We’ll be publishing some recipes over the holidays to help make your holiday food prep easier. We’ll have some of our own of course, but we just had to post some from our pal Chef Dan Clapson as he has teamed up with President’s Choice for these great turkey recipes.

Coconut Curry Turkey Pot Pie

Ingredients

1 tablespoon canola oil
1 yellow onion (diced)
3 cloves garlic (minced)
1 tablespoon Thai red curry paste
2 cups coconut milk
2 cups half and half
2 cups PC^® Organics Chicken Broth
1 2” piece lemongrass
1 2” piece ginger root (peeled)
3 red potatoes (½” cubed)
2 large carrots (peeled, halved and ½” sliced)
2 leeks (trimmed, halved and thinly sliced)
16 crimini mushrooms (quartered)
2 turkey breasts (cut to approximately 1” cubed) – cut from a PC® Free From Air Chilled Whole Turkey
Salt and pepper
1 tablespoon cornstarch
1 tablespoon water
1 package PC^® Butter Puff Pastry
6 large ramekins

Preparation

1. Heat oil in a large pot on medium-high heat, add onions and garlic and cook until softened, about 5 minutes.
2. Add curry paste to pot and continue to cook for 5 more minutes, stirring regularly.
3. Place the next 5 ingredients in the pot and let come to a boil. Reduce to medium heat and let simmer for 15 minutes.
4. Next, remove the lemongrass stalk and ginger root from the pot and add in the remaining vegetables and turkey and cook until vegetables are fork tender, about 12-14 minutes.
5. In a small bowl, whisk together the cornstarch and water and pour into the mixture to help thicken. Season to taste with salt and pepper.
6. Preheat oven to 350 degrees.
7. Portion out the now finished pot pie filling into 6 ramekins, leaving about a ½” of room from the top of each.
8. Roll out PC^® Butter Puff Pastry and cut into 6 squares. Place each square on top of a ramekin and use your fingers to seal around rim. Trim away any excess pastry with a paring knife and discar
9. Bake in oven until pastry is golden and flaky, approximately 8-10 minutes.
10. Serve straight from the oven on chargers with a side of “Don’t touch the bowl, it’s hot!” warnings.

Mini Turkey Grilled Cheese Sandwiches with Cranberry Mustard

Ingredients

Cranberry Mustard:

½ cup leftover cranberry sauce
¼ cup PC^® Whole Grain Dijon Mustard
1 tablespoon PC^® Organics Pure Honey
½ teaspoon ground black pepper

Sandwiches:

8 Homestyle White Buns
2 ½ cups cooked turkey meat (roughly chopped)
2 cups PC^® Organics Field Greens Mix
2 cups grated PC^® black label Isle of Man Cheddar
4 slices provolone cheese (cut in half)
⅓ cup melted unsalted butter

Preparation

1. For the Cranberry Mustard, place all ingredients in a small bowl and stir to combine. Set aside for now.
2. Then, for the sandwiches, cut buns in half and spread out on a large cutting board or clean work space.
3. Brush each half of buns liberally with the cranberry mustard.
4. Next, place the turkey meat evenly onto the base of each bun, followed by the greens, then grated cheddar and finally the provolone.
5. Put the tops of each bun on, press down firmly with your hand to help compact and then brush the tops with the melted butter.
6. Heat a large pan on medium heat on the stove. Once hot (work in two batches), place sandwiches top-down in the pan and let cook for 2 minutes. While that is happening, brush the bottoms of the buns with melted butter.
7. Flip and cook for another 2 minutes. Flip once more and cook until cheese is gooey and the bun is a nice golden brown, approximately another minute.