Monday, November 2, 2015

Turkey Time

It's November!!! And that means TURKEY!!! All shapes, sizes and cooking methods!!! Today we are featuring one of my faves!!! Turkey Pot Pie! In the colder climes - not the 75 degree F temps we have here in south Mississippi - this dish is awesome for lunch! It makes you feel like MOM is in the kitchen!!! It is warm and nutritious, like chicken soup, only better. You can make it with turkey, chicken, seafood, smoked chicken! Your choice, go crazy!!! The pie dough is simple easy, and stores great for a few days in the refrigerator or you can freeze it for later use. The recipe calls for hand mixing, I like to use a food processor, it really get the butter well dispersed in the flour to give you that flaky texture that screams homemade~!!!! YUM!!  

Pate Brisee (Basic Pie Dough)

15     ounces       All-Purpose flour
8       ounces       Butter, cold, & cut into thin slices or shavings
6       ounces       Water, very cold (ice-water)

Mix the flour, butter, and  together very lightly, so that the pieces of butter remain visible throughout the flour.

Add the ice-cold water and mix very fast with your hand just enough that the dough comes together. Cut the dough in half. The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away. If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling process to absorb it.

Turkey Pot Pie Filling

Ingredients:                                                                Amounts:
Water                                                              8 gallons
Chicken Base                                                   20 OZ
Diced Onion                                                    5 lbs
Diced Celery                                                   5 lbs
Blonde Roux to thicken – Very Thick
Frozen Mixed Vegetables                               10 lbs
Drained Canned Corn                                     1 Can
Diced Turkey                                                   1 case
Season with Black pepper and a little Tony’s.
Combine water and base in pot to make stock. Add onions and celery and bring to a boil. Thicken with blonde roux – almost to a paste consistency. Add frozen vegetables, canned corn and diced turkey. Bring mixture to a simmer. Season with pepper and Tony’s to taste.