Thanksgiving: The leftovers

Last Thanksgiving post, I promise 🙂

It seems like even Billy knows the next day there is still more turkey to go! So he crawls into my Dad’s lap (thinking he is still a lap dog) and begs for his share.

Like I mentioned before, my Mom got a 20 lb turkey for 5 people. Yikes, we had a lot of leftovers. There is a lot of stuff you can make with the leftover meat. Turkey chili, turkey sandwiches, turkey casserole, turkey wraps… There are a ton of recipes online.

We made turkey pot pies!  (Good idea, Dad!)

Directions: First thing is first. You have to make the crust and let it sit in the fridge for about an hour. Prepare crust for two 2-crust pies, using 4 cups flour.

See the directions on how to make pie crust here. Remember that you don’t want to overwork the dough. Mixing the dough too much will cause an overproduction of gluten. So add the water a tablespoon at a time, and try to do it in sections.

This is enough dough to make 3 medium sized pies, including the tops. We used two 8 1/2 x 6-inch oval ramekins and a 6-inch round cast-iron skillet. Other combinations are possible. (King Arthur Flour even sells an individual pie pan and mini pie tins!) Each of these pies made 2-3 servings, depending on whether you’re having Heather or Joe sized helpings.


When you’re ready to make the sauce, preheat oven to 425°F. Cut up all the dark meat that is left over from the Thanksgiving turkey, and add white meat to make about 14 ounces of turkey. Set aside.

You can probably add a bit more turkey if you'd like

Blanch the fresh baby carrots. Then blanch the frozen peas and frozen pearl onions. Set aside. In a skillet, saute 1 1/3 cup mushrooms, quartered, in butter until browned. Set aside.

Blanching is a quick-cook process. Bring water to a boil and drop in the veggies for a few minutes. That's it!

We also added some red bell peppers from my Dad's garden

Time to make the sauce: Melt 3 T butter in a saucepan and add 3 T flour. Cook until it bubbles and thickens. Add either 1/2 cup turkey stock (reserved from Thanksgiving) or 1 packet of Swanson’s Flavor Boost (chicken) mixed with 1/2 cup water. Add 1/2 cup heavy cream. Cook until thickened. Add 1/2 teaspoon each Tabasco and Worcestershire. Season to taste with salt and pepper. Add a splash of red wine if desired. (We did that, and it turns the filling slightly purple! Kind of fun!) In a bowl, mix together the turkey, vegetables and sauce.

Roll out the pie crusts and line baking dishes. Add the turkey mixture and cover with top crusts. Seal the crusts by smooshing the edges together. Make slits in the tops of the dough to let the steam vent.

My dad topped the crust with some rosemary from the garden

Bake at 425°F for about 40 to 45 minutes or until crust is done and filling is bubbling. If you’re using a different crust, make sure you cooking time is enough to cook the dough.

Everything is already cooked, so you just want to watch for the edges of the crust turning a nice brown

Let them cool for a few minutes before cutting.

A Joe sized portion. :o)

Happy Leftovers!

My idea for next years leftovers: festive sandwiches made with miniature bread cornucopia stuffed with turkey and cranberry sauce!  (But there better be enough turkey to also make these pies. Yum!)

Enjoy!

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4 thoughts on “Thanksgiving: The leftovers

  1. Just a note: if you have some roasted chicken, you can do the exact same thing! This recipe should work with any kind of meat. So it’s not just for T-giving leftovers!

  2. Power is finally back on (after the windstorm from hell) so I could finally read this post. Excellent job chronicaling our efforts. These pies were THE BEST! We will definitely make them again. Christmas maybe?

  3. Pingback: Chicken Pot Pies « Heather HomeMaker

  4. Pingback: Our Thanksgiving Table | Heather HomeMaker

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