Moravian Turkey or Chicken Pie with Gravy

 

 

 

 

 

 

 

  

 

.

What is a Moravian Pie you ask?  Just a fancy name for a chicken or turkey pie without veggies.  I am not a big pot pie fan so this is a perfect substitute.  The crust is flaky and buttery and the pie is filled with tender bites of chicken smothered in a thick, creamy gravy.  I love to freeze these for those times I need something elegant but fast.  So good.

Moravian Turkey or Chicken Pie with Gravy

 Filling:

 1 large Rotisserie chicken, torn into pieces

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup half-and-half

1 cup low salt chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 package (2 rounds) refrigerated pie dough

1 large egg, lightly beaten 

 

 Adjust oven rack to lowest position and preheat oven to 350 degrees.

Heat butter in small skillet over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1-2 minutes. Slowly whisk in milk and chicken broth. 

 

 

 

 

 

 

Add salt and pepper and bring to boil, stirring. Reduce heat to medium-low and simmer gravy until thickened, stirring frequently. Add more chicken stock if consistency is too thick.

 

 

 

 

 

 

 

 

 

 

 Combine  2 cups gravy with shredded Turkey in a bowl, and reserve remaining gravy for serving over pie and mashed potatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer turkey mixture to dough-lined pie plate and spread into an even layer. 

 

 

 

 

 

 

 

 

 

Top with second dough round, leaving at least a ½-inch overhang all around. Fold edge of top dough under bottom dough edge so that edge of fold is flush with the rim of your pie plate. Flute edges using thumb and forefinger or press with tines of a fork to seal. 

 

 

 

 

 

 

 

 

 

 

 

Cut slits on top for venting.  Brush pie with beaten egg and bake until top is light golden brown, about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce oven temperature to 325 degrees, and continue baking until crust is deep golden brown, another 18 - 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Let pie cool on wire rack for at least 45 minutes before slicing.  If pie is getting too brown, cover loosely with foil.  

 

 

 

 

 

 

 

 

 

 

 

 

Allow to rest for 10 minutes before serving so that the juices will congeal.  

 

 

 

 

 

 

 

 

 

 

 

Serve wedges topped with spoonfuls of gravy, gravy topped homemade mashed potatoes. Enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:   This pie freezes well so make extra.  Also a perfect recipe for leftover chicken too!

Sweet Potato Casserole

 

An old tradition that dates back as long as I can remember but it doesn't always taste the same. I promise this one is perfect in every way and so easy to make. It is the first thing to go so make extra and keep in warm until the first bowl is empty. OMG the best thing on a Thanksgiving table!

Sweet Potato Casserole

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

Topping

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

Preheat oven to 375 degrees. Grease a 9 x 13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread to an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes at 375 degrees.

Remove from oven and allow dish to cool for a minimum of 20 minutes before serving.

Absolutely Delicious!

Photography is the property of and copyrighted to Welcome Home.

Slow Roasted Turkey Breast with Apple Walnut Stuffing

 

This is the perfect recipe when you don't want to make a whole turkey, and no oven space is available! Juicy and moist on the inside and crisp on the outside. YUM!

Slow Roasted Turkey Breast with Apple Walnut Stuffing

2-3 whole carrots

2-3 stalks celery

¼ quartered onion

1 bulb garlic cut in half

1– 5 pound bone-in turkey breast

½ cup (1 stick) butter, slightly melted

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme leaves

½ teaspoon dried sage

1 sage leaf

1 bay leaf

Lightly coat your slow cooker with cooking spray and set to high.

Place the carrots, celery, onion, garlic and sage and bay leaves in the bottom of the pot.

Place the softened butter in a small bowl, then add garlic powder, onion powder, dried thyme, sage, salt, and pepper. Mix everything, then slather on the turkey breast. Place the turkey, BREAST SIDE DOWN in the crock pot.

Set the heat to LOW and the timer to 5 hours. At the end of cooking time, use an instant-read thermometer to test to ensure the turkey is done. It should read 165 degrees. Cook for an additional 30 minutes if needed.

Note: A 5-pound turkey breast will take about 5.5 hours on low or 3.5 to4 hours on high in a crock pot. At this point the turkey will not be browned and not very pretty yet.

After the turkey is done, remove it from the slow cooker and place it in a baking dish. Set the oven to broil. Place the turkey breast side up under the broiler to crisp up the skin for 5-6 minutes. Remove from oven and allow turkey to rest for at least 30 minutes, then slice and place on a serving platter with my homemade Apple Walnut Stuffing.

Serve with gravy.

Photography is the property of and copyrighted to Welcome Home.

Apple Walnut Sausage Stuffing

 

 

 

 

 

 

 

 

 

When I make my stuffing each year, I have no idea what’s going in it until I start making it. Like what kind of bread I want to use. I’ve used whatever bread I have on hand, cut it in cubes or tear it in chunks and toast it. I’ve used brioche, French baguettes, croissants, even hot dog and or hamburger rolls. I've even been known to use salad croutons!  And then I add my favorite to give it that perfect taste and texture.  

 

Apple Walnut Sausage Stuffing

 

8 cups 1-inch bread cubes

1 tablespoon olive oil

1 pound mild ground pork sausage

6 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

1 ½ cups sliced celery

2 Fuji apples, chopped

2 tablespoons finely chopped fresh sage leaves

1 tablespoon finely chopped fresh thyme leaves

1 cup chopped toasted walnuts

½ cup finely chopped fresh parsley

salt and freshly ground black pepper, to taste 

2 ½ cups chicken stock

 

 

Preheat oven to 350 degrees. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.

 

 

 

 

 

 

 

 

 

 

Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.

 

 

 

 

 

Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.

In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.

Spread half the bread mixture into the prepared baking dish. Add more apples and sausage.

Cover with foil and bake in the oven for 45 minutes. 

Place into oven and bake until top is browned, about 45 minutes.

Remove foil and bake for another 15 minutes or until top is browned.

Serve immediately.

Photography is the property of and copyrighted to Welcome Home.