Archive for Turkey leftovers

Turkey Pot Pie or What to Do with Thanksgiving Leftovers

Turkey Pot Pie.  You can smell it cooking in the oven.  Can’t you…?

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Lovely Leftovers…

Leftovers needn’t be lifeless – especially when they are drenched in gravy and then encased in pastry.  Team your Thanksgiving leftovers with flaky pastry and you have all the makings of a turkey pot pie.

Just work with what you’ve got!

When I opened the fridge door two days after Thanksgiving, I found about a pint of turkey gravy, a pile of stuffing, cooked baby carrots, cooked turkey breast and roasted onions.

All I needed to complete my pie was:

  • a large onion
  • 2-3 celery sticks (leftover from a dip)
  • 3 strips of uncooked smoked bacon,
  • ¼ pint cream to enrich the turkey gravy,
  • seasoning
  • and of course a packet of frozen pastry.

To prep the pie filling:

  1. Chop onion and celery finely and dice bacon.  Fry up all three ingredients in a frypan.  Fry bacon until fat turns clear.
  2. Slice baby carrots or dice if using larger carrots and toss into pan
  3. Cube or slice into bite sized pieces your leftover turkey, add to pan together with chopped leftover roasted onions.
  4. Add gravy, cream, and seasoning and keep bubbling for about 10 minutes, stir frequently so that the ingredients do not stick and burn.
  5. Pour pie filling into dish, drape pastry over top.  Don’t forget to make a hole in the top of the pie to allow the steam to escape.  Alternatively use a ceramic pie vent, like my beautiful blackbird, to ventilate the pie.  (I bought the one below from the cookshop in Reading Terminal Market.).
  6. Follow ingredients on the pastry pack in terms of cooking time.  The pie filling is already cooked so all you are doing is baking the pastry.

Nope. It’s not the twitter icon. It’s my pie vent.


Serve with your favorite Fall vegetables!

Crumbly, buttery pastry is just the best!

Turkey Pot Pie with Flaky Pastry

Jamie Oliver has never steered us wrong. 

A friend recommended Jamie’s turkey and sweet leek pie. 

While we had no leeks in the house, we did have plenty of turkey knocking around :)  

My kids prefer flaky or puff pastry to conventional pastry so we nipped out and grabbed some from the freezer cupboard at our local supermarket.

This was easy as pie — and no-one felt they were shortchanged eating Thanksgiving leftovers!

Meanwhile, another neighbor sent in this photo of her sister’s work of art.  This turkey cake is made entirely out of cake.  Look closely; the details are unbelievable.

“Cake boss” watch your back.

Turkey Leftovers: Beyond the Basic

Creative ways to use turkey leftovers is our timely topic today.  Sure, everyone likes the old standbys, soup, and sandwiches, but with these recipes, you really won’t feel like you’re eating leftovers….

Turkey Jambalaya–don’t let the long ingredient list scare you off; this is a very simple recipe and a time tested crowd pleaser!
 serves 8-10

2 cups rice
5 cups chicken or turkey stock
1 lb smoked sausage, cut in 1/2 inch slices
1 lb ham, cubed
4 cups cooked turkey
1/2 stick butter
1 cup chopped onion
3/4 cup chopped bell pepper
1/4 cup chopped parsley
2 cloves garlic, crushed
1 6 oz can tomato paste
2 tsp Beck’s Devil Dust, or your favorite Cajun spice blend
1 large bay leaf
1/4 tsp thyme
2 tsp salt
1/2 tsp black pepper
Hot sauce to taste

Cook rice in broth.  Meanwhile, in large Dutch oven, melt butter and saute ham, sausage, turkey, onion, pepper, garlic and parsley.  Cook about 10 minutes, stirring frequently.  Add remaining ingredients except rice, mix and cook several more minutes.  Add cooked rice, stir thoroughly, and cook over low heat 15 more minutes, stirring frequently.

Our friend Chef Wally McIlhenny came up with this tasty trio:

Turkey Quesadilla:  fill a tortilla with turkey, bleu cheese, roasted poblano pepper and apples.  Cook  in a skillet on low heat til tortilla is lightly browned, filling is hot and cheese melts.  If you are making a large number, put them on a cookie sheet and heat in the oven at 350 until filling is heated and cheese melts, about 10 minutes.

Saffron, Leek and Turkey Risotto.  This is an excellent version of the dish.   To use the leftover turkey, add 1 1/2 cups of cooked turkey toward the end of cooking with the last ladle of broth.  Finish as directed.

White Bean, Spinach and Turkey Chili.  We liked this recipe, too, but we’d add a bag of fresh (or a defrosted pkg of frozen) spinach to the pot.

Hmmmm.   We might cook an extra turkey just to have enough leftovers for these dishes.

Nah.  By Saturday, we’ll all be craving……what?  You tell us!