Category Archives: Poultry

Make-Ahead Turkey Gravy

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makeaheadturkeygravy

Make-Ahead Turkey Gravy

This recipe makes enough gravy for a 12 to 14 pound turkey, with leftovers.

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets, minus the liver
  • 1 onion, chopped
  • 6 cups low-sodium chicken broth (or turkey broth if you have it)
  • 4 sprigs fresh thyme or 2 teaspoons dried thyme
  • 1 bay leaf
  • 4 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • Salt and pepper

Heat oil in large saucepan over medium-high heat and brown giblets (minus the liver) and neck for 5 minutes.  Add onion and cook until softened, about 3 minutes, then reduce heat to low, cover, and simmer for 20 minutes.

Turn heat to high, add chicken broth, scrape pan bottom, and bring to boil.  Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.

Pour broth through fine-mesh strainer.  Discard solids.  Broth can be made in advance and stored in the refrigerator for 2 days.

Melt butter in large saucepan over medium heat.  Whisk in flour.  Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.

Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly.  Simmer gravy, whisking occasionally, until thickened, about 5 minutes.  Set aside, covered, until turkey is done.  (Gravy can be refrigerated, covered, for 1 day.)

Scrape up bits in roasting pan and pour drippings into fat separator.  Reheat gravy over medium heat until bubbling.  Add defatted drippings.  Simmer for 2 minutes until the gravy thickens.  Season with salt and pepper.  Serve with turkey.

Makes about 6 cups.

“God gives us the power and the privilege to enjoy the rewards of doing things His way.”

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Chicken Pot Pie

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chickenpotpie

Chicken Pot Pie

This is a very quick and easy chicken pot pie made from scratch.  Delicious!

  • 1 lb. skinless, boneless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup whole milk
  • 2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Serves 4 to 6.

“No deed is small when done for Christ.”

Skillet Turkey Pot Pie / Stuffing Crust

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turketpotpie

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

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oldfashionedchickendivan

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.”

 

 

Chicken Spaghetti

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chickenspaghetti

Chicken Spaghetti

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.

Serves 8.

“Prayer is an intimate conversation with our God.”

Creamy Chicken and Cheese Burritos

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creamychickenandcheeseburritos

Creamy Chicken and Cheese Burritos

Need a quick dinner?  This doesn’t have a lot of ingredients and doesn’t take long to make.  Loved it!

  • 1 (8-oz.) pkg. cream cheese
  • 1 cup salsa
  • 2 cups chopped, cooked chicken breast
  • 1 (15.5-oz.) can pinto beans, drained and rinsed
  • 8 (6-inch) flour tortillas
  • 2 cups shredded Co-Jack cheese

Preheat oven to 350 degrees.  Lightly grease a 9 x 13-inch baking dish.

In small saucepan over medium heat, combine cream cheese and salsa.  Cook, stirring until melted and well blended.  Stir in chicken and pinto beans.  Fill tortillas with the mixture, roll and place into the prepared baking dish.  Spread cheese over the top. Cover with aluminum foil.

Bake for 30 minutes, or until heated through.  Garnish with you favorite toppings such as lettuce and tomatoes or sour cream.

Serves 4.

“Love people; love the truth.”

Scalloped Chicken

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Scalloped Chicken

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 pot luck, or a friend in need of a meal.

Gravy

  • 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.”