And Thanks Were Given

Boy, you buy a new computer and you think all your problems are all solved, but oh no, they're just beginning, my friends. But here we are back in front of the keyboard and monitor, ready to resume. Where did we leave off? Oh yeah, Brussels sprouts. I did indeed sauté them with pancetta, honey and lemon, and the rack of lamb was perfection, and I'll get to that another time, but we've had a major holiday in the interim, and around this house all the stops were pulled. Ina, Jamie, Tyler, Alton, Emeril all covered the main event, but here's what they glossed over: Leftovers! Turkey meat and cranberry relish thickly layered onto slices of white bread lathered in mayo. Stuffing and gravy spilling over toast or re-heated mashed potatoes. Baked frittatas with leftover roasted root vegetables. Do you really need to ask why Thanksgiving is my favorite holiday?

Friday night saw us attempting to make room in the over-stuffed fridge by whittling down some of the turkey. And what better comfort food after a day of "Bolt" and cutthroat games of Russian Bank? Pot Pie naturally, and everything from scratch. So, roll up your sleeves and prepare to re-live Thanksgiving weekend one more time.

Biscuit Crust Turkey Pot Pie

For Filling

8 cups chicken stock 6 carrots, peeled and sliced ¼-inch thick 1½ lbs red potatoes, cut into medium cube 4 celery ribs, sliced ½-inch thick 5 cups cubed cooked turkey 12 Tbsp (1½ sticks) unsalted butter 2 medium onions, chopped 12 Tbsp all-purpose flour ½ tsp grated fresh nutmeg 2 tsp chopped fresh thyme Salt and freshly ground pepper

For Biscuit Crust

1¾ cups all-purpose flour 3 tsp baking powder 1 tsp baking soda 1 tsp salt 4 Tbsp cold unsalted butter cut into cubes 4 Tbsp chilled shortening cut into cubes ¾ cup grated sharp Cheddar cheese 2 large eggs ¾ cup buttermilk 2 large egg yolks lightly beaten into 2 Tbsp milk for egg wash

Make the filling

Bring stock to the boil in a large, heavy saucepan. Add carrots, potatoes & celery and simmer, uncovered, until tender 10-15 minutes. With a slotted spoon, remove vegetables from stock, reserving liquid for the sauce. Melt butter in a large Dutch oven over medium-low heat. Add onions and cook until softened, 6-8 minutes. Add flour and cook, stirring often, for 3 minutes to make a roux. Add reserved cooking broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer 3 minutes while continuing to whisk. Stir in nutmeg, thyme, salt & pepper to taste. Add turkey and vegetables to the Dutch oven and gently stir to combine.

Make the biscuits

Sift together flour, baking powder, baking soda and salt in a large mixing bowl. Cut in butter and shortening with a pastry cutter until mixture resembles coarse meal. Fold in cheese. Break eggs into liquid measuring cup and add just enough well-shaken buttermilk to total 1 cup and beat with a fork. Add to flour mixture, stirring just enough to form a loose dough. Gather dough into ball and roll out on a lightly floured surface to ½ inch thickness. With a floured cutter, cut out as many rounds as possible. Gather scraps and re-roll dough to cut out more rounds in the same manner. Arrange rounds on top of filling to form a crust, then brush with egg wash and poke all over with a fork. Bake in a pre-heated 450° oven 15-25 minutes or until biscuits are puffed and golden brown.

This is comfort food every thrifty grandmother (and father) will recognize immediately. It sticks to the ribs, stretches your food budget, and allows you one more triptophan-induced nap. It also happens to be freaking delicious. You'll want to make extra biscuits. Ours were put to work sopping up sauce. I don't think even one bowl needed rinsing before going into the dishwasher after this meal.

Thanks for taking the time, and Happy Thanksgiving, again - Blog O Food