Turkey pot pie

2 turkey thighs
1 bottle red wine
2 tbsp rosemary
1/2 package onion soup mix
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3 long celery stalks, chopped
1/2 red onion, chopped
2 cups mushroom, sliced
2 tbsp vegetable oil
1/2 cup whole wheat flour
1 can cream of chicken soup
1 can cream of broccoli soup
1/2 cup milk
1 cup mixed frozen vegetables
1 tbsp thyme
Pepper to taste
...
4 large potatoes, quartered
1 tbsp garlic paste
1 package leek soup mix
1/3 cup milk
1 tbsp margarine or butter
...
4 Tenderflake (9") pie crusts, defrosted and uncooked
1/2 cup shredded blue cheese

1. Marinate turkey in red wine, rubbing rosemary and onion soup mix on both sides, overnight.
2. Sautee celery, onion and mushroom until soft but not caramelized in vegetable oil in a large pot.
3. Slice turkey into bite-sized chunks, removing as much meat from the bone as possible.
4. Bring a large pot of water to boil.
5. Add turkey and flour to pot, stirring constantly.
6. After 5 minutes, add both cans of soup creams and 1/2 cup milk to turkey; bring to a boil.
7. Reduce heat, add frozen mixed vegetables and spices, and simmer covered for 45 minutes.
8. Meanwhile, add quartered potatoes and simmer uncovered for 45 minutes.
9.a) Preheat oven to 400F.
b) Drain and mash potatoes incorporating leek soup mix, garlic paste, 1/3 cup milk and butter.
10. Layer turkey mix into pastry shells, cover with a layer of mashed potatoes and garnish with blue cheese.
11. Place pies on middle rack of oven for 15 minutes at 400F. Broil an additional 2 minutes until cheese and potatoes just brown.

Serves 10. Don't worry about leftovers--it's just as good after it's been in the fridge!

Pasta e Fagioli Soup

Ingredients
1 tbsp olive oil
1 lb prociutto sliced into thin strips
2 medium onions, coarsely diced
1 cup carrots

8 cups vegetable broth

3 russet potatoes, 1 sliced and 2 diced
1 cup butternut squash, coarsely diced
1 cup red pepper, diced
1 cup kidney beans, precooked

6 Roma tomatoes, peeled, diced and seeded
1/2 cup small shell pasta

1/4 cup chives, coarsely chopped
Sea salt, pepper, celery seed to taste
Parmesan or romano cheese to taste, grated

Directions
1. Preheat large soup pot at medium heat with olive oil, uncovered.
2. Add prosciutto, allow to sizzle.
3. Add onions, carrots. Sautee until soft and translucent, do not allow to caramelize.
4. Add broth, salt, pepper and celery seed. Bring to a simmer.
5. Add potatoes, squash, pepper, and beans.
6. When soup begins to simmer again, add tomatoes and pasta. Cover pot.
7. Allow to simmer 45 minutes.
8. After 45 minutes, garnish with chives, stir, and allow to sit covered on low heat for 10 more minutes.
9. Serve topped with cheese.

Makes enough for 8 adults.