Skillet Turkey Pot Pie / Stuffing Crust
I had never cooked a turkey before, always roasted one. But if you cook it just like you would a chicken, they come out very moist and you get a lot of meat off of it for various things. If you like, you can substitute shredded chicken meat for turkey. If your skillet isn’t ovensafe, transfer the casserole to a shallow 2-qt. casserole dish before crumbling stuffing over the top and baking. Be sure to use a boxed stuffing mix such as Stove Top rather than any bags of loose crumbs that are sold as stuffing mix.
- 1 onion, chopped fine
- 1 celery rib, chopped fine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (I used the broth from cooking my turkey.)
- 1/2 cup heavy cream
- 4 cups cooked turkey meat, shredded
- 1 cup frozen peas and carrots, thawed
- 1 (6-oz.) box stuffing mix
- 1 1/2 cups water
Adjust oven-rack to middle position and heat oven to 475 degrees. Combine onion, celery and butter in a 12-inch ovensafe skillet and cook over medium-high until softened, about 5 minutes. Stir in flour and cook until lightly browned, about 1 minute. Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes. Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.
Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.
Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes. Let cool slightly and serve.
Serves 4 to 6.
“In prayer we call on God “who is able to do immeasurably more than all we ask or imagine.”
It doesn’t get any easier than this. It’s best to make this just before serving, as avocados can brown quickly. If you have to make it a little in advance, place the avocado pit in the guacamole until serving.
- 4 large Haas avocados, halved and pitted
- 2 tablespoons lemon or lime juice
- 1/2 cup chunky salsa
- 1/4 to 1/2 teaspoon salt
Peel and chop avocados; place in a medium bowl. Sprinkle with lemon juice.
Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.
Yield: 3 cups
“Whoever refreshes others will be refreshed.”
I think this is the best way to fix bacon. You do not have a mess on your stove and you can fix a quantity of bacon at the same time. Not only that, it stays flat and doesn’t curl and it comes out perfect every time.
- 12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat to 400 degrees. Arrange the bacon slices in a large, rimmed baking sheet. Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back. Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.
Serves 4 to 6.
“Jesus prepares a place for us to live forever.”
This is a must for a brunch or an old country breakfast. Fix them with eggs and bacon and you have a very filling meal.
- 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
- 4 tablespoons butter, divided
- 1 onion, minced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.
Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat. Add the potatoes and pack down with a spatula. Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes. Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in the onion, garlic salt, salt, and pepper to taste. Serve.
“God can be trusted to guide us.”