THANKSGIVING LEFTOVERS POT PIE

THANKSGIVING LEFTOVERS PIE

Once the dust has settled from your family Thanksgiving Holiday Feast, the dishes have been washed and put away, the kitchen cleaned, and everyone running off to their own pursuits of time - Black Friday shopping, football games, incredible post-meal naps, etc. - there's always that one lingering thought that most all cooks face:  "What Do I Do With All These Leftovers?!?"

Well, my cooking friends?  We've all been there as we clean up the turkey carcass and start putting away the leftovers from the BIG MEAL.  Good and enterprising cooks will immediately start to think of the opportunities for Turkey Noodle Soup or Turkey Tetrazini options.  However, here's a new and different option for you to incorportate not just your turkey leftovers, but hopefully give a different option to your stuffing or dressing left overs as well!

THANKSGIVING TURKEY POT PIE RECIPE:

CRUST:

**USE 2 CUPS OF YOUR LEFTOVER THANKSGIVING STUFFING OR USE THIS OPTION AS WELL:

·         1 Tbs. Butter

·         1 ¼ Cups Chicken Stock or Broth

·         2 Cups Stuffing Mix

FILLING:

·         2 Tablespoon Olive Oil

·         2 Cloves of Garlic, Minced

·         3 Cups Shreaded or Chopped Turkey, Pre-Cooked

·         1 Red Onion

·         3 Carrots, Peeled and Diced

·         1/2 Cup Peas

·         1 1/2 Cups Chicken Stock

·         1 tsp. Oregano

·         1 tsp. Salt

·         1 tsp. Black Pepper

·         2 Tbs.  Butter

·         1/4 Cup Flour

·         Dash of Milk

DIRECTIONS:

Preheat Oven to 400 degrees.  Spray your pie plate with baking spray.

In a medium sauce pan, bring your chicken stock to a boil.  Add 2 cups of stuffing mix, stirring until mixture is completely covered.  Remove from heat, cover, and allow to stand for 5 minutes.  Add butter, and stir until completely melted.  Allow mixture to cool completely.

Spoon cooled stuffing mixture into your baking sprayed pie plate.  Press stuffing mixture firmly to edges and bottom as you would with a crumb-style crust.  Refrigerate until ready to use.

In a mixing bowl, salt and pepper your turkey pieces. 

In a separate pan on medium heat sautee you garlic and onions until onions are clear.  Transfer mixture into bowl with turkey.  Stir together and return to pan to cook for a few minutes on medium heat.  Stir in carrots and oregano.

 
Add  chicken stock and bring temperature up to medium high, to a slow boil and then reduce heat, cover and simmer for 10 minutes.  Stir as needed.

In a separate saucepan, combine 2 Tbs. butter to about 1/4 cup of flour.  Heat the butter on a low heat and gradually whisk in flour, keeping on low heat until well mixed.  Add mixture to the turkey and stir until well combined and sauce begins to thicken.  Increase heat if needed.  Once thickened, add a good splash of milk and stir.

 
Add your peas and season with a pinch of extra salt, pepper, herbs etc. if desired.  If not thick enough you can add a bit more roux, if too thick add a bit more chicken stock.

Remove pie crust from refrigerator and fill with turkey filling. 

Bake for 15 – 20 minutes, or until filling is bubbly on top and stuffing is browned on top edges.