I hope you had a nice Thanksgiving celebration and a great weekend. If you have any turkey left from the Thanksgiving holiday I have some delicious ways to use your leftovers. You will find that adding turkey to your original recipes can make an old favorite taste terrific.
How about trying a cranberry and stuffing sandwich. Just add a touch of butter to a hard roll. Or maybe a turkey sloppy joe. Don’t forget the turkey noodle soup.
Turkey chili anyone? Have you ever tried a turkey BLT? turkey, bacon, lettuce,tomato, mayo and dijon on a mutli grain bread. Yum!
Or how about trying Turkey Pot Pie!
What You need
2 Refrigerator pie crusts ( or homemade)
1 Lb leftover turkey bite sized cubes
1 Cup carrots (chopped)
1 Cup petite green peas (frozen)
¾ Cup celery (chopped-)
1/3 Cup butter (unsalted)
1/2 Cup onion (chopped)
1/3 cup flour
1/2 tsp Salt
1/4 tap pepper
1/4 teaspoon rosemary
1 3/4 cups chicken broth
2/3 Cup milk
Nonstick cooking spray
9 inch pie pan
Before You Start: Preheat oven to 425 °. Spray the bottom and sides of pie pan with non stick cooking spray and Lay the pastry dough into the bottom of the pie pan and up the side ( press gently)
Lets Make It! In a saucepan, combine carrots, peas, and celery and add enough water to cover the vegetables and bring to a boil over medium high heat ( let it cook for 15 minutes). Then remove it from the heat and drain through a colander and set aside. Add butter to the saucepan and add onions and sauté until onions are soft and translucent. Gradually add the flour stirring constantly, add salt, pepper, and rosemary and then lower heat to medium and add turkey, chicken broth and milk. Mix well to combine and let simmer over medium low heat until it is thickened (stirring occasionally) about 5-10 minutes. Remove from heat and set aside. Pour the vegetables into the prepared pie crust. Pour the hot turkey mixture all over the vegetables. Cover with the top crust, seal edges (press edges with a fork) and remove excess dough. Make several small slits in the top to allow steam to escape. Place on a baking sheet and bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbly through the slits. If the crust starts getting to brown on the edges o=r top cover loosely with aluminum foil. Cool for a few minutes before serving (about 10-15 minutes)
Katies Tid Bits (make this with boneless skinless chicken breasts too. Just cook the chicken with the vegetables first. Or use leftover chicken
What do you do with your leftover turkey?
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