We usually have leftover turkey because we usually host Thanksgiving.
This year’s turkey was one of the best M has ever cooked. Yes, he is the one who cooks the turkey and does the stuffing at our house. I am the baker woman.
After the turkey has been sliced and bagged and is tucked in the fridge, it’s too easy to forget about it unless you plan ahead to make turkey sandwiches, salads, etc. My favorite “after” dish is a turkey pot pie.
Using the recipe for my special pie crust (refer to a previous post), I roll out the pie crust and place it in the bottom of an old Corning Ware casserole dish that has been sprayed with Pam. Behind the scenes, I have peeled and cut up potatoes and carrots and have precooked them and drained them. I’ve warmed up the gravy and cut up turkey and warmed that up. I mix them all together and add a bag of frozen peas for color and taste. Add salt and pepper to your taste too.
After spooning in this mixture into the bottom of the pie crust, I top this with a rolled up pie crust topping, flute it and slice a design (simple or fancy) on top.
Bake this for 35-40 minutes until the top crust is a beautiful light brown. This will be ready to serve to your family. Prepare for oohs and aahs because it’ll look and taste so yummy. My family always used a little ketchup with it, just because. I enjoy the crust and the insides, but definitely the crust part of it.
If you have any ingredients left over, make up another dish and freeze it (uncooked). Label it and don’t forget about it!
What else do you do with your leftover turkey?