TURKEY POT PIE WITH CRANBERRY-ORANGE CORN MUFFIN TOPPING
Thankful for leftovers. Make this meal with cooked leftover turkey the day after Thanksgiving, or substitute browned ground turkey the rest of the year.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the broiler with the rack in the upper third of the oven.
- Toast the walnuts in a small pan over medium heat until fragrant.
- Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat. Add 3 tablespoons butter to the pan and melt. Then add the celery, carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partially cover the pan and sweat the vegetables for 7 to 8 minutes. Remove the lid, sprinkle the vegetables with the flour and stir 1 minute. Then whisk in 2 1/2 cups chicken stock and cook to thicken. Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.
- Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil. Whisk in the polenta and thicken, 2 to 3 minutes. Sprinkle the polenta with a little salt and stir in half of the Cheddar, the cranberry sauce, honey, orange zest, walnuts and the remaining 2 tablespoons butter. Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top. Broil to brown and set the top, 1 to 2 minutes.
MINI TURKEY & CRANBERRY PIES
These dinky pies are so versatile - try them with chopped ham and mustard, too
Provided by Good Food team
Categories Snack, Treat
Time 45m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Roll out the pastry on a floured surface so that it's just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids - you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
- Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy cold.
Nutrition Facts : Calories 430 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.74 milligram of sodium
TURKEY POT PIE
For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
TURKEY AND CRANBERRY PIE
Make and share this Turkey and Cranberry Pie recipe from Food.com.
Provided by Irmgard
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Place pie shell on baking sheet.
- Prebake shell, if desired, 5 minutes.
- Brush mustard on inside of shell.
- Combine cheeses in bowl.
- Melt butter in medium skillet over medium heat.
- Saute onion, celery and almonds 5 minutes or until vegetables are softened.
- Layer half of cheese mixture in shell.
- Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture.
- In medium bowl, beat eggs, milk, and rosemary or sage together.
- Pour slowly over pie.
- Bake 15 minutes.
- Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning.
- Rest 10 minutes.
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MINI THANKSGIVING TURKEY & CRANBERRY POT PIES
From cookingwithcocktailrings.com
Cuisine AmericanCalories 393 per servingCategory Main Course
- To make the dough, place the flour, sugar and salt into a food processor fitted with a blade attachment. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and water to the flour mixture.
- Heat a large pot over medium heat, add the olive oil and heat through. Add the onion, celery and potato and sauté until tender and opaque, about 6 minutes. Add the turkey and cook until the meat is browned all over and the potatoes are soft, about 6 to 8 minutes. Season with salt and pepper then stir in the flour. Add the chicken stock and bring to a simmer, until the sauce thickens, about 4 minutes. Fold in the cheese, cranberry sauce, and chives.
TURKEY POT PIE RECIPE WITH CRANBERRY-PECAN CRUSTS
From southernliving.com
- Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside.
- Melt remaining 2 tablespoons butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes. Remove from oven, and arrange desired amount of Cranberry-Pecan Crusts over pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.
JAMIE'S TURKEY, PORK & CRANBERRY PIE | TURKEY RECIPES
From jamieoliver.com
- Preheat the oven to 180ºC/350ºF/gas 4.Peel and finely slice the onions, then place in a frying pan with 1 tablespoon of oil and cook gently over a medium heat for 30 minutes, or until dark, sweet and sticky.Pick and finely chop the sage leaves, then roughly chop the bacon and add both to the pan after 10 minutes.
- Once cooked, add the onion mixture to a large bowl and leave to cool.Shred the turkey and add to the bowl, then finely grate over half the nutmeg.
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