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Seriously Simple: Turkey pot pie a simple answer to abundance of leftovers

By Diane Rossen Worthington, Tribune Content Agency on

So you made the turkey and now you have more leftovers than you know what to do with. Here's my answer. This old-fashioned, yet sophisticated version of pot pie includes a hefty sprinkling of mixed herbs and big chunks of turkey, and puff pastry dough sprinkled with Parmesan crowns the top. It's a great way to finish off the turkey without it tasting the least bit like your Thanksgiving dinner.

Use small, white frozen onions here to save time, and look for reddish orange chanterelle mushrooms. With their distinctive fruity, peppery, nutlike flavor, they add an elegant touch. Don't worry if you can't find them or they are too expensive; you can use cremini and shiitake mushrooms for a flavorful substitute. You can also improvise by adding any cooked vegetables that are leftover from your holiday meal.

This is perfect a day or two after Thanksgiving dinner. Begin with an autumn salad of greens, sliced apple and toasted pecans. To drink? Try a rich, well-oaked chardonnay, a pinot noir or a merlot to accompany this one-dish main course.

Turkey Pot Pie with Puff Pastry Crust

Serves 6

1 pint pearl onions (about 2 cups) or 10-ounce bag frozen pearl onions, defrosted

 

3 medium carrots or 10 ounces baby carrots, peeled and cut into 1-inch pieces

1 pound Yukon gold Potatoes, peeled and cut into 1-inch pieces

8 tablespoons (1/2 cup) unsalted butter

2 leeks, white part and light green part only, cleaned and finely chopped

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