Turkey (or chicken) Pot Pie

Don’t ask Hayden how he feels about this meal - you’ll get gagging noises in return.  The boy is crazy because pot pie is delicious.  If you’re tired of turkey this week, use it to make up a couple of batches of this filling.  Then, on a busy night later this winter, you can thaw the filling, dump it into a pie shell and bake.

This particular recipe is as basic as it gets which makes it Rich’s favorite. ;)

10 ounces frozen peas and carrots (OR mixed veggies if you like the corn and beans too)

1/3 cup stick margarine or butter

1/3 cup finely diced onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1 3/4 cup turkey or chicken broth

2/3 milik (2% or whole)

2 1/2 - 3 cups cut up cooked turkey or chicken

Double pastry for 9 inch pie

1) If you’re using the veggies that come in a frozen block, rinse under cold water to separate.  If using bagged veggies, you can skip this step.  Preheat oven to 425.

2) Heat margarine or butter in a 2 quart saucepan.  Add onions and cook until softened.

3) Stir in flour, salt and pepper.  Cook and stir until bubbly.  Remove from heat.

4) Stir in broth and milk.  Return to burner and heat to boiling, stirring constantly.  Boil and stir one minute.

5) Remove from stove and stir in meat and veggies.**

6) Place half of rolled out pie dough in a 9 inch pie pan.  Pour filling into pan and top with second crust.  Crimp edges and cut a few slits in the top for steam to escape.

7) Bake at 425 for 35 minutes.

**If you like, after step 6, cool filling and pour into a freezer bag and seal tightly.  You can freeze the filling until you’re ready to use it.  Just thaw and then continue with step 6 baking a little bit longer to make up for the cold filling.

Pumpkin Crunch

Bottom Layer

1 15 oz can 100% pure pumkin

1 12 oz can evaporated milk

3 eggs beaten

1 1/2 cup sugar

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

Topping

1 box yellow cake mix

1 cup chopped pecans

1 cup butter, melted

1. Preheat oven to 350.
2. Mix together ingredients for bottom layer and pour into a greased 9x13 inch pan.
3. Sprinkle pecans and cake mix over the bottom layer.
4. Drizzle melted butter over all, doing your best to wet all the cake mix.
5. Bake for 50 minutes.  Cool and serve with whipped cream or whipped topping.

Sage Sausage Stuffing

1 lb Jimmy Dean sage sausage

1.5 pound loaf bread, cubed and left to dry overnight

3/4 tsp poultry seasoning

2-3 15 oz cans chicken broth

2 eggs

1 1/2 cup onion, diced

1 1/2 cups celery, thinly sliced

1/2 cup butter, melted

Combine dry bread, seasoning, 2 cans broth and eggs in bowl.  Saute veggies in butter.  Add sausage and cook until browned. Drain.

Stir sausage and veggies into bread mixture.  Add more broth until it’s as moist as YOU like it.  Spoon into lightly greased 3-4 qt baking dish.  Cover and bake at 325 for 20 minutes.  Remove cover and continue to bake until lightly browned.