Another Thanksgiving has come and gone. Now what will you do with all that leftover Turkey? Once all the sides are gone, I inevitably have a surplus of turkey meat.
The last few weeks have been extremely busy for me, so we are well past Thanksgiving by now and busy preparing for Christmas. You may be done with your leftovers at this point. I, on the other hand, just managed to finish off all of mine today. It took three weeks, but I did it! And that was after I divided all the loot with the rest of the family! That's what I get for buying a 22 pound Costco turkey.
So, for next year's planning purposes, here are
two great recipes to help you use up those leftovers. The first is really a classic: Day After Thanksgiving Deep Dish Turkey Pot Pie. I never get tired of pot pie. Plus, you can easily freeze one or two for later.
Day After Thanksgiving Deep Dish Turkey Pot Pie
(Print Recipe)
Filling:
2 Tbsp butter
1/2 onion, chopped
1/4 cup sliced mushrooms
2 Tbsp flour
1 tsp salt
1 cup milk
1 cup leftover gravy
1 cup leftover turkey, shredded
1 stalk celery, chopped
2 large carrots (or about 10 baby carrots), chopped
1 medium potato
1/4 cup frozen peas
1/4 cup frozen corn
1/2 cup snap peas or green beans
In a large microwavable bowl, cover celery, carrots, potato, peas, and corn with water. Microwave on high at 5-minute intervals for 15-20 minutes, or until carrots and potatoes are soft.
In a large skillet, melt butter. Sautee onion and mushrooms. Stir in the flour and salt.
Quickly whisk in the milk and gravy. When thick and bubbly, turn off heat.
Stir in the turkey. Drain vegetables and stir into the filling.
Crust:
2 cups flour
1/2 tsp salt
1/4 cup olive oil
1/4 cup ice water
Mix flour and salt with a fork. (I use one cup white, one cup wheat flour.) Whisk oil and water with an ice cube until thick.
Pour oil mixture into flour and mix with a fork. Divide into 2 balls. Roll the first on a floured surface. Using a rolling pin to lift it, lay the dough in the pie plate. Spoon in the filling.
Roll the second ball of dough and lay it on top of the pie. Fold and crimp the edge.
Use a fork or knife to make several holes in the top of the pie. Bake at 400° F for 30 minutes, or until crust is golden brown.
This recipe makes one deep dish pie. Multiply as necessary. Or, if you have two regular pie plates, just double the crust.
The second recipe is a new one I tried out this year with surprisingly tasty
results! Turkey Pumpkin Chili. The pumpkin makes it nice and thick. My
husband didn't even know there was pumpkin in it until I told him, after
he raved about how good it was, of course!
Turkey Pumpkin Chili
(Print Recipe)
1 can black beans
1 can pinto beans
OR 1 lb (about 2 cups) raw beans, soaked in water overnight
1 lb ground turkey
14 oz turkey sausage
2 cups turkey stock
14 oz can (about 1 1/2 cups) pumpkin puree
12 oz bottle beer
14 oz can diced tomato
8 oz can tomato sauce
3 cloves garlic
2 jalapenos, diced
1 small onion, diced
2 tsp garlic salt
1/2 tsp red pepper flakes
2 tsp cumin
1/2 tsp corriander
1/2 tsp tumeric
If soaking beans, drain and rinse them before cooking. In a skillet, brown the ground turkey.
Now combine all ingredient. You can boil it in a large stock pot for an hour, until beans are soft. Or put it in a crock pot and cook on high for 5-6 hours, or low for 8-9 hours.
This is a great meal to throw in the crock pot before work. I love coming home to the smell of dinner ready to eat!
