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.”
Old Fashioned Chicken Divan
This is a 1950’s classic that I have made since I was married over 50 years ago. It’s rich. It’s elegant. It’s great for a dinner party. (Please don’t be tempted to leave out the whipped cream. That’s what makes it so good!!)
- 1/2 butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 egg yolks, lightly beaten
- 2 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup whipping cream, whipped
- 2 (10-oz.) packages frozen broccoli spears (or use fresh, if desired)
- 3 cups chopped cooked chicken (about 1 lb.)
- Grated Parmesan or Cheddar cheese, optional
Preheat oven to 450 degrees. Lightly grease an 11 x 7 inch baking dish.
Melt butter in a heavy saucepan over low heat; whisk in flour. Gradually add milk, and cook, whisking constantly, until thickened. Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add yolk mixture to remaining hot mixture, stirring constantly. Stir in sherry and next 3 ingredients. Fold in whipped cream.
Microwave broccoli according to package directions; drain. Arrange in prepared baking dish. Cover with chopped chicken. Pour sauce over chicken, and sprinkle with additional cheese, if desired.
Bake at 450 degrees for 10 to 12 minutes or until bubbly and browned. Makes 6 to 8 servings.
“It is our privilege to give everything we have to the One who gave us everything on the cross.”
This is comfort food at it’s best. Yummy!
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 pounds lean ground beef
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 3/4 cups low-sodium chicken broth
- 3/4 cup beer (mild lager or non-alcoholic)
- 2 tablespoons soy sauce
- 2 cups mixed frozen veggies
- 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter, melted
- 1/3 cup heavy cream, warmed
- Salt and pepper
- 1 large egg, beaten
Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broil and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Serves 6 to 8.
“The only permanent covering for sin is the blood of Christ.”
This casserole is absolutely delicious!! It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans. I will fix one to eat and freeze the other for another time.
- 1 cut-up fryer chicken
- 1 pound thin spaghetti, broken into 2-inch pieces
- 1 (4-oz.) jar diced pimientos, drained
- 1 small onion, finely diced
- 1/4 cup finely diced green bell pepper
- 2 cans cream of mushroom soup
- 2 1/2 cups grated cheddar cheese
- 1 teaspoon salt
- Pepper to taste
Preheat oven to 350 degrees.
Add chicken to a stock pot. Cover with water and bring to a boil. Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.
Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.
Remove 2 cups of broth from the pot and set aside.
Bring the remaining broth back to a boil and add the spaghetti. Cook al dente.
Drain the spaghetti, discarding the cooking liquid. Set aside. With two forks remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimientos.
Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese. Add the onion, green pepper, pimiento and salt. Then add chicken and broth. Stir together well.
Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.
“Prayer is an intimate conversation with our God.”
Ranch Hash Brown Casserole
I think half of this was devoured by my oldest grandson in one sitting. Of course, he’s a big guy and I think it was comfort food for him with a broken collarbone. He loved it!!
- 8 slices bacon, chopped, optional
- 1 1/2 (30-oz.) bags frozen shredded hash browns
- 2 (16-oz.) containers sour cream
- 2 pkgs. ranch dressing mix (not dip)
- 3 cups shredded Cheddar cheese
- 1/4 cup butter
In skillet over medium heat, cook bacon until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
Combine sour cream and ranch dressing mix in a large bowl. Add Cheddar cheese and hash browns, and stir to combine. Hash browns can be frozen or thawed.
Add hash brown mixture to a sprayed 9 x 13-inch baking dish. Top with pats of butter. Bake at 400 degrees for 45 to 60 minutes or until golden brown and bubbly.
This recipe can be frozen and cooked later.
“God’s training is designed to grow us in faith.”
I had leftover cooked chicken so this was very easy to put together. This is real comfort food. You could easily use leftover turkey also. It would be a great casserole to take to a potluck, or a friend in need of a meal.
- 4 cups chicken broth
- 1 can cream of mushroom soup
- 1 1/2 teaspoons sage
- 2 tablespoons chopped onion
- 1 cup chopped celery
- 3/4 cup (1 1/2 sticks) butter
- 1/4 cup flour
Melt butter in large skillet. Add onion, celery and sage and cook until done. Add flour and cook. Then add soup and broth.
- 4 cups cubed cooked chicken
- 6 cups toasted bread cubes or croutons
Put layer of chicken in bottom of greased 9 x 13-inch baking dish. Cover with bread cubes. Pour gravy evenly over top. Work gravy down to chicken layer with a fork. Bake until dressing is slightly browned, about 35 minutes at 350 degrees.
Note: If you use flavored croutons, omit the sage in gravy.
“Let the redeemed of the Lord tell their story.”
Sorry about no picture. This got eaten before I could get a picture. I had five hungry guys waiting to dig into this. Even though this is made with hash brown potatoes, it isn’t like the normal hash brown casserole. It is more like mashed potato casserole with a crunchy topping. You can mix this up ahead of time and pop it in the frig until time to put it in the oven. I guarantee it will be gobbled up.
- 2 lbs. frozen hash brown potatoes, thawed
- 1 (8-oz.) container sour cream
- 1 (8-oz.) container onion dip
- 1 can cream of celery or chicken soup
- 10 oz. grated Cheddar cheese
- 6 tablespoons butter, melted
- Salt and pepper to taste.
- 2 cups crushed corn flakes
- 1 1/2 sticks butter, melted
Mix first 7 ingredients in a large bowl, stirring well. Pour into greased 9 x 13 casserole dish.
Mix butter and corn flakes in bowl. Press onto top of potato mixture.
Bake at 350 degrees for 1 1/2 hours. Cover top with foil if they start to get too brown on top.
Makes 10 servings.
“True humility credits God for every success.”
Broccoli Mac and Cheese Gratin
Awesome skillet dinner in an hour. So amazingly delicious!! Creamy, cheesy, bacon and broccoli. What more could you ask for?
- 6 slices bacon, cut into 1/2-inch pieces
- 1/2 cup chopped yellow onion (I used frozen chopped onion)
- 2 cloves garlic, minced (I used frozen minced garlic)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 to 2 teaspoons kosher salt (depending on how salty your bacon is)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon crushed red pepper, opt.
- 1 1/4 cups (5-oz.) grated Parmesan cheese, divided
- 1 1/4 cups (5-oz.) shredded sharp white Cheddar cheese, divided
- 8 oz. cavatappi pasta, cooked (don’t salt water)(If you can’t find cavatappi, elbow macaroni will work)
- 2 cups broccoli florets, blanched (I threw mine in the pasta water for last few minutes of cooking)
- 2 tablespoons panko (Janpanese bread crumbs)
Preheat oven to 400 degrees.
In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels, reserving drippings in skillet.
Add onion and garlic to skillet. Cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes. Stir in salt, mustard, and pepper.
Remove from heat. Stir in 1 cup Parmesan and 1 cup Cheddar until melted. Add bacon, cooked pasta, and broccoli, stirring to combine. Top with bread crumbs, remaining 1/4 cup Parmesan, and remaining 1/4 cup Cheddar.
Bake until golden brown and bubbly, about 10 minutes.
Makes 6 to 8 servings.
(This comes right to the top of the skillet, so make sure you use at least a 10-inch pan.)
“Gratefulness is the heart’s response to God’s undeserved love.”
Mexican Tater-Topped Casserole
This is an absolutely delicious casserole! Tater Tots, cheese and ground beef mixture.
- 1 1/2 lbs. ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 3/4 cup chopped celery
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (11-oz.) Mexicorn, drained
- 1 can (10 3/4-oz.) condensed beefy mushroom soup, undiluted
- 1 can (10 3/4-oz.) condensed cream of celery soup, undiluted
- 2/3 cup 2% milk
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 pkg. (32-oz.) frozen Tater Tots
- 2 cups (8-oz.) shredded Mexican cheese blend
- 2 green onions, thinly sliced
In a Dutch oven, cook the beef, onion, pepper and celery over medium heat until meat is no longer pink; drain. Stir in Cajun seasoning, chili powder, salt and pepper; stir two minutes longer. Stir in Mexicorn, soups, milk, cumin and oregano. Bring to a boil.
Transfer to a greased 13-in x 9-in. baking dish. Top with Tater Tots. Bake at 350 degrees for 1 hour. Sprinkle with cheese and green onions. Bake another 10 minutes or until bubbly and cheese is melted.
“It’s hard to see both God’s plan and our part. But their intersection is the best place to be.”
This is wonderfully rich and delicious!!
- 1 green onion, finely chopped
- 2 tablespoons canola oil
- 2 tablespoons plus 1/2 cup butter, divided
- 1/2 cup chicken broth
- 1 (8-oz.) bottle clam juice
- 1 pound bay scallops
- 1 pound uncooked small shrimp, peeled and deveined
- 1 (8-oz.) container lump crabmeat
- 1/4 teaspoon white pepper, divided
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Makes 12 servings.
“We have committed The Golden Rule to memory; now let us commit it to life.”