I’m Back! With Gifts!
I don’t know why I let days go by without writing! I’m very busy working on the calendar, which is a great deal of fun, but as I’m sitting at my computer for hours upon hours you’d think I’d take the time to write!
First of all – thanks so much to everyone who wrote with kind words! I do appreciate it, and, although it wasn’t the point of my post – I love getting the nice comments. Okay, maybe it was the point of my post. At any rate, thanks!
First, here’s a little come-on to get folks excited about contributing to the crochet calendar:
The Other Gift
When my friend, Ellyn, came by after Thanksgiving I made turkey pot pie. I make this every year, and it’s always pretty good. She asked for the recipe, which I’d never written down, so now I will. I make no promises – I hope this works out for you if you want to give it a try – it always works well for me!
NOTE: When I make pot pie and I don’t have gravy, I either buy the heinz brand, or I make a white sauce gravy out of roux (flour & butter or animal fat cooked together) and add some Better than Bullion – it really is!)
ANNIE’S POST-THANKSGIVING TURKEY POT PIE
Preheat oven to 400∫
About 2 cups of cooked turkey (or chicken)
1/2 C turkey broth (or chicken broth)
1 C turkey gravy (or chicken gravy)
1/2 C carrots
1/2 C onions
1/2 C celery
1/2 C frozen peas
1 C potatoes, cut into 1-1/2″ pieces (about 2 potatoes)
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried savory
1/2 tsp dried parsley flakes
salt & pepper to taste
1 9″ piecrust (I use the Pillsbury unroll-and-bake kind, delicious!)
In a skillet with a little olive oil sautee the carrots, onions and celery until the onions are clear. Add the dried seasoning and salt and pepper & mix well, set aside.
Cut up the potatoes it 1-1/2″ chunks and microwave them for 3 min on high or until tender. Mix the peas in with them and set aside.
In a oven-safe casserole layer the turkey, potatoes & peas, sauteed vegetables. Pour the gravy over all, then pour the turkey broth over all. Brush the edges of the casserole with water, cover with the piecrust, turning the edges under and crimping. Make several cuts into the crust, and if desired use a bit extra pastry to make pretty leaves. Brush the leaves with water and lay on top of the piecrust. If desired, brush the whole thing with beaten egg for a shiny, beautiful crust.
Bake at 350∫ oven for about 30-45 minutes, or until crust is golden. All of the ingredients are cooked, so there’s no danger of undercooking.
NOTE: The unbaked pot pie can be refrigerated for several days or, if very well wrapped, frozen for a couple of weeks.†