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Turkey and Maple Recipes
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Vermont Turkey Pot Pie - (click for printable version)
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1 1/2 cups water 1 large potato, cubed 1 medium onion chopped (1/2 cup) 1/2 cup celery, chopped 2 tsp. instant chicken bouillon granules 1/2 tsp. ground sage 1/2 tsp. ground marjoram |
1/2 tsp. garlic powder 1 pie crust mix 1/3 cup milk 3 tbls. all-purpose flour 2 cups chopped, cooked VT turkey 1 cup shredded VT cheddar cheese 1 fresh VT egg, beaten |
| In a large saucepan, combine water, potato, onion, celery, bouillon granules, sage, marjoram, and garlic powder. Bring to boiling, reduce heat; cover and simmer about 15 minutes or until vegetables are nearly tender. Meanwhile, prepare pie crust mix according to package directions. Lightly flour a pastry sheet and roll pie crust to a 1/8 inch thickness about the size of your pan. Pierce pastry to allow steam to escape. Stir together milk and flour; add to cooked vegetable mixture. Cook and stir until thickened and bubbly. Add turkey, heat through. Remove from heat; stir in cheese until melted. Turn mixture into 1 1/2-quart baking pan. Lay pastry over turkey mixture; flute edges. Brush pastry with beaten egg. Bake uncovered in a 375 degree oven for about 35 minutes or until golden. Makes 4-5 delicious servings. If available, use 1 1/2 cups of Vermont turkey juices saved at time of roasting turkey. |
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Grandma's Sausage Stuffing - (click for printable version)
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2 lbs. bulk sausage 1 pkg. prepared stuffing mix 2 medium onions |
4 stalks fresh celery boiling water |
| Cook crumbled sausage in a large frying pan over medium heat. Remove meat from pan. Saute freshly chopped vegetables in drippings, until tender. Put vegetables, sausage and stuffing mix into a large saucepan and mix thoroughly. Add boiling water to moisten ingredients, and salt, pepper and poultry seasoning to taste. | |
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Hearty Turkey Soup - (click here for printable version)
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| Cover turkey carcass with water. Simmer 1 1/2 to 2 hours. until meat parts from the bones. Strain to remove bones; return meat to broth. If desired, refrigerate and skim off solidified fat. Return broth to stove and add coarsely chopped vegetables, such as celery, onions, carrots, parsnips and fresh parsley. Simmer until vegetables are slightly tender. Serve over cooked egg noodles. |