Daily Archives: November 29, 2015

  • Recipe: Flakey Roasted Turkey & Vegetable Pot pie with EVOO

    Ingredients:

    2Tbsp. extra-virgun olive oil
    1½ c chopped onions
    3 medium carrots (Small Dice)
    2 Ribs Celery (small Dice)
    2 clove garlic
    ? c parsley
    3 tbsp all-purpose flour
    1½ c Turkey Stock
    1 c cream
    1 tbsp. Dijon mustard
    salt
    Freshly ground pepper
    2½ c shredded leftover roasted turkey breast meat
    1 c frozen peas
    1tsp chopped thyme
    1 tsp. finely chopped sage
    6 sheets phyllo
    Olive oil cooking spray

    Directions:

    Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender. Stir in parsley and cook for 1 more minute.

    Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six 1-cup ramekins.

    Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (374 votes cast)
    VN:F [1.9.22_1171]
    Rating: -13 (from 147 votes)
    Ingredients: 2Tbsp. extra-virgun olive oil 1½ c chopped onions 3 medium carrots (Small Dice) 2 Ribs Celery (small Dice) 2 clove garlic ? c parsley 3 tbsp all-purpose flour 1½ c Turkey Stock 1 c cream 1 tbsp. Dijon mustard salt Freshly ground pepper 2½ c shredded leftover... 
    Read More →