Informing The TMS Community
Hello TMS families, we are excited to announce that the Howler will be written by the Yearbook/Journalism class from now on! This month, we are informing the community of TMS about upcoming November events! We will be highlighting: returning sports, the book fair, Fall Festival, important dates, yearbook reminders, and a delicious Firewolf Bite!
Wrestling and Girls Basketball
This month wrestling and girls basketball returned to TMS! Sixth, seventh, and eighth grade can now participate in wrestling. Only Seventh and eighth grade can play in girls basketball though. A big thanks to head coaches Coach Nichols and Coach Moore for encouraging our students to play these inspiring sports!
The Book Fair
Looking for a book? Then come visit the book fair! The book fair will be in the TMS library from October 30th through November 3rd after school. Come buy amazing books from all sorts of authors and styles! Other items will be for sale as well including posters, pens, notebooks, pencil accessories, and more! Come take a look! If you can't come in person, click the image above to take you to the online ordering site.
Fall Festival is finally back at TMS! This is the first Fall Festival since before Covid. This amazing event will be held during school hours on the 22nd. We are looking forward to all of the games, food, and fun! You definitely do not want to miss out. Thank you to PTO for sponsoring!
Turkey Pot Pie
FOR THE CRUST
1. Use Pillsbury pie crust (already made dough)
FOR THE FILLING
3 tbsp. butter, plus more for greasing the baking dish
1 medium onion, finely diced
2 medium carrots, peeled and medium diced
4 cloves garlic, minced
3 tbsp. all-purpose flour
1 1/3 c. heavy cream, plus 2 tablespoons for brushing
2 1/2 c. shredded turkey meat
1 1/2 c. peas
3 tbsp. freshly chopped parsley
Make the crust: Place butter into the freezer for 15 minutes before starting the crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons of ice water into the feed tube, 1 tablespoon at a time, until the dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does.
Turn the dough out onto a lightly floured surface and squeeze it together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover it with plastic wrap, and refrigerate for at least 1 hour.
Make the filling: Preheat the oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Slowly stream in heavy cream and continue to cook, stirring until the mixture comes to a boil and thickens slightly, about 5 minutes. Fold in shredded turkey, peas, parsley, and thyme. Season the mixture with salt and pepper. Let cool until ready to assemble.
To assemble: On a lightly floured surface, roll out one disk of dough into a large round, about ¼" thick. Place into a greased, shallow 9" pie dish or deep skillet, trim edges to leave a 1" overhang, and then add the cooled filling. Roll out the second disk of dough into a large round, about ¼" thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.
Bake pie until the crust is golden and the filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover the edges with foil.
Let the pie cool for 15 minutes before serving.