I like this one because you get the “comfort” without the crust. It’s a chicken pot pie in a “hamburger helper” format that takes less time to prepare. I have not modified the recipe I found online but note that it contains one of my personal recipe pet peeves – the “afterthought ingredient”. In this case, the last ingredient is chicken, which I guess was magically cooked off stage before the cooking show started. Anyway, unless you are buying pre-cooked…
You can make this beginning to end in a Dutch oven but I like to use my 12″ saute pan. If you are feeding a crowd, you can also make your “filling” the day before, refrigerate then reheat in the oven for about 30 mins and then add your pastry for the last 30 mins. Mushrooms are also optional. Directions:
You probably wouldn’t call a recipe by this name today but political correctness (at least in this case) can kiss my ass. It’s basically “breakfast lasagna” – layers of bread, cheese and ham in a lasagna pan that is soaked in a scrambled egg mixture and baked in the oven. The “wife” saving aspect of this is that it can be assembled the day or night before Christmas, refrigerated and then simply put in the oven Christmas morning an hour…
Ingredients: Spice Blend: Instructions: Notes:
Ingredients Preparation Note: Regarding cooking time, I’ve done turkeys ranging from 12 lb to 18 lb with this recipe and while you would expect the larger the turkey, the longer the time, that hasn’t really been my experience. The high heat for 30 minutes dramatically reduces the cooking time versus the traditional method. At 350, an 18 lb turkey would be close to 4 hours. With this recipe, it’s still just 2.5 – 2.75 hours.