 I know. I know. Where have I been? Did I fall off of the earth? Did I get swallowed by a giant batch of soap? Did I get discovered by Food Network? (I wish!) While none of these scenarios is probable, the fact is that I had a variety of much less exciting happenstances occur at once. First, as I left you last time, I had a house full of teenage young men who stayed with us for 7 nights as they campaigned for our state representative. It was rather hectic here. But on top of that, my eye disease decided to rear its ugly head and I was having a hard time reading or typing for very long. It’s just no fun when you see two of everything!! And then – more company and more cooking. And then – two canning classes and a case of hives and more double vision. All in all, with excuses aside, it all boiled down to one main culprit: Writer’s block!!!! Yep. My brain has been fried. I have not had one single thing to write about. I’d start, but the words wouldn’t come and when they did, there were two of each. Soooo, I gave up. I have now chilled, rested and used not just a few ice packs and I am back in business. And speaking of business, we had a winner for our Fall Giveaway, reader and FaceBook fan, Sue Feely won two packages of our Frontier Fixin’s bread mix. Next week, right after Thanksgiving, a new giveaway will be introduced just in time for Christmas! So be watching. With this being Thanksgiving week, a time for family, memories, gratitude and turkey, I thought that I would give you a way that I like to use my leftover turkey that is pretty tasty. The recipe originated from a cookbook that I’ve had for years and is evidently no longer in print, titled “Favorite Brandname Cookbook”. I tweaked the recipe for leftover turkey but use chicken as well and home canned chicken or turkey is really great in it. If you want to can your turkey after Thanksgiving and then use it later, this is a good way to use that, but straight off the bone is fine too. I like white meat in my recipes but both white and dark work well too. It’s all a matter of preference. In this tutorial, I am using chicken, but will be making it with turkey on Friday!! And just as a note, I use dehydrated celery, mushrooms and onions and they work great. Ingredients: 1 cup sliced carrots 3/4 cup chopped onion 1/2 cup diced celery 1/2 cup chicken or turkey broth 1 can cream of chicken soup 1 pkg turkey gravy mix (if using turkey for the meat) mixed with 1 cup cold water 1 cup sour cream 3 cups cubed or shredded chicken or turkey 1/2 cup sliced mushrooms 1 teaspoon worcestershire sauce 1 teaspoon salt 1/8 teaspoon pepper Topping: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs beaten 1/2 cup milk 1 Tbsp. chopped green pepper 1 Tbsp. chopped pimento 1 1/4 cups shredded cheddar cheese (sharp is good)  In a bowl, place the meat, either shredded or cubed. If using canned meat, it will shred.  Place veggies, minus the peppers and pimentos, into a saucepan with 1/4 cup chicken broth, cover and simmer for 20 minutes. Add a little water if needed to keep from cooking dry.  Add sour cream to the meat  Add cream of chicken soup and turkey gravy mixed with 1 cup water to the meat and sour cream  Add Worcestershire sauce, salt and pepper  Add vegetables  Add remaining 1/4 cup chicken broth and mix all ingredients well  Pour the meat mixture into a casserole dish. I am using a Pampered Chef stoneware deep dish baker here. Set dish aside.  In a bowl, add flour, salt and baking powder and stir.  In a separate bowl, lightly beat eggs and milk together  Add cheese and peppers to the flour mixture and toss until the cheese is totally incorporated with the flour  Pour egg mixture in with the flour mixture and stir well  By spoonfuls, place the batter mixture in a ring around the outside top of the meat mixture in the casserole dish. Bake for 40 – 45 minutes at 350º until golden brown.  It’s pretty and it’s good! Serve hot with a salad and you have a meal!  |
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Posts Tagged ‘turkey’
A New Meaning To Pot Pie
Tuesday, November 20th, 2012
Canning Turkey
Friday, February 24th, 2012
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Mr. Fix-It’s birthday was yesterday and I was all ready to surprise him with tickets to a Thunders basketball game. I was going to go all out with a Beef Wellington complete with deuxelles! (Just had to throw that in to mess with you all!) 🙂 And then….he got called out on big job. I guess people don’t matter, but let a computer situation arise and the whole world comes to a screeching halt. So I got him the two movies, “Flywheel” and “Courageous” with one of those buckets of Orville Redenbacher’s Movie Popcorn. We’ll have a movie night this weekend! Just as good as any ol’ Thunders game, wouldn’t you say?  I was going through pictures and found a couple that I forgot to post awhile back and so I thought that I would take the opportunity to put them up. I don’t know about you, but we eat turkey more than just at Thanksgiving. We love Turkey, but with fewer people in the house, a big Turkey could go to waste. So, I rectify that problem by canning the leftovers. In a past post, I showed you how to can chicken by using the raw pack method. The chicken cooks in the processing. However, already cooked meat may be canned as well. The steps are the same as in this post. I bone my turkey and cut the pieces into nice chunks and place the meat into jars to about a 3/4″ head space. I then mix the juices from the cooked turkey with water and chicken bouillon to make a broth, or you can mix the drippings with canned chicken stock as well. I pour that over the meat in each jar to 1/2″ from the top of the jar, wipe the rims, add the lids that have been warming in hot water, add the rings and adjust and process in a pressure canner at 10 lbs pressure for 75 minutes.  Canned turkey makes the most amazing pot pies. I just make a crust to lie a pie pan, spread the turkey on the bottom (reserve the liquid for the sauce), add some potato chunks that have been parboiled with some chopped carrots (to make sure they cook all the way through in the baking) and some frozen peas, and cover with a sauce mixture of 1 can cream of chicken soup, 1 pouch McCormick’s turkey gravy mix and two to two and a half cups of liquid combining the liquid from the jar with water. I put a pie crust over that, flute it, slice the top in a few places to let air escape and bake at 400º for one hour or until golden brown and bubbly. Yummy!! |
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