Turkey Onion And Apple Pot Pie Recipes

TURKEY POT PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

FAST AND EASY TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
• In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

SAVORY APPLE-ONION TURKEY

Steps:

• Heat oven to 325°. Prepare turkey for roasting, reserving giblets to make Giblet Stock if desired.
• Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Sprinkle 1 teaspoon of the onion salt in cavity.
• Place turkey, breast side up, on rack in shallow roasting pan. Starting at back opening of the turkey, gently separate skin from turkey breast, using fingers. Place half slices of bacon under the skin; secure skin at lower edge with toothpick or metal skewer. Place onion and apple in turkey cavity. Brush oil over turkey; sprinkle with remaining 1 teaspoon onion salt. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. (Do not add water or cover turkey.)
• Roast uncovered 3 hours to 3 hours 30 minutes. While turkey is roasting, make Giblet Stock to use in gravy. After roasting about 2 hours, when it begins to turn golden, place a tent of aluminum foil loosely over turkey.
• About 40 minutes before turkey is done, heat jelly and mustard to boiling in 1 1/2- quart saucepan; reduce heat. Simmer about 1 minute, stirring constantly, until jelly is melted. Set aside until turkey is almost done. Generously brush apple glaze over turkey frequently during last 30 minutes of roasting.
• Turkey is done when thermometer reads 180° and juice of turkey is no longer pink when you cut into center of thigh. The drumstick should move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 2 hours 30 minutes. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
• Make Apple Cider Gravy. Serve gravy with turkey. Cover and refrigerate any remaining turkey and gravy separately.
• Method for Giblet Stock: Place all ingredients in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer1 hour. Strain the stock through colander or wire strainer, discarding giblets, neck and onion. Refrigerate until need to make gravy. Method for Apple Cider Gravy: Pour drippings (turkey juices and fat) from roasting pan into 4-cup measuring cup, leaving brown bits in pan. Add enought Giblet Stock to drippings to measure 3 cups; pour into 3-quart saucepan and set aside. Pour apple cider into roasting pan; cook over medium heat, stirrin constantly, until all browned bits are released. Transfer cider mixture to liquid in 3-quart saucepan. Heat to boiling over medium-high heat. Beat flour and water in small bowl with wire whisk until well blended. Beat flour mixture into boiling liquid, using wire whisk; continu boiling and whisking 1 minute. Stir in salt and pepper.

TURKEY APPLE POT PIE

Steps:

• In a saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11 x 7 x 2 inch baking dish.
• On a floured surface, roll pastry to fit top of dish. Cut vents in pastry using a small apple cookie cutter if desired. Place over filling, flute edges.
• Bake 425 degrees F 25-30 minutes or until crust is golden brown and filling is bubbly.