What to make with Leftover Turkey? Turkey Pot Pie
JFOOD'S TURKEY POT PIE
Turkey Meat - both white and dark meat (amounts can vary by amount on hand) pulled into bite-sized pieces
1 Onion - diced
6 Tablespoons salted butter
1/ 3 Cup flour
2 1/2 Cups chicken broth (an organic boxed version is fine)
1 16oz package of frozen peas, carrots, corn and beans (use whichever combination of vegetables you like)
On sheet of Pepperidge Farm puff pastry (You can substitute 4-5sheets of Phyllo if desired)
Salt & Pepper
3 Tablespoons melted butter
Pennzy’s Old World Seasoning (or any combination of spices that you like. I add some tarragon as well)
1. Remove one sheet of puff pastry from the package and allow to defrost on the counter for about 40 minutes.
2. Preheat oven to 350 degrees.
3. Place the chicken broth in a pot and bring to a simmer over low heat.
4. In a sided 10-12” pan, melt the butter; add the onions and cook over a
medium heat for approx. 15-20 minutes stirring until translucent.
5. Sprinkle the flour over the onions and continue to cook, stirring constantly, for 2 minutes, until you obtain a blondish color.
6. While whisking, slowly add the simmering stock to onion mixture and continue to whisk for a few minutes until smooth.
7. Season with approximately 1 teaspoon of salt, 1/2 teaspoon pepper and 1 teaspoon Old World Seasoning.
8. Remove from heat and add chicken, and vegetables. Mix completely.
9. Place the chicken mixture into a Pyrex baking dish.
10. Place the puff pastry on top of the baking dish. Brush with the melted butter.
11. Bake at 350 degrees for 40-45 minutes until the pastry is golden brown.
Not a big fan of turkey, but don't like to throw food away. We are fond of the ubiquoitous turkey tetrazzini casserole, making a veloute sauce with the leftover turkey stock & gravy. I also make turkey/mushroom crepes, with the same type of filling, only add more parsley & tarragon and fill crepes. Both freeze really well and are good for "emergency" dinners when I am short on time.
re: Diane in Bexley
I did the same yesterday, but was too tired to pull it all apart after dinner. I put the meat in a colander over a dinner plate, in the fridge overnight. This morning, I'm expecting overflows of broth, but all that was on the plate was GELATIN. I thought it was fat at first, but no. I put it aside to add to something else I make this week, split pea soup or gumbo maybe. Talk about liquid gold! Less than a cupful though. I cooked the broth longer than usual so maybe that's the key. At least 3 hours?
Along similar lines, I made turnovers with PF puff pastry filled with minced sauteed onion and mushrooms with fresh herbs (sage and parsley) and minced ugly bits of leftover bird (all the bits that just fall out of a sandwich), held together with leftover gravy reduced to the consistency of paste. In deference to my father's taste I added quite a bit of nutmeg. They were delicious but I think for my own taste I would have preferred a spoonful of whole berry cranberry sauce instead of nutmeg. And if there had been any leftover sweet potato that would have been good in there too.
re: c oliver
the pepp farm has a internal wrap as well. When you open the box and then the inner chamber you will see if the dough has been damaged by frost burn. the smelland the color will give it away immediately.
we did the phyllo version for little jfood on friday and she and her beau loved it.
Boxed chicken stock in day-after TPP? Shudder!
To be a true chowstr, you must make post thanksgiving TPP via:
- turkey stock made from left over carcass, not boxed stock
- using fat skimmed from above to saute veg, not butter
- thickening stock to veloute via starchy left-overs (mash pot. and/or stuffing and/or sweet pot. puree). Not flour/roux.
- extra credit, make the pie dough from turkey fat, too ;-)
Now you're talking!
re: c oliver
Roast turkey stock is one of my favorite stocks. It's just a standard brown stock technique made from roast turkey bones. Who cares if the bones are roasted off for the sole purpose of making stock, or a by product of a delicious t-day feast? ruhlman has a great, low stress turkey stock technique here:
re: c oliver
Oh my dear friend,
You are missing out on a culinary delight! Try it sometime with either a chicken or turkey carcass using the ruhlman method. http://ruhlman.com/2010/11/turkey-sto...
I don't generally add the aromatics since I want to flavor my stock differently depending on the eventual use. Really, trust me!
I cook turkey specifically to get leftover turkey for turkey hash. My grandmother used to make this after Thanksgiving. I guess most would call it soup, but I call it hash.
Dice several stalks of celery and an onion. In large pot or dutch oven, saute in butter until translucent. Add about 4 cups of turkey or chicken stock. Peel and dice potatoes, add to pot. Cut or shred turkey into mixture. Salt and pepper to taste. Sprinkle in some dried thyme and some ground sage or any other herbs you want. Cook until potatoes are done. If you want it thicker, add leftover mashed potatoes or take out some of the potatoes and mash then put them back in the pot. Serve with hot cornbread. This gets better the more times you reheeat it.
Since there is a post like this every year, two leftovers I've discovered and love are
Bowl of the wife of Kit Carson
and Cordon Bleu Casserole (great if you had ham too) Not finding the link easily but if anyone wants I can type it out later.
Turkey Curry Salad... That's what I made with 2 v. large drumsticks and 1/2 v. large thigh. Basically, it's base is mayo mixed with hot Madras curry powder. Then chopped celery, red onion., apples, raisins, Dijon mustard are combined with about 5 cups (+/-) of chopped cooked turkey and tossed with the mayo. This is placed on well rinsed salad leaves, I used Romaine, which has been dressed with a vinaigrette. Toasted nuts can be included but I chose not to.
Served with cranberry chutney and roasted Brussells sprouts & chestnuts.
I usually add some mango chutney and cashews to my chicken curry salad, then serve on white rolls with mayo. A green salad is served on the side.
Sometimes I use half mayo, half plain Greek yogurt, and a tiny amount of honey and mix that with the curry powder. The plain yogurt gives it some tang to go with the spiciness of the curry and sweet-hot of the mango chutney.
Turkey and Mashed Potato Croquettes!
2 cups finely minced leftover turkey
1 cup leftover seasoned mashed potatoes
1 tablespoon finely chopped parsley
1/4 teaspoon black pepper
2 tablespoons butter
6 green onions, with a few inches of green, thinly sliced
1 clove garlic, finely minced (you can omit if using garlic mashed potatoes)
4 tablespoons flour
1/4 cup chicken broth
1/4 cup milk
1/2 teaspoon salt, or to taste
1/2 cup allCoating-purpose flour
2 large eggs, lightly beaten with 1 tablespoon cold water
2 cups finely ground fresh bread crumbs
Combine the turkey, mashed potatoes, parsley, and black pepper.
In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.
Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.
Let the croquettes stand for about 30 to 45 minutes to dry a bit.
Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.
Makes about 16 to 18 1 1/2-inch croquettes.