Tuesday, October 11, 2011

Turkey Pot Pie and Boat Club for October

Turkey Pot Pie

It's that time of month again, Boat Club, and the potluck overview.    I was trying to think of something clever I could say, but as usual it's always fun to see what everyone brings.     This time round I made a Turkey Pot Pie in honor of Thanksgiving day, for us Canadians anyway.   I thought it was apropos.   I had some lovely turkey in the freezer from a turkey dinner I'd made a couple of weeks ago. Which decided me to make something that had turkey in it and most people seemed to like the Chicken Pot Pie I made a few months ago, so I decided to reprise it. 

 Turkey Pot Pie

2 cups or more, chopped cooked turkey
1 cup sliced mushrooms
2-3 stalks diced celery
8 oz. green peas
3 carrots, peeled and diced
2 cups turkey stock
1 2/3 sheets of puff pastry, rolled out a little.
1 tsp. poultry seasoning
Salt and Pepper to taste
Olive oil and butter for sauteeing




Saute the mushrooms in some butter with a little olive oil until they're browned a little and have released their moisture.   Cook the carrots and celery in the turkey stock, just til almost tender,
Celery
Stock for Turkey Pot Pie
Carrots
Celery simmering in Turkey Stock for Pot Pie

with the poultry seasoning, for about 10 minutes.   (of course if you have leftover veggies from Thanksgiving you can skip this step and just add the veggies to some gravy and turkey and bake them)
Drain the carrots and celery and set aside, reserving the turkey stock for the gravy.   Chop up the turkey into bite size pieces and set aside.
Make the gravy with the reserved turkey stock, then place the veggies, peas, mushrooms and turkey into the gravy, check for seasoning, adding salt and pepper if you like.
Filling for Turkey Pot Pie

Let it cool before completing the next step, if you can.    Pour into a large casserole dish, 9x13  and top with the rolled out puff pastry.
Puff Pastry for topping Pot Pie

You can cut shapes out of the pastry at this point, before placing it on the pie filling.  (I will cut a strip off of one side of the Puff Pastry sheet and then make leaf shapes or other shapes, and place them on top)  Puff Pastry does shrink up, so you want to drape the pastry over the sides of the casserole dish.   If one sheet won't cover it, then use part of another sheet.      I also scored the pastry sheet to make it easier to scoop out servings, and it made it look kind of pretty as well.
Turkey Pot Pie with Puff Pastry Top



Bake for 30-40 minutes at 375 deg. or until the puff pastry is golden and puffed up.

And I can't forget the other dishes at Boat Club this month, and here they are.    And as usual, it was great, too much good food (and I wonder why I can't lose weight, just kidding).


As you can see we have way too much good food here.
Everything from Pizza,

To Lasagna,

To a Pasta Bake,

Jambalaya,

Zipper Peas and

Cornbread,

Wings,

Shrimp,

Dip,

Eggplant

Pickled Beans
Salad

Quiche

and as usual I forgot to take some pictures, I was too busy socializing and eating.   I missed getting a picture of some really awesome fish dip, served with Rye Triscuit crackers.   (I admit it, I was too busy stuffing my mouth with it.)  There was also some cake, which disappeared before I could take a picture, and some other nibbles.   We had a lovely large turnout and as usual, a lot of fun and some great dishes we could all sample.


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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