Leftover Turkey (But Not Forgotten)Posted: November 28, 2011
Even with a house full of family and a group hobby we like to call “eating,” my fridge was still incredibly stocked 3 days after Thanksgiving. So to make good use of all the leftovers, I decided to throw everything into a nice pot pie.
I used the little bit of leftover white meat turkey I had, plus the dark meat from two legs and one wing. We ate all of the veggies we had on Turkey Day, so I added some frozen ones. The sweet potatoes were the same maple roasted ones I made a few weeks ago, and I used some leftover gravy for the pot pie filling. I could have made my own pie crust, but that unopened package of Pillsbury crescent rolls caught my eye. (Don’t judge folks – it’s called using all of your resources!) After it was baked, I even mixed in some of the leftover sausage dressing (not stuffing) that I had. It was like Thanksgiving all over again.
Leftover Turkey Pot Pie
– ¼ of a white onion, diced
– 3 to 4 cups of leftover roasted turkey, cut into small chunks
– 2 tablespoons of flour
– 1 cup of leftover gravy
– ½ cup of milk
– 2 cups of leftover cooked veggies (or frozen mixed veggies)
– ½ cup of leftover roasted sweet potatoes
– 1 tube of Pillsbury crescent rolls
– Poultry seasoning
– Salt & pepper
– Olive oil
– Two large ramekins (or 1 good-sized baking dish)
Heat your oven to 350º.
In a large skillet, cook the diced onion in some oil and butter on medium heat until soft. Add the turkey, season to taste with poultry seasoning, and cook for about 3 to 4 minutes. (This is really just to heat up the already-cooked turkey.) Stir in the flour and cook until it disappears. Add 1 cup of gravy and ¼ cup of milk and cook for a few minutes, until sauce thickens. Add 2 cups of veggies, season with salt and pepper and cook for a few more minutes. When fully heated, take off of the heat and stir in the sweet potatoes and another tablespoon of butter.
Divide the turkey filling between the two ramekins. Carefully unroll the tube of crescent rolls. Put 3 triangle pieces of roll on top of each ramekin, making sure the pieces overlap and that the entire ramekin is covered. Using a knife, poke several holes in the top and then sprinkle a little salt and pepper on each pot pie. Bake for 10 to 12 minutes, until the dough is puffed and golden. Make sure to keep an eye on them – as they can easily burn. Let them cool a few minutes, then eat. Serve with additional gravy, and leftover dressing … or any other turkey day leftovers you might have. Finish the meal with any leftover pie or Turkey Day treats you have.