Weekday dinner inspiration: Turkey Pot Pie and more
Mon | Morning at night
With all eyes on Thursday's Thanksgiving feast, it's a shame we have to worry about meals the rest of the week. But we do. Go light and simple in the days leading up to the daylong over-do. Tonight, it's Breakfast for Dinner with cheese and veggie omelets, fruit and toast.
Tues | Scavenger hunt
You'll need space in the refrigerator for the turkey, so scour the shelves for a Chef's Choice dinner. Heat up leftovers, make a Cobb salad — or a quiche with that frozen pie shell, cheese, veggies and eggs. If you've got hummus and crackers, put them out. Today is the day to make way for the big stuff.
Wed | Rotisserie chicken
Pick up a chicken when you do your last-minute shopping for a Calm Before the Storm meal. Go easy on yourself with the side, too. Buy a prepared salad — we like pasta or three bean — and spend tonight's cooking time getting ahead for tomorrow.
Thurs | T-day
An early feast means somebody is going to be hungry at 8 p.m. Open-Faced Turkey Sandwiches are Thanksgiving dinner re-arranged. Layer warm turkey and stuffing on slices of bread and douse with gravy. (Add a dollop of cranberry sauce before the gravy.)
Fri | Leftover pie
You've probably got all the ingredients to make Turkey Pot Pie (recipe below) but it may be the energy you lack. Enlist some help and take a nap after Christmas shopping. The busy season has truly begun.
Sign up for Easy Meal Ideas from Janet's Kitchen at enews.tampabay.com. Get a free recipe e-mailed to you every weekday.
© 2014 Tampa Bay Times
Turkey Pot Pie
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
1 cup thinly sliced, peeled carrots (about 2 carrots)
1/2 cup diced leftover cooked vegetables (optional)
1 1/2 cups diced cooked turkey (7 to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
1 egg white, beaten to blend with 1 teaspoon water (for glaze)
1 (9-inch) purchased pie crust
Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and saute until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Saute until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
Preheat oven to 400. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.
Source: Bon Appetit magazine