Let me say, upfront, that the suggestion I am making comes with a HUGE upfront cost. What makes it thrifty is how many ways you can stretch, cook and use a turkey.
Consider that an 18 pound turkey costs about $40.00, or roughly 1/2 of my weekly (pre-gfcf) grocery bill. My weekly bill is now closer to $120 & I am trying to trim that back considerably. Not only am I spend waaaaay more money on food, I am also averaging $40 a week on supplements & vitamins. Ouch. From $80 to $160 per week. No wonder I am maxing out a credit card.
So back to being thrifty. Yes, that danged turkey is going to set you back, horrendously. Bite the bullet baby, because you are going on an el-cheapo journey with me.
With one 18 lb turkey, I can feed our family: turkey dinner (of course!), 2 turkey pot pies, 2 dutch oven pots of turkey soup (more if you use lots of beans & vegetables), 20 turkey sandwiches (lunches), and at least 8 servings of turkey-macaroni.
So, by my count that is: 1 supper (turkey dinner), 2 suppers (pot pies), 16 bowls of soup (lunches or supper, probably more), 10 lunches (sandwiches), 4 kid meals (2 boys x 8 macaroni). Or, food for at least 2 weeks.
But, you are so right. No one can eat that much turkey & not get completely sick of it. Very true. So, freeze the turkey soup in single serving containers. Re-heat as required. Freeze the kid meals for panic lunches. There’s 2 solutions. Turkey pot pie also freezes pretty well but never lasts long enough for that in my house.
So, here’s your el-cheapo Turkey Pot Pie Recipe
1/3 cup coconut oil or cf margarine
1/3 cup gf flour or 3 tbsp cornstarch
Salt & Pepper to taste
2/3 cup milk sub (we’ve used every kind with success)
1 3/4 cup chicken broth (Campbell’s Low Sodium chicken)
GF Chicken boullion, check labels (to taste)
1-2 cups frozen vegetables
2 1/2 – 3 cups chopped cooked turkey
1 GF pie crust or biscuit mix
Melt oil in pot, cook onion until soft. Add flour, salt & pepper to make a paste. Immediately add milk & chicken broth, stir until smooth. Taste, if it is a little “thin” add some chicken boullion. Bring to a boil, it will thicken. Add vegetables and turkey. You can also use the leftover vegetables from the turkey dinner the night before. Mix together.
Grease a 8×12 baking pan & pour in turkey mixture. You can top with a GF pie crust, flattened out to cover. Or, make biscuit mix to pacakge directions & drop biscuits on top of mixture. OR, don’t top with anything. All three versions are good. Bake at 400 for 30-35 minutes. Look forward to zero leftovers!