TURKEY POT PIE RECIPE | ALLRECIPES
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Turkey Pot Pie
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, 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. 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.
Nutrition Facts : Calories 481.3 calories, CarbohydrateContent 45.4 g, CholesterolContent 38.2 mg, FatContent 27.3 g, FiberContent 4.8 g, ProteinContent 13.9 g, SaturatedFatContent 9.2 g, SodiumContent 668.9 mg, SugarContent 2.7 g
EASY HERB-ROASTED TURKEY RECIPE | ALLRECIPES
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Whole Turkey
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Yield 1 (12 pound) turkey
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, CarbohydrateContent 0.9 g, CholesterolContent 198.3 mg, FatContent 33.7 g, FiberContent 0.2 g, ProteinContent 68.2 g, SaturatedFatContent 8.3 g, SodiumContent 311.3 mg, SugarContent 0.3 g
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- Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
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Total Time 30 minutes
Calories 734 calories per serving
- Check the main turkey cavity for the bag of giblets, and if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.
- Peel the onions, wash the carrots and roughly chop with the celery, then add to the tray with the unpeeled garlic cloves.
- Halve the clementine and chilli and place in the turkey cavity with most of the herbs – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
- Place the stuffing in the neck cavity (click here for my meat stuffing recipe, or you could use any veggie stuffing), then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake in a dish, as well.
- Scrunch and warm the butter in your hands so it’s soft enough to spread all over the bird, getting into all the nooks and crannies. The butter layer serves two purposes – natural basting, plus keeping the seasoning away from the meat until it hits the oven, so the bird stays nice and juicy. The butter will melt off as it cooks, adding to the flavour of the gravy, and you’ll also be able to skim off that tasty fat and save it in a jar in the fridge for delicious cooking another day.
- Generously sprinkle the turkey from all sides with sea salt and black pepper, pick over the remaining herb leaves and pat them on to the butter, then finely grate over a nice coating of nutmeg.
- Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. You can now either leave it for 1 hour until the bird comes up to room temperature, ready to cook, or pop it into the fridge or another cold place until you need it.
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Total Time 30 minutes
Calories 734 calories per serving
- Check the main turkey cavity for the bag of giblets, and if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.
- Peel the onions, wash the carrots and roughly chop with the celery, then add to the tray with the unpeeled garlic cloves.
- Halve the clementine and chilli and place in the turkey cavity with most of the herbs – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
- Place the stuffing in the neck cavity (click here for my meat stuffing recipe, or you could use any veggie stuffing), then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake in a dish, as well.
- Scrunch and warm the butter in your hands so it’s soft enough to spread all over the bird, getting into all the nooks and crannies. The butter layer serves two purposes – natural basting, plus keeping the seasoning away from the meat until it hits the oven, so the bird stays nice and juicy. The butter will melt off as it cooks, adding to the flavour of the gravy, and you’ll also be able to skim off that tasty fat and save it in a jar in the fridge for delicious cooking another day.
- Generously sprinkle the turkey from all sides with sea salt and black pepper, pick over the remaining herb leaves and pat them on to the butter, then finely grate over a nice coating of nutmeg.
- Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. You can now either leave it for 1 hour until the bird comes up to room temperature, ready to cook, or pop it into the fridge or another cold place until you need it.
- Have a clear down, and your prep is done. Click here for how to cook your bird...
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Calories 310 per serving
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