Turkey Pot Pie

Got turkey? We got a bit turkey happy at Thanksgiving (those "buy one, get one free" offers at the supermarket are great!) so I froze a bunch to serve later. And later came after Christmas, when we were all "hammed out!" Here is a full-size, simple turkey pot pie with all the traditional touches and home-made deliciousness (while using a commercial crust - true confession).

Turkey Pot Pie

Can you taste it now?

Ingredients:

• 2 c chopped cooked turkey
• 1/2 med. sweet onion, finely chopped (about 1/2-3/4 c)
• 4 medium carrots, washed, pared and finely sliced
• 1/2 c frozen peas
• 2 large russet or 4 red potatoes, peeled and chopped into small cubes
• 1 tbsp butter or margarine
• 1 to 1 1/2c left-over turkey gravy (I had frozen some) PLUS 1/4 to 1/2 c water
• 1 tsp of salt and a dash of pepper
• 1 pkg of 2 commercial pie crusts (in refrigerated section of store)

Preparation:

Preheat oven to 425 degrees.

1. Prepare vegetables and turkey as directed.
2. Place in a large saucepan or 10" frying pan with margarine (or butter) and saute on medium heat until vegetables are slightly softened and flavors are blended (approximately 5-8 min.). Add gravy, water, salt and pepper and stir into mixture, simmering for another 5 minutes. Use enough water to thin the gravy a bit and make the mixture 'sauce-y' but not runny.
3. Place bottom pie crust in 9" pie plate. Pour turkey mixture over, spreading evenly. Top with the other pie crust and make roughly symmetrical 2" slits from the inside to the outside with a sharp knife to let steam escape (you can also prick with a fork, but I like slits in my pot pies :) See photo for ideas.
4. Place in oven and bake at 425 degrees for 10 minutes before reducing heat to 375 degrees for an additional 20-25 minutes, until golden brown on the outside, with the gravy bubbling through the slits. If your crust gets too brown, cover with a bit of foil around the edges. 
5. Let cool about 10 minutes before devouring. You don't want to burn your mouth

Note: Commercial gravy may be used in this recipe; I just prefer home-made.

Bubble 'n Squeak

Why "bubble 'n squeak," you ask? This traditional British dish features cabbage, ham and/or bacon and potatoes, and the cabbage squeaks as it bubbles! It's also the perfect way to use up a cabbage, left-over potatoes and ham! Simply delicious! 


Bubble 'n Squeak

Ingredients

• 1/2 medium head cabbage, sliced
• 3 slices bacon, diced
• 1 onion, thinly sliced
• 1 cup cubed cooked ham
• 1 tablespoon butter
• 3 cups potatoes - baked, cooled and thinly sliced
• 1/2 teaspoon paprika
• salt and pepper to taste

• 
  
• Directions

1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
2. In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Quick 'n Easy Corned Beef Hash Cakes

Some things just naturally go together, and corned beef hash is synonymous with St. Patrick's Day. If you have left-over corned beef and mashed potatoes after your St. Paddy's Day dinner, this is the perfect dish for the next day! Best yet, you can make and freeze the cakes for breakfast, brunch or lunch another time. They can be served with the traditional fried eggs, poached eggs or even an omelet.


Corned Beef Hash Cakes (for the day after St. Patrick's Day)

Ingredients

• 2 cups shredded cooked corned beef (leftover)
• 4 cups mashed potatoes (leftover)
• 1 medium onion, chopped
• 2 tbsp vegetable oil
• salt and pepper to taste

In a large skillet heat 1 tablespoon of oil over medium heat and sautee onion in until translucent. Put onion into a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper to taste. Form mixture into 6 to 8 patties. Fry patties in remaining oil over medium-high heat until golden brown and crispy on both sides.