I always end up with a lot of leftovers around the holiday, and over the years I’ve created my fair share of leftover recipes including turkey leftovers, that I can’t bear to throw away. I always cook turkeys and turkey breasts several times prior to Thanksgiving because I get so excited, I can’t wait. I should fix Thanksgiving
twice a week once a month, 12 months a year.
I’ve already made one turkey breast this week and I used my KitchenAid® 4.0Qt Cast Iron Cookware to bake it in. I use it for everything as I’m sure you’ve seen and will continue to see with my upcoming recipes. It’s my way of admiring my KitchenAid products and nudging you to purchase your own. Every kitchen should be well stocked with KitchenAid products. Because. They. Last. And more importantly, because you deserve the very best.
Making a turkey breast in my cast iron cookware was easy. I washed it really well, added salt & pepper to flavor, I added 1 cup of water and 2 tablespoons of real butter. After I baked my turkey to complete juicy tenderness with the lid on (2 hours), I let it cool off and then stored it in the fridge overnight. Of course, I sliced some of it to make a turkey sandwich first. It was divine although I think I should have made some bacon to put in the sandwich too. There are few things better than turkey, bacon and Swiss cheese sandwiches. Very few.
Can you see how juicy it is? Probably not so you’ll just have to trust me on this. My KitchenAid® 4.0Qt Cast Iron Cookware makes everything turn out perfectly without drying out.
My newest KitchenAid 4 PC Nesting Set took over from there. Each 4 piece set comes with…
…4 casserole dishes. Sorry, I’ve got a pumpkin pie and turkey pot pie in the oven and the aroma is making me giddy and silly. I love cooking and this would have worked to my favor if my dream of owning and running my dream Bed & Breakfast had ever come true. It won’t. Health issues. So instead, I fix a big lunch Monday – Friday and invite company to join me. I’ve had lunch company every day, Monday thru Friday since moving in here 7 months ago. Of course, there was a day or two when I had other places to be and I really missed preparing lunch on those days. The kids keep me busy on the weekends so I seldom invite anyone over for lunch on the weekend.
This is my nesting casserole set. It’s pretty. I know too many people that save their “pretty” dishes for special occasions. Every day is a special occasion for me.
For my Turkey Pot Pie, I used the 1.5-quart size dish which is the next to the large one. I’ll be using the large one soon for a sweet potato souffle I have to take to an outing I’ve been invited to. I’m going to share my recipe of that with you as well.
But for now *drum roll*:
Turkey Pot Pie Recipe
Preheat oven to 350
2 to 3 cups of diced turkey
1 small bag of mixed vegetables
2 medium size potatoes
1 small onion
1 can cream of chicken soup
Salt & Pepper (to taste)
1/4 cup water
For the topping, I used a pie crust. You can make your own but I’m short on time today so I cheated.
Combine all of the above ingredients in a mixing bowl. Add the mixture to your 1.5-quart size dish. I recommend a Kitchen Aid casserole dish and if you follow the above link you can purchase a set. Or tell Santa to buy it for you.
After all of the ingredients are added to the dish, cover with a pie crust. Again, you can make one or even add a drop biscuit mix. Mine doesn’t look that pretty, but again, I’m short on time today. Be sure to cut slits in it.
Pretend like you haven’t noticed that I obviously spilled the goods over the side of the dish when pouring in. Just pretend.
Bake in the oven at 350 for an hour or until crust is brown. Serves 6 – 8.
The pie… must have pumpkin pie.
Shhhh…. I snitched a screenshot from KitchenAid to show you the reasons I selected this particular nesting set (besides being short on storage and I desperately needed something that would work with my small kitchen and fit in my china cabinet). Oven to the freezer to microwave. Need I say more?
Happy Thanksgiving, from me and mine to you and yours.
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