Frost!! Well, then it's time to switch to fall cooking. :)
* Exported from MasterCook *
Deep-Dish Turkey Pot Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MM -- =A5
1 MM -----------------------TURKEY
MIXTURE------------------------
2 1/4 c Chicken broth, defatted
1/2 c Chopped celery
1/4 c Chopped onions
2 medium Carrots, coarsely chopped
3 tb Cornstarch
1 3/4 c Evaporated skim milk
3 c Cooked, chopped turkey
- breast
1 c Frozen peas, thawed
1/4 c Snipped fresh parsley
1/2 t Dried sage
MM -- =A5
1 MM M------------------------PASTRY -- =A5
CRUST-----------------------------
3 Sheets phyllo dough
To Make the Turkey Mixture: Preheat the oven to 350 degrees. In a
medium saucepan, combine 2 cups of the broth, the celery, onions and
carrots. Bring to a boil, then reduce the heat. Cover and simmer about 5=
minutes or until the veggies are tender. In a custard cup, stir the
remaining 1/4 cup of the broth and the cornstarch until smooth. Slowly
stir this into the broth-veggie mxiture. Then stir in the milk. Cook
and stir over medium heat until the mixture comes to a boil. Reuce the
heat. Cook and stir for 1 minute more. Then stir in the turkey, peas,
parsely and sage. Transfer the mixture to a shallow 2-quart casserole. =
To Make the Pastry Crust: Lay one sheet of the phyllo dough on top
of the turkey mixture. Spray the dough with no stick spray. Repeat
layering and spraying the phyllo dough two more times. Fold or crumple
the edges of the dough and tuck them inside the casserole dish. Bake for=
35-40 minutes or until golden brown. (you can add potatoes, mixed veggies,=
and favorite seasonings. Very good and light. Even though the phyllo dough
crust will get soft once you refrigerate it, it will get flaky again if
you reheat it in the oven.
June (enjoying the Recipesource.com website)
- - - - - - - - - - - - - - - - - -
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
just had a call that saved me some time. My chickens were to be ready for=
pick up, but she got involved with having her 3 year old grandson visitin=
g.
Hey great excuse. Works for me!! Pot pie will wait until next weekend
June, can you make doughbouys? I can't and wonder what i do wrong.
Marg in N.S. Zone 6b
http://www3.ns.sympatico.ca/mmillard/index.html
Frost!! Well, then it's time to switch to fall cooking. :)
* Exported from MasterCook *
Deep-Dish Turkey Pot Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MM -- =A5
1 MM -----------------------TURKEY
MIXTURE------------------------
2 1/4 c Chicken broth, defatted
1/2 c Chopped celery
1/4 c Chopped onions
2 medium Carrots, coarsely chopped
3 tb Cornstarch
1 3/4 c Evaporated skim milk
3 c Cooked, chopped turkey
- breast
1 c Frozen peas, thawed
1/4 c Snipped fresh parsley
1/2 t Dried sage
MM -- =A5
1 MM M------------------------PASTRY -- =A5
CRUST-----------------------------
3 Sheets phyllo dough
To Make the Turkey Mixture: Preheat the oven to 350 degrees. In a
medium saucepan, combine 2 cups of the broth, the celery, onions and
carrots. Bring to a boil, then reduce the heat. Cover and simmer about =
5
minutes or until the veggies are tender. In a custard cup, stir the
remaining 1/4 cup of the broth and the cornstarch until smooth. Slowly
stir this into the broth-veggie mxiture. Then stir in the milk. Cook
and stir over medium heat until the mixture comes to a boil. Reuce the
heat. Cook and stir for 1 minute more. Then stir in the turkey, peas,
parsely and sage. Transfer the mixture to a shallow 2-quart casserole.
To Make the Pastry Crust: Lay one sheet of the phyllo dough on top
of the turkey mixture. Spray the dough with no stick spray. Repeat
layering and spraying the phyllo dough two more times. Fold or crumple
the edges of the dough and tuck them inside the casserole dish. Bake fo=
r
35-40 minutes or until golden brown. (you can add potatoes, mixed veggie=
s,
and favorite seasonings. Very good and light. Even though the phyllo doug=
h
crust will get soft once you refrigerate it, it will get flaky again if
you reheat it in the oven.
June (enjoying the Recipesource.com website)
- - - - - - - - - - - - - - - - - -
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
Hi Marg,
I've never tried to make doughboys.
Some things I leave to the masters -- chinese
fried rice, hot weiners, potato chips,
and ice cream to name a few and the list grows. :)
When I'm in the mood they are sold nearby and not
very expensive. It would cost me more to assemble
all the ingredients and have the stove just right.
Peg would probably know this spot - down in Oakland
Beach there is a place that makes doughboys and
has for years and years. It's part of the ride to
the beach to get them.
June
> just had a call that saved me some time. My chickens were to be ready for=
> pick up, but she got involved with having her 3 year old grandson visiting.=
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
Ha! My eyes are fried from being in the sun all day....I read "coarsely
chopped cornstarch"!
Brenda
June Dean wrote:
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
it came back so will try again now I have clipped the messages
Marg in N.S. Zone 6b
http://www3.ns.sympatico.ca/mmillard/index.html
Doughboys are made with flour, water and leavening agent. Dropped into hot
soup or stew by the teaspoonful and they puff up and float when they are
done and taste so good. Mine go slimy and sink, never to be seen again (if I
am lucky). Like Ellie May Clampet's bisquits.
Marg in N.S. Zone 6b
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
No, our doughboys are something else.
And I think what you are describing is what I
would call a dumpling.
For dumplings, I would use Bisquick. ;)
June
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
yes that is another word we use. I couldn't remember it, brain farting
again.
Bisquick doesn't even work for biscuits for me. I get rocks....
Marg in N.S. Zone 6b
http://www3.ns.sympatico.ca/mmillard/index.html
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
Maybe, in some dishes, the coarsely chopped works better than that finely
powdered stuff!
jo
nj
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
