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Turkey pot pie with cranberry crusts
Nb persons: 0
Yield: 3-4 dozen
Preparation time:
Total time:
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Ingredients: | |
3 tbs | butter, divided |
2 large | sweet onions, diced |
1/2 cup | all purpose flour |
1 tsp | salt |
1 tsp | pepper |
4 (12oz ) | turkey tenderloins, cut into 1 1/2 inch cubes |
2 tbs | vegetable oil |
1 1/2 cups | chicken broth |
1 cup | milk |
1 (10 oz) | packGe fresh spinach, torn |
Cranberry pecan crusts (see recipe) Melt 1 tbs butter in large skillet over medium high heat: add onions, and sauté 15 minutes or until caramel colored. Place onions in a bowl, and set aside. Combine all purpose flour, salt, and pepper ; dredge turkey tender Pins in flour mixture Melt remaining 2 tbs butter with oil in skillet over medium high heat ; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook stirring constantly , 1 minute or until thickened. Stir in onions. Add spinach., stirring just until wilted. Pour turkey mixture into a lightly greased 13x9 inch baking dish. Bake, uncovered at 350 for 30 minutes. Remove from oven, and arrange desired amount of cranberry pecan crusts over pie before serving. Serve with any remaining cranberry pecan crusts on the side. Cranberry pecan crusts: Re roll any leftover scraps of dough, and repeat the procedure. Makes 3-4 dozen Ingredients: | |
1 (15 oz) package | refrigerated pie crusts |
1/2 cup | finely chopped pecans, toSted |
1/2 cup | finely chopped cranberries |
Unfold each pie crust no press out fold lines. Sprinkle 1 pie crust with pecans and cranberries;top with remaining pie crust . Roll into a 14 inch circle, sealing together pie crusts. Cut into desired shapes with a 2 - to 3 inch cutter.place pastry shapes on a lightly greased baking sheet
Bake at 425 for 8-10 minutes or until golden.
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