Well, there are so many ways you can tastify leftover turkey. Besides open-faced, hot turkey sandwiches, I like turkey pot pie.
Recipe of the Week: Leftover Turkey Pot Pie
1 and 1/2 c. leftover turkey, cut up
3 medium yellow or red potatoes, unpeeled and cut in bitesized pieces
1 small, peeled sweet potato, diced
1/2 medium onion, diced
4 tbs. butter divided
2 chicken bouillon cubes
1/4 c. shredded romano or asiago cheese
1 and 1/2 tbs. Mrs. Dash Garlic and Herb seasoning
1 can Campbell’s chicken with herbs soup
1/3 c. potato flakes
1 pkg Pillsbury pie crust
1/2 c. frozen peas
1/2 c. chopped carrots
dash of pepper and garlic powder
Directions: Preheat oven to 375 F.
1. Fill half a small Dutch oven with water. Add bouillon cubes and 2 tbs. butter. Put on burner and turn on to medium.
2. Prepare potatoes and carrots and add to water, which should be boiling. Water should just cover the vegetables. Shake in a dash of pepper and garlic powder and stir. Cook for about 20 minutes, uncovered.
3. Cut up leftover turkey, while vegetables are cooking.
4. In small saucepan, saute diced onion in remaining 2 tbs. butter. Add soup, cheese, and Mrs. Dash Garlic and Herbs seasoning; stir together and pour into vegetable pot.
5. Add peas, potato flakes, and turkey, then stir all together until it thickens. Taste to see if filling needs any further seasonings. If so, add a pinch of this or that, as desired.
6. Place/press one pie crust in pie pan. Using a slotted spoon, scoop mixture into pie pan, heaping it in the middle near the end.
7. Place the other pie crust on top and crimp the edges together so there will be no spillage in the oven. Cut 4 or 5 slits in the top crust to let steam escape.
8. Place a rim cover around the outside edge to avoid over-browning. (You can use strips of aluminum foil, as well.) Bake for 40 minutes or until crust is golden brown.
Thought of the Week: Speaking of turkey, I went to Landa Park Monday afternoon and saw a tom proudly displaying himself. It is the first time I had ever seen him but, according to reports, he has been around since July. The ducks and geese did not seem impressed by his gobbling or strutting. And the bird was not afraid of people, so he’s in the perfect place.