Ingredients
| Carolina BBQ Sauce | |
|---|---|
| ½ | cup white vinegar |
| ½ | cup apple cider vinegar |
| 2 | tablespoons light brown sugar |
| 2 | tablespoons kosher salt |
| 2 | teaspoons red chili flakes |
| 1 | teaspoon black pepper |
| Mac & Cheese | |
|---|---|
| 8 | ounces elbow macaroni |
| 2 | tablespoons butter |
| 2 | tablespoons flour |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| ½ | teaspoon cayenne pepper |
| 1 | teaspoon granulated garlic |
| 1 | cup half-and-half |
| 2 | cups heavy cream |
| 2 | cups shredded Colby-Jack cheese, divided |
| Candied Yams | |
|---|---|
| 1 | tablespoon water |
| 1 | medium sweet potato, peeled, sliced ¼-inch thick |
| ½ | cup light brown sugar |
| 1½ | teaspoons teaspoons cinnamon |
| ½ | teaspoon nutmeg |
| ½ | teaspoon kosher salt |
| 1 | teaspoon vanilla extract |
| 2 | tablespoons unsalted butter |
| Pot Pie | |
|---|---|
| 1 | (14.1-ounce) package refrigerated pie crusts |
| 2 | tablespoons oil |
| 2 | tablespoons unsalted butter |
| 1 | medium onion, chopped |
| 2 | celery stalks, chopped |
| 1 | ( 10-ounce) package frozen mixed vegetables (peas, carrots, and corn), thawed |
| 1⅓ | cups all-purpose flour |
| 1 | teaspoon kosher salt |
| ¾ | teaspoon black pepper |
| ¾ | teaspoon garlic powder |
| ½ | teaspoon smoked paprika |
| ½ | teaspoon dried thyme leaves |
| 2¾ | cups low sodium chicken stock |
| ¼ | cup heavy cream |
Directions
For the Carolina BBQ Sauce
In saucepan, combine all ingredients. Cook and stir over medium heat 3 minutes or until sugar is dissolved.
For the Mac & Cheese
Cook pasta in boiling water 6 minutes.
In saucepan over medium heat, melt butter. Add flour and whisk together 30 seconds. Add salt, pepper, cayenne pepper and garlic.
Whisk in half-and-half in thirds, then add cream. Bring to a boil. Add 1 cup cheese. Reduce heat to medium low and stir until cheese has melted. Add cooked macaroni and remaining cheese. Mix thoughly. Cool until ready to make pot pie.
For the Candied Yams
In saucepan, combine water, sweet potatoes, brown sugar, sugar, cinnamon, nutmeg, and salt. Bring to a boil, cover, reduce heat to simmer. Cook 15 minutes. Remove cover and flip over sweet potatoes on top. Cover and cook 5 minutes longer.
Remove cover and cook 5 to 7 minutes or until sweet potatoes are fork tender and mixture has glazed the sweet potatoes. Remove from heat and add vanilla and 2 tablespoons butter. Cover 5 minutes or until butter is melted.
For the Pot Pie
On lightly floured surface, roll pie crust into 12-inch circle. Place a bowl upside down on pie crust and with a small knife, trace around the bowl. Place each circle on parchment lined baking sheet. Repeat making four circles total.
In saucepan, combine water, sweet potatoes, brown sugar, sugar, cinnamon, nutmeg, and salt. Bring to a boil, cover, reduce heat to simmer. Cook 15 minutes. Remove cover and flip over sweet potatoes on top. Cover and cook 5 minutes longer.
Remove cover and cook 5 to 7 minutes or until sweet potatoes are fork tender and mixture has glazed the sweet potatoes. Remove from heat and add vanilla and 2 tablespoons butter. Cover 5 minutes or until butter is melted.
In large skillet over medium heat, add oil and butter. Cook onion and celery in skillet 3 minutes or until tender. Add mixed vegetables, flour, salt, pepper, garlic, paprika and thyme; stir to combine. Slowly whisk in chicken stock and cream. Stir until mixture boils and thickens. Stir in cubed turkey and barbecue sauce.
Heat oven to 375°F. Place four oven-safe bowls on a baking sheet. Divide mac and cheese, candied yams, and turkey mixture among the four bowls.
In small bowl, beat together egg and water. Brush the rim of each bowl with egg wash. Top each bowl with pie crust circle, pressing down gently to compact ingredients. Brush the pie crust with remaining egg wash. Make three cuts in the center to allow steam to release. Bake 50 to 55 minutes or until crust is golden brown. Cool 10 minutes before serving.