Turkey Leftovers ... "Cream" of Turkey Rice Soup and Pot Pie
I had tucked away some turkey leftovers (turkey gravy, diced breast meat and roasted carcass) at Thanksgiving and decided to finally clear them out of my freezer.
The cream of turkey rice soup came about because I inadvertently let my turkey stock boil (company came, I THOUGHT I had turned off the heat and covered the pot to let it cool). An attempt to clarify the approximately two liters of stock by adding a single beaten egg white, boiling and straining through cheese cloth ... did NOT work.
Before and After "Clarifying" Stock
I added some leftover mushroom gravy made with the turkey stock, to a large saucepan, about 4 cups of stock, 1/4 cups of raw long grain rice and a few veggies. No actual cream or potatoes were used.
Not, pretty but delicious.
Turkey Pot Pie with a lard pastry crust
Tenderflake Lard Pie Crust Recipe - makes 3 9-inch double crust pies or 6 pie shells
5 1/2 cups (687.5 gm) of all-purpose flour
2 tsp salt
1 lb (454 g) Tenderflake® lard ... 66% fat (for 40 % ... use 275 gm fat)
1 tbsp vinegar
1 egg, lightly beaten
Ice Water
You can make this in a food processor and let it do all the work.
Or, whisk together flour and salt in a large bowl.
Cut in Tenderflake with a pastry blender or 2 knives until the lard is pea sized.
In a 1 cup measure combine the vinegar and egg.
Add the ice water to make 1 cup.
Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
Gently gather the dough into a ball and divide into 6 equal (~10 oz) portions.
Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
Transfer the prepared dough to pie plate.
Trim and flute shells or crusts and bake according to your pie recipe.
NOTE: Chicken Pot Pies
Brush the top with an egg yolk beaten with a tsp or two of cold water.
Baked at 400 deg F for 30-35 minutes.
The cream of turkey rice soup came about because I inadvertently let my turkey stock boil (company came, I THOUGHT I had turned off the heat and covered the pot to let it cool). An attempt to clarify the approximately two liters of stock by adding a single beaten egg white, boiling and straining through cheese cloth ... did NOT work.
Before and After "Clarifying" Stock
I added some leftover mushroom gravy made with the turkey stock, to a large saucepan, about 4 cups of stock, 1/4 cups of raw long grain rice and a few veggies. No actual cream or potatoes were used.
Not, pretty but delicious.
Turkey Pot Pie with a lard pastry crust
Tenderflake Lard Pie Crust Recipe - makes 3 9-inch double crust pies or 6 pie shells
5 1/2 cups (687.5 gm) of all-purpose flour
2 tsp salt
1 lb (454 g) Tenderflake® lard ... 66% fat (for 40 % ... use 275 gm fat)
1 tbsp vinegar
1 egg, lightly beaten
Ice Water
You can make this in a food processor and let it do all the work.
Or, whisk together flour and salt in a large bowl.
Cut in Tenderflake with a pastry blender or 2 knives until the lard is pea sized.
In a 1 cup measure combine the vinegar and egg.
Add the ice water to make 1 cup.
Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
Gently gather the dough into a ball and divide into 6 equal (~10 oz) portions.
Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
Transfer the prepared dough to pie plate.
Trim and flute shells or crusts and bake according to your pie recipe.
NOTE: Chicken Pot Pies
Brush the top with an egg yolk beaten with a tsp or two of cold water.
Baked at 400 deg F for 30-35 minutes.