Friday, December 3, 2010

Leftover Turkey

I made this for dinner this week..using my left over turkey from Thanksgiving. I didn't have exactly everything the recipe called for so I used what I had and it turned out just fine. I used frozen vegetables and mixed in some fresh I had. I didn't have any pastry dough so I used biscuits and it was just as good. Mark enjoyed it and I had the leftovers for lunch the past 2 days.
Courtesy Picky-Palate

Cheesy Turkey Pot Pies

3 Tablespoons extra virgin olive oil

1 1/2 Cups white onions, finely chopped
1 Cup finely chopped carrots
1 Cup celery
1 Cup frozen peas
1 Cups steamed broccoli
2 Cups baby red potatoes
2 Cups cooked shredded turkey breast
1 Tablespoon fresh minced garlic
1/2 Stick butter
1/2 Cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
3 1/2 Cups chicken broth
1 1/2 Cup shredded cheddar cheese
2 Sheets Puff Pastry Thawed for individual pies, or 1 sheet for casserole style

1. Preheat oven to 350 degrees F. Heat oil in medium dutch oven over medium heat. When hot, saute onions, carrots and celery, for 8-10 minutes or until softened. Add in peas, broccoli, and potatoes. Stir and cook for 5 minutes then add in the garlic; cook for 1 minute then add turkey breast. Reduce heat to low.

2. In a medium saucepan melt the butter over medium high heat; whisk in flour salt and pepper for one minute. Slowly whisk in chicken broth until thick and creamy, about 3 minutes. Once thickened, stir in cheddar cheese until melted. Pour sauce over turkey and vegetables.

3. Divide filling into 6 2 Cup ramekins for individual pies. Cut puff pastry into 6 rounds and place over ramekins. Bake for 25-30 minutes or until puff pastry is golden brown. You can also pour all filling into a 9×13 inch baking sheet and lay whole puff pastry sheet over top for casserole style. Bake time is the same.


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