Thanksgiving Recipe From Doug

We asked Doug Kreinik to share a Thanksgiving memory and recipe, in Celebration of the Tie One One Campaign (a apron, that is!). Kreinik is a sponsor of this baking-and-sharing event, started by The Apron Book author EllynAnne Giesel. Enter the Tie One On Weekly Drawings for a chance to win Kreinik metallic threads and other fabulous prizes: http://www.apronmemories.com/

Growing up, my favorite meal was the day after Thanksgiving.  Turkey Pot Pie was my comfort food and to this day is still one of my all time pleasurable experiences.   My Mom used to use Crisco to make a very flaky crust.  I actually surprised her a number of years ago by making it with olive oil.  It was still very flaky and did not have all of that saturated fat.

Chopping up the yams, layering the stuffing, pouring in the corn, peas, gravy and adding the turkey created a yummy experience for me.   It has now been passed down to my kids as one of their favorites also.

Along with this, my Dad would make his Caesar Salad, which would top off a very delectable family meal and memory. Dessert was usually my Mom's Pecan Pie. Just thinking about it, makes me hungry.

Happy Thanksgiving.

Recipe: Turkey Pot Pie and Caesar Salad

Pastry Dough
Sift
2 cups all purpose flour
2 tbsp baking powder
1 tsp salt
Add
1/2 c olive oil or (2/3 c crisco)
1/2 c hot water
1 egg yolk
1 tbsp lemon

Make a ball and place in refrigerator for 2 hours to chill
Pat out 3/4 of the pastry- line a 2 quart or 8" casserole dish

Filling

Sauté
1 chopped onion
2 tbsp olive oil
Add Mushrooms

When onions are transparent
Dissolve
2 tbsp cornstarch into
1 cup chicken stock along with
Turkey gravy and drippings from roasting pan if available
Stir until thickened
Blend in sauté onions and mushrooms

Season with
Dill
Chopped parsley
Basil
Salt and pepper

Add
1 c frozen peas
1/2 c frozen corn
2 grated carrots
2 c cooked turkey ( can be replaced with chicken or other poultry)

While layering
Sweet potatoes
Stuffing
Pour in concocted sauce from above

Roll out final 1/4 of chilled pastry dough and apply over filling
Seal edges and slash top to allow steam to escape

Preheat oven to 425 F

Bake for 25 minutes

Eat!

This makes terrific leftovers if you are lucky.