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.
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.
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.
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.
Let them cool for a few minutes before cutting.
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!)