TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
Provided by Ruth Cousineau
Categories Cheese Dairy Poultry turkey Vegetable Bake Thanksgiving Kid-Friendly Dinner Lunch Cheddar Fall Winter Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- Make stock:
- Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
- Make filling:
- Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
- Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
- Make biscuit crust and bake pie:
- Preheat oven to 400°F with rack in middle.
- Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
- Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
TURKEY & CHEDDAR ROLL-UP
This Turkey & Cheddar Roll-Up comes together in just 10 minutes, using ingredients you probably already have in your fridge.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread tortilla with dressing and salsa.
- Top with turkey, cheese and lettuce; roll up.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1010 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 2 g, Protein 14 g
TURKEY SLOPPY JOES ON CHEDDAR BUTTERMILK BISCUITS
Categories Sandwich Tomato turkey Sauté Kid-Friendly Back to School Cheddar Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
- Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
- Serve turkey sloppy joes on split Cheddar buttermilk biscuits.
TURKEY-AND-CHEESE ROLL-UP
Steps:
- Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper.
- Melt 1 tablespoon of the butter in a large saucepan. Add the optional onion and cook for about 5 minutes, until it's translucent. Add the rice and chicken broth. Bring to a boil and cook for 15 minutes, or until the rice had absorbed all the broth. Cook to lukewarm, then season to taste with pepper and stir in the optional parsley.
- Meanwhile, melt the rest of the butter in a small saucepan. Put 1 filo sheet in front of you and brush it lavishly with melted butter. Repeat this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used.
- Carefully spread the cooled rice over the filo sheets, leaving a 2-inch border all around. Top the rice with the turkey and the turkey with the cheeses.
- Slide your hand under a short end of the filo stack and lift up approximately 3 inches of it. Fold this over once, as if you were making the first fold in a business letter. Fold the long sides over to seal the filling. Continue folding until the strudel is all rolled up.
- Place the strudel on the cookie sheet seam side down. With a sharp knife, make several slashes in the top to let out the steam. Bale for 35 to 40 minutes, or until the strudel is well browned and crisp-looking. (Some of the filling may leak out onto the pan, but don't worry about that.) Let the strudel stand for 5 minutes before you slice it with a sharp knife.
TURKEY AND CHEDDAR BISCUIT ROLLUPS
Make and share this Turkey and Cheddar Biscuit Rollups recipe from Food.com.
Provided by Momma Zakaria
Categories Lunch/Snacks
Time 15m
Yield 10 biscuits, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F.
- Take the biscuits and lay them on a large ungreased cookie sheet in two rows of five, with about an inch in between.
- With fingers, gently press and spread the biscuits out so that they elongated to about four inches.
- Spread one teaspoon shredded cheddar cheese onto each biscuit.
- Cut the slices of turkey in half, and place one half of each slice of turkey onto each biscuit.
- Roll biscuits up so that the outside edge is on the bottom.
- Bake for ten minutes and enjoy!
Nutrition Facts : Calories 113.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 45.9, Sodium 884.7, Carbohydrate 1.1, Sugar 0.1, Protein 17.6
TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
Provided by Queen Dragon Mom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Filling:.
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.
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- Lay one tortilla flat on a cutting board and spread half of the cream cheese mixture all the way to the edges. This will act like the "glue" and seal the tortillas together.
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