Ahhh Thanksgiving. You ate too much, you have far too many leftovers and you are sick of the traditional cold Turkey Sandwiches that you pack for Black Friday shopping excursions. Or, you come from a household like mine where your other half refuses to eat leftovers. For that reason, I am not sure I will ever host a Thanksgiving dinner at my house (instead, I will just come over and cook at your house).
This week's Sunday Supper, hosted by Nicole at Daily Dish Recipes will come in handy for most of those hosting the big dinner in a few days. More leftover recipes than you will find on any other website.
For my contribution, I had to make leftover Turkey Pot Pie. Since the big Turkey day has not happened yet, I had to make do with what was in my kitchen. Come Black Friday morning, the ingredients will change. Use whatever raw leftover veggies you have for an easy and healthy meal. If you have excess green beans, corn, potatoes, mushrooms, etc., keep them aside for this next day recipe. I use 1% milk with a wheat flour to make my roux and use a ton of natural seasonings. The wonderful thing about individual pot pies is you can personalize it for every palate.
Do not overfill your ramekin like I did. Huge messy mistake and causes your pretty slaved over lattice design to get burned (although you covered it in aluminum foil).
For one individual leftover Turkey Pot Pie
For the sauce
1 tablespoon butter
1 tablespoon whole wheat flour
1/4 cup of milk + more to get your preferred consistency of sauce
1/4 cup of homemade turkey stock or chicken stock
For the filling
Leftover uncooked Veggies from your side dishes (whatever you want...can be an assortment of green beans, carrots, celery, mushrooms, corn, sweet potatoes, regular potatoes. Customize it to your liking!)
1 tablespoon of EVOO
1 clove garlic
1/4 onion diced
seasonings of choice
Pie crust (I use pre-made, I am not a baker....)
1 egg yolk
Saute EVOO + onion for 3 minutes, add garlic and veggies for 5+ minutes depending on what you are using.
Meanwhile, melt your butter and add the flour. Stir for one minute on med heat. Add your milk plus more based on the consistency you prefer, add stock and whisk to combine.. Add your veggies and shredded turkey.
Place in a ramekin, do a lattice (or try) on top. Brush with egg yolk and bake on 400 for 30 minutes, lightly covered with aluminum foil until the last 10 minutes.
As I mentioned above, we have a ton of amazing ideas for those leftovers. Check them out! What will you make with your leftovers?