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Amarante
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Sat, Oct 24 2015, 11:41 pm
Turkey Pot Pie with Cranberry-Pecan Crusts
Source: Editors of Southern Living Magazine - One-Dish Wonders
Fun project if you let your kids cut out the crust and decorate
(Serves 10 to 12)
3 Tbsp. butter, divided (sub margarine or olive)
2 large sweet onions, diced
1/2 cup all-purpose flour
1 tsp. table salt
1 tsp. freshly ground black pepper
3 lb. turkey tenderloins, cut into 11/2-inch cubes
2 Tbsp. vegetable oil
11/2 cups chicken broth
1 cup milk (sub soy milk)
1 (9-oz.) package fresh spinach, torn
Cranberry-Pecan Crusts (recipe below)
1.Preheat oven to 350°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until caramel colored. Place onions in a bowl.
2.Combine flour, salt, and pepper; dredge turkey tenderloin cubes in flour mixture.
3.Melt remaining 2 Tbsp. butter with oil in skillet over medium-high heat; add turkey tenderloin cubes, 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 13- x 9-inch baking dish.
4.Bake, covered, at 350° for 30 minutes. Remove from oven, and arrange desired amount of Cranberry-Pecan Crusts over pie before serving. Serve with any remaining crusts on the side.
Cranberry-Pecan Crusts
Makes 3 to 4 dozen
1 (14.1-oz.) package refrigerated piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped sweetened dried cranberries
1.Preheat oven to 425°. Unroll 1 piecrust on a lightly floured surface; sprinkle with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet.
2.Bake at 425° for 8 to 10 minutes or until golden.
NOTE: We tested with Craisins.”
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