Poultry Recipes 
























 Bacon Wrapped Cheese & Mushroom Stuffed Chicken


4 medium boneless skinless chicken breasts 

8 slices uncooked bacon 

1/2 cup onion, finely chopped 

1/2 cup chopped mushrooms 

1/2 cup shredded Swiss cheese 

2 tbs chopped fresh parsley or 1 tbs dehydrated 

1 tsp salt 

1/2 tsp pepper 

2 tbs butter 

Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender.  Remove from heat to cool.

Preheat oven to 350 degrees F.

Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket 

Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. 

Divide evenly and stuff into pocket created in the chicken.  

Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed.  Place on a deep baking sheet or in an oblong ovenproof baker.

Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F


Bacon Wrapped Cheese & Mushroom Stuffed Chicken
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 Chicken Alfredo With Biscuits Casserole

 1 tablespoon butter

 2 cups sliced fresh mushrooms

 1/2 cup chopped onion

 1 jar (16 oz) Alfredo pasta sauce

 1/4 cup skim milk

 2 cups chopped cooked chicken

 2 cups frozen broccoli florets, thawed

 1/4 teaspoon dried basil leaves (or thyme)

 1 can (7.5 oz) refrigerated buttermilk biscuits

 1 tablespoon butter, melted

 1 tablespoon grated Parmesan cheese

 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

 In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. 

Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. 

Stir in Alfredo sauce, milk, chicken, broccoli and basil. 

Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

Separate dough into 10 biscuits. Cut each biscuit in half crosswise. 

Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.

 Bake 15 to 20 minutes or until biscuits are golden brown.


Chicken Alfredo With Biscuits Casserole
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     Chicken Cordon Blu With Mustard Sauce

1 lb. ground chicken
1/3 c finely diced ham
¼ tsp salt & pepper (each)
4 T finely chopped shallots
4 slices of swiss cheese
8 slices of pumpernickel bread (toasted)
12 large spinach leaves or lettuce of your choice

Mix together
Place on hot grill turning until cooked through till they read 165 degrees
4-5 minutes per side
Top with cheese until melted
Toast the bread either in the toaster or on the grill using foil for even toasting
Spread with sauce ( below) and add spinach leaves or lettuce

Sauce For The Chicken Cordon Blu

¼ c mayo
1 tsp Dijon mustard ( can use yellow mustard)
1 T finely chopped shallots
1 tsp thyme ( fresh is better than dried)


Chicken Cordon Blu With Mustard Sauce
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 Chicken Crepes


For the crepe batter: 

4 large eggs 

1/4 cup melted unsalted butter, plus more for the pan 

1 cup all-purpose flour 

Kosher salt 

2 cups whole milk 

For the bechamel: 

3 tablespoons unsalted butter 

3 tablespoons all-purpose flour 

2 cups whole milk 

Kosher salt 

1/2 cup grated Gruyere 

For the filling: 

1 bunch asparagus (or broccoli) 

1 tablespoon unsalted butter 

2 shallots, sliced 

1/2 cup dry white wine 

1 1/2 cups cooked chicken 

1 cup cherry tomatoes 

1 tablespoon chopped basil, plus more leaves for garnish 

Kosher salt and freshly ground black pepper


Make the crepes: 

Whisk the eggs together in a medium-size mixing bowl. Slowly add the melted butter and whisk until combined. 

Sift in the flour and salt and stir until combined. Slowly add in the milk. The batter should be runny. 

Strain the batter and let it rest, refrigerated, for at least 1 hour. 

When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat. 

Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan. This will take a little practice; usually the first crepe gets scrapped. Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over. 

The crepe should be golden brown. Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate. 

Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used. 

Make the bechamel: 

In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown. Pour in the milk, whisking constantly to avoid lumps. 

Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes. 

Remove the pan from the heat and stir in the cheese. Keep warm. 

For the filling: 

Bring a large pot of salted water to a boil over medium heat. Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it. Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking. When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside. 

Heat a medium skillet over medium-high heat. Add the butter and shallots and cook until the shallots are soft, about 5 minutes. Pour in the wine and let it reduce by half. Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes. Add the asparagus and 1 cup of the reserved bechamel. 

Taste and adjust the seasoning. 

Lay a crepe on your work surface. Spoon a couple of tablespoons of the chicken mixture down the center of the crepe. 

Roll up the crepe like a cigar. Repeat with remaining crepes and filling. (Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle). 

To serve, put 2 crepes onto each serving plate. Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves. Serve immediately. 


Chicken Crepes
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 Karen’s Kitchen Chicken Pot Pie

This is a great recipe for left over roast chicken with potatoes and carrots
Diced onion
Sliced mushrooms
Chicken Stock
Carrots (left over or blanched)
Frozen peas
Salt & pepper
Cooked diced potatoes
1 sheet puff pastry
Egg wash (egg and 1 tsp water beaten)
Sauté’ butter, onion, mushrooms till soft. Add flour, chicken stock , carrots
Peas, parsley, salt & pepper and potatoes.
Bring to a simmer.
Trace out an outline of the dish your using a little bigger than the cook wear.
With the puff pastry
Put pie mixture in the cook wear almost to the top.
Cover with puff pastry sealing around the edges
Brush with egg wash
Bake at 350 degrees for 20 - 30 minutes until the pastry is brown and fluffy.
Wait for the wow effect when taking out of the oven
***** Note adjust ingredient for how many pie’s your making.


Karen’s Kitchen Chicken Pot Pie
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Chicken Stir Fry

Snow peas
Chicken stock
Corn starch
Soy sauce
Bean sprouts
Cut chicken into cubes and fry in oil until almost cooked through
Remove from pan
Add more oil if needed
Add, onions, celery, carrots, and cook for 3 minutes add snow peas
Return chicken to the wok (or frying pan)
Stir for another 2 minutes until the vegetables are cooked but still a little crunchy
Mix together chicken stock, corn starch, and soy sauce. Add to pan
Sit in Bean sprouts and cook till warmed through
Serve over rice or noodles.


Chicken Stir Fry
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4-6 chicken thighs ( can leave bone in or boneless)

4 links of mild Italian sausage or a sweet sausage (casting removed)

1 diced onion

2 stocks diced small celery

Splash of white wine

Small can of deiced tomatoes with green pepper

Chicken stock


Chopped fresh parsley

Egg  noodles

In frying pan with a lid heat oil and butter

Take chicken and coat with flour

Fry chicken till brown. Take out of pan

Add onion and celery cook 1 minute

Add splash of wine and let reduce

Add tomatoes and small bit of chicken stock

Place chicken back in to braise

Cover with lid and cook 20 minutes

If liquid is watery add 1 tsp cornstarch and 2T water 

Just before serving over noodles add butter and parsley

Cook noodles to package instructions

NOTE: Serve with a nice fresh bakery bread of your choice


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                   Chicken Wings In The Slow Cooker

Chicken wings
B.B.Q. sauce
Orange juice

Mix B.B.Q. sauce  with orange juice and honey
Place in slow cooker 6 hours

Chicken Wings In The Slow Cooker
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 Deep Dish Turkey Pie Day After Thanksgiving 


3/4  cup cranberry sauce

1 1/4  cups stuffing

1/2  cup shredded cheddar cheese

3/4  cup green beans

1 3/4  cups mashed potatoes

1 1/2  cups cooked turkey

1  can Pillsbury Artisan Pizza Crust with Whole Grain or 1 box Pastry


1.Preheat oven to 400 degrees F. Spread pizza crust into a deep dish pizza pan or deep dish pie pan. Bake for 5 minutes.

2.While crust is baking, chop turkey into bite-sized pieces.

3.Remove crust from oven and reduce oven temperature to 350 degrees F.

4.Spread stuffing into crust. Top with chopped turkey.

5.Spread beans onto turkey layer. Finish with dollops of mashed potatoes.

6.Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake an additional 5 minutes.

7.Remove from oven and let rest for 5 minutes before slicing and serving


Deep Dish Turkey Pie Day After Thanksgiving
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 Hot Sauced Turkey Burger


1 cup heavy cream

1 died onion

2 tablespoons grated Parmigiano-Reggiano cheese or Cheddar or Swiss

1 1/2 pounds ground turkey 

1 tablespoon Worcestershire sauce 

Salt and pepper

2 tablespoons flat-leaf parsley, finely chopped 

2 tablespoons butter

2 tablespoons hot sauce  

4 burger rolls, split and toasted 

Good quality thick-cut potato chips 

1/2 cup blue cheese crumbles or crumbled bacon

Chopped chives or finely chopped scallions  


Place cream and sauted onion in small pan and bring to bubble, reduce by about a third, 7-8 minutes; stir in Cheese

Meanwhile, heat a large, cast-iron skillet or griddle over medium-high heat. 

Combine turkey with Worcestershire, salt, pepper, and parsley, and form 4 patties that are thinner at center and thicker at edges. Cook 10 minutes, turning once.  Remove to plate and add butter to pan. When butter foams, add hot sauce; flip burgers in hot sauce.

Place burgers on roll bottoms and top with potato chips, cream sauce, bacon crumbles, green onions (optional)and roll tops.


Hot Sauced Turkey Burger
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Honey Dijon Chicken


• 4 large boneless skinless chicken breasts about 6 ounces each 

• 3 tbsp butter 

• pinch salt and pepper 

• 1/3 cup honey 

• 2 tbsp whole grain Dijon mustard 


1.Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

1.Melt the butter in a small saute pan.

2.Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.

3.Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.

4.Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.

5.Allow the chicken to rest for 5 minutes before serving.

Honey Dijon Chicken
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                        Chicken Fried Rice

Green onion, sliced on a slant
1 cup cubed chicken
Pork loin , thinly sliced
2 eggs fried and cut into strips (optional)
3 T. olive oil
2-3 cups cooked rice
3T soy sauce
2T oyster sauce
½ tsp sugar
½ tsp salt

Prepare vegetables, chicken or pork and eggs set aside.
Heat wok add oil
Stir fry chicken add vegetables except peas
Add cooked rice
Stir in soy sauce, oyster sauce and add sugar and peas
Add eggs toss
Serve hot.


Chicken Fried Rice
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               Chicken Quesadillas

Cream cheese
Cheddar cheese
Green onion
Roasted plum tomatoes and sliced onion (400° for 15 min, cool and chop)
Hot sauce
1 lime juiced
Cooked chicken
Mix together and load ½ of quesadilla’s ( 8 inch tortilla) fold in half
In sauce pan add 1 tsp oil and cook quesadilla till cheese melt and it’s yummy !!!!


Chicken Quesadillas
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                   Chicken Scaloppine

4 boneless, skinless chicken breasts
2 eggs
2 T milk
½ c flour
1 ½ c panko bread crumbs
2T olive oil
1T butter
Salt & pepper

¾ lb crimini mushrooms ( can use button)
2 T drained capers
2/3 c white wine
½ c chicken broth
½ c butter

Set up breading station with flour, egg wash, and bread crumbs
Remember to season with salt & pepper flour, egg, and bread crumbs ( this is also where you can add a herb )
Place olive oil and butter in large frying pan
Fry until golden brown on both sides, remove from pan and tent with foil
Over medium heat and mushrooms and capers , cook 2 minutes
Add wine, cook until reduced by half
Add broth, butter and salt and pepper to taste
Simmer 3 minutes
Serve chicken with sauce poured on top.. Yummy !!!!

Note: you can use onion in place of capers


Chicken Scaloppine
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             Chicken Skewers For The Grill

½ c balsamic vinegar

2 T fresh lemon juice

2 T honey

1 c olive oil

Salt & pepper

Mix together set for brushing on skewers


Chicken cubed


Orange segment skin and piff removed

Red & yellow pepper cut to fit

Marinate chicken for 30 minutes in

3 T orange peel

1 ½ t chili power

Salt & pepper 


Chicken Skewers For The Grill
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                       Sweet N' Sour Pineapple Chicken

2 chicken breast, skinless, boneless (large or 3 small)
Salt & pepper
¾ c brown sugar
Juice from one can unsweetened pineapple (chunks)
2 t. cornstarch
2 T soy sauce
2/3 c water
Pineapple chunks

Dust the chicken with flour , salt and pepper and brown in frying pan
Place in casserole dish
Mix brown sugar, pineapple juice, cornstarch, soy sauce and water
Pour over chicken pieces sprinkle with pineapple chunks
Bake covered at 350 for 40 minutes until chicken is cooked and tender
*if dish becomes too dry add a little water

NOTE: can add red and green pepper


Sweet N' Sour Pineapple Chicken
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  Slow Cooker BBQ Chicken Sandwiches

2 broiler /fryer chickens cooked and shredded ( or 2 cooked deli chickens)
1 large onion, diced
2 cups water
1 ¼ cup ketchup
¼ c packed brown sugar
¼ c Worcestershire sauce
¼ c red wine vinegar
1 tsp. each salt, celery seed and chili powder
¼ tsp hot pepper sauce ( I use Franks)
Hamburger buns, spit and toasted
In a 3 qt. slow cooker or Dutch oven, combine all ingredients
Except buns, Mix well
Cook on a low setting for 6-8 hours in slow cooker
Serve on toasted buns. Will serve 8-10 servings
* NOTE for less people cut in half



Slow Cooker BBQ Chicken Sandwiches
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 Sweet Chili Chicken

 Sweet Chili Chicken


1/4 c flour 

1 tsp (5 mL) fresh cracked pepper 

1 lb (454 g) chicken breast fillets 

3 tbsp (45 mL) olive oil 

1 large onion, cut into slices 

2 tsp (10 mL) ginger, grated and fresh 

2 tbsp (30 mL) garlic, minced 

1 cup (250 mL) chicken stock 

1 cup (250 mL) sweet chili sauce 

2 green spring onions, diagonally sliced 

1 ½ cup (375 mL) snow peas, trimmed 


1. Combine flour with black pepper. Add chicken and toss in seasoned flour. Shake off excess and set aside.

2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes until browned. 

Remove from pan and set aside.

3. Add 1 tbsp of oil to skillet and heat to medium-high. Add onion and cook for 2 minutes. Add ginger and garlic and cook for another 2 minutes.

4. In a mixing bowl combine the stock and sweet chili sauce. Pour over onion mixture and cook, stirring for 2 minutes until  sauce is well combined.

5. Add the chicken and cook stirring for 2 minutes until heated through. Add snow peas and half the spring onions and cook for a minute. Garnish with remaining spring onions.


Sweet Chili Chicken
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                         Turkey Roasting 101

Tent turkey with foil
Roast in a 325 oven
Remove foil for last hour
Turkey done when the thigh reads 185 F (85C)
For convection oven reduce time by 25 percent
Bake stuffing in separate dish

Serving 4 - 6 people 10-12 lb (4.5-5.5kg) cook unstuffed 3-31/4 hrs
Serving 8-10 people 12-16 lb (5.5-7kg) cook unstuffed 31/4 -31/2 hrs
Serving 12-16 people 16-22lb (7-10kg) cook unstuffed 31/2-4 hrs.

Be sure to let the turkey rest after removing from the oven for 15-30 minutes
Cover with foil to keep it warm

Turkey Roasting 101
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               Tequila - Lime - Chicken

½ c. tequila

1 c fresh squeezed lime juice (5-6 limes)

½ c fresh squeezed orange juice

1 T. chili powder

1 T minced garlic

1 fresh jalapeño pepper seeded and diced small

2 tsp kosher salt

1 tsp fresh ground pepper

Place the above in a plastic bag and add 6 boneless chicken breast, skin on

Put in the refrigerator for 6 hours or overnight.

Place chicken skin side down on the grill and cook for 5 min

Turn over and cook for 10 minutes

Place on a dish and cover with foil and let stand for 4 minutes


Tequila - Lime - Chicken
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Left Over Turkey Or Chicken



Left Over Turkey Or Chicken
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                   Turkey Breast With Sausage Stuffing

1 whole bone-in turkey breast (5-7 lbs)
¼ cup butter, melted
2 (12 oz each ) bulk pork sausage
2 c sliced celery
2 medium onions, diced
4 cups dried bread cubes
2 cups pecan halves
1 cup raisins
2/3 cup chicken broth
2 eggs, beaten
1 tsp salt
½ tsp sage
¼ tsp pepper

Rinse turkey and pat dry. Place with breast side up in a shallow baking dish.
Brush with melted butter and sprinkle with salt & pepper
Bake , uncovered at 325 for 2 to 21/2 hours (170 degrees)
If skin is getting to dark cover loosely with foil

In a skillet cook, sausage, celery and onions until sausage is cooked and the vegetables are tender
Remove from heat add remaining ingredients and mix well
Spoon into greased 3 qt  casserole
Cover and bake at 325 for 1 hour (165 degrees)
*Take cover off for the last 15 minutes if you like the top brown


Turkey Breast With Sausage Stuffing
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 Turkey Burger Patty Melt

1 pound ground turkey

1 cups Panko bread crumbs

1/3 cup milk

1 egg

1 tablespoon sage

1 tablespoon fresh thyme

1 teaspoon salt

1 teaspoon pepper, freshly cracked

1 cup cremini mushrooms, sliced (optional)

1 tablespoon olive oil

1/2 cup butter, unsalted

3 tablespoons canola oil

1 red onion, sliced

1 yellow onion, sliced

8 pieces rye bread

8 pieces Gruyere


In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.

While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.

In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.

Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.

Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers


Turkey Burger Patty Melt
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           Turkey Burgers Stuffed With Mozzarella Cheese

2 tsp olive oil
1 small onion. ( diced small, can use a shallot instead)
4 cloves garlic, minced (optional)
2 cups plum tomatoes chopped with the juice
6 oil packed sun-dried tomatoes ( drained and finely chopped)
½ salt & pepper (each)
2 T chopped fresh basil

Mix together and let stand, can be made ahead and refrigerated.

1 pound lean turkey
¼ chopped shallots (small)
2 tsp Worcestershire sauce
1 tsp lemon zest
½ tsp dried oregano
¼ tsp salt
½ c. shredded mozzarella cheese (divided)
2 T. chopped fresh basil (finely)
2 tsp olive oil
4 slices of foccacia bread ( sliced) or can use buns, or other favorite bread.

Heat 2 tsp oil in a medium saucepan. Add onions and garlic cook until translucent
Stir in fresh tomatoes , sun dried tomatoes, ½ tsp salt & pepper each.
Bring to a simmer and cook stirring occasionally until tomatoes have broken down , 8-10 minutes.
Stir in basil remove off heat
Transfer to food processor and pulse leaving it chunky. Return to pot .

Combine top 6 ingredience. Gently mix and form 8 thin patties, set aside
Combine ¼ c cheese and basil and place in centre of  4 patties cover with remaining patties and crimp the edges closed. Do not press down cooking
Grill until centre registers at 165 degrees- 8-10 minutes total . Place warm sauce on the bottom of toast foccacia, then burger, cheese and extra sauce


Turkey Burgers Stuffed With Mozzarella Cheese
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         Week Night Fried Chicken And Mashed Potatoes

1 cut up chicken
Butter milk to cover
Flour for dredging
Bread crumbs
Salt & Pepper
Oil for frying

Marinate the chicken in butter milk for 4 hours or overnight (can add hot sauce if you like your chicken spicy)
Heat oil in cast iron frying pan (check heat by putting a little flour in oil and when it sizzles it is hot enough for chicken)
Take chicken out of buttermilk ( shake off as much milk as possible)
Cover in bread crumbs and let stand on a wire rack over a baking sheet to dry
Cook Dark meat first until brown all over
Place in a 350 oven
Cook the white meat and add to the brown meat in the oven
Bake for 15 to 20 min


Week Night Fried Chicken And Mashed Potatoes
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1 (2 pound) boneless turkey breast 

4 cups chicken stock 

4 parsley sprigs 

1 bay leaf 

3 thyme sprigs 

3 black peppercorns 

2 large carrots, peeled and cut into 1/2-inch pieces 

1/2 pound turnips, peeled and cut into 1/2-inch pieces 

1/2 cup frozen peas, thawed 

3 tablespoons unsalted butter 

1 large leek, white and pale green part, sliced thinly 

1 large shallot, finely sliced 

5 tablespoons all-purpose flour 

1/2 cup dry white wine 

1 cup heavy cream 

Salt and pepper 

1/4 cup coarsely chopped parsley 

2 tablespoons fresh sage chiffonade


2 1/2 cups all-purpose flour 

2 tablespoons chopped fresh parsley 

1 tablespoon chopped sage 

1 tablespoon chopped rosemary 

1 tablespoon chopped thyme 

1 teaspoon salt 

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces 

1/2 cup chilled solid vegetable shortening 

1/2 cup ice water


Butter a 4-quart baking dish. 

Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. 

Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. 

Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.

Add carrots and turnips to the broth and cook until just tender, about 10 minutes. 

Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. 

Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. 

Add flour and stir for 2 minutes. Stir in broth and white wine. 

Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. 

Add cream and cook until sauce thickens enough to coat a spoon. 

Season with salt and pepper and add the parsley and sage. 

Pour the sauce over the turkey and vegetables in the baking dish.

For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. 

Add butter and shortening and process until mixture resembles coarse meal. 

Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. 

Gather dough into ball and chill for 30 minutes. 

Preheat oven to 400 degrees F. 

Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. 

Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. 

Let stand 10 minutes before cutting. 


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                  Perfect Hard Boiled Eggs

Place eggs in a pot and cover with cold water
Bring to a boil and turn the heat off
Let stand 5 min
Drain hot water
Cover with cold water and let sit 2 minutes
Roll on a board and egg shells will remove easily
*eggs will still be a little warm.

Perfect Hard Boiled Eggs
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