Tonight we had turkey for dinner AND dessert.
Aren’t those cute? In an ugly-turkey-kind-of-way?
My son helped make them…and by “helped” I mean that he stood in the kitchen next to me while I made them and asked every thirty seconds if he could have a candy corn, or a sprinkle, or a mini chocolate chip and also “when will my turkey cupcake be ready so I can eat it?!”
That’s not entirely true. He did put on the little chocolate eyes and some of the sprinkles and tried to help with the fruit leather feathers, which were sort of sticky-tricky. But mostly he was scavenging for stray candy pieces and waiting for his bird.
We found these cute little cakes here (along with a bunch of other clever ideas) and promptly went out and got the goods to copy them…and also the ingredients to make a Turkey Pot Pie, which was much more yummy than the cupcakes, in my book.
It’s been awhile since we had pie for dinner, and I was glad to have it back. What an easy and versatile comfort food…and timely for any leftover turkey you might have in your near future.
I used a store-bought crust, pre-roasted turkey and pre-chopped veggies. I can hardly even call this cooking, right?! And it got the stamp of approval from the four-year-old, which is always nice. Although he might have just been saying that to hurry me along to the turkey cupcakes. Whatever the case, it was a fun way to kick-off the last week before Thanksgiving…turkey all around!
To make the turkey cupcakes you need:
cupcakes, frosted and covered with sprinkles
Nutter Butter cookies – turkey body
White icing or decorating gel – “glue” for eyes and beak and wattle
Mini chocolate chips – eyes
Candy corn – beak
Multi-colored fruit leathers – wattle and feathers
Toothpicks – to secure feathers
And if you want yours to look just like mine, you should also throw a pair of four-year-old hands in the mix to insure the turkeys all look cross-eyed!
Turkey Pot Pie
Adapted from allrecipes.com
1 10-inch double crust pie
4 tablespoons butter, divided
1 small onion, minced
3 stalks celery, chopped
3 carrots, diced
2 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
4 potatoes, peeled and cubed
2-3 cups cubed cooked turkey
3 tablespoons all-purpose flour
3/4 cup milk
Preheat oven to 425. Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 and continue baking for 20 minutes, or until crust is golden brown. Let sit 5-10 minutes before slicing and serving.