃ©d finely chopped onion
salt and pepper
2 tablespoons parsley (if using fresh, chop it finely)
Mix all the ingredients together. Form patties, similar to hamburger size. In a skillet, heat olive oil. Fry the croquettes in the skillet. Wait until the bottom browns before turning.
Serve warm with a salad on a plate, or in a fresh roll with cocktail sauce or ketchup.