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Back to Media Kits |
Turkey Pot Pie: The Perfect Meal to Warm a Winter's Night
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WASHINGTON, D.C., November 10, 2004 -
FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, srosenblatt@turkeyfed.org
or Maryanne Keeney, Devine & Pearson
617-472-2700 ext. 137 mkeeney@devine-pearson.com
Taking the chill out of a cold winter night is now as easy as pie with a delicious Turkey Pot Pie recipe from the National Turkey Federation (NTF).
The warm and steaming combination of turkey and vegetables snuggled in a light, flaky crust not only tastes delicious, but has 12 grams of protein per serving - perfect for those who are trying to boost their protein intake.
While the recipe is a great solution for Thanksgiving leftovers, there's no need to wait until then to enjoy it. The wide variety of new turkey cuts available, such as turkey breasts and cutlets, makes Turkey Pot Pie easy to make any night of the week or any time of the year.
The recipe, printed below, is also available on NTF's Web site, EatTurkey.com. Consumers can sign up to receive a healthy, new turkey recipe every month via e-ail or choose from among 1,500 ideas for preparing delicious turkey meals in NTF's consumer-friendly, searchable database.
Yield: 5
Ingredients
1 1-pound package frozen vegetables for stew, cooked according to package directions
1 cup frozen peas, cooked according to package directions
2 cups COOKED TURKEY, cut into 1/2-inch cubes
1 12-oz jar non-fat turkey gravy
1 tablespoon dried parsleyfv
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust, room temperature
1. Drain any cooking liquid from stew vegetables and peas.
2. Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
3. Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
4. Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
Note to editors: photos available upon request. Recipes, "Turkey. The Perfect ProteinÔ" logo and press kit are available for download from the pressroom at www.EatTurkey.com.
The National Turkey Federation (NTF) is the national advocate for all segments of the turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, www.eatturkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.
