Pot Pie From Scratch: Wild Turkey Recipe
By Editors Of Fox Chapel Publishing | Oct 9, 2013
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The turkey gained its name after Spanish explorers brought the native American bird back to Europe more than 400 years ago. The English thought the bird was the same as the African Guinea fowl they imported from Guinea through the Middle Eastern country of Turkey, which they named “turkey.” They mistakenly gave the American bird the same name.
6 medium potatoes
6 medium carrots
1 small onion
1/2 green bell pepper
2 tablespoons plus 1/4 cup butter, divided
1 can (10 3/4 ounces) cream of chicken soup, or about 1 1/3 cup of homemade
3 cups cooked, diced wild turkey meat
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Clean and dice potatoes and carrots. In large saucepan or pot over medium-high heat, place potatoes and carrots. Add enough water to cover vegetables. Bring water to boil, reduce heat to medium-low, cover saucepan and simmer until potatoes and carrots are tender, about 15 to 20 minutes. Remove from heat and drain water from saucepan, reserving 1 cup liquid.
Preheat oven to 425 F. Chop onion and green bell pepper. In medium skillet, sauté onion and green pepper in 2 tablespoons butter. Heat, stirring often, until onion is translucent and tender.
In small bowl, combine reserved 1 cup cooking liquid and cream of chicken soup. In 3- to 4-quart casserole dish, place sautéed onions and peppers, cooked carrots and potatoes, and cooked turkey. Pour soup mixture over top and mix until all ingredients are well-combined. Bake for 15 minutes.
Meanwhile, prepare biscuits. In medium bowl, combine flour, baking powder and salt. Using pastry blender, cut in remaining 1/4 cup butter until mixture is crumbly. Add milk and mix well. Knead dough lightly on floured surface. Roll out dough and cut into circles using 2-inch biscuit cutter. Carefully remove casserole dish from oven and arrange biscuits over turkey mixture. Brush biscuits with a little additional milk and return to oven for an additional 15 minutes. Yields 6 to 8 servings.
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