Category Archives: poultry recipes

Turkey Pot Pie


1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown

Perfect Roast Turkey and Gravy


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1 1/2 teaspoon kosher salt
1/2 teaspoon + 1/8 teaspoon pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
1 can (14 1/2 oz) chicken broth
2 teaspoons chopped fresh thyme
1/4 cup cornstarch

Directions

Preheat oven to 325 F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.

Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.

Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.

Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. 

Southern Chicken & Dumplings


2 1/2 lbs chicken thighs
or boneless breasts
1 can biscuits (cut each
in 1/2 )
2 stalks celery, thinly
sliced
1 medium onion, thinly
sliced
2/3 cup grated carrots
3 tbsp. black pepper
1 tsp. white pepper
1 tsp. seasoned salt (or
to taste)
1 tsp. paprika
1 tsp. onion and garlic
powder
1 tsp. chicken base or 1
bouillon cube
1 bay leaf

Preheat a large Dutch
oven or soup pot, coat
lightly with oil or spray
to keep the chicken
from sticking as you
lightly brown it on both
sides along with the
onion and celery. Cover
with water, add
seasonings, bay leaf
and chicken base.

Cover and let boil on a
medium heat for 8-12
minutes.

Next, add cut-up
biscuits to the pot 2 at a
time so they won’t
clump together. Add
the peas and carrots.

Cook for another 10-12
minutes, stirring pot to
keep dumplings from
settling and sticking to
the bottom.

Serve with a warm pan
of cornbread or a
basket of hot rolls.
Perfect for a fall or
winter supper!

Creole Chicken Red Beans Rice Soup


2 tablespoon olive oil
1 whole chicken; (about 4 -pounds) cut into 10 pieces
Creole seasoning
1 1/2 cup chopped onions
1 cup chopped celery
1 cup diced carrots
1 tablespoon minced garlic
2 bay leaves
1 pinches crushed red pepper
1 pound dried red beans; rinsed picked over, soaked overnight and drained
1 gallon chicken stock
1/4 pound long grain white rice, uncooked
1/2 cup chopped green onions; (green part only)

In a large saucepot, heat the olive oil. Season the chicken with creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery, and carrots. Season with creole seasoning. Sauté the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and sauté for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender. Preseason if necessary. Add the rice and continue to cook for 20 minutes or until the rice is tender.

Creamy Turkey Soup


1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoon butter or margarine
6 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme, savory and parsley flakes
1 1/2 cup milk
4 cup cubed cooked turkey
5 medium carrots, cut into 1/4-inch
1 cups turkey or chicken (1 to 2) broth
1 packet (10 ounce) frozen peas

In a large kettle, sauté onion and celery in butter until tender, about 10 minutes. Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer for 15 minutes or until vegetables are tender.