If I say the word ‘turkey’ I won’t blame you for thinking of Thanksgiving, even though it is mid-May. We are so used to associating this bird with that holiday that most of us forget about it for the rest of the year.
This used to be the case at our house, unless you count the sliced turkey and cheese wraps that Adriana likes to take to school for lunch.
But a couple of Thanksgivings ago, I used turkey leftovers to make the Turkey Potpie with a Biscuit Crust from my friend Diane Morgan’s cookbook, The Thanksgiving Table. It is everything a good potpie should be—savory, comforting, and rich, and yet, somehow, not heavy. Maybe it’s Diane’s fluffy biscuit dough. At any rate, we liked it so much, we knew it was destined to become more than a once-a-year tradition, especially since you can easily put it together for a weeknight dinner.
To read more about this week’s Family Dish, and to get the recipe for Turkey Breast and Vegetable Pot Pie in a Biscuit Crust, click over to The Washington Post’s food blog, All We Can Eat. Buon Appetito!