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

Most Recent Comments

I can only imagine how tiring this trip would be, but what an adventure and novel book tour! Rock on!

by Susie from Indianapolis on A Food Truck Adventure: How Sara Lee’s Bread Became Vivian Howard’s Butter (Food Feature)

Tony c. Where did you get your pamphlets from. I am in Wilmington

by thepaintedlady on Foraging for wild edible mushrooms in North Carolina (Food Feature)

Nancy! This is you ! Thanks for the many many many ...down home meals you shared with me !! Since …

by LM on As the Nation Feasted on Southern Food Fads, We Held Down Our Diverse Roots (Food Feature)

Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. best …

by jadegraham on A New Local Cookbook, Southern Breads, Celebrates a Storied Southern Staple (Food Feature)

I love collards. My friends and family tell me I cook the best they've ever eaten. I got that from …

by Kitty Hegemann 1 on Despite Urban Sprawl and Industry, a Durham Family Collard Farm Lives On (Food Feature)

Comments

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)

Simply the best caribbean food in town!

by prince on Golden Krust Caribbean Grill & Bakery (Durham County)

Most Read

© 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