Sunday, November 25, 2012

 Last night's guests were served turkey pot pies with a garden salad and apple pie with ice cream for dessert!

This is a great way to use up leftovers from Thanksgiving dinner. Prep time 1 hour. Serves 6.

                                                  6 cups cooked diced turkey meat
                                                  2 cups of cooked diced carrots with peas
                                                  1 large yellow onion, diced
                                                  2 cups left over turkey gravy
                                                  1 cup white wine
                                                  2 cups turkey broth
                                                  2 tablespoons olive oil
                                                  1 package puff pastry sheets (17.3 ounces)

  1. Remove the puff pastry sheets and allow to defrost until they can be unfolded (15 to 20 minutes)
  2. In a large Dutch oven over medium heat, saute the diced onions in the olive oil until translucent.
  3. Add the turkey, carrots, peas, gravy, wine and broth and stir to mix.
  4. Continue cooking for 10 minutes, stirring occasionally. Add more broth if mixture is too dry.
  5. Preheat oven to 400 degrees F.
  6. Spoon the turkey mixture evenly into the 6 individual oven proof baking dishes.
  7. Cut pieces of the pastry sheets to cover the tops of the baking dishes.
  8. Bake in preheated over for about 20 minutes or until the the tops are golden brown and the filling is bubbly.
  9. Remove for oven and serve.

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