Turkey Pot Pie

Pot pie is a problem for my family. Doug doesn't like peas. I don't like carrots. The boys don't like vegetables (except carrots!) So, when I found a big tupperware container in the freezer with leftover turkey in it, I became determined to create something that my family would eat.

1 package pre-made pie crusts
1/2 stick butter
1/2 c finely diced celery
1 finely diced onion
1/2 c chopped mushroom
1T chopped garlic
1 can chicken broth
2 to 3c turkey, cut in small pieces
1/4 c flour
splash of white wine
1 to 2 c heavy cream
sage, thyme, salt and pepper

Melt butter. Add celery, onion, mushrooms and garlic. Saute until soft.

Add turkey and stir. Sprinkle flour over mixture and school. Cook over medium heat for a couple of minutes.

Pour in chicken broth. Add wine and stir. Pour in cream.

Bring to a slow boil and allow to cook and thicken. (My family like the non-soupy version so I also dissolved some corn starch in 1/4 c of the liquid and added it back to the mixture.)

Add herbs to taste.

Place bottom pie crust in pie pan. Pour in filling. Add top crust. Bake 30 minutes or until golden and bubbly.

Potatoe Sausage Casserole

I got this idea from a recipe in my MasterCook software. This version is with my modifications. Family loved it.

1 pound ground sausage
1 can cream of mushroom soup
3/4 c milk
salt and pepper
1 large diced onion
1 package frozen hashbrowns (the diced kind)
1/2 pound shredded mozzarella cheese (or whatever kind you have)

Brown sausage. When mostly done, add onions and cook until soft. Mix soup, milk, salt and pepper. Add sausage/onion mixture and 3/4 of cheese. Put in large casserole dish. Dot with butter. Bake covered pan at 350ºF for 30 to 45 minutes. Sprinkle with grated cheese and melt in oven.