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Comfort At The Table

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Turkey Pot Pie

(Family Features) - Ah, comfort food. Nothing fancy, just simple, homemade dishes that warm the body and the soul.

Turkey pot pie is an easy-to-make, hearty dish that can comfort a whole crowd at the dinner table. And this recipe, from Organic Valley Ohio Dairy Farmer Charlene Stoller, uses good-for-you organics, so you can feel even better about serving it to the family.

Charlene's recipe combines chunky turkey and vegetables in a creamy, broth-rich sauce. She tops the "gravy" mixture with pie dough, mashed potatoes or biscuits. Her husband likes it with grated cheese on top, too.

Turkey is a lean white meat that's low in fat and big on flavor. The organic turkeys from Organic Prairie are raised on 100 percent certified organic feeds that are free of synthetic pesticides and antibiotics. So the meat you put into your pot pie is healthy, safe and delicious.

If you've never tried cultured butter in a recipe, this is the perfect opportunity. Cultured butter has a richer, more buttery flavor than regular butter. The award winning cultured butter from Organic Valley is made with organic sweet cream and live cultures. It's then ripened slowly and churned in small batches. This time-honored style of butter making enhances the natural sweetness of the butter and makes it easier to digest.

Bring comfort to your table with a family favorite recipe made with the goodness of organics.

For more recipes, and to learn about organic foods, visit organicvalley.coop.

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Turkey Pot Pie

  • 4 tablespoons Organic Valley Cultured Butter
  • 6 tablespoons flour
  • 3 cups turkey or chicken broth
  • 2-3 tablespoons chopped fresh parsley or 1-2 teaspoons dried parsley flakes
  • 1-2 teaspoons dried basil
  • 1/2 cup Organic Valley Heavy Cream
  • Salt and pepper
  • 3 medium carrots, diced
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 2 cups cooked, cubed Organic Prairie Turkey (or more as desired)
  • 2/3 cup peas
  • 1 recipe baking powder biscuit dough
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    1. To make sauce: Melt butter in large, heavy saucepan over medium-low flame. Stir in flour until smooth; cook over low flame, stirring often, about 10 minutes. Whisk in warm broth, parsley and basil. Let it simmer slowly, stirring often, about 10 minutes. The mixture will thicken into a sauce. Stir in cream and season to taste with salt and pepper. Keep sauce warm.
    2. To make vegetable-turkey mixture: Add water to a depth of 2 to 3 inches to medium saucepan; bring to boil. Add diced carrots, onion and celery to boiling water; cook at a strong simmer until vegetables are crisp-tender, about 5 minutes. Drain and stir cooked vegetables, turkey and peas into sauce. Simmer 2-3 minutes, then lower heat to lowest flame and keep mixture hot.
    3. To make biscuits: Heat oven to 350°F. Butter a 9-by-13-inch dish, one that is at least 3 inches deep. Prepare biscuit dough according to recipe directions. Cut biscuits into 10 or 12 three-inch rounds with a sharp knife and a cup, or with a round cookie cutter.
    4. To bake: Spread hot turkey-vegetable mix in baking dish; top with biscuits and bake until sauce is bubbly and biscuits are high and golden, about 20 minutes. Serve hot from the oven.

Serves 10
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SOURCE: Organic Valley

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