Lark On The Park’s Turkey Pot Pie
This is an easy recipe you can make using your leftover Thanksgiving dinner. Use white and/or dark meat turkey, your turkey gravy and feel free to add any vegetables you wish. I included a quick, easy gravy recipe but feel free to use your favorite gravy. I use an unsweetened pie dough or you can also use store bought puff pastry (in the frozen food section). Double or triple this dish to make it for more people. You can also easily cover, freeze and cook when you feel like a hearty, warming meal.
- 10 oz gravy (recipe below)
- 1 cup cooked turkey, chopped or shredded
- 1/3 cup wild mushrooms, sauteed
- 1/8 cup diced carrot, blanched or roasted
- 1/8 cup English peas, blanched
- 1/8 cup pearl onions, roasted
- 1 each unsweetened 8″ pie dough or 12 x 15 sheet of puff pastry
- 1 each egg, beaten
- 8″ x 10″ baking dish, such as pyrex, ceramic or similar
- 1 pastry or basting brush
Preheat oven to 350 degrees.
- In a bowl mix the gravy, turkey, mushrooms, vegetables and pearl onions. Taste for seasoning, adding more salt and pepper if desired.
- Meanwhile, cut a 8″ x 6″ piece of dough to cover the top of the baking dish with 1/4″ overlap. Use the remaining dough to fill the dish, pressing down in the corners to remove any air bubbles. Let the dough hang over the sides by about 1/2″. Fill the dough-lined dish with turkey mixture. The filing should just reach the top of the dish, do not overfill. cover the mixture with the dough top. Pinch the sides as you would a pie crust to seal. Using a fork, seal the sides all the way around. Trim any excess dough off.
- Slice 5 vent holes in the top dough about 1″ long. Using pastry brush apply a very thin layer of beaten egg wash over dough.
- Place on a baking sheet in the oven for 30-45 minutes until dough is browned and filling is hot and bubbly.
You can easily follow steps 1-3 using aluminum or metal pan only and then cover dish and freeze for up to 6 months. When ready to eat preheat oven to 350 degrees. Place dish in oven 45 minutes, raise temperature to 400 degrees and cook an additional 10-15 minutes until crust is browned and filling is hot and bubbly. You cannot freeze glass or ceramic and place in hot oven. The dish will break! This only works with aluminum or another metal dish.
- 2 cups stock, chicken or turkey (preferably homemade without salt or choose a very low sodium store bought stock)
- 1/4 cup dry sherry wine
- 1 oz flour
- 1 oz butter
- Place stock in a pan and reduce to 1 1/2 cups. (If you do not have low sodium or homemade stock skip this step and do not reduce your stock as it will become too salty.)
- Melt butter in another pot. Whisk in flour and cook until just starting to lightly brown. Whisk in sherry and cook, whisking constantly 1 minute. Slowly whisk in reduced stock. Cook on low heat stirring often about 20-30 minutes until slightly thickened and the flour taste is no longer prevalent. Season with salt and black pepper. Cool and store in refrigerator until ready to use.
Pumpkin Pie Parfait, Kent Rathbun Concepts
- 1 pound vanilla ice cream
- softened 6 ounces leftover pumpkin pie
- 4 ounces caramel sauce
- 4 ounces chocolate sauce
- 4 tablespoons pecans chopped
- 4 tablespoons marshmallow fluff
1. In a large mixing bowl, mix softened vanilla ice cream and pumpkin pie chunks together. Being careful not to break up the pumpkin pie completely.
2. Transfer mixture to 4 parfait glasses.
3. Garnish with caramel and chocolate sauces and a spoonful of marshmallow fluff.
4. Top with chopped pecans. Serve.
Crispy Whipped Potato-Leek Cakes, Kent Rathbun Concepts
1 cup yellow onions, peeled and julienned thin
1 cup leeks, washed, halved and julienne thin, green and
¼ cup clarified butter
1 pound shredded hash brown potatoes
1 pound leftover mashed potatoes,
2 whole eggs, whisked
1 tablespoon cracked black pepper,
2 tablespoons kosher salt
½ cups scallions (green only), fine bias
For the Breading
1 cup flour
1 cup milk
1 whole egg
2 cups Panko bread crumbs
1. In a large sauté pan, sweat leeks and onions in clarified butter until tender. Remove from heat.
2. While leeks are cooling, steam potatoes in a perforated hotel pan for 10 min.
3. Allow potatoes to cool completely.
4. Grate potatoes into a large bowl using a cheese grater. (Make sure that the potatoes are not over cooked)
5. Add leftover mashed potatoes, leeks, onions, clarified butter, eggs, scallions, cracked black pepper and kosher salt.
6. Form into cakes approximately 3 oz, 1″ thick by 2″ in diameter.
Separate by parchment.
To bread the cakes:
1. Dredge each cake in the flour. Set aside.
2. In a mixing bowl, mix together milk and egg until incorporated.
3. Dip floured potato cakes into egg wash and then in Panko
4. After potato cakes are breaded, deep fry or griddle cakes until
golden brown and crunchy on the outside.
Smoked Turkey Benedict, Kent Rathbun Concepts
FOR THE HOLLANDAISE
2 each egg yolk
2 tablespoons water
2 tablespoons lemon juice
12 ounces clarified butter, at 130 degrees
3 tablespoons lemon thyme, chopped
2 teaspoons kosher salt
½ teaspoon cayenne pepper
FOR THE BISCUITS
1 pound all purpose flour
1 ounce sugar
½ ounce kosher salt
1 ounce baking powder
1 pint cream
½ cup buttermilk
6 cloves garlic, roasted and chopped
¼ cup parsley, finely chopped
FOR THE BENEDICT
16 slice’s smoked or roasted turkey breast
16 each poached eggs
2 tablespoons chives (snipped short)
For the Hollandaise
1. In a metal mixing bowl, over a double boiler( on medium heat), whip egg yolks, water, and lemon juice until they thicken and double in volume (be careful not to let eggs scramble).
2. Remove mixing bowl from heat.
3. Using a whisk, whip the clarified butter into the yolks in a very small stream, allowing time for the butter to incorporate (this sauce should look like yellow mayonnaise).
4. After all the butter is incorporated, season with lemon, thyme, kosher salt and cayenne pepper.
5. Set aside in warm place.
For the Biscuit
1. Mix all dry ingredients in a large bowl (by hand).
2. Add the cream and buttermilk.
3. Gently mix until a slightly sticky dough forms. Do not over mix!
4. Pat out onto a floured board to 1″ thick. Cut with small, round
5. Bake at 400 degrees until golden brown on top, about 14
6. Brush with melted butter, and serve.
For the Benedict
1. Griddle turkey on a griddle or in a saute pan until hot.
2. Split biscuit in half horizontally. Place one slice of turkey on
3. Place a poached egg on each slice of turkey.
5. Cover each egg with about one ounce of hollandaise.
6. Garnish with chives.
Turkey Salad, Kent Rathbun Concepts
2 pounds turkey, cubed
8 ounces field green mix
4 ounces carrot, peeled and julienne thin
4 ounces crumbled goat cheese
FOR THE CRANBERRY-WHITE BALSAMIC DRESSING
½ cup white balsamic vinegar
¼ cup olive oil
4 tablespoons leftover cranberry relish or dried cranberries
1 tablespoon shallots, peeled and chopped
FOR THE STUFFING CROUTONS
1 pound leftover stuffing, cut cold stuffing into 1/2″ x 1/2″
croutons. Set aside for frying
FOR THE THANKSGIVING TURKEY-FIELD GREEN SALAD:
1. In a large mixing bowl, mix together, cubed turkey, field greens, carrots and goat cheese.
2. Pour dressing over the salad and mix until all leaves are coated.
3. Deep fry croutons in a 350 deep fat fryer until croutons are crisp.
4. Garnish the top of the salad and serve.
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