Potted Leftover Turkey Food

LEFTOVER TURKEY

Steps:

• In a saucepan, melt butter over medium heat.
• Add celery and onion and cook for 5 minutes or til tender, stirring occasionally.
• Add turkey.
• Blend water, gravy, flour, and salt.
• Pour over turkey.
• Stir.
• Bring to a boil.
• Reduce heat and simmer 5 minutes Serve over rice.

DEEP DISH LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees.
• Prepare a deep pie dish by placing a the pie crust into the dish.
• Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
• Place filling into pie dish.
• Mix leftover mashed potatoes with milk to soften.
• Spread the potatoes over the filling.
• Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.

LEFTOVER TURKEY HOTPOT

Steps:

• Butter a casserole dish.
• Peel and slice potatoes.
• Pull turkey apart into BIG bite size pieces.
• Layer up potatoes, turkey, and lumps of stuffing, (in that order), putting a tiny knob of butter and a scant sprinkling of S& P onto the potatoes with each layer.
• Save a layer of potatoes for the top.
• Pour gravy (possibly thinned down a bit) over all, until it only just covers, and then add the reserved layer of potatoes.
• Put a knob of butter and some S& P onto each potato.
• Cover casserole with foil (or a lid) and bake in a low oven for about an hour (longer if you have done a large hotpot)- make sure the potatoes are cooked by inserting a knife to see if they are tender.
• Serve with cabbage, brussels sprouts, carrots- whatever veg you like, and, for the piggies amongst us, some crusty bread.

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 425.
• Place the peas and carrots, green beans, and celery into a saucepan. Cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes.
• Drain the vegetables in a colander set in the sink and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
• Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of two 9 inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes.
• Cool for 10 minutes before serving.

SHEPHERD'S PIE WITH LEFTOVER TURKEY

Steps:

• Put potatoes in pan with water and cook until fork-tender.
• Drain potatoes; add sour cream and 1/2 c broth.
• Mash until smooth and set aside.
• Meanwhile, heat oil in large skillet over med-hi heat.
• Add onion, carrots and celery.
• Cook until soft; about 5 minute.
• Add garlic; cook 1 more minute.
• Add turkey and cook till warmed through.
• Add flour, thyme, salt and pepper; stir to coat.
• Add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
• Transfer turkey mixture to 9" casserole dish.
• Spread mashed potato over top and using the back of the spoon, make swirls on the top.
• Bake until potatoes are golden, about.
• 30 minutes @ 400 degrees.

POTTED (LEFTOVER) TURKEY

Steps:

• Place all the ingredients in a blender and blend, leaving a bit of texture.
• Pour the mixture into ramekins, packing down firmly and put in the fridge to chill.
• When turkey mixture is firm, melt extra butter and pour over top of each ramekin to seal and return to the fridge to set.
• This dish should be served at room temperature so take it out of the fridge shortly before serving.