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november 24, 2010

turkey pot pie

Source : Gourmet, submitted by Ruth Cousineau

View all turkey potpie recipes

Turkey Potpie with Chedder Biscuit Crust

For stock:
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water

For filling:
1 medium onion, coarsely chopped
2 large carrots, cut into ½-inch pieces
2 celery ribs, cut into ½-inch pieces
1 large parsnip (peeled), cored and cut into ½-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
½ pound mushrooms, trimmed and quartered
¼ cup all-purpose flour
4 cups roast turkey meat, cut into ½-inch pieces
1 (10-ounce) package frozen baby peas, thawed

For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
¼ cup grated Parmigiano-Reggiano
¾ stick cold unsalted butter, cut into ½-inch pieces
1¼ cups well-shaken buttermilk

View full recipe on Epicurious

brunch for a crowd

1.	muffins
2.	pancakes
3.	coffee cake
4.	bread pudding
5.	waffles
6.	quiche
7.	scones
8.	frittata
9.	crepes
10.	strata

leftover makeovers

1.	Roasted Squash Soup
2.	Green Bean Soup
3.	Turkey Tortilla Soup
4.	Cranberry-Turkey Spinach Salad
5.	Sweet Potato Biscuits
6.	Mashed Potato Patties with Tapenade Cream
7.	Roasted Sweet Potato and Apple Soup
8.	Lentil, Apple, and Turkey Wrap
9.	Grilled Brie, Turkey & Pear Sandwiches
10.	Quick Cranberry Trifles

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