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Henry County’s Cooking with
Leftover Turkey

 

Turkey Pot Pie is great recipe to use up all that leftover turkey.

Special photo

For more of this week’s recipes in the printed edition,
get your copy here!

 

Turkey Pot Pie

1 recipe pastry for a (10 inch) double crust pie
4 Tbsp. butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 Tbsp. dried parsley
1 tsp. dried oregano
Salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 Tbsp. all-purpose flour
1/2 cup milk 

  Preheat oven to 425º. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

  Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

  In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let steam out.

  Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350º, and continue baking for 20 minutes, or until crust is golden brown.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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