Don’t get me wrong, I love turkey leftovers, but who says that the meal has to come out of a microwave. In fact, your guest will never mistake this meal as a second time around! After making this recipe, don’t be surprised if you find yourself making a turkey, just to have the leftovers!
Turkey Pot Pie
- 4 tbsp olive oil
- 2 cups yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced (or the pre-shredded kind works great, too)
- 1 8oz package of sliced mushrooms
- 2 cups any vegetable you like, such as small diced potatoes, corn, peas, or broccoli
- 2 cups white wine (wine you would drink, not cooking wine)
- 1 cup turkey broth (if you don’t have it, just use wine)
- 1/4 cup flour
- 2 Tbsp kosher salt
- 2 tsp cracked black pepper
- 3 cups heavy cream
- 3 tbsp torn fresh sage leaves.
- 2 cups pulled turkey, white and dark meat
- 4 refrigerated pie crusts
- 3/4 cup cranberry sauce
In medium sauce pan, cook olive oil, onion, carrots, celery and mushrooms over medium heat until tender and cooked through. Add white wine, turkey broth, and other vegetables and cover for 5 minutes. Remove cover and let liquid reduce until only 1/2 cup remains. Add flour. Stir until vegetable are well coated. Reduce heat to low and let cook, stirring occasionally for 5 minutes. The mixture will be thick and want to clump together. Gradually add the heavy cream and stir until smooth. The mixture should be the consistency of gravy. If it is not, add more wine, stock, or water. Add in sage leaves and turkey.
Ladle the mixture into ramekins. Fill to 1/2 inch of top. Lay pie crust over the top and trim around the edges with a knife. There is no need to form the crust like you would on a dessert pie, but you can. I prefer a more rustic look. Cut three small slits in the crust for venting. Place ramekins on baking sheet to catch spills. Bake at 375 for 30-40 minutes or until tops are golden brown. Remove from oven and let rest for 15-20 minutes before serving. The pies will be VERY hot! Be careful and enjoy!
Quick Cranberry Sauce (in case you don’t have any of my cranberry port sauce left)
- 1 bag cranberries
- 2 cups water or apple juice
- 2 cups white sugar
- 1/4 tsp each kosher salt, cinnamon, ginger
- 1/8 tsp cloves
Cook over medium/low heat until berries start to burst. (about 30 minutes) Press berries against side of pan with back of spoon. Remove from heat and let cool.