2 turkey recipes: pot pie and Swiss burger

Whether you're in the mood for a simple Swiss burger or a hearty pot pie, these turkey recipes don't disappoint.

Why leave canned soup and frozen mixed vegetables on your B-list of pantry items? Canned cream of mushroom soup is extremely versatile and can be used on pastas or as the sauce base for casseroles like this one. Frozen mixed vegetables further cut prep time, and add both colour and flavour.

Prep time 10 min
Cook time 25 min
Serves 4

Ingredients:

• 1 can (305 ml/10 3/4 oz) cream of mushroom soup
• 1 pkg (275 g/10 oz) frozen mixed vegetables
• 500 g (2 c) diced cooked turkey
• 125 ml (1/2 c) milk
• 15 ml (1 tbsp) Dijon mustard
• 5 ml (1 tsp) Worcestershire sauce
• 1 sheet frozen puff pastry (half of a 490 g/17 oz package), thawed

Instructions:

1. Preheat the oven to 200°C (400°F). Coat a 1.5 litre (six cup) baking dish, preferably oval, with cooking spray.
2. In a medium pot, combine the soup, ­vegetables, turkey, milk, mustard and Worcestershire sauce over medium-high heat and cook, stirring occasionally, until hot, five to six minutes. Pour the turkey mixture into the baking dish.
3. On a lightly floured surface, roll the puff pastry out so that it is slightly larger than the baking dish. Lay the puff pastry over the baking dish and trim the sides of the dough so that the overhang is not longer than 2.5 centimetres (one inch) in any spot. Firmly press the overhang against the sides of the baking dish.
4. Bake until golden brown and the filling is bubbling, 20 to 25 minutes.

• Serve with sautéed spinach with garlic.
• Heat 30 millilitres (two tablespoons) of extra-virgin olive oil in a large nonstick skillet and add three sliced garlic cloves.
• Cook the garlic until lightly browned, then add two large bunches of trimmed, cleaned spinach in batches, adding the next batch when the previous batch wilts enough to allow room for more.

To make prepping even faster, try dicing the pickles and mixing them in with the turkey, cheese and salt. Then just form the burgers and broil.

The right condiment, such as a crispy pickle, can make a good burger a whole lot better. Unfortunately, the pickles tend to slide out of the bun when you bite into the sandwich. This burger solves the problem by wrapping the burger around the pickle!

Prep time 15 min
Cook time 10 min
Serves 4

Ingredients:

• 500 g (1lb) ground turkey
• 110 g (4 oz) Swiss cheese, chopped
• 1 ml (1/4tsp) salt
• 8 bread-and-butter pickles (slices)
• 4 hamburger buns
• 4 romaine lettuce leaves, trimmed
• 4 tomato slices
• 4 thin red onion slices
• 50 ml (1/4 c) ketchup

Instructions:

1. Preheat the broiler with an oven rack positioned 13 centimetres (five inches) below. Coat a broiler pan with cooking spray.
2. In a medium bowl, gently mix together the turkey, cheese and salt. Divide the ­mixture into four. Working a portion at a time, slightly flatten the turkey into a rough disk shape. Place two pickle slices on top and fold the meat around them to seal them in the centre, then form the meat into an 8.5 centimetre (3 1/2 in) disk. Repeat with the remaining ingredients.
3. Place the burgers on the broiler pan and broil the burgers until browned and cooked through, four to five minutes per side.
4. To assemble, place the bottom of each hamburger bun on a serving plate. Top each with one lettuce leaf, one burger, one tomato slice, one red onion slice and 15 millilitres (one tablespoon) of the ketchup. Add the top buns and serve.

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