I’m planning my leftovers already. But I really don’t like the sound of Bridget Jones’ “curry turkey buffet”. Anyway, this recipe uses everything, including gravy, cold peas and stuffing.
- cooked turkey, chopped or flaked (about 3 cups)
- 1 leek, diced finely
- 2 stalks celery, diced finely
- dash of olive oil
- fresh thyme to taste (or about 1/2 tsp dried)
- leftover gravy, stuffing and green veggies and a good slug of cream… or… 200ml cream, 100ml chicken stock
- flour mixed with butter to thicken (optional)
- salt and pepper to taste
- 2-3 sheets shortcrust pastry
- preheat oven to 180°C (360F). In a warm pan on the stovetop, sweat leeks, thyme and celery until soft, then add any liquids and stuffing, and reduce if necessary (possibly up to about 10 minutes). Thicken with a flour and butter mix if there is still excess liquid.
- Add turkey and vegetables, then season to taste. Turn off and allow to cool slightly
- Line a greased or non-stick pie pan with one sheet of pastry, then blind bake for 5 minutes
- Add filling, and cover, pinching at edges and pricking steam holes, then cook until golden.
- I got the inverted star pattern by using two upper sheets of pastry, the top one with cut-outs.
- This recipe could easily be made with a rotisserie chicken.
- It would also be possible to use other leftover vegetables, but try and stick with a theme so it doesn’t look like leftover pie, e.g. use carrot and pumpkin, but flavour with cinnamon, and raisins.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on email@example.com