We deliberately bought a 19 pound turkey this year for just the four of us.
Before you object, declaring me wasteful and decadent, we really will eat it all - and not just in sandwiches, either. I am planning to make as many meals as possible from it and then freezing them in individual portions for Robinson to take to work, or in family-sized portions for us. You know how I feel about my freezer meals!
I prepared two meals Thanksgiving night: a turkey pumpkin chili and a turkey pot pie. While the chili smelled amazing, the turkey pot pie used more Thanksgiving leftovers (I'm happy to report that we're already out of mashed potates!)...which is why I am including the recipe.
On the Menu: Thanksgiving Leftover Turkey Pot Pie
1/2 medium sized onion, chopped finely
1 carrot, sliced
1 stalk celery, sliced
4 oz mushrooms, sliced
2 cloves garlic, minced
2 tbs. butter
1 can cream of mushroom soup
1/2 cup milk
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. pepper
1 1/2-2 cups turkey
1/2 cup frozen peas
mashed potatoes, for topping
1. Combine butter, onion, carrot, celery, and mushrooms in a large pot. Saute until mushrooms and onions are softened, about 5 minutes.
2. Add cream of mushroom soup, milk, thyme, rosemary, and pepper. Bring to a boil. Add turkey and frozen peas. Stir until combined.
3. Remove from heat and pour into a 9-inch pie plate. Place mashed potatoes on top. Bake at 350 degrees for about 20 minutes, or until top is golden brown and mixture is bubbly.
**This meal can also be frozen! Freeze the mashed potatoes and filling separately. When thawed, assemble as above.
Blessed be.
Before you object, declaring me wasteful and decadent, we really will eat it all - and not just in sandwiches, either. I am planning to make as many meals as possible from it and then freezing them in individual portions for Robinson to take to work, or in family-sized portions for us. You know how I feel about my freezer meals!
I prepared two meals Thanksgiving night: a turkey pumpkin chili and a turkey pot pie. While the chili smelled amazing, the turkey pot pie used more Thanksgiving leftovers (I'm happy to report that we're already out of mashed potates!)...which is why I am including the recipe.
On the Menu: Thanksgiving Leftover Turkey Pot Pie
1/2 medium sized onion, chopped finely
1 carrot, sliced
1 stalk celery, sliced
4 oz mushrooms, sliced
2 cloves garlic, minced
2 tbs. butter
1 can cream of mushroom soup
1/2 cup milk
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. pepper
1 1/2-2 cups turkey
1/2 cup frozen peas
mashed potatoes, for topping
1. Combine butter, onion, carrot, celery, and mushrooms in a large pot. Saute until mushrooms and onions are softened, about 5 minutes.
2. Add cream of mushroom soup, milk, thyme, rosemary, and pepper. Bring to a boil. Add turkey and frozen peas. Stir until combined.
3. Remove from heat and pour into a 9-inch pie plate. Place mashed potatoes on top. Bake at 350 degrees for about 20 minutes, or until top is golden brown and mixture is bubbly.
**This meal can also be frozen! Freeze the mashed potatoes and filling separately. When thawed, assemble as above.
Blessed be.
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