Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

Ok, so this is going to be a quickie post.  I’ve got so much going on right now.  But, I know if you are like my family…we are getting a bit tired of Turkey.  So, here’s a quick twist on it for ya.  You can basically use most of your leftovers….in a new way!

Fresh Ingredients

Fresh Ingredients

That’s right.  Other than leftovers and a bottle of wine….this is all I used.  So easy.  I chopped up 2 carrots and 2 celery stalks and 2 cloves of garlic. I would have used an onion as well if I hadn’t used a TON in the green bean casserole.  So, feel free to add an onion or shallot if you need to!

Carrots and Celery

Carrots and Celery

Sauté carrots and celery in 1 tsp EVOO until softened, about 5 mins.  Season with Salt and Pepper.  Do not brown!

Add Garlic and Fresh Parsley

Add Garlic and Fresh Parsley

Next, I added my fresh garlic and a handful of fresh parsley I had.  Feel free to add any fresh herbs you need to use up!!! Parsley, thyme and sage would all be great additions!!!  Sauté about 2 mins, or until the garlic is fragrant.  DO NOT BURN THE GARLIC or it will turn bitter.

Leftover Green Bean Casserole

Leftover Green Bean Casserole

I took my Green Bean Casserole and my Kitchen Shears and cut any large beans I had into smaller bite size portions.  Most Pot Pies call for Cream of Something Soup (or you can use flour and fat).  I used the rest of my leftover Green Bean Casserole to act as the “binder” for the pot pie.  If you don’t have any GB Casserole left, feel free to sub on of these!!!

GB Casserole ontop of Veggies

GB Casserole on top of Veggies

Then I just plopped the GB Casserole on top of the Sautéed Veggies and let it warm up so it would mix.

TURKEY TIME!

TURKEY TIME!

When I got it all mixed together, I took all the little pieces and bits of turkey that you’re not sure what to do with (too small for a sandwich….) and threw them in the pan!  If you only have larger pieces, just shred them up with your fingers or chop them up with a knife!

Wine & Gravy, Baby!

Wine & Gravy, Baby!

If you have any gravy leftover, this is a great place to use it!  It will also act as a “binder” and add a little bit of creaminess to it.  I needed a little liquid, so I also added about a cup of white wine.  You could use red wine, beer, or  stock/broth for this part as well.  Just use enough so your pie won’t dry out and it will be creamy!!

Thyme

Thyme

Hot Paprika

Hot Paprika

 

 

 

 

 

 

 

 

 

Next add any herbs and spices you might want to use.   I had smoked my turkey, so I wanted to amplify that flavor.  I used a Hungarian Paprika and Thyme.

Peas, please!

Peas, please!

Next I added a handful (cup or so) of frozen peas.  You can add these or leave them out.  We just adore peas in our pot pies!  Also, you can use 2 cups of frozen mixed veggies at this step if you didn’t have any green bean casserole leftover.  That works great!

Pie Dish

Pie Dish

Simply spray a pie plate and spoon the pot pie mixture in it!  Can it get any easier than this?!?!!

Ready to pop in the oven

Ready to pop in the oven

Last, roll a pre-made pie crust out an inch or so (or make your own).  Be sure it will cover your entire pie with a bit leftover to tuck into the sides of the pan so the toppings won’t spill out.  Then cut a few slits in the top!  You can brush with an eggwash or with milk to get a nice crisp browned top.

I am right here, right now….at this step.  I will bake it 400 for about 30 mins.  (until brown and bubbly)

Pictures to follow.

Just wanted to help you out if you were getting sick of leftovers too!

eat.drink.be Kari

Sensational Make Ahead Stuffing

Sensational Stuffing

For Anyone Interested in a Turkey Day Time Saver!

Make Ahead!!!

Make Ahead!!!

Ok.  So, with Thanksgiving coming up this week, I am always scrambling at the last minute.  This year I VOW NOT TO DO THAT!!!  (ha, right?!?!?!)  Seriously.  At least I’m going to put forth some effort.  So, I am trying to do a few Make Ahead things to help myself out.  This recipe is only HALF COMPLETE!!!! So, I am posting what I have done so far, so you, my dear reader, can be ahead of the game right along with me!  You’re Welcome!!!  All I am doing is making the super yummy “filling” for the stuffing.  I have made TONS of different types of stuffings over the years.  From Homemade Corn Bread to Rye Bread, Oysters to Sausage, and finally to Pepperidge Farms in a bag.  This year I am sharing a Semi-Homemade Version using the Pepperidge Farms Stuffing Mix you can pick up at your local grocery store.  Yes, I know…..this is not how I usually cook.  But I was thinking of you, my reliable reader, who prefers a quick and easy method that still tastes delicious.  I think you will be pleased with this one.

Gather Your Ingredients

Gather Your Ingredients

  • INGREDIENTS:
  • Neese’s Sausage (I would have preferred the Sage but couldn’t find it)
  • 1 Small Yellow Onion, diced
  • 2 Shallots, diced
  • 2 Medium Carrots, diced
  • 3 Celery Stalks & Leaves, diced
  • 1 Carton Baby Bella Mushrooms, torn
  • Handful Dried Cranberries
  • 3-5 Cloves Garlic, minced
  • 2 Sprigs Rosemary (can use 1 T dried)
  • Few Sprigs Thyme (can use 1 T dried)
Saute

Brown Sausage, Veggies & Aromatics

This is super easy to make.  Just get a big skillet.  The biggest one you have.  Or you can always use a pot if you have to.  Heat up the Skillet.  Add the Sausage FIRST so it can start to brown.  Crumble it up a bit and now add all your chopped veggies in, minus the Mushrooms, Garlic & Dried Cranberries.  Season with a little Salt and Fresh Ground Pepper.  Mix and let the sausage cook with the veggies.  Meanwhile, if you like mushrooms, just take one in your hand and tear/crumble it into the skillet.  This creates a different “meatier” texture that you will love.  You can slice them if you want, but I have been just tearing them into pieces with my hands for all sorts of different recipes (especially Chili) and have been so impressed.  I really think you will like it if you give it a try!  And, its super easy!!!  Next add your herbs on top!

Garlic & Dried Cranberries

Garlic & Dried Cranberries

When the sausage is fully cooked, go ahead and add in your garlic and dried cranberries.  Cook for a few more minutes so the garlic will soften and you should be able to smell it.  Also, the cranberries will plump up a little bit from absorbing all of the yumminess.

Should look like this:

Should look like this:

This is as far as I have gotten so far.  I let it cool then put it into the fridge.   I plan on warming it and adding it to the stuffing.  I’ll cook the stuffing per the instructions on the package.  (I think you just add some vegetable stock or water…).  I’ll post the rest on Wed when I make it!!!  But, it should be pretty simple and straightforward from here on!  The directions on the bad just say Onions and Celery….but trust me…..this is WAYYYYY better!!!!

Sorry to post half a recipe, but I figured some of you might want to go ahead and do this part!!!

Happy Cooking!!!!

See Ya in a Few Days!!!!

eat.drink.be KARI

AND I’M BACK!!! PART 2 OF:

SENSATIONAL STUFFING!

OK, so I left off with the Sausage Mixture for the stuffing in the fridge/freezer.  Hopefully if it was in the freezer, you took it out last night and let it thaw out.  Now, we are ready to go!

Here's what you Need

Here’s what you Need

Get out your Sausage Mixture, Stuffing Mix (or homemade breadcrumbs/cornbread), and one Organic Low Sodium Broth.  (I used Chicken.  Any stock/broth will do.  Try NOT to use water….you really need that extra flavor.  But try and always get the Low Sodium!!!  I have found my favorite brands are Pacific and Imagine….and I usually buy whichever is on sale.  If neither of them are, I buy the one with the Least Sodium!!!)

Seriously, this is ALL YOU NEED!!!! It can NOT get any easier than this!

Warm the Sausage Mixture

Warm the Sausage Mixture

In a large Pot, warm the Sausage Mixture over Med.

Seasonings of Choice

Seasonings of Choice

Next, add a few herbs of choice for a flavor boost.  I used an Italian Mix.  Sage is the BEST!!!!

Stuffing & Broth

Stuffing & Broth

Gently Mix 1/2 of Stuffing and 1/2 of Broth.  Stir. Add rest of Stuffing and enough broth to moisten.  Gently Stir to Combine.

So Easy!!!!

So Easy!!!!

Spray your baking dish and add stuffing.  I had about 1/3 of the box of broth left.

Stuffing

Stuffing

Pour another 1/2 cup or so of broth over the top to keep moist while baking.

Yummy!!!!

Yummy!!!!

Cover and Refrigerate until ready to bake!

Bake 350 for 30 mins.

***For a Crispy Top, bake UNCOVERED***

I can’t WAIT to get ours into the oven!!!!  I’ll post some pics later on, but for now:

Go Get Your Stuffing ON!!!!!

Gobble Gobble Gobble till ya Wobble Wobble Wobble!

Happy Thanksgiving.

Be Kind.

eat.drink.be Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna

2 Ways.

One SPICY, One NOT

Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna (2 Ways)

Brown Turkey, green peppers & onion in a little EVOO.  Season with salt and pepper

Brown Turkey, green peppers & onion in a little EVOO. Season with salt and pepper

 

Keep it simple and healthy.  Can use beef, turkey, chicken, or keep it vegetarian.  I used green peppers here.  Use whatever pepper you have on hand!

Transfer meat to plate or dish using slotted spoon!

DON’T YOU DARE CLEAN THAT PAN!!!!  We are about to use the bottom yummy bits!

Using same pan, sauté onions seasoned with s&p.

Using same pan, sauté onions seasoned with s&p.

 

I used 2 Onions.  One Red, One Yellow.  Again, feel free to use whatever you have on hand.

Mix them up, too!!!!  It’s always nice to use a combo.

 

Make the Onions Sing!

Make the Onions Sing! Add herbs & spices…just a dash!

Here I added Balsamic Vinegar, s&p, Oregano, Italian Seasoning, Crushed Red Pepper Flakes… and who knows what else!  Add what you like.  Don’t add what you don’t like!!!

Again, I don’t use recipes, I am a cook not a chef.  Please bear with me.  I do not measure ingredients or really know what I am doing.  I am trying to pay more attention so I can actually let people share my love of food and recreate my dishes for themselves.

 I use what I have available or fresh ingredients that I need to use.  If you don’t like a certain herb or spice, simply omit it and/or replace it with something you like!

Don't forget the GARLIC!

Don’t forget the GARLIC!

Here I added some Fresh Tomatoes that I need to use.  Add em if you got em!

LOVE me some garlic.  Use less if you want….

Spice It Up!!!

Spice It Up!!!

Now is where it gets tricky.  I took half the onion mixture out and set it aside.

The other half I left in the pan and added 2 Thai Chilies and 1 Jalapeño (seeds and all)

My hubby and I like a little spice, My Mom does not.  That is who the second Lasagna was going to!

Cook for a few mins, then transfer to another plate/bowl.

Sweet & Mellow

Sweet & Mellow

Now, for the 2nd Non -Spicy version I quickly sautéed up a few sweet peppers.  For color, taste and to get those veggies in, but keep the spice & heat OUT!!!

Add Handfuls of Beautiful Kale

Add Handfuls of Beautiful Kale

Now, add 3-4 handfuls of beautiful green Kale.  Sauté for 2 mins.  Do NOT overcook.  Keep your greens GREEN!!!  Transfer to a bowl or plate.

Transfer to a plate

Transfer to a plate

I decided that was not enough Kale for 2 lasagnas.  Use your judgement.  I wanted more SO….

More Kale

More Kale

Add more Kale to the hot pan.  Sauté.  Add garlic and a splash of Red Wine Vinegar at the end.  Transfer Kale to  plate with other Kale waiting.  Mix together so you get the garlic and red wine vinegar and sweet peppers all mix in to the Kale.

This is what your countertop should look like.  Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

This is what your countertop should look like. Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

Oh, for the Ricotta Mixture, I used a tub of light Ricotta.  Zest and Juice on 1 Lemon.  Basil. S&P Again, use what you like, but be sure to make it flavorful as ricotta is pretty bland.  I also mixed in about a 1/2 cup of provolone and 1/2 cup part skim mozzarella.

Noodle Wine Bath

Noodle Wine Bath….ain’t life grand?!?!

Now, this is where the wine comes in.  I filled a pot with water and about 2-3 cups of wine.  I thought, why not, let’s let these noodles get fancy and have some fun too!!!!

It was NOT a mistake. (it DOES tint the noodles and give them a hint of color)

Getting Ready...

Getting Ready…

Now I am getting ready to assemble.  The large lasagna pan has the spicy mixture in front (green bowl)

The smaller pan is with the non spicy mixture (white bowl)

Prepare your Pans!

Prepare your Pans!

 

I  realized I didn’t have much red sauce to use, so at this point (again) I thought, WHY NOT!?!

Most people put a bit of sauce on the bottom before baking so it doesn’t dry out or stick to the bottom.

Well, I use WINE!!!

Again, NOT A MISTAKE!

Get those noodles cookin!

Get those noodles cookin!

Ready, Set......

Ready, Set……Make sure you are ready to GO!!!

 

One Layer of Noodles on the Bottom.  Then,

Start Layering

Start Layering

 

Noodles, Greens, Onions, Ricotta, Red Sauce

DSC_0052

 

Noodles, Greens, Onions, Ricotta, Red Sauce

Keep Layering

Keep Layering

Until you are out of ingredients.

Until you are out of ingredients.

Then go ahead and top with cheese!!!

Then go ahead and top with cheese!!!

Now, THATS a LASAGNA, Baby!!!!

Cook 350 for an hour or so for the large.  45 mins for smaller.

Share with a friend or loved one, or FREEZE ONE!!!

Done & DONE!!!

Done & DONE!!!

DSC_0009

 

Turkey, Kale & Wine Lasagna Ingredients

1 box lasagna noodle

1 lb ground turkey

Green Pepper

Red Onion

Yellow Onion

Tomatoes

5-8 cloves garlic

Balsamic Vinegar

Herbs & Spices

Sweet Peppers

Thai Chilies

Jalapeno

part skim Ricotta

Basil

Lemon

shredded provolone & mozzarella

Red Sauce (I ADORE Rao’s…I used their Tomato Basil here…their Arrabbiata and Marinara are KILLER!)

WINE!!!

I would actually write out the recipe, but I have already pretty much shown you step by step!

Made with LOVE, Enjoy!

eat.drink.be