Turkey Potpie with Cheddar Biscuit Crust

YIELD 

Makes 8 servings  

ACTIVE TIME 

1 hr  

TOTAL TIME  

2 1/2 hr

INGREDIENTS

1. For stock:
   • Carcass and skin from a 12- to 14-pound roast turkey
   • 10 cups water
2. For filling:
   • 1 medium onion, coarsely chopped
   • 2 large carrots, cut into 1/2-inch pieces
   • 2 celery ribs, cut into 1/2-inch pieces
   • 1 large parsnip (peeled), cored and cut into 1/2-inch pieces
   • 1 teaspoon chopped thyme
   • 3 tablespoons unsalted butter
   • 1/2 pound mushrooms, trimmed and quartered
   • 1/4 cup all-purpose flour
   • 4 cups roast turkey meat, cut into 1/2-inch pieces
   • 1 (10-ounce) package frozen baby peas, thawed
3. For biscuit crust:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coarsely grated extra-sharp Cheddar
• 1/4 cup grated Parmigiano-Reggiano
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

4. PREPARATION

   1. Make stock:
      1. Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
   2. Make filling:
      1. Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
      2. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
   3. Make biscuit crust and bake pie:
      1. Preheat oven to 400°F with rack in middle.
      2. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
      3. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
   Cooks' notes:

   · If using carcass and meat from a brined turkey, filling may need little or no salt.
   · Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
   · You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.

From: https://www.epicurious.com/recipes/food/views/turkey-potpie-with-cheddar-biscuit-crust-240566

Notes: Used canned chicken broth. Added a bit of whipping cream, about 1/4 cup. Used bisquick and followed their direction for cheesy bisquits. Baked for about 15ish minutes.

Minestrone Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28-ounce can no-salt-added diced tomatoes

1 14-ounce can crushed tomatoes

6 cups low-sodium chicken broth

1 15-ounce can low-sodium kidney beans, drained and rinsed

1 cup elbow pasta

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh basil

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

From: https://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe-1973378

Creamy Chanterelle Mushroom Soup

Ingredients

• 1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note)
• 1 1/2 quarts low-sodium homemade or store bought chicken broth
• 7 tablespoons butter, divided
• 1 1/2 medium shallots, thinly sliced (about 1 cup), plus 1/2 shallot minced (about 2 tablespoons)
• 3 medium cloves garlic, thinly sliced (about 1 tablespoon
• 1 tablespoon flour
• 1 cup dry sherry or white wine
• 2 bay leaves
• 6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil

Directions

1. 1.
   Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
2. 2.
   Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.
3. 3.
   Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
4. 4.
   Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainer. Season to taste with salt and pepper.
5. 5.
   To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
6. 6.
   Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately.

1. 
   

Chef's Note: This recipe will work with any mushroom. To trim chanterelles, scrap the sides of the stems with a sharp paring knife, then cut off the very bottom portion of the stem. Reserve trimmings. Split larger mushrooms in halves or quarters.

Read more: The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup

From: https://www.seriouseats.com/recipes/2014/01/creamy-chanterelle-soup-recipe.html

Pomegranate & chicken stew

Ingredients

• 1-2 tbsp olive oil
• 1 higher-welfare whole chicken , jointed
• 1 tsp paprika
• 2 onions , sliced
• 4 cloves of garlic , finely chopped
• 1 red chilli , finely sliced
• 2 tbsp fresh coriander , finely chopped, plus extra for the rice
• 300 ml tomato passata
• 4 tbsp pomegranate molasses
• Approx 200 ml pomegranate juice
• Boiled rice
• Pomegranate seeds

Method

1. Recipe by Andy Harris
2. You can buy pomegranate molasses in large supermarkets, delis or Middle Eastern shops – or make your own by simmering pomegranate juice until thick and sticky.
3. Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a plate and set aside.
4. In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and the coriander for the last 5 minutes. Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil.
5. Return the chicken with any juices to the pan, cover and lower heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking. Toss the rice with the extra coriander, then place the chicken on top and scatter with pomegranate seeds.

From: https://www.jamieoliver.com/recipes/chicken-recipes/pomegranate-chicken-stew/

Notes: Cooked in Instant Pot 15 minutes. Chicken seemed a bit overcooked. Cooked brown rice pot-in-pot. Chicken was frozen to start.

Pressure Cooker Beef Curry

INGREDIENTS:

• 2 tomatoes, cut into quarters
• 1 small onion, cut into quarters
• 4 garlic cloves, peeled and chopped
• 1/2 cup fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon Garam Masala
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon salt, plus more for seasoning
• 1 pound beef chuck roast, cut into 1-inch cubes

DIRECTIONS:

1. In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won’t have to add water.)
2. Process until all the vegetables have turned to a smooth puree.
3. Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
4. In the inner cooking pot, add the beef and pour the vegetable puree on top.
5. Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
6. Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

From: https://www.pressurecookingtoday.com/pressure-cooker-beef-curry/

Notes: Used caribou. Made brown rice using Pot in Pot method

Slow Cooker (IP) Maple & Dijon Pot Roast

SERVES4 to 6

INGREDIENTS

• 2 1/2 to 3 pounds beef chuck roast
• Salt
• Freshly ground black pepper
• 4 to 5 slices thick-cut bacon, diced (or neutral cooking oil)
• 3 large onions, peeled and sliced into half moons
• 2 cups low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• Fresh thyme, for garnish
• Creamy grits, egg noodles, or mashed potatoes, for serving (optional)

INSTRUCTIONS

1. Pat the beef dry with paper towels and season generously with salt and pepper.
2. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook until some fat starts rendering and it begins to turn golden-brown. Push the bacon to the sides and add the beef. Sear both sides until golden-brown, about 10 minutes per side. Transfer all the meat to the bowl of a 6-quart slow cooker.
3. Pour off all but 2 tablespoons of the bacon fat. Reduce heat to medium. Add the onions and cook until starting to soften, about 5 minutes. Pour in a few tablespoons of chicken broth and bring to a boil, scraping up any of the brown bits from the bottom of the pan. Pour the onions and pan juices into the bowl of the slow cooker.
4. In a separate bowl, whisk the remaining chicken broth, Dijon, balsamic vinegar, maple syrup, paprika, salt, and pepper until combined. Pour the liquid mixture over the roast. Cover and cook on the LOW setting until the meat falls apart and is meltingly tender, about 8 hours.
5. Transfer the roast to a serving bowl or platter and cover with aluminum foil. Pour the cooking liquid into large saucepan and bring to a boil. Cook until the gravy is reduced to desired thickness. Cut the roast into chunks and pour hot gravy over the top. Serve with creamy grits, egg noodles, or mashed potatoes and/or oven-roasted carrots.

RECIPE NOTES

Beef cuts: Beef chuck from the shoulder area is the ideal meat for a pot roast. Cuts of beef chuck can go by many names: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. Choose whichever one has the size and shape to suit your needs. I tested with a 2 1/2 pound 'boneless chuck roast.'

Make in a Dutch oven: Prepare the meat and vegetables for the pot roast as directed, then place all the ingredients in a Dutch oven. Cover and simmer over very low heat (or in a 325°F oven) until the pot roast is tender. Cooking time will be reduced, so begin checking the roast after about 2 hours.

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator.

From: https://www.thekitchn.com/recipe-slow-cooker-maple-and-dijon-pot-roast-199490

Notes: Made in the Instant Pot. Used fresh lard to brown meat. Sauteed celery and garlic with the onion. Almost forgot the carrots so threw them in before I closed the lid. Halved the recipe and used a bottom round roast. Cut the roast into 2 chucks between 2 and 3 inches thick. Set on high pressure for 35 minutes.

Bisquick Sausage Quiche

INGREDIENTS

CRUST
1 1⁄4 cups Bisquick baking mix
1⁄4 cup butter, softened
2 tablespoons boiling water

FILLING
1 cup shredded Italian cheese
1 cup cooked sausage
2 tablespoons parsley
7⁄8 cup milk
1 1⁄2 tablespoons butter
3 eggs
1⁄4 teaspoon onion powder
1 tablespoon chopped fresh basil


DIRECTIONS
Heat oven to 400 degrees. Spray 9 inch pie plate with nonstick cooking spray.
To make the crust, stir Bisquick and butter until blended. Add boiling water and stir quickly until soft dough forms. Press the dough into the pie plate bottom and up the sides.
Sprinkle the cheese, sausage and parsley over the crust.
Mix together the milk, butter, eggs and onion powder. Add the basil. Pour into the crust.
Bake 30-35 minutes until a knife comes out clean. Let stand 5 minutes before cutting.


From: https://www.geniuskitchen.com/recipe/bisquick-sausage-quiche-254619

Notes: Used Mexican blend shredded cheese plus parmesan

Easy Sausage Hashbrown Breakfast Casserole

 Course Breakfast

 Cuisine American

 Keyword Hashbrown Breakfast Casserole, Sausage Breakfast Casserole

 Prep Time 10 minutes

 Cook Time 45 minutes

 Total Time 55 minutes

 Servings 12

 Calories 200 kcal

Ingredients

• 16 ounces frozen hashbrowns defrosted (this is usually half a bag)
• 1 pound breakfast sausage browned
• 2 cups cheddar cheese shredded
• 6 eggs
• 1/2 cup milk or cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees and brown sausage. 
2. Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
3. Layer the browned sausage over the hashbrowns.
4. Sprinkle cheese over top the sausage and hashbrowns
5. Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese
6. Bake for 30-35 minutes or until eggs are set. 

Recipe Notes

• You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs.
• To make this casserole the night before serving: assemble as you would up to step five and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.

From: https://amindfullmom.com/easy-hashbrown-breakfast-casserole/

Notes: Used 7X7 dish, half a pound of sausage and only about 1/4 of a bag of hashbrowns. Kept the eggs and milk amounts the same. Added cholula and crushed mexican oregano.