We think individual turkey pot pies are a great presentation for leftovers because…
1. We still want the taste and richness of Thanksgiving, just toned down a bit.
2. After platters of turkey and sides, a one dish meal makes buttoning our pants easier.
3. We get to make the most of our turkey – using the bones for stock.
- Turkey Pot Pie
- 4 servings
- 4½ cups stock (homemade turkey stock is easy and delicious)
- ¾ lb red potatoes cut into ½ inch slices
- 2 large carrots cut in ¼ inch slices
- 2 cups chopped broccoli
- Handful of fresh parsley, chopped
- Fresh sage leaves - about 10-15, chopped
- 3 cups chopped cooked turkey ( mix white and dark meat for flavor)
- 6 Tbs. butter
- 1 medium yellow onion, diced
- ½ cup favorite mushrooms, diced ¼ inch pieces (we used white button)
- 6 Tbs. all purpose flour
- SnP to taste
- Leftover from Thanksgiving your turkey is ready to go. Coarsely chop and put in a large heatproof bowl.
- Bring stock to boil in a big pot. Add potatoes, reduce heat and simmer 5 minutes. Add carrots and simmer 10 minutes. When potatoes and carrots are tender add broccoli, parsley and sage. Cover pot with lid, turn off heat, allow broccoli and herbs to steam 5 minutes. Strain off broth, reserving 3 cups and transfer veggies and herbs to bowl with turkey. (Tip: Carrots and broccoli can be substituted for whatever you have on hand: cauliflower, sweet bell pepper, sweet peas, mushrooms, etc.)
- Melt butter in a medium pot. Cook onions and mushrooms in butter until soft. Add flour to make a roux (will look thick and pasty.) Add 3 cups of stock in a slow stream while whisking. Bring to a boil then reduce heat to simmer and whisk a few more minutes. Sauce will be thick and creamy. Remove from heat and add salt and pepper to taste.
- Pour sauce over turkey.
- Pour warm filling into 4 individual 16 oz. oven safe ramekins. Top with your favorite biscuits cut into small 2 inch circles. Brush tops of biscuits with cream or melted butter and bake approximately 15 minutes at 450 F.
Creative Thanksgiving-Inspired Dishes and Wine Pairings
Turkey, Tempranillo and Sweet Potatoes by Cooking Chat
Thanksgiving from the Veneto: Turkey, Pomegranate Sauce & Valpolicella by foodwineclick
Norwegian Meatballs by Confessions of a Culinary Diva
Shepherds Pie Casserole with Barnard Griffin Syrah Port by Wild 4 Washington Wine
Butternut Squash and Cheddar Bread Pudding and Donkey & Goat Stone Crusher by ENOFYLZ Wine Blog
Purple Sweet Potato Soup with Roasted Lobster + Bonny Doon Vin Gris de Cigare by Culinary Adventures with Camilla
Arugula Pear Salad paired with Torrontes from Argentina by A Day in the Life on the Farm
Layered Sweet Potato and Apple Bake with Cranberry Blush by Curious Cuisiniere
Walnut Tart with Sparkling Brachetto d’Acqui by Vino Travels — An Italian Wine Blog
Can we skip to dessert? by Pull That Cork
Don’t Forget Leftovers!
Day After Turkey and Seafood Gumbo by It’s Ok To Eat The Cupcake
Turkey Pot Pie and Boedecker Cellars Chardonnay by Tasting Pour
You can also visit our group Pinterest board to pin some great pairing ideas for later!
Don’t forget to our Twitter chat today, November 8th at 11 a.m. Eastern Time! We’ll be talking about our tips and tricks for the best Thanksgiving wine pairings. We’d love to have you join us!
And, be sure to mark your calendars for December’s Wine Pairing Weekend, hosted by Jeff of foodwineclick. Just in time for Holiday parties, we’ll be sharing sparkling wine and hors d’oeuvre pairings. Join in the #WinePW 7 conversation on Saturday Dec. 13!