As part of this sponsored post for Collective Bias®, I made the following recipes using Honeysuckle White turkeys to have for an early Thanksgiving family celebration.
I’m having a hard time believing it’s November already. With Thanksgiving just a few weeks away, I thought it might be a good time to learn (again) how to cook a turkey. My mother has been trying to teach me for years. When I first got married, she hoped I would try to impress my new husband with some new-found turkey skills. It didn’t work out so well back then. So it’s time to try again. I’m feeling incredibly blessed that I have my mother here to teach me. It’s time to roll up my sleeves and get a little dirty in the kitchen.
Fortunately for us, we have a Lucky Supermarket just down the street. If I discover I’m missing something, the store is just minutes away. We were able to find everything we needed in one stop. With the Lucky Supermarkets mix-and-match meat sale, we bought two very large Honeysuckle White turkeys. Here’s the stuffed and finished result.
My mother advised me to get a bigger turkey than what I actually need for a single family meal. With a larger turkey, I can make several dishes to freeze and store for make-ahead meals. One of my favorite recipes is a turkey pot pie. I make several of these and keep them in the freezer. They’re perfect for the chilly winter months ahead. The one I make is super quick, easy, and delicious.
Here are the ingredients you’ll need to make the turkey pot pie:
- 2 pre-made pie crusts
- 4 tbsp butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 1 tsp. poultry seasoning
- 1/4 cup flour
- 2-3 cups turkey stock
- 3 potatoes, peeled and diced
- 2 cups cooked turkey
- 1/2 cup frozen peas, thawed
- 1/2 cup milk or cream
- 1 egg, lightly beaten
Preheat oven to 350 degrees F. Melt butter in a saucepan and cook chopped onion, celery and carrots until the onions are translucent. Add in the peas and turkey, simmer for 2 minutes. Sprinkle in the flour and cook for another 2 minutes. Add turkey stock and turn heat to medium for 10 minutes. Add in potatoes and cook until the potatoes are tender. Add poultry seasoning and cream. Let simmer for 5 minutes or until mixture has thickened.
Pour mixture into a pre-made pie crust. Top with another pre-made pie crust and brush with egg. Make a small slit on the top of the pie.
Make sure the sides are sealed around the pie, then bake for 30 minutes until crust is golden brown.
The Honeysuckle turkey’s are wonderful. Both turkeys were full of flavor and provided a lot of meals for our family. Plan ahead, and make sure you hit the sale. Lucky will have a buy one get one free sale running from 11/13 thru 11/26 on any of the following mix-and-match items.
Riverside or Honeysuckle White Frozen Turkeys
Cooks Ham Portions
Master Cut Beef Cross Rib Roasts
Pork Shoulder Roasts
Honeysuckle Turkey Breasts
What is your favorite dish to create with your leftovers? I’d love to try something new this year.