Leftovers? Yum!

September 10, 2014 at 10:57 pm | Posted in Christmas, Food, Recipes | 2 Comments
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Lately I’ve been into making pot pies.  It just started after Christmas or Thanksgiving last year when I had left over Turkey that I needed something to do with.  For years I’ve made Pot Pies, but that version usually was nothing more than a gravy mixture topped with biscuits.  Here are some variations I’ve made over the years…

First:  You need some Turkey!

Roast Turkey 101…

  • 10-15 lb Fresh Turkey, giblets and neck removed
  • Kosher salt
  • 1 Package Pork Sausage (Maple Leaf makes a great Pure Pork Sausage just for this purpose)
  • 2 Slices dark Rye (Dimpflmeier makes wonderful Rye) bread (regular sandwich bread is also fine for this)
  • 2 Cloves of Garlic, Minced
  • 1 Large Onion Diced
  • 1 Large Onion Quartered
  • Poultry Seasoning
  • Ground Black Pepper
  • Garlic Powder
  • Water
  • OXO Beef Bouillon (yes, Beef)
  • ½ cup Cornstarch or Flour
  • Bisto Gravy Mix

sunflowerRye

My Mom was the best home cook I ever knew.  She hasn’t really cooked in years because she’s getting on in years and has significant nerve damage in her hands and legs caused by Diabetes.  Happily though, I picked up a few things from her over the years.  Sadly, she’s also suffering from a form of Dementia and doesn’t remember a lot of things anymore, especially her fabulous recipes.  My Brother, however, knows a lot of them and reminded me how to make the stuffing.

The secret to a good bird is to salt it, heavily, the night before you intend to cook it.  The salt permeates the meat and imparts a delicate flavour that you can’t get without this step.

The night before I’m ready to cook, I prepare the fresh Turkey (I prefer the taste and texture of fresh Turkeys vs. frozen).  After washing the bird, inside and out, I pat it dry and place it on a cutting board.  At the base of the bird and the area next to the neck (do Turkey’s have shoulders?), loosen the skin with your fingers, removing it from the flesh but being careful not to puncture the skin with your fingers.  You can use a spoon to do this if you don’t find the idea too appealing.

Liberally salt the entire bird, ensuring you get some salt on the flesh, under the skin you just loosened.  Put the bird in a covered roaster and place in the fridge until the next day.

Half an hour before you need to put the bird in the oven (I cook mine 1/2 hour a pound at 325°F), take it out of the pan and place it on the cutting board, first draining any excess water/blood.  Wash the pan the bird was in to get rid of the water/blood/salt mixture.  Dust the bird all over, including inside the cavities, liberally with Poultry Seasoning.  You won’t need any salt as the bird is already salted.  Pepper can burn and affect the taste.  Next start on the stuffing.

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Sauté the diced onion until barely translucent.  Add the minced Garlic and sauté for a few more minutes.  Remove from heat.  In a large mixing bowl, place the Pork Sausage, and the sautéed Onions and Garlic.  Add 1/2 Tsp. Poultry Seasoning, 1/2 Tsp. Black Pepper, and 1/2 Tsp Garlic Powder.  Tear up the bread into smallish pieces and add them to the mixing bowl.  Mix the mixture thoroughly but not too much that it all breaks down.  Stuff this mixture into the cavity of the bird (make sure there are no giblets in there first!).

Fold the wing tips backwards under the bird so they look like this:

Turkey wing

Tuck the legs back into the skin fold by the bottom of the bird.  Place the bird breast side up, in the roasting pan along with the quartered onion and fill the pan 1/3 the way up the bird with water.  Dot the bird with pats of butter or margarine on the breast and the crevices of each joint.  Cover.  If the lid will fit, fine, if not, cover loosely with greased or non-stick Aluminium foil.  Cook the Turkey for ½ hour a pound, basting every 30-45 minutes, until you reach an internal temperature of 165°F. I know my Turkey is completely cooked when the drumstick jiggles effortlessly (although I still recommend purchasing a thermometer).

Place the bird on a cutting board, remove the stuffing, and wrap the bird loosely with Aluminium Foil allowing it to rest while you finish the gravy.  Pour the drippings into a saucepan and bring to a hard simmer.  Add the OXO bouillon (4-6 envelopes) and mix well.  In a mug, add the cornstarch or flour and 2 heaping tablespoons of Bisto gravy maker.  Carefully mix.  Add enough cold water to the mix to create a slurry.  Once the drippings have started to boil, add the slurry in a slow stream, whisking the entire time.  The gravy should thicken after a few minutes.  Taste and adjust seasonings.  Carve the Turkey and serve with your favourite sides.

Turkey Pot Pie – With Biscuits

  • Diced leftover Turkey meat, your choice of White or Dark or Both
  • 2 cups Frozen Corn
  • 1 cup Frozen Mixed Vegetables (optional)
  • 1 Large Onion, Diced
  • 2 Cloves of Garlic, Minced
  • 1 can Campbell’s Cream of Mushroom Soup
  • Reserved Turkey Gravy
  • Fresh ground Black Pepper
  • Milk
  • Bisquick Biscuit mix

Sauté the onion until translucent and add the minced Garlic, sautéing for a few more minutes.  Add the soup and about a cup of gravy and ½ cup of milk.  The mixture will loosen as it heats but you can add more milk if you find it is still too thick.  Once the mixture has heated through, season with Pepper (and salt if you wish, but we find it salty enough).  Taste and add more gravy if you want it to have more of the Thanksgiving flavour.  Add all of the vegetables and heat for 2 minutes.  Add the Turkey.

Pour this mixture into the bottom of a casserole dish.  Mix the Bisquick Biscuits according to the directions on the back of the box (I mix a double batch).  Roll and cut the biscuits and place on a cookie sheet.  Bake as directed on the box but only for 5 minutes.  Take the biscuits out of the oven and place them on top of the Turkey mixture, fitting them as best you can to get the most number of biscuits on the top.  Bake in a 350°F oven for ½ hour.  So good.

Turkey Pot Pie – With Pie Crust

  • Turkey mix as above
  • Tenderflake pie crust

Follow the instructions for the Turkey mixture as above, but instead this time place it in a pre-made (or homemade if you prefer) pie crust. Cover with a second crust and cut steam vents into the top. Bake at 375°F for 30-40 minutes. Delicious.

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2 Comments »

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  1. […] I know I recently posted another version of the pie but I needed to write this down before I forgot it, especially as it turned out really […]

  2. […] told Lexy she was cooking the Turkey this year.  She’s a little panicked, thinking I was […]


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