Chief Longwind Of The North
Certified/Certifiable
We all know that both sage and thyme go wonderfully with both chicken and turkey. They even go great with pork. So here's my idea: When making the crust for a pot pie, add sage, thyme, and a bit of marjoram to the flour/ This would give you an almost dressing flavor to go with the poultry.
Another option would be to add butter to already made dressing/stuffing, and press that onto the bottom, and sides of your pot pie pan. Then add filling and top with more dressing/stuffing.
The 3rd idea is to make pasta dough, flavored with sage, thyme, and marjoram. Roll into sheets, fill with cooked, leftover, shredded chicken or turkey, and serve in a creamy veloute made of course with chicken or turkey broth., thickened of course with a roux.
I think these would be great ways to use up leftover chicken and turkey, or even grouse. Just ideas from someone who can't stop experimenting with food.
Seeeeya; Chief Longwind of the North
Another option would be to add butter to already made dressing/stuffing, and press that onto the bottom, and sides of your pot pie pan. Then add filling and top with more dressing/stuffing.
The 3rd idea is to make pasta dough, flavored with sage, thyme, and marjoram. Roll into sheets, fill with cooked, leftover, shredded chicken or turkey, and serve in a creamy veloute made of course with chicken or turkey broth., thickened of course with a roux.
I think these would be great ways to use up leftover chicken and turkey, or even grouse. Just ideas from someone who can't stop experimenting with food.
Seeeeya; Chief Longwind of the North
