Wednesday, November 21, 2007

What to Do With All of That Turkey

Thanksgiving is tomorrow, which means that starting Friday the world will be plagued with two things: the obscene uber-commercialization of Christmas, and too much leftover turkey. I can't do much about the former, but I have a tasty solution for the latter.

Turkey Pot Pie
What you need:
1 bag of frozen vegetables
About 2 cups of cooked turkey meat
1 can of cream of mushroom soup
1 sheet of puff pastry
herbs, spices, etc. to taste

What you do:
Preheat the oven to 350 degrees. Mix the soup, the veggies, and the turkey together in a big bowl. Season according to your personal tastes. I added some pepper, parsley, sage, rosemary, and thyme (I season everything according to Simon and Garfunkel). Pour the mixture into a square 8x8 baking dish, and place 1 sheet of puff pastry on top. Bake for about 40 minutes, or until the pastry if golden brown on top. Let cool for a few minutes, then EAT!

This makes a pie with a fairly thick filling. Add some chicken stock to the mixture if you want it a little more creamy.

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