The Secret to the Perfect Leftover Turkey Pie: Try this Mouthwatering Turkey Lattice Recipe!
Looking for something to make with all of those turkey leftovers? Try this delicious recipe for Leftover Turkey Lattice Pie! See more below. Click the arrow under the video.
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RECIPE:
Leftover Turkey Lattice Pie!
Line two 9-inch pie pans with pie crust and bake
just the crust for 5 to 7 minutes until light brown
In a large bowl mix:
4 cups of chunked turkey
2 cups of chopped broccoli
1 & 1/2 cups of Shredded Cheddar Cheese
1 can (10 ½ oz.) of condensed Cream
of Chicken soup, undiluted
2 tbsp. Dijon Mustard
1 tbsp. dry minced onions
1 egg lightly beaten
1 & 1/3 cup of whole milk
¼ tsp. salt & ¼ tsp. pepper
Mix Well...
Note!..... If you want your 2 pies a little fuller,
you can use 4 & ½ cups turkey, 3 cups of broccoli,
1 & 1/2 cups of milk, and 1 more can of cream of
chicken soup.
Pour your mixture into the pie crusts then cut
your top crust into ¾ inch strips and make a lattice
pattern on top the pies. Mix 1 egg with a little milk
and brush the lattice strips with the egg wash.
Bake at 375 degrees for about 18 to 25 minutes or until
the crust is golden brown.
Let it cool a bit then serve! Enjoy!
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How To Make a Bacon-Wrapped Turkey - Duc's Kitchen
As a person who doesn't really love turkey and wishes we'd just trade the ol' bird for a beef tenderloin or a honey ham, bacon-wrapped turkey was a bit of a surprise to me. Bacon-wrapped turkey is the turkey for turkey haters. Wrapping a turkey in bacon is fun, taking some of the stress off of roasting a Norman Rockwell-worthy turkey and wowing your guests at the same time.
What's even better? Wrapping a turkey in bacon eliminates any brining, salting, or basting to make a flavorful turkey and creates a stunning, crispy skin — a welcome contrast to the tender turkey meat. And it's much easier than it looks.
How To Make a Bacon-Wrapped Turkey
Makes 10 to 12 servings
What You Need
Ingredients
For the bacon butter:
8 tablespoons unsalted butter
4 ounces thick-cut bacon (about 4 slices), coarsely chopped
1 tablespoon dried thyme leaves
1 teaspoon dried rubbed sage
For the turkey:
1 (12- to 15-pound) turkey, thawed if frozen
1 medium onion, peeled and quartered
1 1/2 pounds thick-cut bacon (about 22 slices)
Equipment
Measuring cups and spoons
Chef's knife
Cutting board
Roasting pan (or an alternative roasting dish)
Roasting rack (or something to keep the turkey off the bottom of the roasting pan)
Kitchen twine (optional)
Probe thermometer
Food processor
Instructions
Thaw the turkey: If your turkey is frozen, thaw it in the refrigerator. For a 12- to 15-pound turkey, this will take about 3 days, estimating 5 hours of thaw time for each pound of turkey.
Three days before or the morning of roasting:
Make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment. This can be done up to 3 days in advance and stored in the refrigerator, but bring the butter back to room temperature before rubbing down the turkey.
Prepare the turkey and rub with the bacon butter: 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 the legs and wings with bacon: 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.
Weave the bacon blanket: 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.
Blanket the turkey breast: 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.
Day of roasting:
Bring the bird to room temperature: You can make the bird from start to finish in 1 day or refrigerate the bacon-wrapped bird overnight. Either way, the bird should sit at room temperature for 2 hours before roasting.
Roast the bird: 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 and roast until it reaches 165°F: 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.
Rest for 30 minutes and then carve: 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. Just as you would carve a chicken or plain turkey, start by removing the turkey's legs before carving the breasts. To keep the bacon intact, cut through the bacon first and then carve the breast beneath. Serve the turkey with any of the bacon crumbles that may fall off the bird as you carve.
Recipe Notes
Make-ahead: You can wrap the turkey in bacon up to 2 days in advance and store tightly wrapped in the refrigerator. Bring the turkey closer to room temperature by removing it from the refrigerator 2 hours before roasting.
Easy Turkey Club Sandwich | Recipe by Lounging with Lenny
Turkey club sandwich. Today I will show you how to make a sandwich, turkey club sandwich recipe. It is a best turkey sandwich, well balanced with ingredients and absolutely delicious.
This turkey sandwich is great for breakfast, lunch or snack. Turkey club sandwich goes great with French fries, sweet potato fries or mixed green salad.
Follow my step-by-step turkey club sandwich recipe and enjoy!
Turkey Club Sandwich Ingredients:
3 slices bacon
3 slices whole wheat bread
1 tomato on vine
1 leaf Boston lettuce
2 slices swiss cheese
4-5 slices deli style turkey
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Check out my other helpful food video recipes:
Turkey Sandwich:
Turkey Burgers:
Turkey Roulade:
Turkey Meatballs:
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How to Make Pie Crust From Scratch
Learn how to make pie crust from scratch. I'm sharing tips for making pie crust and my favorite recipe too.
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Ingredients Needed...
1 1/4 cups Flour
1/2 teaspoon Salt
2-4 tablespoons Water
1/3 cup Fat Shortening or Butter
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Making a lattice pie top with Jus-Rol
Become a master of making the lattice top for a pie using Jus-Rol! This step by step guide will show you exactly how to create an impressive pie top.
Check out more baking tips and tricks here:
Bacon roasted turkey
Tired of your usual Thanksgiving turkey recipe? Give your holiday bird a bacon-wrapped update, with this recipe inspired by Better Homes & Gardens, and watch your family and friends drool when you bring it to the table!
Bacon makes everything better, especially traditional recipes that deserve a prime place on our holiday menus but have become rather boring on the palate. The Thanksgiving turkey is one such holiday staple that needs a culinary revival. The beloved November holiday wouldn’t be complete without a turkey, and we’re thrilled to wrap it in strips of succulent, smoky bacon and give it a fancy new look and flavor.
Another innovative update to the traditional turkey recipe is slathering chopped bacon, onion and fresh sage directly on the turkey flesh. That means getting under the turkey skin. As the bird is cooking, the nuances of bacon, onion, and sage permeate the turkey meat, giving its savory taste exceptional depth.
To prep the turkey, remove the giblets and neck bone from its cavity. You can discard these turkey parts or use them to make gravy. Rinse the turkey and pat it dry with paper towels.
Loosen the breast skin of the turkey by sliding your fingers underneath it and carefully lifting the skin up from the turkey flesh without tearing the skin. Using your fingers, slide the chopped bacon, onion and sage mixture under the skin and rub it all over the breast and down toward the thighs.
The secret to adding flavor to your turkey is stuffing the cavity with tasty ingredients. Yes, we know that bread stuffing is traditional, but traditional does not necessarily mean tasty.
Full Recipe:
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