Turkey Pot Pie
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.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!