turkey for the little turkeys

Happy Thanksgiving! So, if not today, I'm sure most of you (Canadians that is) had turkey at some point this weekend?  And do you have loads of leftovers and little ones who bore easily of a plate full of all the traditional fixings for days in a row??  I have two recipes that work wonders in my house for getting the kids and adults alike to gobble up.  Creamy Turkey Penne and Turkey Pot Pie. (of course these recipes can be substituted for chicken at any time)

Creamy (cheater) Turkey Penne

1 1/2 - 2 cups shredded turkey

1/2 cup fresh or frozen peas

1/2 cup fresh or frozen corn

1 can campbells cream of chicken soup

1/2 soup can of milk

s/p to taste

about 4 cups cooked penne pasta. (sorry I never measure, I usually leave half the pasta in the strainer and add more as I mix the sauce until I get the sauce coverage I like)

1.  Cook pasta till aldente. (while pasta is cooking, warm peas and corn in microwave)

2.  Drain and rinse pasta, put back in pot and stir in soup mix and 1/2 soup can of milk.  When combined add turkey and salt/pepper.

3.  Warm on low to desired heat.

PS pulled turkey always tastes better to me than cutting it with a knife??? don't know why, just is.

That was my cheater fast track recipe.  Now if you have a little more energy and time...give the pot pie a try mmmmmmm.

pic credit

Turkey Pot Pie

The filling in this recipe is enough for 2 pies, but you have to make this crust recipe twice.  I once attempted to just double the dough recipe and it didn't work out so well.

CRUST

2 cups flour

1 tsp salt

3/4 cup room temp lard (tenderflake)

6 tbsp cold water

TIP:  do NOT over work this dough, even though I use flour on the counter it tends to stick.  Roll to desired size and it should lift nicely if worked around the underside with a spatula.

FILLING

1/2 cup butter

1/2 cup flour

1 tsp salt

2 tbsp onion

2 carrots, chopped

2 celery, chopped

2 small potatoes, diced small

3 cups broth (I hope you boiled your turkey bones)

3 cups turkey, shredded : )

Preheat oven to 400 degrees F

1.  In a large saucepan, melt butter, whisk in flour, s/p and onion to make a paste.

2.  Gradually stir in broth, sauce begins to thicken.

3.  Stir in veggies and pour into pie crust.

4.  Bake for 30-40 min or until crust is golden.  (I do mine 35 minutes on convection oven)

And a special THANKS to all my dear readers : )  I can't tell you enough how amazingly special it makes me feel that you visit!