Turkey Pot Pie

I've also made this with chicken, and it was good, but turkey was better. Serves 8.

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1/4 teaspoon ground sage
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon salt 
• 2 cubes chicken bouillon
• 1 3/4 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cooked turkey, cubed
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 
  
• 1. Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.

Bistro Turkey Sandwiches

1 small read onion, thinly sliced

4 teaspoons brown sugar, divided

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup Dijon mustard

1 tablespoon apple cider or unsweetened apple juice

6 wheat sandwich buns, split

6 Bibb or Boston lettuce leaves

1 medium pear, sliced

1 pound turkey breast, thinly sliced

1/4 cup loosely packed basil leaves

6 tablespoons crumbled Gorgonzola cheese

1. In a small skillet over medium heat, cook onion and 1 tablespoon brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne. 

2. In a small bowl, combine the mustard, apple cider and remaining brown sugar; spread over bun bottoms. Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops. 

Ready in 30 minutes. Serves 6.

Turkey Chili

“This can be made on the stove-top or in a crock pot on low for about 6 hours.”

1 pound lean ground turkey

1 cup chopped onion

1 cup chopped green pepper

2 teaspoons minced garlic

1 can (28 oz) crushed tomatoes

1 can (16 oz) kidney beans, rinsed and drained

1 can (11 1/2 oz) tomato juice

1 can (4 oz) chopped green chilies

2 tablespoons brown sugar

1 tablespoon dried parsley flakes

1 tablespoon ground cumin

1 1/2 teaspoons chili powder, add more if you want a spicier chili

2 teaspoons dried oregano

1 1/2 teaspoons pepper

In a large saucepan, cook the turkey, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.

Add remaining ingredients and cook for 25 minutes. 

Can add reduced-fat cheese, cilantro and green onions for garnish. Serve.

For crock pot, brown turkey in a skillet then add all of the ingredients into crock pot. Cover and cook for 6 hours.

Ready in about 35 minutes. Serves 6.