Turkey Apple Pot Pie with Cheddar Biscuit Crust
By jgreghenry
Published October 20, 2009
Prep time: 90
Yield:1 ()
Ingredients:
- 1 onion, roughly chopped
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 2 parsnips, peeled cut into 1/2-inch pieces
- 2 sweet-tart apples, such as granny smith or jonathan, cored and cut into 1/2-inch pieces
- 1 t thyme leaves
- 3 T unsalted butter
- 0.25 c flour
- 4 c roast turkey meat, cut into 1/2-inch pieces
- 2 c all-purpose flour
- 2 t baking powder
- 1 T baking soda
- 0.25 t freshly ground black pepper, to taste
- 1.5 c coarsely grated extra-sharp cheddar
- 6 T stick cold unsalted butter, cut into 1/2-inch pieces
- 2 T vegetable shortning
- 1.25 c well-shaken buttermilk
- 3.5 c chicken stock
- 0.5 t kosher salt, or more to taste
Directions
Cook onion, carrots, celery, parsnip, apples and thyme in butter season with salt and pepper in a 12-inch-wide shallow pot, covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes.
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock , scraping up any brown bits as you pour in the stock. Bring the pot to a boil, stirring, then lower the heat and simmer until slightly thickened, about 5 minutes. Stir in turkey, and additional salt and pepper to taste.
This part can be done up to one day in advance. Bring the mixture back up to a simmer when ready to proceed.
Preheat oven to 375°F with rack in middle of the oven.
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheese and toss to coat. Blend in butter and shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a rough dough forms. Drop biscuit dough onto filling in68 large mounds, leaving spaces between biscuits so that can rise.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Notes:
serves 6
This is a great Thanksgiving leftover meal, and perfect for the % Start Foodie Make-Over Challenge! http://fivestarfoodie.blogspot.com/2009/11/turkey-breast-roast-with-truffle-butter.html
I am not really a guy that likes short-cuts. I usually enjoy the process of whatever I am doing. But let's face it, life can be a grind.
Yes even for me!
Sometimes you get home in the evening and the inspiration to cook and create seem to have been left behind in that %$#&!-ing freeway traffic. Some where between the bellowing SUV determined to cut you off (for no apparent reason) and all those mindless cell phone talkers (I don't care if they are using a hands-free device those people are still a menace)... where was I? Oh yeah. I don't wanna cook...
Because, I had a hard day. You don't need all the gory details. "I had a hard day" is a phrase we are all familiar with. We can all relate, right? Heck, maybe you even had a hard day today too. Maybe the idea of coming to SippitySup and hearing me whine would only make your day harder. So let's make the most of what we have, let's salvage the day!
Sippity Sup Continues »
Lemon and Garlic Marinated Turkey Kabobs
By jgreghenry
Published September 17, 2009
Prep time: 20
Yield:1 ()
Ingredients:
- 1 whole lemon, juice only
- 0.25 c olive oil, plus more for grill
- 6 clv garlic cloves, peeled and minced
- 0 coarse salt and ground pepper
- 1 large red bell pepper, cut into 1 1/2 by 1-inch strips
- 1 pn red-pepper flakes (optional)
- 1 lemon sliced or wedged for garnish (optional)
- 0 italian parsley, roughly chopped (optional)
- 1.5 lb pounds turkey breast tenderloins, cut into 20 equal cubes (about 1 inch each)
- 2 whole zucchini, sliced crosswise on a slight diagonal about 1/2-inch thick
Directions
In a small bowl, whisk together very briskly the oil, lemon juice, red-pepper flakes (optional) and garlic. Try to achieve a thorough emulsion and a creamy texture. Alternatively, you may whirl the mixture in a mini food-processor.
Heat grill or grill pan to high you should only be able to hold your hand a few seconds over the grates. Assemble 4 long skewers, alternating 5 turkey cubes with zucchini and red bell pepper. Arrange skewers in a nonmetallic dish.
Pour 1/2 the marinade over skewers; turn to coat. Save the rest for sauce. Let stand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
Lightly oil grates of the grill or grill pan. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 2-4 minutes per side.
When serving the skewers, squeeze the extra lemon slices over the meat for added flavor. Serve with leftover sauce, and garnish with parsley sprigs, if desired.
Notes:
serves 4
