With the big day yesterday, people are looking for different ways to use the leftover bird. Have no fear. This week, here's two new uses for Ol' Tom Turkey.
6 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup diced onion
1/2 cup diced carrots
1/3 cup green peas
1/3 cup corn kernels
1/3 cup flour
4 1/2 cups turkey or chicken stock
1/4 cup dry sherry
1/4 cup leftover turkey gravy
4 cups shredded cooked turkey
1 teaspoon poultry seasoning
Creole seasoning to taste
1 package puff pastry dough, thawed
Preheat oven to 400℉.
Melt 1 tablespoon butter in a large saucepan; add mushrooms and cook, over medium heat, until beginning to brown, 6 to 8 minutes. Add onions and carrots, cover, and cook until tender, 8 to 10 minutes. Add peas and corn and set aside. Melt remaining butter in a large saucepan over medium-low heat; whisk in flour and cook for 2 minutes. Add stock, sherry, and gravy and bring to a boil; add turkey, poultry seasoning and Creole seasoning, and mushroom mixture.
Transfer to oven-proof crocks, cover with puff pastry cut to fit, bake until golden, about 25 minutes.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
