I couldn't be more proud of it.
Turkey Pot Pie
- Store bought pastry crust
- 1/3 C butter
- 1/3 C onion, chopped
- 1/3 C flour
- Seasonings to taste: Salt, pepper, poultry seasoning, garlic salt
- 2 C turkey broth
- 1/2 C milk
- 2-1/2 C shredded turkey
- 2 C frozen mixed vegetables, thawed
- Preheat oven at 425 degrees
- In saucepan, melt butter over medium high heat
- add onion and cook until tender, about 5 minutes
- whisk in flour and seasonings until combined
- Slowly stir in broth and milk. Cook and stir until thickened. Check seasonings as you go here and adjust with more poultry seasoning etc
- Add shredded turkey and vegetables and stir until combined
- Remove from heat and spoon into prepared crust
- Add the top crust, crimp and cut slits in the top
- Bake 40 minutes. Cover edges with foil in last 15 minutes of cooking
- Cool for about 15 minutes before serving.
**Note: This is a similar recipe for what I use for chicken stock.
- 1 turkey carcass with giblets, neck, picked pretty clean, but some meat is ok
- Water to cover
- 1 onion quartered
- 3 carrots, cut into chunks
- 10 cloves of unpeeled garlic
- bunch of parsley, chopped
- bunch of thyme
- bunch of celery tops
- couple of bay leaves
- 2 tbsp apple cider vinegar
- Salt and Pepper
- Preheat oven to 400 degrees
- Put carcass in large stock pot and cover with water.
- Bring to boil and then reduce to simmer
- On a rimmed sheet pan, put onion, carrots and garlic and roast in oven for 1 hour
- After roasting, put into pot with remaining ingredients
- Simmer away up to 24 hours
- Remove from heat, strain and let cool before storing.
** Can be stored in refrigerator for a week or up to 6 months in the freezer
I have some other ideas for the leftovers. Babe has a favorite dish at a pub we frequent that is steak medallions with potato croquettes. I think I will attempt that new recipe later this week!
What kind of things do you do with your leftovers?