Turkey pot pie
Pies
The big man in my life loves cheap frozen pot pies and will even microwave them for a midnight snack. He taught our sons to love them this way, too. I figured that if they liked those gummy crusts filled with pseudo-gravy with a token bit of meat and a tablespoon of vegetables, they'd love a full-flavored, meaty and colorful stew in a nice flaky crust. They do love it, so I plan ahead by making more than enough dough for the Thanksgiving pies, rolling out a top and a bottom crust, laying them between sheets of waxed paper, wrapping it in plastic and freezing until needed. The gravy is where all the flavor in a pot pie comes from, so I make sure that my gravy has a nice color and a great deal of flavor by making oven-roasted stock: I throw the neck and giblets into a stock pot with a whole yellow onion (including the peel), carrots, the tops and bottoms of celery stalks, butter, salt and pepper until they're beautifully caramelized, then transfer the pot to the stovetop, pour in a couple quarts of water, and let it all simmer for about an hour. I add the stock to a roux made from the drippings of the roasted turkey so that there's two levels of turkey flavor. Make sure to save two cups of gravy for each pie you plan to make.
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