Recipes: Turkey Pot Pie

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Cook Time 30 min   Serves 4-6

Ingredients
1 pie crust
15 Athens Mini Fillo Shells
1 lb. turkey, ground
1 cup green beans
1 cup carrots, chopped
1 cup hominy
1 cup pigeon peas
2 sprigs fresh parsley
1 cup flour
1 can turkey broth
1/2 cup gravy
2 cups mashed potatoes
1/4 cup parmesan cheese

Tools
Weston Meat Grinder
Weston Baking Mat
Weston Multi Chopper

Grind turkey leftovers with a Weston Meat Grinder.

Preheat oven to 425 degrees F. Bake pie crust for 10-15 minutes, until golden brown.

Fill the bottom of the mini fillo shells with gravy, about a quarter of the way full. Form mashed potatoes into balls and place into fillo shells. Sprinkle tops with parmesan cheese and place in the oven on a Weston Baking Mat for 10 minutes or until cheese is browned and potatoes are hot.

Chop carrots with a Weston Multi Chopper. Bring to a boil turkey broth, turkey, and vegetables. Reduce to a simmer and stir in flour until mixture is thick. Add in 1 sprig chopped parsley. Pour mixture into pie crust and top with mini fillo shells. Garnish with remaining parsley.

Smokey Chipotle Turkey Burgers

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Prep Time 10 min Grill Time 10-15 min Serves 2

Ingredients
1 lb. ground turkey
1/2 cup smoked cheddar, shredded
2 oz. chipotle sauce
2 tablespoons mayo
1/4 cup fresh cilantro, chopped

1 cup hot water
1 cube chicken bouillion
1 cup flour

2 whole wheat burger buns
2 slices tomato
2 leaves lettuce
2 red onion rings

Chipotle Mayo
1 oz chipotle sauce
2 tablespoons mayo

Tools
Food processor
Weston Meat Grinder
Weston Burger Press
Weston Patty Paper

Grind turkey leftovers with a Weston Meat Grinder.

Dissolve bouillion cube in water and stir in flour. Stir mayonnaise into flour mixture. Mix together all ingredients. 

Form two balls with the meat mixture and use a Weston Burger Press to form two half pound patties. Grill 10 to 15 minutes, or until firm. Serve on a whole wheat bun with chipotle mayo, lettuce, tomato, and red onion. 

Recipes: Turkey Roll

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Cook Time 15-20 min Prep Time 10 min Serves 6-8

Ingredients
1 lb. ground Applewood Smoked Turkey*
2 cups Apple Sausage Stuffing
2 cups Cranberry Chutney
2 Red Bartlett pears, pureed
1 cup flour
1 cup hot water
1 chicken bouillion cube


Tools
Loaf pan
Weston Meat Grinder
Weston Baking Mat
Weston Food Mill

Grind a pound of your leftover turkey with a Weston Meat Grinder. Use the coarse grinding plate.

Preheat oven to 325 degrees F.

Dissolve bouillion cube in hot water, then stir in flour. Mix the flour mixture into the ground turkey.

Cube the pears and boil them until soft. Puree with a Weston Food Mill and add the pear puree to the Cranberry Chutney.

Spread the turkey on a Weston Baking Mat, patting it out to 9 by 15 inches. Spread a layer of Apple Sausage Stuffing across the turkey, then spread one cup of the Pear Cranberry Chutney over that.

Carefully roll it together and place it in a loaf pan. Spread the remaining one cup of Pear Cranberry Chutney over the roll and place it in the oven for 15-20 minutes.

*The Applewood Smoked Turkey should already be cooked. Raw ground turkey can be substituted in this recipe, but be sure to cook the turkey roll for 30-45 minutes, or until it reaches an internal temperature of 165 degrees F.

Recipes: Applewood Smoked Turkey with Apple Sausage Stuffing

Applewood Smoked Turkey

Brine Time: 18-24 hr   Prep Time: 45 min   Smoke Time: 4 hr   Serves: 4-6

Ingredients
2 quarts apple juice
5 cups apple wood chips
8 lb. turkey breast
(this recipe can be done with any turkey, really, but the smoking time will change)

For the brine
1 gallon water
8 tablespoons kosher salt

Tools
Weston Propane Smoker
Weston Baking Mat

Techniques
How to Use a Weston Smoker

First, brine the turkey. My rule of thumb is 1 tablespoon of kosher salt to 2 cups of water. It took about a gallon of water to cover my turkey breast, so for this recipe, I'd say your brine should be around 16 cups of water and 8 tablespoons of kosher salt. To ensure your bird is bacteria-free, keep it in its brine for 18 to 24 hours.

Preheat your oven to 375 degrees.

Soak the apple wood chips in water for at least a half hour.

Remove the wood chip box from the smoker and fill the water bowl to the fill line with apple juice. Preheat the smoker to 240 degrees. It takes about a half hour to get it smoking properly so that you can put in your bird. 

Place the turkey breast in the oven for 30 minutes on a Weston Baking Mat. This gets the cooking process started.

Check the smoker's temperature indicator located on the front of the smoker. If it reads 240 degrees, your smoker is preheated, and you can put in the turkey. If it is not hot enough after a half hour, close the dampers more and wait for it to heat up.

Once it is heated, place the woodchips in the woodchip box and carefully place the box back into the smoker. Place the turkey on the lowest rack and tightly close the door. Check on the turkey periodically. It must be at an internal temperature of at least 165 degrees for safe consumption.

How long you smoke your turkey depends on its weight. The rule of thumb is 25-40 minutes per pound. For my 8 lb. turkey breast, I smoked it four hours.

For help with using a smoker, visit the techniques section of the Cooking with Weston Recipe Book.

Slice and serve with Apple Sausage Stuffing.

Apple Sausage Stuffing
Click here for the recipe.

Recipes: Cranberry Chutney

Prep Time 10 min Cook Time 20 min Serves 6-8

Ingredients
1 12 oz. bag whole cranberries
1/4 cup dried apricots, diced
1/2 cup raisins
1/2 cup apple cider vinegar
3/4 cup granulated sugar
1 cup water

3/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger (preferrably freshly ground with a Weston Multi-Seed Grinder)

1 pinch ground cloves (preferrably freshly ground with a Weston Multi-Seed Grinder)

Tools

Weston Multi-Seed Grinder

Weston Multi-Chopper

Weston Food Mill

Heat water and sugar in a medium saucepan until sugar has dissolved. Add in cranberries, cover, and let cook until cranberries begin to pop open. In the meantime, dice the dried apricots with the Weston Multi-Chopper. Once the cranberries begin to pop open, put the cranberries and sugar water through a Weston Food Mill.

Once pureed, return to saucepan and add in remaining ingredients. Bring to a boil, then let simmer ten minutes. Remove from heat. From here you may either serve it hot or chill it. I prefer my cranberry chutney cool.

Recipes: Apple Sausage Stuffing

Prep Time 30 min   Cook Time 20 min   Serves 4-6

Ingredients
2 pounds Italian sausage
3 red delicious apples
2 small loaves focaccia bread, cubed
(about 16 cups)
3/4 cup turkey stock
1 small yellow onion, diced
1 teaspoon dried parsley
1/2 teaspoon thyme
1/8 teaspoon whole cloves, crushed
1 teaspoon whole rosemary leaves, crushed
1/2 teaspoon whole fennel seeds, crushed
1 pinch celery seed
1/2 stick margarine

Tools
Bread Knife
Weston Baking Mat
Weston Multi-Chopper
Weston Multi-Seed Grinder


Preheat oven to 325 degrees. With a bread knife, cube fresh loaves of focaccia bread. Spread the cubes over a Weston Baking Mat. Bake the bread for five minutes, or until toasted. You may also dry out the bread by using a Weston Dehydrator.

Core and dice the apples with a Weston Multi-Chopper. Dice the onions with the Multi-Chopper. Grind the cloves, rosemary, and fennel with a Weston Multi-Seed Grinder. 

Combine all of the ingredients in a pot and cook over high heat until the stock begins to boil. Remove the pot from heat and cover. Let sit for 30 minutes, or until the bread has absorbed the stock. 

Serve immediately or let cool and vacuum seal for later use.