Leftover Turkey Pot Pie Not sure what to do with the Yields 12 servings or 2-9 inch pot pies.
Prep Time: 30 Min Cook Time: 50 Min Ready In: 1 Hr 30 Min
left overs
lingering in your fridge aſt er Holiday Dinners?
No need to throw them out or settle for plain ole meat and cheese sandwiches. Check out these scrumdiddilyumptious recipes you can make with your half gone holiday ham and tasty turkey.
Delicious Ham & Potato Soup
Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min
Yields 8 servings.
Ingredients • 2 cups frozen peas and carrots • 2 cups frozen green beans • 1 cup sliced celery • 2/3 cup butter • 2/3 cup chopped onion • 2/3 cup all-purpose fl our • 1 teaspoon salt • 1 teaspoon ground black pepper • 1/2 teaspoon celery seed • 1/2 teaspoon onion powder • 1/2 teaspoon Italian seasoning • 1 3/4 cups chicken broth • 1 1/3 cups milk • 4 cups cubed cooked turkey meat - light/dark meat mixed • 4 (9 inch) unbaked pie crusts
Ingredients • 3 1/2 cups peeled and diced potatoes • 1/3 cup diced celery • 1/3 cup fi nely chopped onion • 3/4 cup diced cooked ham • 3 1/4 cups water • 2 tablespoons chicken bouillon granules • 1/2 teaspoon salt, or to taste • 1 teaspoon ground white or black pepper, or to taste • 5 tablespoons butter • 5 tablespoons all-purpose fl our • 2 cups milk
Directions 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in fl our with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nutritional Information Amount Per Serving Calories: 195 | Total Fat: 10.5g | Cholesterol: 30mg
Recipe adapted from original submitted by ELLIE11, courtesy of
Allrecipes.com
AKA Mom | Winter 2011 | 69
Directions 1. Preheat an oven to 425 degrees F (220 degrees C). 2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of fl our, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the fi lling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the fi lling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the fi lling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil aft er about 15 minutes. Cool for 10 minutes before serving.
Nutritional Information Amount Per Serving Calories: 539 | Total Fat: 33.2g | Cholesterol: 65mg
Recipe adapted from original submitted by michelle_cows, courtesy of
Allrecipes.com
Food•Nutrition
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76