Rural Missouri - November 2021 - 40

Thanksgiving Hand Pies
(as seen on prior page)
Two 14.1-ounce packages store-bought pie crusts
Flour for dusting
1/2 cup sweet potatoes, cooked and mashed
 cup stuf ng
1/3 cup roasted turkey, diced to 1/4 inch
1/4 cup cranberry sauce
1 large egg
1 tablespoon whole milk
Gravy for dipping
Heat the oven to 350 degrees and line a baking sheet with
parchment paper. oll out pie crusts on a lightly fl oured
surface to remove any creases in the prepared dough.
Cut out rounds of dough with a 4- to 5-inch round cutter
and transfer them to the baking sheet. Gather and reroll
the scraps, if necessary; you will need an even number of
dough cutouts for a top and bottom crust.
Spread 1 teaspoon sweet potato in an even layer over
half of each round, leaving a 1/4-inch border around the
edge. Top each with  teaspoons stuffi ng,  teaspoons
diced turkey and 1 teaspoon cranberry sauce. Repeat this
for as many hand pies as you wish to make.
Whisk together the egg and milk in a small bowl to
make an egg wash. Brush the egg wash around the edges
of each dough round. Lay a piece of dough on top of each
fi lled round and press the edge together with a fork to seal.
Brush the top of each hand pie with the remaining egg
wash. Make 3 small slits with a paring knife on the top
of each pie to let the steam escape. Bake until the dough
is cooked through and golden brown, about 30 minutes.
Serve with warm gravy on the side for dipping.
Milanese-style Turkey
2 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, thinly sliced
1 jar mushroom gravy
2 tablespoons fresh thyme, chopped
1/2 cup dry white wine
 cup fl our
Salt and pepper
2 large eggs
1 tablespoon water
1 1/2 cups dry breadcrumbs
Canola oil
Turkey breast, cut crosswise into 1/2-inch thick
slices
Two packages of prepared long-grain rice, optional
For salad:
3 tablespoons red wine vinegar
2 tablespoons molasses
2 teaspoons Dijon mustard
Salt and black pepper to taste
1/4 cup extra-virgin olive oil
4 to 6 ounces arugula
Crumbled blue cheese or goat cheese (or any cheese left
over from the holiday cheese plate)
Heat the 2 tableespoons olive oil in a large saute pan over
high heat. Add the mushrooms and cook until golden
brown and liquid has evaporated. Add 1 cup of turkey
gravy, thyme and enough wine just to dilute slightly. Cook
until heated through. Keep warm over low heat.
lace the fl our on a large plate and season with salt
and pepper. Whisk together the eggs and 1 tablespoon of
water in a bowl and season with salt and pepper. Place the
breadcrumbs on a plate and season with salt and pepper.
Heat 1/4 cup of canola oil in a medium saute pan for
about 2 minutes on medium heat. Dredge the sliced turkey
breast in the fl our, tap off ecess then dip in the egg
wash letting any ecess drip off, then dredge in the breadcrumbs.
Place the turkey in the oil and cook until just
golden brown on both sides. Remove from pan and place
on a plate lined with paper towels. Heat long-grain rice as
directed on package; set aside.
For salad: Whisk together the vinegar, molasses, mustard
and salt and pepper in a large bowl. Slowly whisk in
the olive oil until combined. Add the arugula to the bowl
and toss to coat; season with additional salt and pepper, if
desired. Spoon some of the mushroom gravy on four large
plates, then place a serving of hot rice over the gravy. Top
with two pieces of the turkey. Place a serving of the arugula
salad beside the turkey, sprinkle with cheese, drizzle
with dressing and serve.
More content inside
our digital edition
www.ruralmissouri.coop
This month's online extra recipe:
Turkey Pitas
40 RURAL MISSOURI | NOVEMBER 2021
Food prepared by the culinary students from
Nichols Career Center. The center provides
career and technical education to students
from 14 high schools in the Jefferson City
region.
http://www.ruralmissouri.coop
Rural Missouri - November 2021

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