Friday, November 23, 2018

What do I do with all of this left-over turkey?

Make some Turkey Potpie.  That extra turkey is "money in the bank."  Don't just reheat and repeat.  

1 C cream
5 slices of bacon
1 small yellow onion (chopped)
4 t minced garlic
3/4 t dried thyme
1/2 C sherry or white wine
2 T flour
2 C roasted turkey (breast and thigh meat)
2/3 C turkey stock
1/2 C sweet peas
8 oz mushrooms
Your favorite pie dough recipe or 1 sheet of refrigerated pie dough if you're short on time
1 egg lightly beaten

Preheat oven to 425 degrees. Fry bacon in a large skillet on medium-high heat. When cooked, remove from pan but keep the rendered fat. Add onion, garlic & thyme to the rendered fat in the skillet and season with salt and pepper. Keep stirring until onion is soft and translucent and then add mushrooms. Add sherry to deglaze the pan and cook until evaporated but the onion is still moist, about 2 minutes. Sprinkle flour and cook for one minute. Add stock and cook until slightly thickened. Slowly add cream. Remove from heat and stir in turkey and peas. Adjust seasonings with salt and pepper. Divide filling into ramekins or a pie plate. Roll out dough and cut it to fit the dish. Poke with a couple of holes to act as air vents. Brush with egg wash. Bake for 35 minutes. Allow it to sit for a few minutes before serving. Serve with a salad.

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