turkey pot pie

• Question:-Does anyone have a good turkey pot pie recipe?
  I need a good turkey pot pie recipe that can feed a lot of people. One that might fill a 9 by 13 pan or larger.
  
  Answer:-TURKEY POT PIE
  
  2 c. turkey, cooked
  1 can carrots, (with liquid)
  1 can peas, (with liquid)
  1 can corn (with liquid)
  1 can green beans
  1 lg. onion (diced)
  2 tbsp. Mrs. Dash's garlic and herb spices
  
  Add all ingredients in large pot with 1 1/2 cups water. Cook on low for 1 hour. Make crust out of Bisquick, butter, and water. Roll out then place in casserole dish bottom. Pour turkey and vegetables in; cover with top crust. Bake in 350 degree oven for 35 minutes, or until brown. Serve with salad. Makes 2 to 3 pot pies
  
  
  
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• Question:-Whats a good side dish to serve with turkey pot pie?
  I made mini turkey pot pies for dinner tonight and I dont know what to serve with them. I think it would pair nicely with a fresh salad but my husband and I are big salad eaters and well, I would just like to serve something different. My pot pie is super creamy and had peas carrots onions and corn. So I dont want anything heavy on the side and probably not those vegetables. Thanks!
  
  Answer:-Green beans.
• Question:-What goes good with Turkey Pot Pie?
  I am making a Turkey Pot pie and was wondering what would look good and taste good to compliment the meal. (on the same plate) The pot pie consists of carrot, potato, turkey, turkey gravy and peas if that helps.
  
  Thanks alot!
  
  Answer:-It's kind of a complete meal with the crust, vegetables, meat and gravy. If I were fixing it for myself I would make myself a small romaine salad with tomatoes and scallions. Some people might think that too many vegetables. If I were serving others a side dish of fruit salad - melon chunks and grapes, is what I would serve. Or a light soup.
• Question:-what is the best way to make a turkey pot pie crust with Jiffy baking mix?
  I normally wold use grands biscuts or something on top, but wanted to try making an actual biscut type crust on top. I have had homemade pot pie before and the whole casserole is topped with a like 1 1/2 inch crust. How exactly would I do this using Jiffy mix?
  
  Answer:-Just lay a layer of biscuit dough atop the pot pie filling and bake. Mix up the jiffy mix like the recipe says for biscuits, roll it out, then move it on top of the casserole dish. Or, if you like, you can cut out biscuits and lay them on top-- either way.
• Question:-Can I put leftover stuffing in a turkey pot pie?
  I'm making a pot pie with yesterday's leftovers. It's my only questionable ingredient. I've never heard of it before, but why couldn't I? Is it going to taste awful? Does it matter if it's on the top or bottom?
  
  Answer:-Oh wow. I don't even like turkey unless it's sliced deli meat, but that sounds so good right now. I'm starving. Tell the hubby to hurry home and cut up the chicken for me. I really don't want to cut up raw chicken, the thought is grossing me out.
  
  What I'd do is put the stuffing on top instead of a crust.
• Question:-After you have made a turkey pot pie, can you freeze it?
  I would like to make 2 pot pies and freeze one for the future. Thank you for your response.
  
  Answer:-Preparation...
  Freeze pies or tarts with unbaked pastry. Store unbaked pie tops or tart shells separated with paper or foil.
  
  Packaging...
  Freezer or cling wrap. extra foil or polythene will hold shapes.
  
  Storage (mths)... 4-6
  
  Tips...
  Uncooked pastry will cook from the freezer.
  
  Good luck!...._;-)
• Question:-Can you taste the difference between chicken pot pie and turkey pot pie?
  I can't :-(
  
  I am talking about those frozen pot pies form the grocery stores..
  
  Answer:-I know exactly what Skwerl is talking about. The crust is so delicious, especially if you buy the mini ones and save the crust from the bottom for last.
  
  However, I digress. In answer to your question, yes I can. I usually buy the Great Value ones from WalMart and I like the turkey ones better than the chicken.
  
  
  j0e
• Question:-How to make turkey pot pie?
  I have 5 lbs of turkey left over after thanksgiving. What to do with the left over?
  
  Answer:-Turkey Empanadas Grande
  
  "Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
  
  INGREDIENTS:
  1 pound ground turkey
  1 clove garlic, minced
  1 cup chopped onion
  1/2 cup chopped green bell peppers
  2 cups chopped fresh tomato
  1 tablespoon dried parsley
  1 teaspoon dried cilantro
  1 teaspoon ground cumin
  1/2 teaspoon dried oregano
  1/2 teaspoon red pepper flakes
  1/8 teaspoon ground black pepper
  1 (15 ounce) package refrigerated pie crusts
  1 egg white, beaten
  
  DIRECTIONS:
  In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  Preheat oven to 400 degrees F (200 degrees C).
  Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
  Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.
• Question:-If a recipe calls for cooked turkey (for turkey pot pie), how am I supposed to cook it?
  It says "3 cups chopped cooked turkey (about 1lb)".
  
  Am I just being stupid or what? Can I just buy a pound of turkey?
  Okay people. I KNOW about the left-over thing. But I want to eat this and I don't have leftover turkey! Is that not obvious?
  
  Answer:-boil it
  roast it
  microwave it
  
  or, buy a chunk of roasted turkey from the deli
• Question:-Does anyone have a good chicken or turkey pot pie recipe?
  Preferably one with potatoes, carrots, peas and onions? I find all kinds of pot pie recipes but none usually have the potatoes. I know it's easy to add but I'm not sure of how to prepare the potatoes before putting them into the recipe. Also if it could be one that is just as good as home made but uses store bought ingredients. Thank you!!
  
  Answer:-Brown 1-2 pounds of chicken (or hamburger) and shred it. You can saute in some garlic, onion, etc. Don't salt anything because the added ingredients are plenty salty.
  
  Add a can of chicken stock, a dry chicken gravy packet, a one pound bag of frozen mixed vegetables, and a can of cream of potato soup.
  
  Stir it all up and taste, adjust seasonings as you see fit. Cook it down a little bit so it is still juicy but not running with liquid, otherwise your crusts will be soggy.
  
  Crusts in their pie pans, arrange it all on a cookie sheet to keep your oven clean. Dock your bottom crusts, poke holes in the bottom with a fork...I use a deep dish crust, or you can make the little tart crusts or whatever. Pour your filling into the crusts, they can pile up pretty high. Cover with identical crust, slits for steam...egg wash on the crust if you like, and bake at 400 or so, to brown the crust.
  
  You can make your own crusts and build these pies in a 9x13 if you like. Bigger pie...more ingredients...double the amounts.

how to cook a turkey

• Question:-how to cook really good turkey breast with only the basics?
  I'm not so handy in a kitchen, but I want to cook turkey breasts for Thanksgiving. The problem is I live overseas and only have basics--a baking pan, aluminium foil, baking paper, butter, salt, pepper. I don't have meat thermometer. I don't have those baking bags either.
  
  The turkey breasts each are 2 lbs./ 900 grams. I want to do 2 at the same time. How long should I bake them? Do I need to baste them? There's very little fat, and no skin, on the only turkey I could find where I'm living. Any tips on how to do this so it comes out nice?
  
  Answer:-season turkey. wrap in foil. bake at 350 degrees for 1hour per 4 lbs. remove the foil the last 30 minutes so it will brown.
• Question:-How Do you cook a turkey (serious answers)?
  Well my parents suck at cooking turkey and thats wat they bought for thanksgiving. Can anyone send me a recipe on how to cook a turkey?
  
  Answer:-http://www.globalgourmet.com/food/egg/egg1197/perfturk.htmlhttp://www.epicurious.com/recipes/recipe_views/views/236409
  http://www.epicurious.com/bonappetit/cooking_class/turkey_school
  http://www.urbanext.uiuc.edu/turkey/techniques.html
  http://www.eatturkey.com/consumer/thanks.html
• Question:-How long is the minimum time to cook turkey in a crock pot?
  I do not have a whole turkey, but pieces - two legs, breast and thighs. I only have 4 hours to cook the turkey and want to make sure it will be done in that amount of time. Obviously, I will need to cook it on high, but I'm just not sure if that's enough time to cook all the pieces. I plan to cook it with potatoes, carrots, and celery. Anyone have any experience with this? Thanks!
  
  Answer:-Make sure you keep it covered. Then check the internal temperature if you have any doubts. As long as the meat is not frozen I think you should be all right, it sounds like it will be very good when it is done. Good luck.
• Question:-how to Cook turkey breast in a pressure cooker?
  I am making 3 boneless turkey breast in my electirc pressure cooker. The recipe is to cook for 20 minutes on high pressure . I f I have more than 1 turkey breast wil I have to increse the time that it cooks?
  
  Answer:-Cooking Turkey in a Pressure Cooker
  The availability of turkey parts such as breasts, legs, and thighs makes it possible to cook turkey in an old favorite, the pressure cooker. Used since the 1930's, a pressure cooker is a quick cooking, stove-top metal pot with a tight fitting lid bearing a dial or weighted gauge to verify the pressure.
  
  When heated, the liquid converts to steam that, under pressure, can reach as high as 240 °F—hotter than the boiling point. As a result, food cooks in about a third or less time than conventional cooking methods. Because pressure cookers are made by various manufacturers and timing varies at altitudes above 1,000 feet, it is important to follow the manufacturer's instructions. The pressure specified must be kept constant for the recommended time, and the lid must not be removed until the pressure lowers and the pot cools.
  
  Times vary by altitude.
  
  Turkey, breast, boneless......20 minutes
  Turkey, breast, whole, with bone in........20 to 30 minutes
• Question:-How to cook Boneless Turkey breasts?
  I'm using turkey breasts for a recipe that I'm making for Thanksgiving and I'm trying to figure out if I need to cook it in the oven or on the stove? If I need to cook it in the oven then what temperature should I cook it on and for how long? When it comes to cooking turkey I don't know a lot about it.
  
  Answer:-Try a crock pot. That way you won't run the risk of drying out the meat.
  
  Crock Pot Turkey Breast
  3-3 1/2 lbs boneless turkey breast
  2 teaspoons poultry seasoning
  3 (14 ounce) cans chicken broth
  2 tablespoons butter
  
  Remove turkey from wrapper and set gravy packet in refrigerator for the time being. Leave netting on turkey breast and keep the turkey in one piece; rub turkey down on both sides with poultry seasoning and set in crock pot. Add 2 cans of chicken broth to the crock pot, set to low, and cook for 8-10 hours. At about the 5-6 hour mark, turn the turkey over, and add one more can of broth to the crock pot.
  At the end of the cooking time, remove turkey from the pot and place in a shallow baking pan, remove the netting, rub the top with butter, and set under a broiler in the oven to crisp up a bit. Allow the turkey to sit 15 minutes before cutting.
  If you wish, use a portion of the pan juices to pour over some of your dressing/stuffing if you made some to give it extra flavor. Use the remaining pan juices mixed with the gravy packet in a saucepan on the stove, heated with some cornstarch or flour to make a gravy for the meat.
  
  Happy Holidays!!!
• Question:-How long do I slow cook turkey legs?
  I have a crock pot and my husband wants me to slow cook turkey legs and I have no idea for how long. I would appreciate anyone who knows the answer. Thanks!
  Nunya i wasn't asking for smart ass remarks okay i simply ask how many hours i should cook my food in my crock pot. So if you don't have the answer to my question don't bother to put down anything thank you!
  
  Thanks everyone that nicely gave me the answers i was looking for. There very helpful thanks guys.
  
  Answer:-slow cooked means over a long period of time, so, now you know.
• Question:-What is the best way to cook turkey breast in the oven?
  I am not the greatest cook, but wanted make a meal for two for Thanksgiving. I bought turkey breast instead of a whole turkey to cook this year, since that's really the best part in my opinion. Just wanted to know how to prepare and season it just right?
  
  Thanks. =)
  
  Answer:-http://www.razzledazzlerecipes.com/thanksgiving/turkey-recipes/turkey.htm
  
  
  CHECK OUT THIS SITE. MANY MANY DIFFERENT WAYS TO SEASON AND COOK.
• Question:-How do you cook a 2 pound turkey breast?
  I've never cooked a turkey breast before and we had a frozen one in our freezer that I thought I'd unthaw and make for dinner so I'm looking just for a quick simple way to cook turkey breast? Thanx!!
  
  Answer:-look on food network
• Question:-How do I cook turkey wings in the oven or in a pan?
  I want to cook turkey wings in the oven - I don't want to deep fry my food - how should I cook them?
  
  I have three packages of turkey wings and a family to feed for dinner tonight. I would love to have a dinner that they are just blown away by and cannot make any ugly comments about...
  
  ?!Help!?
  
  Answer:-I'd roast them in a pan in the oven. Just season or marinade, at try 400 degrees for about 40 minutes. They come out crispy without all the grease.
  
  When I roast chicken or turkey, I usually brush the skins with melted butter or olive oil, then sprinkle on some salt, pepper and some Italian seasoning to get some dried herbs on them.
• Question:-How to cook Turkey Breast Roast on George Foreman Grill?
  Hi,
  
  I have the stand up indoor full size George Foreman grill. There are instructions in the manual explain how to cook a whole chicken but there is no recipe for a Turkey Breast Roast. Can someone please give me a recipe for a Turkey Breast Roast on the George Foreman Grill?
  
  Thanks!
  
  Answer:-Compare the weight of your turkey breast to the weight of the chicken in the instructions. Adjust accordingly. If your turkey breast is boneless, it will take even less time than the adjusted time from the step above. A meat thermometer is always a good idea, but the above adjustment should get you close.
  
  If not comfortable with that, I bet there is a customer service number in your instructions somewhere.

stuffing recipe

• Question:-Stuffing recipe?
  I am in search of a very good stuffing recipe. Preferrably something very close to Boston Market's stuffing. I am not a cook, and everyone knows it, so I need a really good recipe. :)
  
  So, anyone who has a good recipe for stuffing for Thanksgiving, please share. Thanks :)
  
  Answer:-This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:
  
  6 large loaves of cheap white sandwich bread
  6 large eggs or larger
  3 sticks of butter
  2 medium onions - finely chopped
  1 stalk/bunch of celery - finely chopped
  3/4 large jar of poultry seasoning
  salt and pepper to taste
  2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.
  
  Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
• Question:-Stuffing Recipe. . . . . . . . . . . . . . ?
  looking for an easy, yet delicious stuffing recipe.
  
  Answer:-4 loaves bread torn in to med pieces
  1 c chopped celery
  1 lg onion chopped finely
  1 stick or 1/2 c butter or margarine melted
  3 eggs
  1/4 t pepper
  1/2 t salt
  1 T poultry seasoning or allspice (this is for beef stuffing or people who don't like the taste of sage)
  1 c chicken broth for poultry (or beef for beef)
  
  Put everything into a large bowl and mix well. Allow to sit over night to season. Put in a greased 9x13 baking pan, cover and bake @ 350 degrees 45min to 1 hr. If you are a temperature cook-165 degrees in the center.
• Question:-stuffing recipe?
  i have,
  cubbed bread dried
  chicken broth
  a chicken roasting in the oven
  sage
  rosemary
  eggs
  milk
  any way i can use these to make a good stuffing?
  
  Answer:-Got any garlic or onion or celery ?? Black pepper or chives?
  (or the same in salt ie) garlic salt)
  Skip the milk
  An egg is okay but not really needed if you are using broth and butter to moisten
  Another trick is to add some mashed potato flakes to add texture and make it stick together nice
• Question:-does anyone have good bread/potato stuffing recipe for chicken?
  does anyone have good bread/potato stuffing recipe for chicken? and if you don't mind, it would be great if you can describe the taste. thank you so much!
  
  Answer:-Mine isn't a bread and potatoe stuffing - but just bread (so not sure if you wanted both or either).
  This is a family stuffing (usually used for turkey but I have stuffed a chicken as well), thats been in the family for since my grandmother showed my mom - then she showed me - now I have my grown children making the same one ..... so well over 70 years.
  
  Stuffing (enough for a 16 pound turkey so adjust the amount of ingredients depending on how big a bird)
  .... 12 slices of white bread toasted
  .....4 cups of chopped onions
  .....1/4 cup butter
  .....2 eggs
  .....Poultry Seasoning to taste
  
  Toast your bread and then put all in large bowl and cover with water. Let soak for 5 minutes and then drain (squeeze) the water out of the toast.
  Saute your chopped onions in the butter until onions are soft. Add onions and eggs to toast and mix well. Add poultry seasoning to taste (could be a tablespoon or more....just add...mix...and taste till desired amount is added)
  Stuff your turkey or chicken.
  
  This is a moist stuffing - not all people like a moist one but around here - it isn't turkey unless its stuffed.
  One year I accidentally left out the seasoning - and now to this day my youngest son kids me.....Mom did you remember the seasonings????
• Question:-Does anyone have a recipe for Sausage and Apple Stuffing from Dad's Own Cookbook?
  I recently moved and most of my cookbooks are still in storage. If anyone has the recipe from Dad's Own Cookbook for Sausage Apple Stuffing, I would really appreciate you giving it to me. Thanks in advance... or if anyone knows a really good sausage apple stuffing recipe that would do also.
  
  Answer:-my mom always made this....
  
  1-lg bag stuffing [Arnold's]
  1lb. sausage [pork, breakfast sausage]
  1-lg. apple diced
  2-stalks celery diced
  1/2 green pepper diced
  2cups milk [trust me, its good]
  2 cups chicken broth [may need more depending how moist you like your stuffing]
  2 eggs
  2 tbsp poultry seasoning
  1 tbsp sage
  1tbsp parsley
  salt & pepper
  
  sautee sausage, peppers, and celery. drain fat.
  In large bowl combine all ingredients, stuff in turkey or place in greased casserole dish and bake.
• Question:-Low Sodium stuffing recipe for Thanksgiving?
  I need a low sodium recipe for Thanksgiving stuffing. All of the prepared seasoned bread crumbs at the supermarket are VERY high in sodium but I don't want the stuffing to be bland by using plain bread crumbs. Any ideas?
  
  Answer:-Low Sodium Stuffing
  8 c Stuffing Bread,Cubed Or Crumbled
  2 c Low Sodium Chicken Or Turkey Broth
  1 c Onion,Chopped
  1/2 c Celery,Chopped
  2 t Tarragon
  1 t Sage
  1 t Poultry Seasoning
  1 1/2 t Black Pepper
  
  
  
  Combine all ingredients and toss lightly. Place in a greased 9x13 baking dish. Bake at 350 until heated through, about 30 minutes.
  
  Yield: 12 Servings
  
  
  
  NUTRITION FACTS:
  http://i6.tinypic.com/6x9n1bq.jpg
• Question:-What is a good stuffing recipe?
  Please do not give me any other recipe besides the stuffing recipe please - no darned hot dog recipes.
  
  Answer:-Ciabatta Stuffing with Chestnuts and Pancetta
  6 tablespoons (3/4 stick) butter
  8 ounces pancetta, cut into 1/4-inch dice
  2 large onions, finely chopped
  2 carrots, peeled and finely chopped
  3 celery stalks, finely chopped
  2 tablespoons chopped fresh rosemary leaves
  3 garlic cloves, chopped
  2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken (i like to substitute cashews)
  1/4 cup chopped fresh Italian parsley leaves
  1 pound day-old ciabatta bread, cut into 3/4-inch cubes
  2/3 cup freshly grated Parmesan
  1 cup (or more) canned low-salt chicken broth
  Salt and freshly ground black pepper
  2 large eggs, beaten to blend
  Preheat oven to 350 degrees F.
  Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  
  Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
• Question:-Stuffing Recipe without onions or celery?
  I am looking for a stuffing recipe that I can make for Thanksgiving that does not have any onions or celery in it. I have a family member that is allergic to it. They said that they are ok with onion power or celery seed, so I was thinking of maybe somehow substituting them, but am not sure how that would work. If anyone has an ideas or any recipes, I would really appreciate it! Thanks!
  
  Answer:-You don't have to add onions and celery - a lot of people add those for contrast in texture...try adding sliced water chestnuts or chopped apples and nuts....I have used all of those, and they work beautifully. Or try something different all together, like a sausage stuffing, or cornbread stuffing. Heck, skip the stuffing and make 2 kinds of potatoes instead! Trust me - people will love that you went all out and cooked, and they will especially love that you took their needs into consideration...getting everyone together is what it's really about!
• Question:-Stuffing recipe that uses pork sausage and cream of mushroom soup?
  I had a friend bring stuffing for Thanksgiving Dinner one year. She used a recipe from an old Kellog's stuffing box that used the packaged stuffing, cream of mushroom soup and bulk pork sausage. I can't find Kellog's stuffing or the recipe! Can anyone help?
  
  Answer:-Here is your link. I found it on the Kellogg's website.
  It doesn't have the sausage listed but I am sure you could brown and add it to the mixture.
  1 egg
  1 can (10 3/4 oz.) condensed cream of mushroom soup
  1 cup water
  1 package (6 oz.) Kellogg's® Stuffing Mix
  Directions
  1. In large mixing bowl, beat egg until foamy. Add soup and water, stirring until well combined. Add KELLOGG'S Stuffing Mix all at one time, tossing lightly until stuffing mix are evenly and thoroughly moistened. Spoon into 8 x 8 x 2-inch baking pan coated with cooking spray, pressing lightly.
  
  2. Bake at 375° F about 30 minutes or until set. Serve hot cut into squares
  
  
  http://www2.kelloggs.com/RecipeDetail.aspx?id=2515
• Question:-What is your favorite thanksgiving stuffing recipe?
  I have made the same stuffing for years, and suggestions on a new and yummy stuffing recipe? Thanks
  
  Answer:-i use jiffy cornbread mix.with red and green and yellow peppers some cut up purple and white onions,celery, sage and pour my giblet and chicken broth in and bake for a while.its so very good.i stuff my turkey before i bake the dressing.and good lord it comes out great.im not supposed to but its thanksgiving.Have a good one...don't forget to saute your veggies first.