The Easiest Turkey Pot Pie Recipe
Turkey Leftovers, The Hybrid Meal
Turkey leftovers become the hybrid meal!
The clanking and chopping and seasoning and baking of the holiday meal will come to an end soon and it will be time to package up all of your leftover turkey fixins' for another day. All of the work in the kitchen will bring with it an illustrious pantheon of luscious turkey leftovers to consider, and which meals to make from these turkey leftovers? Well, that is what you will find within this article. New fresh ideas and flavors to whisk away at the turkey leftover dilemma,...it is that part of the season where the turkey leftover hybrid meal enters center stage!
Where to Use Turkey Leftovers
You will find turkey in stocks, chowder, potpie and enchiladas to name a few. Get ready to print, bookmark and share these recipes and ideas for your hybrid turkey meal! These turkey leftover recipes are going to get gobbled up by your friends and family with all of the high-praise directed at your good leftover sense. Enjoy!
The Importance of a Good Turkey Stock
Before making any of the leftover recipes and primarily the turkey potpie recipe, you will want to star with a great turkey stock! Here is how you make the best turkey stock ever:
Stock From a Turkey Carcass
How to Make Turkey Stock
Possibly the most important component to turkey leftovers is the stock. Simply and carefully carve off all of the remaining meat placing it neatly into a container leaving behind the support structure for our bird the turkey—known as the flavor rich carcass. Hidden within the prehistoric looking turkey carcass are the elements to create soups, casseroles, fine foods and rich broths. It is to be respected, this turkey carcass, you must handle with care. Never store your leftover turkey meat while still on the carcass, always remove the meat to a container, this provides you with super-safe food-handling. But, the best and safest way to use this divine turkey structure, is to make a stock. It's easier than you may think. Here's how:
Turkey Cooking Cheat Sheets!
Ingrdients for Turkey Stock
- Chop turkey carcass into large pieces
- Medium carrots (2) unpeeled, chopped into chunks
- Large yellow onion (1) cut in half
- Large rib of celery (1) cut into chunks, leaves and all
- Teaspoon (1) black peppercorns
- Bat leaf (1)
- Sprigs of fresh parsley (6)
Three Steps to Making a Great Stock
- Place the leftover chopped turkey carcass into a pot and cover with water, over medium-high heat bring to boil. Once boiling, reduce the heat so the turkey liquid just simmers. Using a big spoon, skim away the murky-brown foam that forms at the top of the water. When this foam becomes white (about 7 minutes) it's not necessary to skim it away anymore.
- Add all of the ingredients. Cover the pot partially with a lid and adjust heat so it simmers gently. Cook this stock for a minimum of 3 hours, with 4 hours being best. You will need to add more water as necessary, as the bones need to remain covered in liquid at all times.
- After the turkey stock has completed its simmer, remove all of the parts and ingredients to a strainer placed over a large bowl, you want to get every bit of liquid to drain into the bowl. Toss away all of the solid stuff. Pour the liquid turkey stock through a strainer and into the large bowl. Let it cool.
What Do You Do?
Have You Made Your Own Turkey Stock Out of Leftover Turkey?
Now that the Stock has Cooled...
Once the stock has cooled, remove the congealed fat from the top of the stock. A large spoon usually works best. Toss out the fat. Cover and store the stock in the refrigerator for up to 3 days. For longer storage, transfer the turkey stock to freezer safe containers leaving space at the top (about an inch should be enough), and freeze for up to 6 months.
NOTE: You can make chicken stock in this same way, simply substitute about 3 pounds of chicken parts for the leftover turkey carcass.
Make a Biscuit Crust for Your Turkey Pot Pie
Ingredients for Your Potpie Biscuit Dough Crust:
- 2 cups all purpose flour
- 1¼ tsp baking soda
- 1¼ baking powder
- ½ tsp salt
- ¼ tsp fresh ground pepper
- 5 TBL ice-cold unsalted butter, cut into small cubes
- ¾ cup buttermilk
Rate Turkey Pot Pie
How to Make Biscuits as a Savory Pot Pie Crust
Combine the flour, baking soda, baking powder, salt and pepper in a large bowl. Stir with a whisk to mix the ingredients very well. Use a pastry cutter, a couple of forks or your finger tips, to work the butter into the flour just until it resembles a very course sand in texture. Stir in the buttermilk, blend just until the dough will hold together (do not over mix). Pat down the dough until it is in a ½" thick round. Wrap this dough round with plastic wrap and put into the refrigerator while you are making the turkey potpie filling.
Ingredients for Turkey Pot Pie Filling
- 1½ cups of turkey stock, (or canned low-sodium chicken broth)
- 1 medium carrot, peeled and thinly sliced into rounds
- 3 TBL butter, unsalted
- 2 TBL vegetable oil
- 1 small yellow onion, diced
- 8 ounces cremini mushrooms, wiped or brushed clean, and quartered
- 2 TBL all-pupose flour
- ½ cup heavy cream, (whipping)
- 3 cups cooked turkey meat or leftovers, ½" diced
- ½ cup fresh parsley, minced
- Pinch (or more) salt and fresh ground pepper, to taste
- 2 TBL milk, for brushing dough
- [Preheat your oven to 400°F. Have ready an 8-cup baking dish that is about 2" deep, or you can use a 10" cast-iron skillet with 2" sides.] In a medium saucepan, bring the stock to a boil.
- Add in the carrot and cook until tender but still having some 'tooth' or crispness to it. Remove the carrot from the pan and set aside. Turn off the heat under the saucepan.
- In a 10" skillet, heat the butter with the olive oil over medium heat until you see the butter begin to foam.
- Add the onion and sauté until it starts to soften, about 3 minutes. Add the mushrooms and sauté for another 3 minutes.
- Sprinkle the flour over the onions and mushrooms mixture and stir to blend it into the mix. You want to cook it enough to remove the raw flour taste, about 90 seconds.
- Very slowly stir in the turkey stock and bring to a simmer, stirring until it is smooth and thickened, about 2 minutes. Add the cream, stir until it comes to a simmer. Add carrots, the leftover diced turkey, and parsley, stir to combine.
- Allow the mixture to return to a simmer; then add salt and pepper to taste. Take pan off of the heat. Pour into a baking pan, unless you have cooked the filling in the cast-iron skillet.
TURKEY LEFTOVER TIPS!
How to Stretch Your Turkey Leftover Dollars Even Further
Now that you have made and enjoyed the yummy richness of Homemade Turkey Potpie, you may be searching for other Turkey Leftover recipes. Well, you have landed in the right place! You will also find a Turkey Chowder, Turkey Enchiladas and a great link to the best turkey Gravy you will ever make right here on this page! Have fun stretching your turkey dollars as far as you possibly can by creating and enjoying every bit of your turkey meat meals! (Beaks not included!)
Topping and Serving Your Turkey Potpie
Instructions for Adding the Biscuit Crust to the Potpie
- Turn out the biscuit dough onto a floured surface.
- Flour a rolling pin, and roll into 10" circle.
- Cautiously place the dough over the filling, be sure to center the dough evenly.
- Brush the top of the dough with the milk. Cut 4 slits, each 2" long, in the center of the dough.
- Bake this until the dough is beautifully browned, about 26 to 30 minute. Allow to sit 3 minutes after you remove it from the oven and serve.
Chowing on Turkey Leftovers as a Chowder Recipe
Roast Turkey and Vegetable Chowder Recipe
A warm bowl of turkey chowder chocked full of vegetables and healthy goodness awaits you in this next leftover recipe. This one-course meal served with a warmed crusty bread will satisfy even the pickiest of leftover diners, as well as the hungriest!
What you will need:
- 3 slices of diced bacon
- 1 large yellow onion, cut into a ½" dice
- 2 large ribs of celery cut into a ½" dice
- 1 butternut squash (about a pound) peeled, seeded, and cut into ½" dice
- 7 cups turkey stock (you know where to find the home made stuff) but a can of low-sodium will do if you don't have homemade on hand
- 1 medium zucchini cut into a ½" dice
- 2 cups chopped and deribbed Swiss chard leaves
- 2 cups ½" dice of roasted turkey leftovers
- 1 TBL fresh sage minced (or 1½ tsp of dried)
- 1 TBL fresh thyme (or 1½" tsp of dried)
- Extra virgin olive oil (as garnish)
- salt and fresh ground pepper
Putting Your Turkey Chowder Together
Instructions for Making Turkey Chowder Recipe
- Using your heaviest bottomed 6 to 8 quart saucepan, cook the bacon over medium heat, stirring frequently until brown and crispy. Remove and set aside. Pour off the fat, leaving 2 TBL in the pan, return pan to medium heat.
- Add the celery and onion and suatée until the vegetables are soft and just a bit browned, about 5 to 6 minutes.
- Add in the potatoes, squash, and the turkey stock. Bring this to a boil and then reduce it to a simmer. Put a lid on the pot, but don't cover it all of the way. Cook until the potatoes are tender, about 15 minutes.
- Add the zucchini, Swiss chard, turkey meat, sage, thyme, and the reserved bacon. Allow to simmer for about 5 more minutes.
- Salt and pepper to taste. Ladle the chowder into big cups or bowls and drizzle with extra virgin olive oil, and serve with a big chunk of warm crusty bread.
Turkey Talk South of the Boarder
How to Make Turkey Enchiladas Out of Leftovers
What you will need:
- 2 cups shredded roasted turkey leftovers (if the bird is BBQ'd, even better as the smoky flavor goes really well with the Latin spices)
- 2 green onions, thinly sliced
- 3TBL cream cheese, at room temperature
- 1½ cups grated Monterey Jack cheese
- 2 cans (7 oz. each) salsa verde, or 1 can (13 oz.) tomatillos, drained
- 2TBL canned chopped green chili's, drained
- ½ cup fresh cilantro leaves
- ¾ cup heavy cream (whipping)
- ¼ cup vegetable oil
- 8 corn tortillas
Putting Your Turkey Enchiladas Together
Instructions for Making Turkey Enchiladas
- In a medium bowl, combine the leftover turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Mix together well, and set aside.
- In a blender or food processor, combine the salsa verde (or tomatillos), chilies, cilantro, and cream. Blend until smooth.
- In a heavy 6" skillet, heat the oil over medium-high heat. Using tongs, carefully place one tortilla at a time into the hot oil, for 5 seconds to soften it, do not let it cook to much or it will become tough. Turn the tortilla over to soften the other side. Drain off excess oil over the skillet; then put it on a paper towel lined plate. Put another paper towel on top to pat off the extra oil. Continue this until all 8 of the tortilla are softened and dabbed of any excess oil.
- Put about ½ cup of the leftover turkey mixture in the center of each tortilla. Roll the tortilla tight and place seam-side down in a 7½ " X 11" baking dish.
- Pour the salsa verde-cream mix over the turkey enchiladas, and sprinkle with the remaining cheese. Bake for about 20 minutes, or until bubbly and cooked through. Enjoy!
Bonus Tip for Awesome Turkey Gravy!
The Absolute Best Turkey Gravy Recipe Ever!
- Make the Best Turkey Gravy with this Easy 1,2,3 Recipe!
Never use canned gravy again! Learn the "Never Fail Gravy Recipe" Right Here! Once you taste the silky rich flavor of this homemade turkey gravy recipe, you will crave it all year round.