There are lots of, some ways to make use of up that leftover turkey. Take into consideration soups, tetrazzini, pot pies (recipe beneath) and, in fact, sandwiches. Wherever you’ll use leftover or cooked hen is truthful sport (pun barely meant) for leftover turkey. Swap it into your favourite pasta dish or salad. Shred it and add to a lasagna as a substitute of floor meat. Use it up in quesadillas, enchiladas or quiches. Add chopped turkey to chili, or make turkey hash.
And don’t overlook to avoid wasting the carcass and the ins and outs to make turkey inventory.
However a turkey pot pie is a favorite- and is a straightforward tp make meal that matches effectively in a busy vacation weekend!
Components:
1 sheet (half of a 17.3-ounce package deal) frozen puff pastry, defrosted within the fridge
¼ cup (1/2 stick) unsalted butter
1 cup roughly chopped recent mushrooms
½ cup chopped onion
½ cup chopped carrots
1/3 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon floor black pepper
2 cups turkey or hen broth
½ cup heavy cream, half and half or complete milk
3 cups shredded cooked hen or turkey
½ cup corn (recent, canned or frozen; they don’t need to be thawed)
1 cup peas (recent, canned or frozen; they don’t need to be thawed)
Instructions
Preheat the oven to 425°F. In a big saucepan, soften the butter over medium warmth. Add the mushrooms, onion and carrots and prepare dinner for 7 minutes, stirring sometimes, till the mushrooms have launched their liquid, and that liquid has evaporated. The greens must be simply beginning to flip golden.
Stir within the flour, salt and pepper and proceed to stir till the greens are effectively coated with the flour and the whole lot turns blondish. Regularly add within the broth and cream, stirring continuously, till the combination is thick and bubbly, about 5 minutes.
Add the turkey, corn and peas and stir to mix. Fill a 9-inch pie pan with the pot pie combination.
Roll out the puff pastry dough barely on a frivolously floured floor. If in case you have a small cookie cutter, you’ll be able to lower 4 to six shapes from the crust after which use a brush of cream or milk to stick the shapes to the highest of the crust for adornment (I used a bit leaf cookie cutter).
Place the puff pastry over the filling, and trim off the corners in the event that they hold beneath the underside of the pan. For those who didn’t lower out shapes from the crust, use a pointy knife to make a number of slits within the crust so steam can escape.
Bake for 20 to half-hour till the crust is golden brown and the whole lot is bubbly. Let the pie sit for about 10 minutes earlier than slicing and serving, or you’ll be able to serve with a big serving spoon as a substitute. (The pie gained’t lower neatly; that’s a part of the allure.)
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Katie Workman writes repeatedly about meals for The Related Press. She has written two cookbooks targeted on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman.
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