TURKEY PIE
After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender. , In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish. , Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture., Bake at 375° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 583 calories, Fat 28g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 1877mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 36g protein.
TURKEY BACON AND BROCCOLI QUICHE
A turkey bacon lattice topper adds an impressive element to this classic quiche combination. Using a prepared crust makes it super easy to pull together.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Unroll the pie crust and fit it into a 9-inch deep-dish pie plate.
- Arrange 6 strips of the bacon one above the other in a square on a baking sheet; the edges should touch but not overlap. Working with one of the remaining strips at a time, weave them over and under to form a lattice.
- Whisk the Cheddar, milk, eggs, broccoli, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Pour into the pie crust. Bake the bacon lattice and quiche on separate baking sheets until the bacon is just starting to crisp up and the quiche is slightly set but still jiggly in the center, about 15 minutes.
- Use 2 spatulas to transfer the bacon lattice to the top of the quiche. Continue baking until the bacon is golden brown and crisp and the quiche is set, 15 to 20 minutes more. Let stand for 10 minutes before serving.
THE BEST PIE DOUGH FOR A LATTICE CRUST
We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield dough for two 9-inch pies or one 9-inch double crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
- Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
TURKEY 'N' STUFFING PIE
Ruth Hastings of Louisville, Illinois uses stuffing as the crust for an attractive cheese-latticed turkey pie. "Try it the day after Thanksgiving," she suggests.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 511 calories, Fat 23g fat (12g saturated fat), Cholesterol 137mg cholesterol, Sodium 1560mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
ALL-AMERICAN TURKEY POTPIE
Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. -Laureen Naylor, Factoryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball. , Divide dough in half with one ball slightly larger than the other; wrap in plastic. Refrigerate for 30 minutes., For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer., Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry. , Bake at 350° for 35-45 minutes or until crust is light golden brown.
Nutrition Facts : Calories 551 calories, Fat 31g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 704mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
TURKEY LATTICE PIE
Make and share this Turkey Lattice Pie recipe from Food.com.
Provided by Tootsie
Categories Poultry
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Unroll two tubes of crescent roll dough; separate into rectangles.
- Place rectangles in an ungreased 15x10x1 inch baking pan.
- Press onto the bottom and 1/4 inch up the sides of pan to form a crust, sealing seams and perforations.
- Bake at 375F for 5-7 minutes or until light golden brown.
- In a bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt& pepper; mix well.
- Spoon over crust.
- Unroll remaining dough; divide into rectangles.
- Seal perforations.
- Cut each rectangle into 4-1 inch strips.
- Using strips, make a lattice design on top of turkey mixture.
- Brush with egg.
- Bake 17- 22 minutes at 375F or until top crust is golden brown and filling is hot.
Nutrition Facts : Calories 366.1, Fat 13.7, SaturatedFat 5.8, Cholesterol 100, Sodium 709.6, Carbohydrate 34.4, Fiber 2.9, Sugar 3.2, Protein 25.4
BACON LATTICE TURKEY
Make and share this Bacon Lattice Turkey recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- To make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment.
- Remove the giblets and neck from the turkey's cavity. Save the neck for making stock and the giblets for making gravy. Set the turkey breast-side up on a roasting rack set inside a roasting pan. Liberally rub the turkey inside and out with the bacon butter. Put the onion pieces in the cavity of the turkey. Tie the turkey's legs together with a piece of kitchen twine, if desired.
- Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast.
- Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible. Working from the bottom up, weave another 8 slices of bacon into the first layer. Again, make sure these slices are as close together as possible.
- Place the woven bacon onto the turkey breasts: Set the piece of paper next to the roasting pan and line the bacon blanket up at an angle to create a diamond. Carefully flip the paper over the turkey breast. Don't worry about aligning it perfectly - you will still be able to move the blanket a little once you get it into place. Remove the parchment and tuck the blanket in and around the breast and into the leg crease. Trim any excessive overhanging bacon with scissors, if desired.
- Heat the oven to 425°F Pour 2 cups of water into the roasting pan underneath the turkey. This will create steam in the oven and prevent the bacon from rapidly shrinking and falling off the bird. Roast the turkey for 30 minutes to darken and crisp the skin.
- Reduce the oven temperature to 325°F and roast for an additional 2 to 2 1/2 hours. The rule of thumb for cooking a turkey is 13 minutes per pound, but more important than time is the temperature of the turkey.
- Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 165°F in all 3 places.
- Carefully remove the turkey and the roasting rack to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes before carving. Use the drippings to make gravy, if desired.
Nutrition Facts : Calories 449.8, Fat 45, SaturatedFat 17.8, Cholesterol 78.4, Sodium 662.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 9.4
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