My favorite time of year is Fall and the Holiday of Thanksgiving, and go figure I live in the Desert where there is no changing of leaves and all that fall color. So I bring it indoors. Decorate with all the fall colors and smells and enjoy to my heart’s content until Christmas.
As you know my “crew” and I have our monthly Bunco game and this month was MINE 🙂 I could make everyone endure all the pleasures of fall. I themed it”Thanksgiving Bunco” and had my friends start their ovens and begin baking.They had to bring a favorite holiday baked good with the recipe,enough so everyone could get one to sample.Everyone out did their selves and I think it was a fun addition to our party nite.
We all love to eat so we started the evening with some homemade croutons w/mariana dipping sauce. Sugar & Nut Glazed Brie w/Apple slices & buttery crackers, Spiced Cider & selected spirit’s, we mingled,munched and enjoyed each others company until the game began. Wanting to follow with the “Theme” I made Mini Turkey Pot Pies for our intermission snack. As we played I could smell the Pie’s and the scent of the Cider and I was so happy to be here at this moment with all my girlfriends,surrounded by my favorite fall colors & smells, laughing and enjoying each others company, I thought ” this is a part of what Thanksgiving is about”
I had a wonderful evening with my girlfriends and am truly blessed to have them all in my life, so this holiday season they are all in my prayers and I am Thankful to have them as my Crew.
Sugar and Nut Glazed Brie Recipe courtesy Paula Deen Prep Time:10 minInactive Prep Time: -- Cook Time:8 min Level: Easy Serves: 16 to 20 servings Ingredients 1/4 cup packed brown sugar 1/4 cup chopped macadamia nuts or pecans 1 tablespoon brandy 1 (14-ounce) round brie Apple wedges, for serving Pear wedges, for serving 2 to 3 tablespoons lemon juice Crackers, for serving Directions In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week. Preheat oven to 500 degrees F. Place the brie on a ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side. *I doubled the amount of the Nut Mixture because it really added alot to this recipe and the amount they had just was not enough.
Mini Turkey Pot Pies:
- 4 cups of cooked turkey breast, cut into cubes
- 2 sheets of pie crust
- 4 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, cleaned, and thinly diced
- 2 carrots, cleaned, skinned, and thinly diced
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup of chicken stock
- 1 tsp of dried thyme
- 1/4 cup dry sherry
- 1/2 cup frozen green peas
- 1 tbsp fresh flat leaf parsley, finely chopped
- salt and pepper to taste
- 1 egg, beaten, for brushing on top of the pie crust
Preheat your oven to 400 degrees.
Gently roll out the pie crust and lightly flour them. Take a ramekin, and press into the dough, gently cutting into it. Repeat this process with both sheets of dough until you have 12 dough circles for your 6 ramekins. Lightly butter the inside of each ramekin, and take a dough circle, and place inside of each ramekin, pressing inside to form the shape of the ramekin.Reserve the remaining 6 dough circles.
Place the ramekins on a baking sheet, and place in the oven for 8 minutes. Remove them after the eight minutes. Let them cool.
Now for the filling. To a large pot, add the butter, and slowly melt. Next, add in your onions, celery, and carrot and cook for about 10 minutes, stirring on occasion. Add in your flour, and stir, cooking for another couple of minutes. Whisk in your milk and continue to whisk until smooth. Stir in the chicken stock, and sherry. Bring the heat to low, and cook down for another 10 minutes. You will notice the sauce begin to thicken. This is what you are going after. Next, stir in the thyme, parsley, peas, turkey, and season with salt and pepper. You will want to taste this a couple of times, getting your salt and pepper right on point before adding the mixture into the ramekins.
Fill each ramekin to the top with the mixture. Top each ramekin with a dough circle, making sure it is just a bit longer than the top of each ramekin. Seal the top of each ramekin by gently pinching around the edges. Brush the beaten egg onto the top of each ramekin, and sprinkle with kosher salt.(I also sprinkled some fresh Rosemary on mine)
Place these back in the oven for 25-30 minutes, or until they are a nice golden brown.
*I made my own crust this time because I wanted to do something special and I only put on the top crust. But usually I just use the pre-made pie crust cause it is truly just as good and much easier.MB