Jan Norris: Food and Florida

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Thanksgiving Leftovers: It’s Turkey Pot Pie if Thanksgiving Day Sandwiches Don’t Cut It

November 23rd, 2012 · No Comments

Turkey pot pie is a great way to use up all the leftovers from the meal. It can be frozen for later, too – make it ahead for a different meal when you’re not tired of turkey. /photo from McCormick.com

My Southern cooking buddy – “OMG!” Tim Horn – agrees with me that a turkey sandwich with stuffing and cranberry sauce the day after is the bomb! Gravy can’t hurt, and a little mayo makes everything great.

How to: Just pile turkey slices on some good whole grain bread, add turkey, slightly warmed stuffing, a bit of warmed gravy and a spoon or two of cranberry sauce. (I mix mayo with the cranberry sauce to come up with my own cran-mayo that can be used with chicken or pork, too – later. I always have extra cans of whole-berry sauce on hand.)

But if that’s not your direction, Chowhound folks have come up with several other ideas – including gravy cubes – freeze it in ice cube trays, since killer gravy deserves to be kept, and this is the way to do it. And don’t dare throw away the carcass – there’s great stock in it for soup or gumbo later.

Recipes for their other foods like turkey pot pie, another of my favorites, turkey soup, and Peking turkey, a light reprieve from all those heavy foods – are at this site.

Here’s my turkey pot pie recipe from leftovers – use what you have and don’t worry too much about proportions. (You can substitute chicken for a Chicken Pot Pie)

Turkey Pot Pie from Leftovers

  • 1 package refrigerated pie crusts, thawed and rolled into two rectangles
  • 2 to 3 cups cubed cooked turkey
  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • fresh mushrooms, sliced (optional – to taste)
  • 1-1/2 or more cups leftover mixed vegetables (see note)
  • 1/2 cup green peas
  • 3 cups white sauce or leftover turkey gravy or combination – use chicken stock to thin it out as needed
  • 1-1/2 teapsoons poultry seasoning (I use McCormick’s – see note)
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 package refrigerated pie crusts, thawed and rolled into two rectangles

Heat oven to 375. Line a 9×13-inch baking pan with 1 of the pie dough rectangles. Spread turkey over crust.

Saute the onion and if using, mushrooms in butter over medium heat till softened. Mix with leftover vegetables and peas.

Heat gravy and add stock to make 3 cups; add a cornstarch slurry (1 tablespoon corn starch to 2 tablespoons water) and stir into stock to thicken if needed. Add poultry seasoning and mix well.

Pour over vegetables and peas and mix. Season with salt and pepper. Pour mixture over turkey in crust.

Top with second crust, sealing and trimming edges as needed. Cut a few slits in the top crust to vent.

Bake at 375 degrees for 25 minutes or until top crust is browned and filling is bubbling through slits.

Serve with a green salad, or some leftover cranberry sauce on the side.

Makes 6 servings.

Note: Carrots, green beans, brussels sprouts, cubed squash and other lightly seasoned vegetables work best. Avoid candied sweet potatoes or heavily spiced foods that will overpower the turkey. Buy fresh poultry seasoning if yours is more than 6 months 0ld – it loses potency. If you don’t use much poultry seasoning, freeze the remainder – it will keep much longer in the freezer. Other spices like pumpkin pie spice and apple pie spice also can be frozen.

Tags: Holiday cooking · What I'm cooking

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