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•    3 tablespoons butter or vegetable oil
•    1 1/2 cups diced yellow onion
•    2 teaspoons minced garlic
•    3 tablespoons flour
•    3 cups turkey or chicken broth
•    salt as needed
•    freshly ground black pepper as needed
•    1 cup diced carrot
•    1 cup diced celery
•    2 cups diced red or Yukon Gold potato
•    4 cups diced cooked turkey meat
•    1 cup green peas (thawed if frozen)
•    2 tablespoons chopped flat-leaf parsley
•    2 9-inch prepared pie crusts, frozen puff pastry sheets (thawed), or other topping of choice such as leftover mashed potatoes
Heat the butter or oil in a saucepan over medium-high heat until it shimmers. Add the onion and sautéé, stirring frequently, until tender, about 10 to 12 minutes. Add the garlic and sautéé until aromatic, about 30 seconds. Add the flour and cook, stirring constantly, until pasty and thick, about two minutes. Add the broth, whisking well to work out any lumps. Bring to a boil and then immediately reduce the heat to medium-low and simmer, stirring frequently, until thickened, about 15 minutes. Season to taste with salt and pepper.   Preheat the oven to 350 degrees F.   Add the carrot, celery, and potato to the broth mixture, and simmer until the vegetables are tender, about 20 to 30 minutes (depending on the size of the cut). Add the turkey and peas and remove from the heat. Season to taste with salt and pepper. Stir in the chopped parsley.
Spoon the filling into individual crocks or a baking dish. Cut pie crust or puff pastry dough to the appropriate size and shape and cover the filling. Cuts vents in the crust and press the edges of the dough onto the baking dish or crocks to seal.
Bake the pot pie until the pie crust or puff pastry is golden and flaky, about 45 minutes for a large pot pie and 25 minutes for individual crocks. Serve immediately. Makes 4 to 6 servings.

•    1 (18-pound) fresh turkey
•    about 12 cups of your favorite stuffing (you can opt not to stuff the turkey and cook the stuffing separately)
•    8 tablespoons (1 stick) unsalted butter, at room temperature
•    salt and ground black pepper
•    2 1/2 quarts chicken stock, or use part turkey stock made by simmering turkey giblets with onion, carrots and celery and water to cover for one hour, plus more stock for gravy
•    melted unsalted butter
•    3/4 cup all-purpose flour
Position a rack in the lowest part of the oven and preheat oven to 325 degrees.
Reserve the turkey neck and giblets to use in gravy or stock. Pull out the pad of yellow fat and reserve. Rinse the turkey with cold water. Pat the skin dry. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the turkey’s neck skin to the back. Fold the turkey’s wings akimbo behind the back (the tips will rest behind the turkey’s “shoulders”) or tie them to the body with kitchen string. Loosely fill the large body cavity with stuffing. Loosely cover the exposed stuffing with a piece of aluminum foil. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the “hock lock” or tie with string.
Rub the turkey with softened butter. Season with salt and pepper. Cover the breast area with aluminum foil. Place the turkey, breast side up, on a rack in a pan. Place the reserved fat in the pan. Pour 2 cups of the stock into the pan.
Roast the turkey, basting every 45 minutes with the juices from the pan, until a meat thermometer inserted in the thigh reads 180 degrees and the stuffing is at least 160 degrees – about 41/2 hours. Whenever the drippings evaporate, add broth to moisten them, about 11/2 cups at a time. Remove the foil during the last hour.
Transfer the turkey to a large serving platter and let it stand for at 20 minutes before carving. Increase the oven temperature to 350. Drizzle one-half cup stock over the stuffing in the casserole, cover and bake until heated through, about 30 minutes.
Pour drippings from the roasting pan into a heatproof glass bowl, measuring cup, or fat separator. Let stand for five minutes; then skim off and reserve the clear yellow fat that rises to the top. Measure 3/4 cup fat, adding melted butter, if needed. Add enough turkey stock or chicken broth to the drippings to make 8 cups.
Place the roasting pan over two stove burners on low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits, and cook until lightly browned, about two minutes. Whisk in the stock and the optional alcohol. Cook, whisking often, until the gravy has thickened, about five minutes. Season with salt and pepper. Strain the gravy through a wire sieve. Makes 18 servings.

•    8 chicken thighs
•    1 3/4 teaspoons salt
•    1 tsp ground black pepper
•    1/2 cup all-purpose flour
•    1/4 cup olive oil
•    3 cups thinly sliced onions
•    30 cloves garlic, peel/smash
•    1/2 tsp crushed red pepper
•    1 bay leaf
•    1/2 c fresh lemon juice
•    1 1/2 cups chicken broth
•    1 pound angel hair pasta
•    3 tbls chop fresh parsley
•    3 tbls unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.  Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set
aside.  In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon
juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.  To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

This is so yummy – I had to include it.  I love Robin Miller and her easy meals shows.
•    2 pounds ditalini pasta
•    2 tablespoons olive oil, divided
•    Salt and freshly ground black pepper
•    4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
•    8 ounces thinly sliced ham
•    1 cup baby spinach leaves, chopped
•    4 ounces goat cheese
•    2 tablespoons Dijon mustard
•    1 cup seasoned bread crumbs
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.  Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper. Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides. Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.  Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

•    4 small boneless skinless chicken breast halves
•    1 pouch SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix
•    6 cups torn mixed red and green leaf lettuce
•    1 cup tomato wedges (about 1 medium)
•    4 slices bacon, cooked, crumbled
•    1/4 cup ranch dressing
•    1/2 cup cheese (cheddar or other), shredded
PREHEAT oven to 400ººF. Coat chicken with coating mix as directed on package; place in shallow baking pan.
BAKE 20 min. or until cooked through (170ººF). Let stand 5 min.; cut into slices.
TOSS lettuce with tomatoes, bacon and dressing. Spoon evenly onto four plates; sprinkle with cheese. Top with chicken.

•    1 lb. boneless skinless chicken breasts
•    1/2 cup Italian Dressing, divided
•    6 cups Spring mix salad greens
•    2 cups fresh green beans, blanched (abt 3/4 lb.)
•    1-1/2 cups cherry tomatoes, halved
•    1 cup Italian Style Cheese Crumbles
•    1/4 cup sliced green onions (about 3 medium)
PLACE chicken in resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 30 min. to marinate.
PREHEAT grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 6 to 8 min. on each side or until cooked through (170°?F); cut into strips.
PLACE salad greens on serving platter; top with the beans, tomatoes and chicken. Drizzle with remaining 1/4 cup dressing; sprinkle with cheese and onions.

•    1/2 teas. Grated lemon peel
•    2 Tbsp. Lemon juice
•    1 Tbsp. Olive oil
•    1 teas. Dried oregano
•    2 cloves garlic – crushed
•    4 boneless, skinless chicken breast halves, pounded to about ½ inch thick
Combine all marinade ingredients.  Add chicken breast halves to the marinade.  Marinate in the refrigerator for at least 2 hours.  Grill until done (approximately 4-5 minutes each side).