Thanksgiving- Is your family standing around with the leftover stuffed refrigerator, door open, asking, "what do we have to eat?" You standing there still dazed from weeks of planning, preparing and presenting a Thanksgiving dinner fit for the King and his family? Are they in a "Turkey Stupor"? Did they eat so much their eyes are clogged with turkey gravy? What is wrong with my family?
I grew up enjoying plain turkey sandwiches my mom packed into my lunch pail, after the Thanksgiving holiday. Yum!! But as I've gotten older, I've come to realize that there's so much more to be done with your leftover bird! Here is one of my favorite leftover dishes!! I still love my turkey sandwiches, however, I love to spread whipped cream cheese and cranberry sauce on my sandwich these days!!
Turkey Pot Pie
Sour Cream Pastry
2 c. flour
1/2 tsp. salt
12 T unsalted cold butter, cut into small pieces
1/2 c. sour cream
In a food processor, combine flour and salt. Place the cold butter on top of flour and pulse machine a few times, until butter is cut into flour and resembles coarse meal.
Remove mixture to a bowl, add the sour cream and mix together. Dough will be soft. Turn out on a lightly floured surface and knead a few times. Form into a ball, sprinkle with a little flour, and wrap in plastic wrap. Chill for 1-2 hours. Can be made 2 days ahead and can be frozen.
~Because I love crust, I double this recipe
Turkey- 2 1/2 cups shredded or cubed
2 T. butter
1 lb. mushrooms, quartered
3 russet potatoes peeled and cooked, diced into 1/2" cubes
4 carrots, cooked but still crunchy, cut in large chunks
6 hard cooked eggs, halved or quartered(optional)
10 T. butter
10 T flour
5 c. turkey or chicken stock- home made from boiling the turkey carcase
salt and pepper
4 T parsley
egg glaze- 1 egg beaten with 1 tsp. water
~ Optional- I add 2 tablespoons of Williams-Sonoma Chicken demi glace
Saute mushrooms in 2 T butter for about 2-3 minutes, just to color lightly. Add mushrooms to the turkey together with carrots, potatoes and hard boiled eggs.
Make the sauce by melting the butter, add flour, and cook without browning.
Take pot off heat and add the hot stock, slowly and whisk continuously. Cook until sauce is thick. Season with salt and pepper and parsley.
Divide the turkey, carrots, mushrooms, potatoes and eggs amongst the 6-8 individual dishes. Pour the sauce over, dividing amongst the dishes about 1/2" from top.
Preheat oven to 375 F.
Roll out the pastry to a little less than 1/2" thickness. Brush the rim off the dishes with the egg glaze. Cut the circles slightly bigger than your dishes and place it over the filling, pressing the edges to rim.
Brush top with eggs glaze. Cut out a turkey, a Autumn leaf or an acorn for decoration, put on top of each pie and brush with egg glaze.
Cut two slits and bake for 40 minutes. Let cool 10 minutes. This is a soft dough, so keep it cold and put a baking sheet under, just in case some of the crust falls off. Enjoy!! This turkey pot pie allows you to relive your Thanksgiving dinner over and over, yummy!!