There are many, many ways to use up that leftover turkey. Think about soups, tetrazzini, pot pies (recipe below) and, of course, sandwiches. Anywhere you would use leftover or cooked chicken is fair game (pun slightly intended) for leftover turkey. Swap it into your favorite pasta dish or salad. Shred it and add to a lasagna instead of ground meat. Use it up in quesadillas, enchiladas or quiches. Add chopped turkey to chili, or make turkey hash.
And don’t forget to save the carcass and the bits and bobs to make turkey stock.
But a turkey pot pie is a favorite- and is an easy tp make meal that fits well in a busy holiday weekend!
- 1 sheet (half of a 17.3-ounce package) frozen puff pastry, defrosted in the refrigerator
- ¼ cup (1/2 stick) unsalted butter
- 1 cup roughly chopped fresh mushrooms
- ½ cup chopped onion
- ½ cup chopped carrots
- 1/3 cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups turkey or chicken broth
- ½ cup heavy cream, half and half or whole milk
- 3 cups shredded cooked chicken or turkey
- ½ cup corn (fresh, canned or frozen; they don’t have to be thawed)
- 1 cup peas (fresh, canned or frozen; they don’t have to be thawed)
- Preheat the oven to 425°F. In a large saucepan, melt the butter over medium heat. Add the mushrooms, onion and carrots and cook for 7 minutes, stirring occasionally, until the mushrooms have released their liquid, and that liquid has evaporated. The vegetables should be just starting to turn golden.
- Stir in the flour, salt and pepper and continue to stir until the vegetables are well coated with the flour and everything turns blondish. Gradually add in the broth and cream, stirring frequently, until the mixture is thick and bubbly, about 5 minutes.
- Add the turkey, corn and peas and stir to combine. Fill a 9-inch pie pan with the pot pie mixture.
- Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust and then use a brush of cream or milk to adhere the shapes to the top of the crust for decoration (I used a little leaf cookie cutter).
- Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
- Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before slicing and serving, or you can serve with a large serving spoon instead. (The pie won’t cut neatly; that’s part of the charm.)
Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman.