Sunday, January 18, 2009

Rundown Tired Turkey Pot Pie

Grab a 2# freezer turkey breast at Wal-Mart. Leave in freezer at least two years; the turkey should have frostbite, possibly even gangrene of the wing tips.

Thaw the poor thing and cook as per box instructions. Melt a quarter cup of butter (a bit more if not on a diet) and saute a half an onion until translucient. (Does that mean the same thing as "opague"?) Whisk in 1/3 cup of flour. Cook a couple of minutes, then whisk in 1 1/2 cups chicken broth, a dash of salt and pinch of pepper. (Stir in a cup of chopped button mushrooms if desired.)

Cook, stirring constantly until bubbly, then turn off heat and add 2 cups mixed vegetables. (I like potatoes, peas, and carrots, but any vegetable combination will do. If you use fresh vegetables, steam them as long as necessary to have them "tender-crisp," what ever that means. Add two cups of the cooked turkey, broken into bites. Stir well.

Prepare deep dish pie plate with one refrigerator crust. Pour turkey mixture in and cover with second crust. Make slits in top. Cook in 400 degree oven about 40 minutes, covering the top with foil if it starts to brown too deeply.

(Actually, I don't think that bird was 2 years old, but it had been there a while.)

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