Chummy Recipe: Using Turkey Leftovers \port-‘MAN.-toe\: a word or morpheme whose form and meaning are derived from a blending of two or more distinct forms (as chummy from cheap and yummy)

Hey all! It’s Toni from “The Shopping Adventures of Cheapo McFrugalpants.”

Are you gearing up for this week’s big baking bonanza? So much food, so little time – right?

I know. Aren’t we fortunate? So much surplus that many of us roll our eyes at the thought of eating turkey for the next week. With a little creativity, leftovers really aren’t that bad…in fact…it’s something to look forward to!

That is why I just HAVE to share this recipe with you.

The “People-are-starving-use-up-your-leftovers” Turkey Pot Pie

*Just to let you know, I always tweak recipes. So, this is my version of another recipe. Of COURSE it’s better than the original. 🙂

  • 1 recipe pastry for a 10″ double pie crust – I use the Pillsbury roll out type (or store brand) – you can find a coupon for them here. In my opinion, they are the best flaky crusts next to homemade.
  • 4 TB butter (or a little more)
  • 1 small onion, diced
  • 3 (leftover) green onions, sliced
  • 2 (leftover) stalks celery, chopped
  • 1 c. frozen mixed vegetables (maybe a little more, I didn’t really measure)
  • 3 TB dried parsley
  • 1 t. dried oregano
  • salt & pepper to taste (if it matters to you, I use fresh ground sea salt and fresh ground pepper)
  • 2 cubes chicken bouillon
  • 2 c. water
  • 1 med-large (leftover) sweet potato, peeled and diced (the original calls for 3 white potatoes)
  • 2 1/2 – 3 cups cubed (leftover) cooked turkey (you can even add more if you like)
  • 3 TB flour
  • 1/2 c. milk

Preheat oven to 425. Spray 10″ pie dish with non-stick spray. Roll out first pie crust in pan. Set aside.

Melt 2 TB butter in a large skillet over medium heat; add the onions, celery, mixed veggies, parsley, oregano and salt & pepper. Cook and stir until the vegetables are soft. Dissolve the bouillon in the [hot] water and add to the vegetable mixture. Bring mixture to a boil. Stir in the potatoes and cook until tender but still firm.

In a medium saucepan (or skillet), melt the remaining 2 TB butter. Stir in the turkey and flour. Add the milk and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened (doesn’t take long.) Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust and place on top of filling. Flute the edges and make a few slits in the top crust to let out the steam.

Bake in the preheated oven for 15 minutes. Reduce oven temp to 350 and continue baking for 20 minutes, or until crust is golden brown.

What a tasty dinner! Such a comfort to sit by the light of the fireplace, watching the cold snow blow outside and filling our stomachs with such a warm, slice of home.

Have a Blessed Thanksgiving!

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