Jedi Chef Travels: The turkey blues?

Thanksgiving is over and now you’re craving something that is not turkey and all the goodies that go with a holiday spread. Ole Red, in Tishomingo Okla. is a great place to travel to when you’re done eating turkey and the fixins.

When my party and I visited Ole Red, we found that they rolled out a new menu item that is sure to get rid of those turkey blues. Blake Shelton’s namesake bar and grill has a whole menu of delicious food, so it makes choosing the options difficult.

We started with the giant bavarian pretzel with white queso – soft and chewy on the outside, fluffy on the inside - with a mouthwatering queso to dip. After our huge appetizer, we thought we would try their newest menu item, a small salad, or so we thought. They brought out the Trash Talkin’ Taco Salad, with taco meat, shredded cheddar cheese, black olives, red beans, sour cream, jalapenos, fried tortilla shell, and fire roasted salsa.

This dish could easily be for two and the flavors just popped in your mouth. Dessert, just because you must, was a Bourbon pecan cobbler with whipped cream, and vanilla ice cream; well worth the moment of gluttony.

Now, if you can’t make it out to Ole Red and have leftover turkey, here is a great easy-to-do recipe. Turkey Pot Pie 1/3 cup butter 1/3 cup chopped onion. 1/3 cup all-purpose flour ½ teaspoon salt ¼ teaspoon pepper 14 oz chicken broth ½ cup milk 2 ½ cups shredded cooked turkey. 2 cups frozen mixed vegetables, thawed.

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In a 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in turkeyandmixedvegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until the crust is golden brown. Let stand for 5 minutes before serving. Extra note using a pie shell on bottom, you can line the top with biscuits, for a toasted top.