On top of that, Hubs had some dental work done, recently, which is interfering with his ability to eat traditional holiday treats. So my original idea of cooking a standing rib roast in the Big Easy outdoor cooker kinda got nixed.
So yeah, I'm sniffling and sneezing and - to be honest - I wasn't really relishing the idea of being chained to the kitchen for HOURS on Christmas day. Hubs sounded rather dismayed when I announced that I wasn't planning on any kind of huge Holiday Feast, but I assured him that I would come up with *something!*
And *something* included a trip to Boston Market for a "Family Meal" of Turkey (+ sides), and a pre-cooked bone-in turkey breast from the grocery store (from the deli - near the hot rotisserie chickens). I bought these items yesterday, and just kept 'em in the fridge for preparation on Christmas Day.
Here's what I came up with:
Turkey Ala King in the Crock Pot
QT's Lazy-Cheater Turkey ala King (with a Holiday Twist) over Patty Shells
Yield: I don't know yet, but probably enough for at least 4 people!
Update: This made a boatload of Turkey-Stewy-Stuff - Figure it'll serve 8+ (plan on 2-3 Patty-Shells, per person)
- Appx 25 oz. of turkey breast meat (I honestly didn't measure - but I used all of the meat from the "rotisserie" turkey and most of the meat from Boston Market* (kept a few slices for turkey sandwiches, later!).
- 2 stalks of celery
- 1 medium onion, finely chopped
- 1 TBS extra virgin olive oil
- 1 can of Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 1 can Cream of Mushroom Soup
- 1 can of Chicken (or Turkey) Gravy
- dash or three of Bell's Turkey Seasoning (or whatever poultry seasoning you have - I'm partial to Bell's because it's heavy on sage and tastes like "Thanksgiving!")
- 1/2 c Craisins (That's the "Holiday Twist!")
- 1/4 cup cooking sherry
- 1/4-1/2 cup heavy cream
- 1 - 10 oz package frozen peas/corn
- 2 packages Puffed Pastry Shells (or serve over rice or noodles)
*Notes on Boston Market - I don't know if it's "just me" or if their stuff really is super-salty! I would be inclined to stick with low-sodium soups if I was using *just* Boston Market Turkey. I still ended up adding 2 tsp of Splenda to cut-down on the saltiness of the sauce.
- I started by sauteing the chopped onion and celery, lightly, in olive oil - just enough to get 'em limp and translucent, then I plopped 'em into the crock pot.
- Then I chopped the turkey meat into 3/4" chunks, added that to the crock pot as well...
- Next, I dumped everything else - except for the cream and frozen veggies - into the crock pot and cooked it on low for ~2 hours. Just enough to warm everything up - then I switched it to "Keep Warm" (since I really don't need to "cook" the meat any further!). It sat there on "warm" for most of the day (I'd say roughly 3-4 hours), 'til we were ready for dinner (and THIS is why I love-love-love my crock pot!)
- Appx 30 minutes before serving, I will add the frozen veggies and cream, and switch the crock-pot to High while I bake the Patty Shells (Pepperidge Farm Puffed Pastry Shells from the freezer section of the store - near the pie crusts and Phyllo dough).
After that, we shall eat (hopefully I can snap a picture first!). I think this will be a tasty meal - on it's own - but we've also got the Boston Market side-dishes to nosh on.
I'll report back later on... After we've eaten!
Update: Dinner was delicious! The Turkey Ala King was a good, tasty, stick-to-your-ribs kinda meal. I might bump-up the Craisins to get a little more Holiday "Zing" next time - but overall, it was quite yummy!
Whoa! Two posts in one day?! Merry Christmas!!!
Update (again!!) Dec 26: Oh. Em. Gee! Something amazing happened to the dish, after it spent the night in the fridge. The flavors have melded so very nicely (which means I take-back the comment about adding more Craisins! It's totally not necessary!). The only downside to eating it as leftovers - is that the peas and carrots have started to look like they've been cooked to death...
So - what adjustments would I make for next time?! Ohhh, I think I'd do everything the same - making the King-Gloop a day early, but I wouldn't add the frozen peas/carrots or cream until just before serving. So yeah, make the gloop a day early, refrigerate overnight, then re-heat (stove top or crock-pot) and add the froz veggies/cream 30 minutes before serving...
Annnnd... Since we have an abundance of leftover gloop (and Hubs has an aversion to eating leftovers), I suspect there will be a Turkey Pot Pie in our future!