Tuesday, November 29, 2011
I saw this recipe on My Baking Addiction and I had every single ingredient in my freezer/fridge/pantry. I love those kinds of recipes.
The pot pie was really good, a bit rich, but isn't that the point of pot pie? Yes, the recipe really does call for 12 tablespoons of butter. This made a huge casserole dish of pot pie, I don't have enough ramekins for individual servings so we used a medium size pyrex dish for baking. We have a ton left, we'll be eating pot pie all week.
Turkey pot pie (recipe adapted from My Baking Addiction)
4 cups turkey or chicken stock;
12 tablespoons butter
2/3 cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon fresh ground pepper
2 sprigs fresh thyme (leaves only), (I used 1/2 teaspoon of dried thyme)
16 ounce package of frozen vegetables (I used a frozen vegetable medley and also added frozen peas)
4 cups turkey; cooked and shredded
½ cup Sour Cream
1 sheet frozen puff pastry dough; thawed according to package directions
1. Preheat oven to 375 degrees Fahrenheit. Lightly butter the insides of six oven-safe ramekins.
2. In a small saucepan, heat stock until hot, but not boiling.
3. In a large pot or Dutch oven, melt butter. Add flour and stir constantly over low heat for 2 minutes.
4. Slowly whisk in the heated stock and simmer for 5 minutes or until sauce has thickened.
5. Add in salt, pepper, thyme, frozen vegetables and shredded turkey; heat until vegetables and turkey are heated through; about 10 minutes. Stir in Breakstone’s Sour Cream until fully incorporated.
6. Meanwhile, lightly flour a work surface and unfold your sheets of thawed puff pastry. Roll the dough slightly. Use the top of a ramekin as a template to cut out 6 circles from the puff pastry sheet.
7. Divide turkey mixture evenly between the six oven-safe ramekins.
8. Place a puff pastry circles directly on top of the each ramekin. Place ramekins on sheet pan.
9. Bake for 18-20 minutes or until the pastry is golden brown.
Note, if you make this dish the way I did, in a pyrex/casserole dish, I found it took about 30-35 minutes for the puff pastry to turn golden brown.
Monday, November 28, 2011
My family always starts Thanksgiving early, around 10:30am. We drink mimosas, eat appetizers and hang out.
Wild mushroom tartlets.
Erik's smoked oyster apps, EW! But he loves these things and so does my dad so every year we must have them.
My mom's cranberry bread.
Erik and my turkey.
True to what seems to be a growing tradition, I had a minor turkey meltdown. Erik and I tried an oven bag for the first time and we were also cooking in my brother's oven, which is very new. The 22 lb. turkey cooked in about 2 hours and 20 minutes. I was expecting it to take at least 3 and a half. I've NEVER heard of a turkey cooking in that little amount of time. So by the time I realized it was already done, it was a little too late. It got a bit overdone and a bit dry. I was pissed. Really pissed. I did so much research on oven bags and followed a recipe exactly. Grrr. But....I made a really tasty gravy and when the turkey had the gravy it didn't seem dry at all. So in the end, the turkey was pretty good. But I wanted a perfect turkey....so I wasn't happy.
Nikki (my sis-in-law) had her house decked out super cute. Pretty fresh flowers and a lovely tablescape.
She made placecards for each person. So cute.
My cute mom.
My little bro and his wild hair.
We all took turns cuddling with Chloe, the littlest member of the family.
Nikki's mom makes excellent apple pie. We ate it with ice cream. Mmmmmmm.
My older brother made the most amazing pumpkin whoopie pies. I took three of these babies home and it took all my willpower not to eat them all in one day. They are huge so that would have been impressive. YUM.
I hope you enjoyed your Thanksgiving and long weekend!!!