GLS
Classic Southern Gentleman
With the kids staying in DC and Brooklyn, we didn’t travel over Thanksgiving and had a quiet, low-key holiday. We didn’t go overboard with a typical Thanksgiving feast; I decided to cook a wild turkey breast filet, chanterelles, carrots, peas, parsnips, potatoes, onion, celery into a pot pie. I used two 4 oz. bags of chants I previously cooked in butter and olive oil and froze last month. Fresh thyme was used as a seasoning. I cut the breast into small nuggets and sauted them in the chanterelle olive oil and butter with the chants held aside. Nothing was out of a can. The pie shell was by Pillsbury and fixins simmered with chicken broth until done. I used a quart of frozen broth from a chicken I cooked months earlier in a slow cooker. After the vegetables cooked, the turkey and mushrooms were added. I whisked 3 tablespoons of cornstarch to a bowl with a 1/3 of cup of cold water which I added to fixins and brought mix to a boil for a minute or two until mixture thickened. The fixins stiffened up a little too thick so I continued to “cut” the mix with broth and whole milk. After ladling fixins into pie pan and covered with crust, I cooked the pie at 425 F for 45 minutes until the crust browned. I had enough fixins to stuff two 9” pies and froze one for the future. It turned out well, and the two of us made two meals out of one pie for two days. I adapted several recipes found on the net. Gil
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