After Thanksgiving recipies

Individual Turkey Pot Pies

Ingredients
4 cups turkey or chicken stock;
12 tablespoons butter
2/3 cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon fresh ground pepper
2 sprigs fresh thyme (leaves only)
16 ounce package of frozen vegetable for soup mix
4 cups turkey; cooked and shredded
½ cup Breakstone’s Sour Cream
1 sheet frozen puff pastry dough; thawed according to package directions
Directions
1. Preheat oven to 375 degrees Fahrenheit. Lightly butter the insides of six oven-safe ramekins.
2. In a small saucepan, heat stock until hot, but not boiling.
3. In a large pot or Dutch oven, melt butter. Add flour and stir constantly over low heat for 2 minutes.
4. Slowly whisk in the heated stock and simmer for 5 minutes or until sauce has thickened.
5. Add in salt, pepper, thyme, frozen vegetables and shredded turkey; heat until vegetables and turkey are heated through; about 10 minutes. Stir in Breakstone’s Sour Cream until fully incorporated.
6. Meanwhile, lightly flour a work surface and unfold your sheets of thawed puff pastry. Roll the dough slightly. Use the top of a ramekin as a template to cut out 6 circles from the puff pastry sheet.
7. Divide turkey mixture evenly between the six oven-safe ramekins.
8. Place a puff pastry circles directly on top of the each ramekin. Place ramekins on sheet pan.
9. Bake for 18-20 minutes or until the pastry is golden brown.

Potato Bites

yield | 15 bites
Ingredients
15 small red skin potatoes
2 tablespoons olive oil
Kosher Salt
For the Filling:
1/4 cup of Breakstone’s Sour Cream
3 tablespoons heavy whipping cream
2 tablespoons of unsalted butter; softened
½ teaspoon of kosher salt
3 slices of bacon; cooked until crisp and chopped
½ cup of sharp cheddar cheese
4 chives finely chopped
Garnish
Breakstone’s Sour Cream
Finely chopped chives
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice off a thin portion from the bottoms of the potatoes so they can sit upright without falling over.
3. Add potatoes to a gallon size bag and pour in your olive oil. Seal and coat all of the potatoes with the olive oil.
4. Remove potatoes from bag and place the potatoes upright on a foil-lined sheet pan; sprinkle with salt.
5. Bake the potatoes in the oven for 30 minutes or until tender.
6. When the potatoes have cooled enough to be handled, carefully scoop out most of the potato into a bowl. A serrated spoon works well for this process. Take care to leave enough potato in the skin so the shells stay together.
7. Mash the scooped potato lightly with fork, or run through a potato ricer.
8. Add the Breakstone’s Sour Cream, heavy cream, butter, and salt and combine until smooth.
9. Fold in chopped bacon and cheese into the potato mixture.
10. Evenly spoon or pipe the filling into the hollowed potatoes and return to the 350 degree oven for 10-12 minutes.
11. Garnish with Breakstone’s Sour Cream and finely chopped chives.



I am so Hungry now!