Turkey or Chicken Pot Pie

Using the turkey leftovers is the most fun part of having turkey for Thanksgiving. 

Turkey or Chicken Pot Pie

8 cups chopped vegetables:

·         2 medium russet potatoes, peeled and cubed

·         4 ribs celery, stringed and thinly sliced

·         4 carrots, thinly sliced

·         1 medium onion, chopped

·         3 cloves garlic, minced

4 cups liquid (chicken or turkey broth, vegetable broth, water, or a combination of any of these)

2 cups frozen green peas, defrosted and drained

4 cups cooked, chopped turkey or chicken

¼ cup butter

½ cup all-purpose flour

Milk (approximately 1 cup)

Salt and pepper to taste

Pastry for 2 double crust pies

Place single pastry into two 9 inch pie plates or one 9x13 inch casserole; reserve remaining pastry for top crust.

The bottom crust in this case was pieced together, utilizing pastry from a previous endeavor.

In a medium saucepan, place 4 cups liquid and the 8 cups chopped vegetables; bring to a boil and reduce heat.  Simmer vegetables until tender, approximately 30 minutes. 

I started with approximately 1 cup frozen chicken broth and added 3 cups water for cooking vegetables.

 Drain cooking liquid into a 4 cup measuring cup and set liquid aside.  Some of the liquid will have evaporated, yielding about 3 cups liquid.

Combine cooked vegetables, green peas, and turkey or chicken in a large bowl, set aside.

To prepare gravy:  Add milk to vegetable cooking liquid to equal 4 cups.  In the same saucepan in which vegetables were cooked, melt ¼ cup butter (1/2 stick).  Using a whisk, add flour to melted butter and mix until all flour is coated in fat.  Add liquid to fat/flour mixture and whisk well.  On medium heat, cook and stir until mixture is thickened and has just reached the boiling point.  Remove from heat; season with salt and pepper to taste.

Add milk to cooking liquid to equal 4 cups.

Pour gravy over turkey/vegetable mixture and stir gently.  Pour all into prepared pie plates or casserole; top with remaining pastry.  Bake at 350°F for 30 minutes or until pastry is browned evenly.

 

 

 

 

 

 

 

 

 

 

Refrigerator Rolls

This recipe came from my Aunt Mildred, who got it from a friend.  My aunt was one of the best cooks I have known; she always baked her rolls in muffin tins.  I tweaked it a bit to add water temperatures and mixing instructions.

Light and tender rolls! 

Refrigerator Rolls

½ cup warm tap water, 110° to 115°F

2 packages (4-1/2 teaspoons) active dry yeast

¾ cup melted butter or margarine

¾ cup sugar

2 teaspoons salt

2 eggs

2 cups warm tap water, 110° to 115°F

7 cups all-purpose flour (more or less)

In a small bowl, dissolve yeast in warm tap water.  Use a food thermometer to make sure the water is within the recommended temperature range so that the yeast will be able to do its job.  Set yeast mixture aside.

The water temperature for dissolving yeast should be 110 to 115 degrees F.

In a large microwave-proof bowl, melt butter.  Add sugar, salt, and eggs; beat well with a whisk.  Add 2 cups warm tap water (again, make sure the temperature is correct) to this mixture, along with the dissolved yeast mixture.  Beat well with a whisk.  Add 2 cups flour and beat well.  Add remaining flour, about 2 cups at a time, stirring with a sturdy spoon.  Continue adding flour  until the dough is stiff and sticky. 

Dough should be stiff but not dry.

Cover bowl and refrigerate dough overnight; it may be stored up to one week.


When dough is removed from the refrigerator, it will be light and spongy.

Remove dough from refrigerator and turn onto floured board.  Knead in additional flour until the dough is not sticky.   Shape rolls as desired. 

High tech biscuit cutter, about 2.5 inches in diameter.

 

 

Roll dough to 1/2 inch thickness.

Placed in greased muffin tins or in greased pans. 

Leave a bit of space between rolls to allow for rising.

Let rise until doubled in bulk, approximately 2 hours. Preheat oven to 350°F.  Bake rolls 22-28 minutes or until lightly browned.  Baking time will be influenced by the thickness of the rolls and variations in oven performance.

Variations:  Sometimes I use cooking oil rather than butter; you can reduce the oil and sugar to 1/2 cup each, if you like a less sweet and rich roll.  Brushing the rolls with melted butter immediately after removing them from the oven will make them extra yummy.