Wednesday, December 3, 2008

Leftover Turkey Pot Pie

I'm sure I'm not the only person whose Turkey Day dinner produces a ridiculous number of leftovers. And I'm sure I'm not the only person who wants to transform those leftovers into... something different.

This is my favorite way to do it.

Leftover Turkey Pot Pie
-a couple of Tbs of leftover garlic-sage butter (or plain butter... or even oil of some sort)
-2-3 tsp of leftover minced garlic
-handful or so each of leftover diced onion, celery and carrot
-a tsp or so of minced ginger
-several Tbs of flour
-a couple of cups diced turkey meat
-some of that awesome turkey stock you made out of the carcass (or, ya know, some canned broth)
-summer savory/thyme/sage
-frozen peas
-sherry or a white wine
-canned biscuits

Get a big pot started with some of that yummy butter until it melts and starts to sizzle a little. Then dump in the garlic, ginger, diced veggies and some salt and pepper. Let them wallow in the butter until they soften a bit and get a bit translucent. Then dump in the flour and stir the mess quickly so it all mixes together.

This is a good time to add a mix of stock and water. I use a mix cause my stock is kind of intense - I like to cook it down a lot. Then add some milk (or if you, like me, discover that you're magically out of that delicious, creamy liquid, you can sub in heavy cream). And let that simmer up for 10-20 minutes.

And now in goes the turkey, the herbs, the peas and a glug of your choice of alcohol. Let it simmer for a little bit then taste.

Soup is a highly taste as you go sort of thing. At this point, you should definitely taste and adjust seasonings but I tend to taste at pretty much all stages. Find your happy medium.

Anyhow, now that it's all simmered together and you tasted and seasoned and whatnot, it's ready for the oven. (Which you totally should have preheated to whatever the biscuit can says! Like... I didn't.) Or you can stick it in the fridge or even the freezer and take it out when you need it.

Anyway, where was I? Oh yes. Oven. So my favorite way of doing this is getting a bunch of oven safe mugs but you can use what you like as long as it's oven safe. Fill your containers with soup goo and then pop some biscuits on top.

Bake until the biscuits puff up and turn golden brown. Then eat. Well.... wait for it to cool off so you don't burn your tongue and then eat. No, I totally have never burned my tongue that way... Why do you ask?

Happy leftovers!


P.S. The fiance likes me to add parboiled potatoes into the soup but we have a ton of mashed taters left so I'm going to serve the soup with potato cakes. I looove potato cakes.

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