How To make Turkey Potpies Baked In Mini Squashes
4 Mini Winter Squash, Such As Sweet Dumplings 4
4-6 Inches, In Diameter
1 1/2 Cups Chicken Broth
1/3 Cup Thinly Sliced Carrots
1/2 Cup Thinly Sliced Celery
1/3 Cup Green Beans Cut Into 1/2 Inch Pieces
1/3 Cup Diced Sweet Red Pepper
1 Cup Milk (About)
2 Tbls. Butter
1/4 Cup Chopped Onion
2 Large Mushrooms
chopped
3 Tbls. Whole Wheat Flour
1/4 Tsp. Dried Thyme
1/4 Tsp. Dried Oregano
1/8 Tsp. Dried Dill Weed
1 Tbls. Fresh Parsley :
chopped
Dash Tobasco Sauce 1/8 Tsp Freshly Ground Black Pepper
1/2 Tsp Salt, Or To Taste
1 Cup Cooked Turkey -- cubed and skinned
Whole Wheat And Herb Biscuits (Recipe Below) 1. Cut off top third of each squash. Thoroughly scrape out seeds and loose fiber. Place tops back on squash and place them on baking sheet. Bake at 350F until flesh is tender, 30 minutes. 2. Bring broth to boil in pan. Add carrots, celery, green beans, and sweet red pepper and blanch until tender-crisp. Reserve vegetables and drain off remaining stock into large measuring cup. Add enough milk to make 1 1/2 cups stock mixture. 3. Melt butter in heavy saucepan over medium heat. Add onion and mushrooms and saute until soft, 2 to 3 minutes. Stir in flour and cook 1 minute. Gradually whisk in stock mixture until ingredients are well incorporated. Add herbs and seasonings and cook over low heat 2 to 3 minutes. Stir in reserved vegetables and turkey. Remove from heat and keep warm. 4. Prepare biscuits 5. When Squash is done, remove from oven, and increase oven temperature to 400F. Trim off excess flesh around edges of squash to create space for filling. (Extra squash flesh can be added to filling). Spoon filling into each squash. Top each with 1 unbaked biscuit round. Place on baking sheet and bake until biscuits are done, about 20 minutes. Makes 4 servings. Note: Fresh herbs can be substituted for dried herbs, using twice the amount. Whole Wheat and Herb Biscuits 1 cup unbleached all purpose flour 3/4 cup whole wheat flour 2 teaspoonss baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup shortening 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon oregano 1/4 teaspoon dried dill weed 1 tablespoon finely chopped fresh parsley 3/4 cup low-fat buttermilk 1 teaspoon honey 1. Sift together flours, baking powder, baking soda and salt into large bowl. Cut in shortening until mixture resembles coarse meal. Stir in sage, thyme, oregano, dill and parsley. 2. Combine buttermilk and honey in small bowl and mix well. Add to dry ingredients and stir gently with fork until medium soft dough is formed. Turn dough out onto lightly floured surface and divide into 4 pieces. Pat each into a round the size of squash top. Use as directed above.
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Easy Chicken and Stuffing Casserole Bake with Stove Top Stuffing (So Delicious!)
If you love Southern comfort food this is it! Today I'm sharing one of my absolute favorite chicken dinner recipes - Easy Chicken and Stuffing Casserole!
This Easy Chicken Stuffing Casserole Bake is made with just a few simple ingredients including seasoned shredded chicken, cream of chicken soup, milk, and Stove Top stuffing. It's so delicious and flavorful and takes only 30 minutes to bake in the oven.
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EASY CHICKEN AND STUFFING CASSEROLE
BAKING INSTRUCTIONS:
Bake at 400 degrees F covered with aluminum foil for 20 minutes + 10 minutes uncovered.
INGREDIENTS:
▪️ 2 Cups Boneless Skinless Chicken Breasts, cooked and shredded
▪️ 10.75 ounce cans condensed cream of chicken soup (I prefer fat-free)
▪️ 1/4 cup milk (2% or whole)
▪️ 1 6 ounce box Stove Top Stuffing Mix (herb seasoned or chicken), prepared as directed on box
▪️ Mrs. Dash Onion and Herb Seasoning, to taste: (Get it here: )
▪️ Salt and Pepper, to taste
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How to Make One-Pan Turkey Breast and Stuffing and Roasted Butternut Squash with Apple
Host Julia Collin Davison makes One-Pan Turkey Breast and Stuffing, and Toni Tipton-Martin attempts to answer the question: “what’s the difference between dressing and stuffing?”. Ingredient expert Jack Bishop shares tips for buying turkey. Finally, Lawman Johnson makes Roasted Butternut Squash with Apple, and Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box.
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Mini Turkey Meatball Pot Pies - Laura Vitale - Laura in the Kitchen Episode 837
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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How to Make DELICIOUS Pot Pie with Leftover Turkey
This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery shortcrust for the ultimate comfort food dish. You will be blown away at how hearty and filling this recipe is.
Turkey pot pie is a simple dish consisting of cooked turkey with a creamy vegetable filling that is baked inside of a pie crust or short dough crust. There are different variations on the filling and vegetables used depending on who makes it. You may see beef pot pie, chicken pot pie, or even a seafood pot pie.
Pot pie is traditionally a British recipe and has been adopted by many in the United States. In the recipe’s infancy, the pie crust would be beautifully decorated to showcase the chef’s talents, especially if served to royalty. This is a very hearty comfort-based dish and is great for feeding a large family with.
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Ingredients for this recipe:
• 1 pie crust recipe x 4
• 1 stick unsalted butter
• 2 peeled and medium diced yellow onions
• 2 cups peeled and medium diced carrots, about 4 carrots
• 1 cup medium diced celery, about 2 ribs
• 3 finely minced garlic cloves
• ¼ cup dry vermouth
• 2/3 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream or milk
• 1 15 ounce can drained hominy
• 2 cups peeled and medium diced russet potato, about 1 large potato
• 2 cups peas
• 6 cups pulled or small diced cooked turkey
• ¼ cup finely minced fresh parsley.
• 1 whisked large egg
• sea salt and pepper to taste.
4 EASY BISQUICK RECIPES | QUICK & TASTY RECIPES | COOK AND BAKE WITH ME
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I always have Bisquick in my pantry, but I'm guilty for only reaching for it for pancakes or waffles. Today I decided it was time to use it for other recipes as well and they all turned out GREAT! I hope you enjoy!
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0:00 Hey y'all!
1:20 Blueberry Muffins
4:31 Sausage Muffins
6:05 Easy Chicken Pot Pie
8:56 Impossible Cheeseburger Pie
RECIPES IN THIS VIDEO:
Triple Berry Muffins (I just made blueberry):
SAUSAGE MUFFINS:
1 cup Bisquick
4 eggs
1 cup shredded cheddar cheese
1 lb breakfast sausage, cooked and drained
Preheat oven to 350 F. Mix all ingredients together in a large bowl and distribute evenly into 12 greased muffin cups. Bake at 350 F for 20 minutes. *These freeze well too!*
EASY CHICKEN POT PIE:
*NOTES* I added poultry seasoning, onion powder, garlic powder and salt and pepper to the chicken mixture for extra flavor.
IMPOSSIBLE CHEESEBURGER PIE:
*NOTES* I added minced garlic and red chili peppers to the beef and onion mixture while it was cooking for extra flavor.
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