Do you have leftover Thanksgiving turkey in your freezer? Will you be cooking more holiday turkey in the next few weeks? David Davenport has given us this great idea for what to do with all the leftover turkey from the holidays! And be sure to check out his Mulligatawny recipe on Friday December 21.
Turkey Pot Pie
Bloomington Cooking School
2 tablespoons butter
1 cup mushroom, quartered, optional
1 cup onion, diced
Salt and pepper, to taste
1 cup potatoes, diced, optional
1 cup green beans, diced, optional
1 cup peas
1 cup corn
1 cup cream
1 pound turkey, cooked and diced
Unbaked pie crust, Pillsbury crust, or puff pastry
Egg wash, as needed (1 egg to 2 tablespoons milk or water)
1) Heat butter in large sauté pan and sauté onions and mushrooms. Season with cloves and other spices if you wish. (Then, if using frozen vegetables, add them to the onions and cook.)
2) Boil fresh potatoes, carrots, peas, green beans and corn in a pan until just tender. Drain.
3) Add cream to the onions, simmer for 5 minutes.
4) Add the chicken, potatoes, and boiled vegetables to the sauce, season with salt and pepper, and ladle into a pie pan or a shallow heat-proof container.
5) Place pie crust on top of mixture. Egg wash the top of the dough or pastry and make one or two small slices in the top of the dough to allow steam to escape as the pie cooks. Bake at 375°F until the top is well browned, approximately 15 minutes.
Per serving (excluding unknown items): 226 calories; 14g fat (55.6% calories from fat); 12g protein; 13g carbohydrate; 2g dietary fiber; 64mg cholesterol; 73mg sodium