Turkey Leftovers-Take 1

We purchased a beautiful 12-pound heritage turkey from Jerry Tindall of Grow International  this year.  Being new to this beautiful area, we knew we’d have a smaller than usual group gathering around our table so opted for a smaller bird this year.

And there were plenty of leftovers. So now, after the requisite turkey sandwiches, we start the nest fun phase.

Last night I prepared  Turkey Pot Pie.  Instead of one large dish I prepared four ramekins.turkey pot pie a

The crust was made with a mixture of unbleached flour and whole wheat flour, butter and water. I rolled out four ovals and placed one centered in each of the ramekins. After filling, I just folded the edges over the top, no crimping and it worked perfectly.turkey pot pie c

To make the filling, I cut up some onion and started softening those in some olive oil. Then added some cut up carrots. After raiding the frig for leftovers, I added the remains of the Brussels sprouts. I also dumped in the hedgehog mushrooms my daughter had foraged a few days ago. All that simmered a bit with the help of some leftover gravy. Then I added about 3 cups of cut up turkey.turkey pot pie b

I was told to make it again, so writing up this blogpost with the way I put it together will help me in the future!!

Tonight Graham will make turkey tettrazini.


About creationsbybg

Beth and Graham met online almost 20 years ago and married in 2007. Planning for retirement has included finding more time to play again and creativity is blooming. Now that we have moved to Oregon our time is split between exploring and creative endeavors. What fun! Following several years enmeshed in the local food movement in West Virginia and active involvement in the establishment and running of a year-round indoor local food market, visiting farms and telling consumers about them is a work of joy.
This entry was posted in farm, heritage breed, holiday, Local food, turkey, vegetables and tagged , , , , , , , . Bookmark the permalink.

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