Cooking On A Budget: Shepard's Turkey Pie

Wednesday, September 5, 2012

Shepard's Turkey Pie

Yum


It all starts here - with a turkey breast.
 
There isn't a member of my family that is very keen on the legs or turkey wings so when a turkey breast goes on sale, I nab one for dinner. It's all white meat. This breast weighed in at around 6 lbs. If you figure 6-8 ounces per person, a breast this size should feed anywhere from 8-12 people a whole turkey dinner. With less people you get more options, meaning you get a complete turkey dinner with enough left over to create make over meals.

Comes a Turkey Dinner
 
There are only two of us left in the household. So with this breast we get a turkey dinner, the Shepard's Turkey Pie, some homemade turkey soup and maybe a turkey sandwich or two.

A turkey soup stock gets created.
 


This is the beginning of making the stock for some turkey soup.
  1. Add in chunks of celery (peel some of the rib off ), carrot and onion.
  2. Add salt and pepper and enough water to cover.
  3. Bring to a boil and then turn the heat down and simmer for 2 hours.
  4. Strain the stock with a slotted spoon or spider.
  5. Pick off the turkey meat from the bones and discard the bones.
  6. Add any left over gravy to the stock.
  7. Put the celery, onion and carrots back into the stock. Using a hand held blender, blend in the vegetables.
  8. Adjust for salt and pepper.
  9. Next add in granulated garlic, dried parsley flakes, onion powder and poultry seasoning to taste.
  10. Add more diced turkey meat from the breast along with peeled carrots that have been sliced.
  11. Additional celery and onion that you have diced can also be added in.
  12. Cook and simmer for about an hour.



And finally: Shepard's Turkey Casserole

The left overs that will be used to create the Turkey Casserole

  1. Saute the onion, celery and carrot  in some olive oil.
  2. Saute until the onion and celery start to render some of their juices.
  3. Add some of the turkey stock you're making and put a lid on the pan.
  4. When the vegetables are almost softened, add in the left over gravy.
  5. Heat until warmed through and the carrots are 98 percent cooked.


Fill individual oven proof baking dishes with the mixture. Or, in a larger casserole dish.

  1. Top with some warmed up left over mashed potatoes, or make fresh.
  2.  Add melted butter so the tops will brown nicely.
  3. Bake in a 350 degree toaster or conventional oven until bubbly and the potatoes are golden brown.
AND ENDS HERE


Another good example of a left over make over meal!




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