Turkey Hand Pies With Butternut Squash And Kale Recipes

TURKEY AND VEGETABLE HAND PIES

Steps:

• In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
• Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
• Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
• Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
• Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
• Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
• Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
• Bake in the hot oven until top begins to brown, 30 to 45 minutes.

STUFFED TURKEY BREAST WITH BUTTERNUT SQUASH, KALE, AND SAUSAGE

Steps:

• Working one at a time, place turkey breast, skin side down, on a cutting board. Using a sharp knife and cutting parallel to board, slice through thickest part of breast, cutting along length of breast without cutting all the way through, then open breast like a book. Place breast in between 2 large pieces of plastic wrap and pound with a meat mallet to a uniform thickness of 1/2". Season inside of breast with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. ground fennel. Transfer skin side up to a rimmed baking sheet; season with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. ground fennel. Repeat with remaining breast. Let sit at room temperature 1 hour, or chill up to 24 hours for maximum flavor and juiciness (if chilled, let sit at room temperature 1 hour before roasting).
• Arrange a rack in center of oven; preheat to 450°F. Heat oil in a large skillet over medium-high. Add sausage, stirring and breaking up into small pieces with a spoon, until browned and cooked through, 5-7 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving drippings behind.
• Meanwhile, place croutons on a rimmed baking sheet. Crush slightly with the bottom of a small pot or pan until some pieces are smaller.
• Return skillet to medium-high heat and melt 2 Tbsp. butter. Add onion, squash, chopped fennel, garlic, thyme, and remaining 1 1/2 tsp. salt and 1/2 tsp. pepper and cook, stirring occasionally, until softened, 6-8 minutes. Stir in kale, 2 Tbsp. butter, and 1 cup broth and cook, scraping up brown bits on bottom of pan, until kale is wilted and butter is melted, about 3 minutes. Transfer to bowl with sausage. Fold in croutons and parsley; if mixture seems dry, add 1/4 cup broth.
• Flip breasts so they are skin side down. Divide stuffing between breasts, spreading with a spatula and leaving a 1" border. Starting at 1 short end, roll each breast into a log, completely enclosing stuffing, then transfer each to separate, large pieces of cheesecloth. Wrap cheesecloth around turkey and secure by tying a piece of twine at each end (like a sausage). Tie 4-5 pieces of twine crosswise around log, spacing about 2-2 1/2" apart. Rub remaining 4 Tbsp. butter all over breasts and transfer skin side up to roasting pan.
• Pour enough broth (about 4 cups) to come 1/4" up sides of turkey. Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, 60-70 minutes.
• Transfer to a cutting board and let sit 15-20 minutes (internal temperature should rise to 165°F). Remove twine and slice crosswise about 1/2" thick to serve.
• Do Ahead
• Turkey can be seasoned 2 days ahead and stuffed, rolled in cheesecloth, and buttered 1 day ahead; loosely cover and chill. Let sit at room temperature 1 hour before roasting.

KALE, BUTTERNUT SQUASH, AND PANCETTA PIE

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
• Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
• Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
• Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
• Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).

TURKEY HAND PIES

Steps:

• Heat oil in a dutch oven (or heavy bottomed stock pot) over medium heat. Once hot, add onion, celery and carrots and cook until softened, about 10 minutes. Add garlic, and cook for 1 minute. Add wine and cook until it has reduced down almost completely.
• Add the salt, pepper, thyme, butter and flour. Cook while stirring, until the butter has fully melted. Slowly whisk in the stock, about ½ cup at a time, until it is all combined. Bring the gravy to a boil, and then reduce the heat to let it simmer.
• Add in the leftover turkey and veggies (if using frozen peas, wait to add them at the end) and simmer, stirring occasionally, for 20 minutes.
• Shut off the heat, add in parsley and season to taste. Let cool completely before placing in pie.
• Roll out 1 disk of pie dough as thin as possible. Stamp out at least 8 4.5" circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 2 more circles. Repeat this process with the other dough disk to yield roughly 20 dough circles.
• Brush water around the edges of 1 circle of pie dough. Place ¼ cup of turkey filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch. Place the pies on a sheet pan lined with parchment paper. Repeat with the remaining dough circles. When finished place the sheet pan inside a freezer to chill, while the oven preheats.

BALSAMIC BUTTERNUT SQUASH WITH KALE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
• Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

BUTTERNUT SQUASH AND KALE GRATIN

Steps:

• Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings and cook until tender, 3-4 minutes. , Stir together squash and kale; transfer to a lightly greased 13-x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil. , Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes.

TURKEY SAUSAGE, BUTTERNUT SQUASH & KALE SOUP

Steps:

• In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes., Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.