A Guide to Leftover Turkey Potpie | Food Feature | Indy Week
Pin It

A Guide to Leftover Turkey Potpie 

My version evolved from the first potpie recipe I found, in Julia & More Company. That was for a rabbit and leek potpie. In the years since, I've changed everything but the crust, which is a buttermilk biscuit. A very large buttermilk biscuit, as the potpies fill lasagna pans. But, of course, you can substitute any savory pie crust you like. Or even mashed potatoes. This is very much an ad lib recipe, with the quantities up to you.

Friday morning, debone all the leftover turkey. If you're planning a big leftover party, be sure to have roasted an extra bird. Refrigerate.

If you don't have chicken stock or turkey stock on hand, make some, the more the better.

If you've have roasted root vegetables left over, save them for the pie, too. Leftover simple greens as well.

On Saturday (Friday is too soon for eating elaborate leftovers), cut into chunks: carrots, celery, celery root, rutabaga, turnip. You pick. Slice some leeks and garlic.

In a large casserole, heat up some olive oil and butter and sauté the leeks until they soften. Add the garlic. Cook three more minutes, stirring. Add the chunked root vegetables and turn to coat. Add salt and some herbs like thyme, marjoram and rosemary. Lower heat, cover and let sweat until soft. Meanwhile heat up the stock.

Uncover, raise heat a little, add some more butter to melt and then sprinkle with flour, stirring, to make a roux. (You'll need about 3 tablespoons of flour for every 2 cups of liquid.)

When the flour is well absorbed, slowly add the hot stock, stirring as it thickens. Let simmer over low heat, stirring often. Slowly dribble in white wine. Adjust salt. Let simmer some more until the flour taste is gone. Add the cooked leftovers (turkey, roasted vegetables, greens) and stir.

Pour into a large lasagna pan (or pans), cover with the crust and bake.

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature



Twitter Activity

Comments

We went here with friends one evening before the theatre. Best New Orleans food we have found in the Raleigh. …

by Dee Oberle on The Big Easy (Wake County)

Everything very unprofessional. They just want to charge you an "revolutionary fee" with all the service making pressure on you. …

by feullies on Blue Note Grill (Durham County)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

Thanks mr.bell

by Sheissobad on Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham (Food Feature)

Thank you Mr. Bell, this program is a much needed blessing. You have given these children a little more hope …

by Diana Carter on Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham (Food Feature)

Mr. Bell, Thanks for being that Servant Leader that the NC Public Education System so desperately needs. For those of …

by Hawkins O'Neal on Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham (Food Feature)

Anyone who would eat a whole cup of cashews isn't doing it right. Eat a small handful, and you get …

by Ken Cory on No carbs? Go nuts with cashews (Food Feature)

There is literally no food on this planet that is worth a 90 minute wait.

by MichyMitch on Two Hundred Varieties of Brown Booze and Southern Cooking Shine Together at Whiskey Kitchen (Food Feature)

© 2017 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation