Hot Turkey Sandwich
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 small garlic clove, peeled and smashed
- 1 cup shredded cheese, such as Gruyere, cheddar, and/or Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon mustard powder
- Freshly ground black pepper
- 4 slices thick-cut buttered Texas toast (frozen is preferred)
- 2 cups cooked shredded turkey, warmed
- 6 slices thick cut bacon, cooked and crumbled
- 1 ripe tomato, chopped
Melt butter in a heavy saucepan over medium heat. Whisk in the flour until golden and toasted, about 1 minute. Stir in the milk and garlic clove. Continue whisking until the mixture is thick and creamy, 3 to 4 minutes. Stir in the cheese(s), salt, mustard, and pepper and continue whisking until melted. Discard the garlic clove and adjust seasoning to taste.
Heat the toast until golden and crisp. Divide the turkey evenly among the toast slices. Drizzle each slice liberally with cheese sauce and sprinkle with bacon and tomatoes. Serve immediately.
- 2 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 3 medium carrots, peeled and cut into 1/4-inch rounds
- 3 medium celery, cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups (48 ounces) low-sodium chicken or turkey broth
- 3 cups cooked, diced turkey meat
- 2 bay leaves
- 1 sprig fresh thyme
- 1/4 cup coarsely chopped fresh parsley leaves
Melt the butter in a Dutch oven or large pot over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more.
Add the broth, turkey, bay leaves, and thyme, and stir to combine. Bring to a boil, then reduce the heat and simmer for 30 minutes. Stir once more and ladle the soup into bowls. Top with the parsley and serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Turkey Pot Pie
- 1 box of Pillsbury pie crusts (this gives you two rolled pie crusts, one for the top and one for the bottom.) Or, you can make your own pie dough if you like.
- 4 tablespoons butter
- 2 cups sliced mushrooms
- Salt & pepper to taste
- 4 1/2 cups cooked vegetables of your choice (some examples: corn, carrot, pearl onion, green beans, green peas, potato chunks )
- 1 tsp dried thyme
- 1/4 cup flour
- 1 cup turkey stock
- 1 cup milk
- 2 cups diced turkey meat
- 1 egg
- 1 tablespoon of water
Preheat oven to 400. Unroll the pie crusts and line the bottom of a 9″ x 9″ casserole dish with one of the crusts. Press any overlapping edges up on the sides of the casserole dish. Puncture the crust several times with a fork and pre-bake it in the oven for 5 to 10 minutes; this ensures the bottom of your crust won’t be raw and sticky after the whole pot pie is made.
Saute the mushrooms in the butter and salt & pepper to taste. Add the thyme and mix well. Add the flour and stir gently, and let it cook for a few minutes. Add the stock and milk and mix well. Bring to a gentle simmer until it thickens. Turn off heat. Add the vegetables and turkey to the thick roux and stir to mix.
Add this mixture to your pastry-lined casserole dish. Place the second layer of crust over the top and tuck any overlapping edges under. Cut four vents at the top of the pastry dough. Beat the egg and the water and brush this over the top of the pastry.
Place the casserole dish on a baking sheet to catch drips. Bake for 30 to 40 minutes, or until the crust is golden and the turkey/veg mix is bubbly. Remove and let stand for 5 minutes before serving.