LEFTOVER HOLIDAY TURKEY
- Cooking Time: 25 to 30 mins.
- Servings: 6 - 8
- Preparation Time: 30 mins.
- • 6 tablespoons (3/4 stick) unsalted butter
- • 1 cup frozen pearl onions
- • 1/2 cup chopped celery
- • Salt and freshly ground black pepper to taste
- • 6 tablespoons bleached all-purpose flour
- • 2 cups Chicken Stock or canned chicken broth
- • 1 cup half-and-half
- • 1 cup diced red bliss potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
- • 1 cup leftover fresh green beans – chopped small
- • 1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
- • 1 cup sweet young peas, fresh or frozen (defrost if frozen)
- • 2 cups shredded cooked turkey, white and dark meat
- • 2 tablespoons finely chopped fresh parsley leaves
- • 1 box Pillsbury or other good readymade crust
Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.
2. Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.
Stir in the green beans, carrots, peas (or any other leftover Christmas dinner vegetables), turkey, and parsley, season with salt and pepper, and mix well.
3. Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.