Post-Thanksgiving recipe ideas - hearty turkey pot-pie
I hope you all had a wonderful Thanksgiving with friends and family and you all survived the craziness of ‘Black Friday’ in the malls of America. Now you have just today left to finish off all of that turkey!
I don't know about you, but I can hardly bring myself to open the refrigerator door. Every time I look at those Thanksgiving leftovers, all I can hear is Bubba's monologue from Forrest Gump (with "turkey" replacing "shrimp," of course): Dey's uh, turkey kabobs, turkey creole, turkey gumbo. Pan fried, deep fried, stir fried. There's pineapple turkey, lemon turkey, coconut turkey, pepper turkey, turkey soup, turkey stew ...
What I'm getting at here is, I already cooked that dang turkey once. The last thing I want to do is cook it again ... and again ... and again. Still, something must be done with all the bonus bird ...
That's why I love the idea of Turkey Pot Pie. You can basically use up ALL your leftover turkey making one (or several), and they freeze fabulously, so you don't even have to eat it today! Or tomorrow!
More recipes and stories on Irish food from IrishCentral
TURKEY POT PIE
For the filling:
2 cups leftover turkey meat, chopped
3 tablespoons olive oil
Freshly ground black pepper
2 1/2 cups turkey or chicken stock, preferably homemade
6 tablespoons unsalted butter
1 cup yellow onions, chopped (1 onion)
1/4 -1/2 cup all-purpose flour
1/4 cup heavy cream
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1 cup sweet potato, small diced
1 teaspoon thyme, finely chopped
For the pastry:
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1/8 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
In a small saucepan, heat the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot stock to the sauce.
Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, celery, onions and thyme. Mix well and set aside.
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