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What to make with Leftover Turkey? 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.


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  1. You could also cover the mixture with some left-over mashed potatoes instead of the puff pastry. A turkey version of shepard's pie if you will.

    1 Reply
    1. re: smtucker

      Or make it spicy and top with mashed yams, that's a once a year treat for us. Mexican pot pie if you will.

    2. I usually do a biscuit topping, but the puff pastry sounds very nice.

      1 Reply
      1. I love parsnips and turnips in pot pie.

        1. I make something similar when I have space in the freezer (I can't really face turkey for too many days in a row).


          1. I'm glad you posted this. A good reminded.

            1. 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.

              1 Reply
              1. re: MargaretsFoodisms

                Instead of potatoes as the starch in my croquettes, I use whole wheat bread/apple/raisin stuffing. I sautee curry powder and shallots into the roux. The mashed potatoes get served alongside the croquettes.

              2. 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.

                2 Replies
                1. re: Gio

                  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.

                  1. re: KailuaGirl

                    Yes, that chutney addition to the mix is indeed lovely. I, too, use yogurt to both cut the mayo and add that particular tang to the finished dish.

                2. 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.

                  1. 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.

                    1. That looks great!

                      If I were making it for my kids, I'd probably use little ramekins so each one gets her own personal pot pie. They're big into that. They think it's fancier. :)

                      1. 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!

                        8 Replies
                        1. re: Chowstr

                          Maybe that's what's necessary to be a chowstr, but we don't have rules to be a CH. BTW, I would never consider making stock from an already cooked carcass. So to each his own.

                          1. 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:


                            1. re: Chowstr

                              I don't use already cooked fowl to make stock. I start with the raw product.

                              1. re: c oliver

                                It's a wide wide world, isn't it? 90% of the time I used cooked fowl.

                            2. 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!

                              1. re: smtucker

                                As you know probablly, I don't use the aromatics either. I want to study the Ruhlman recipe that Gio used for gravy. That really sounds amazing. x,c

                                1. re: c oliver

                                  and that gravy starts with a stock made from cooked poultry! Bonus!

                                  1. re: smtucker

                                    But not a carcass, chickpea :) And, 'course, Joe, is one of all of our heroes. Right? When I grow up, I want to be her.

                          2. Wanted to let you know that this made a delicious dinner for us tonight. Thank you jfood! I ended up making a biscuit topping for it, so easy and tasty!

                            1 Reply
                            1. re: TofuNofu

                              glad you enjoyed. i need to try the bisquit topping soon.

                            2. Question for the master. I have an unopened box of puff pastry in the freezer from about a year ago. Should I toss it? Not like it's been sitting out for 48 hours :)

                              2 Replies
                              1. 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.

                                1. re: jfood

                                  I often make a spanakopita-style (phyllo on both top and bottom) minced-up meat, spices, onion, and gravy pie with dark meat poultry that's really quite good.

                              2. 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.

                                1. 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.

                                  3 Replies
                                  1. re: Diane in Bexley

                                    just made some stock w leftover turkey carcass. there was fat to be skimmed but no gelatin like i get from chicken. made good soup but why so thin?

                                    1. re: divadmas

                                      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?

                                      1. Sounds good, nice to see there's no milk/cream in it.

                                        My mom had a tradition growing up where leftover turkey was always used the next day to make turkey and cilantro flautas. We'd just eat them with salsa and no sides. They are so good.

                                        1. my dad always used to make turkey rice soup but i liked making turkey tetrazinni better