COUNTRY-STYLE TURKEY POT PIE
4 servings; Prep Time: 10 minutes; Cook Time: 35 minutes
2 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 stick butter or margarine
2/3 cup buttermilk
2 Tbsp. butter or margarine
2 large carrots, chopped
2 ribs celery, thinly sliced
1 medium sweet onion, chopped
3/4 cup water
3/4 cup milk
1 package Turkey gravy mix
1/2 cup whole berry cranberry sauce (optional)
3 cups cubed cooked turkey (about 1 lb.)
Preheat oven to 425°.
For Biscuits, in large bowl, blend flour, baking powder, salt and baking soda. With pastry blender or two knives, cut in butter until mixture is size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened; set aside.
For Turkey Filling, in 12-inch nonstick skillet, melt Spread over medium-high heat and cook carrots, celery and onion, stirring occasionally, 5 minutes. Stir in water, milk, Gravy Mix and cranberry sauce. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook, stirring frequently, 3 minutes. Stir in turkey and heat through. Spoon into 2-quart casserole. Drop dough by tablespoonfuls on turkey filling. Bake 20 minutes or until biscuits are golden brown.
TURKEY TORTILLA SOUP
About 6 servings; Prep Time: 10 minutes ; Cook Time: 30 minutes
4 tablespoons olive oil
1 medium onion, roughly chopped
3 large cloves garlic, roughly chopped
1 tablespoon dried oregano
1 teaspoon dried cumin
2 mashed chipotles in adobo, or to taste
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked turkey
Few dashes Worcestershire sauce
8 cups chicken stock
1 bag yellow corn tortilla chips, for garnish
1 bag blue corn tortilla chips, for garnish
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Diced avocado, for garnish
Sliced limes, for garnish
Heat oil in a saucepan over medium heat. Add onion and garlic and sauté for 1 to 2 minutes. Add dried spices and chipotles. Cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, turkey carcass, Worcestershire, and stock. Bring to a simmer and cook for 25 minutes. Skim any foam that comes to the surface and discard. Remove and discard carcass.
Add shredded cooked turkey. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Simmer until turkey is warm, about 2 – 3 minutes.
Season, to taste, with salt. Ladle into bowls and garnish with tortilla chips, sour cream, cilantro, avocado, limes.
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