Monday, December 1, 2008

Tackle It Tuesday: Happy "People-are-starving-use-up-your-leftovers" Day

Looks yummy, doesn't it?


Do you have Thanksgiving leftovers that need to be used up? Can't stand the thought of throwing out ALL of that turkey? My answers were yes...and yes. That is why I just HAVE to share this recipe with you.


The "People-are-starving-use-up-your-leftovers" Turkey Pot Pie

*Just to let you know, I always tweak recipes. So, this is my version of another recipe. Of COURSE it's better than the original. :)

  • 1 recipe pastry for a 10" double pie crust - I use the Pillsbury roll out type - you can find a coupon for them here. In my opinion, they are the best flaky crust next to homemade.
  • 4 TB butter (or a little more)
  • 1 small onion, diced
  • 3 (leftover) green onions, sliced
  • 2 (leftover) stalks celery, chopped
  • 1 c. frozen mixed vegetables (maybe a little more, I didn't really measure)
  • 3 TB dried parsley
  • 1 t. dried oregano
  • salt & pepper to taste (if it matters to you, I use fresh ground sea salt and fresh ground pepper)
  • 2 cubes chicken bouillon
  • 2 c. water
  • 1 med-large (leftover) sweet potato, peeled and diced (the original calls for 3 white potatoes)
  • 2 1/2 - 3 cups cubed (leftover) cooked turkey (you can even add more if you like)
  • 3 TB flour
  • 1/2 c. milk
Preheat oven to 425. Spray 10" pie dish with non-stick spray. Roll out first pie crust in pan. Set aside.

Melt 2 TB butter in a large skillet over medium heat; add the onions, celery, mixed veggies, parsley, oregano and salt & pepper. Cook and stir until the vegetables are soft. Dissolve the bouillon in the [hot] water and add to the vegetable mixture. Bring mixture to a boil. Stir in the potatoes and cook until tender but still firm.

In a medium saucepan (or skillet), melt the remaining 2 TB butter. Stir in the turkey and flour. Add the milk and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened (doesn't take long.) Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust and place on top of filling. Flute the edges and make a few slits in the top crust to let out the steam.

Bake in the preheated oven for 15 minutes. Reduce oven temp to 350 and continue baking for 20 minutes, or until crust is golden brown.

What a tasty dinner! Such a comfort to sit by the light of the Christmas tree, watching the cold snow blowing outside and filling our stomachs with such a warm, slice of home.


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3 comments:

Alexandra said...

Looks delicious! & what a great way to use up those leftovers!

~michelle pendergrass said...

Mmm! And yours is so pretty! The top of mine never comes out looking so pretty!

Toni said...

I just made 2 more of these last night. I wanted to wrap and freeze them - but think I'll do one for dinner tonight and freeze the other for another cold, snowy day. :)