Zesty Turkey Pot Pie

Simple 1-2-3 One Dish, p. 106

1 tablespoon vegetable oil

1 small onion, finely chopped

1 jalapeno pepper, seeded and minced

1pound ground turkey

1 package (16 ounces) frozen mixed vegetables

½ teaspoon dried thyme

½ teaspoon black pepper

2 cans (10 ¾ ounces each) condensed golden mushroom soup, undiluted

1 package (11 ounces) refrigerated breadstick dough (12 breadsticks)

Preheat oven to 350F. Grease 13x9-inch casserole. Heat oil in large skillet over medium heat. Add onion and jalapeno; cook and stir 5 minutes or until tender. Add turkey; cook, stirring to break up meat.

Stir in vegetables, thyme and black pepper. Cook 5 minutes or until vegetables are thawed. Stir in soup. Cook 5 to 10 minutes or until mixture is heated through. 

I went with the "Tuscan Blend" bag of frozen vegetables because it made me feel cosmopolitan.

Spoon turkey mixture into prepared casserole. (The turkey mixture must be hot when it is spooned into the casserole to prevent breadstick bottoms from becoming gummy.)

Pull and stretch breadsticks to lengthen, pressing ends together if necessary to reach across baking dish. Arrange breadsticks in lattice pattern over turkey mixture. Bake 15 to 20 minutes or until breadsticks are golden brown.

LET ME EXPLAIN! I couldn't find any refrigerated breadstick dough so I bought frozen instead. But it turns out frozen breadsticks don't really stretch so I couldn't make the lattice thing happen. In the end I just had to plunk a bunch of breadsticks on top of the thing and call it a day.

They were really buttery garlic breadsticks, though, so they added lots of flavor to the dish. Look at all that flavor!

My Rating: 3/5 "If I hadn't bought the wrong kind of breadsticks to make this with I'm afraid it wouldn't have been very interesting. The blend of turkey and vegetables has nice texture, though, even if it is a bit bland. The golden soup ties everything together well. It's a nice basic dinner, and pretty cheap too!"