Turkey Recipe Dairy Free | Food Online Blog

Thanksgiving is just around the corner, and what better way to celebrate than with a delicious classic turkey pot pie recipe? Made without dairy, this recipe is perfect for those with dietary restrictions or those who simply prefer the taste of a dairy-free dish. With a flaky crust and savory filling, this turkey pot pie is sure to be a crowd-pleaser.

Classic Dairy-Free Turkey Pot Pie

Start by preheating your oven to 375 degrees. In a large skillet, heat one tablespoon of olive oil over medium heat. Add one diced onion and three cloves of minced garlic and cook until onions are translucent, about 5 minutes. Add two cups of sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.

Stir in two cups of leftover cooked turkey and one cup of frozen peas. Sprinkle one tablespoon of flour over the mixture and stir well. Gradually add one cup of chicken broth, stirring constantly. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Remove from heat and let cool slightly.

Meanwhile, roll out one store-bought dairy-free pie crust and place it in the bottom of a nine-inch pie dish. Pour the turkey mixture over the crust. Roll out a second crust and place it on top, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.

Bake the pot pie for 45-50 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.

The Perfect Roast Turkey

No Thanksgiving meal is complete without a perfectly cooked turkey, and this recipe from Raymond Blanc OBE is sure to impress your guests. With a crispy skin and juicy meat, this turkey is simply delicious.

Start by preheating your oven to 325 degrees. Remove the giblets and neck from a 12-14 pound turkey and rinse thoroughly with cold water. Pat dry with paper towels.

In a small bowl, mix one tablespoon of salt, one teaspoon of black pepper, one teaspoon of dried thyme, and one teaspoon of dried sage. Rub the mixture all over the turkey, including under the skin.

Place the turkey on a rack in a roasting pan. Pour one cup of chicken broth into the bottom of the pan. Cover the turkey with foil and roast for two hours.

Remove the foil and baste the turkey with the pan juices. Return to the oven and roast for an additional hour, or until the internal temperature reaches 165 degrees. Let the turkey rest for 15 minutes before carving.

These two recipes are sure to be a hit at your Thanksgiving table. Whether you’re dairy-free or simply looking for delicious dishes to serve your guests, these recipes are sure to please. Happy cooking!

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