There's nothing I love more than the good 'ol open-face turkey sandwich smothered in gravy and stuffing the day after Thanksgiving, but even that can get old after a couple of days. Last year I came across a wonderful holiday leftover recipe for an easy turkey pot-pie. When I brought the pot-pie in for lunch at work, it smelled so good that my colleges asked for the recipe!
Leftover Herb-Crusted Turkey Pot Pie
6 cups diced cooked turkey or chicken
5 cups frozen mixed veggies (I use green beans and corn)
2 Tbsp. butter
1/2 cup flour
2 cups Chicken Broth (I use Pacific Chicken Broth-it doesn't have celery or carrot juice which are high in oxalate like other brands)
1/4 tsp. pepper
1/2 of a 17.3ox pkg. Frozen Puff Pastry (1 sheet) Thawed (Pepperidge Farm makes a good puff pastry)
2 tsp.dried herbs of choice (parsley, thyme, oregano) or 2 Tbsp. fresh herbs chopped
1) heat oven to 400 degrees. Beat egg and water in small bowl.
2) Stir turkey and veggies in 13x9" baking dish.
3) Heat butter in skillet, add flour and stir until combined and golden. Stir in broth, and cook for 5 minutes stirring frequently until mixture boils and thickens. Stir in pepper. Pour stock mixture over turkey.
4) Unfold pastry sheet on lightly floured surface. Roll pastry sheet into 13x9" rectangle. Place pastry over filling. Press pastry to rim to seal. Brush pastry with egg mixture and sprinkle with herbs.
5) Bake 25 minutes or until pastry is golden brown and filling is bubbling.
Another great way to use your leftovers, is using them as filling for a quesadilla. Simply fill half a flour tortilla* with your favorite shredded cheese (mozzarella, jack, or mild cheddar). Add turkey or chicken, and any veggies you have on hand like corn and chopped red pepper. Fold quesadilla shell to close and place in skillet and heat until cheese is melted. Flip halfway through to allow to bake evenly. Slice with pizza slicer into 4 triangles, and serve with green salad or fruit of your choice.
*whole wheat is high in oxalate, so stick with a white flour burrito shell. I like Mission brand. When checking ingredients, wheat flour is the same as white flour, but steer clear of whole wheat flour.
I usually find I have leftover pumpkin puree, but never enough to make another pie with, nor do I want to make another pie after eating one. Some pumpkin recipes use the entire can on puree, where others use only half. What to do with that other half so it doesn't go to waste? How about making a pumpkin spread, much like apple butter, to top toast and pancakes.
Leftover Pumpkin Breakfast Spread:
2 sticks unsalted butter (softened)
1/4 cup plus 2 Tbsp. pumpkin puree
3 Tbsp. real maple syrup
1/2 tsp pumpkin pie spice
1/2 tsp coarse salt
Beat all ingredients in a mixer on high speed until pale and fluffy. Store spread in fridge up to two weeks!
Whatever you decide to do with your Thanksgiving leftovers, I hope everyone has a wonderful, pain-free holiday shared with family and friends!