Leftover Turkey Pot Pie
I know that you are deep into Thanksgiving menu planning. As a matter of fact, your shopping lists are likely made and if you are ahead of the game, your table may even be set. With turkeys to baste, cranberries to boil and vegetables to roast, the last thing that you are thinking about is leftovers, let alone how to repurpose them. But I guarantee that come Saturday–after the Big Meal and Friday’s Thanksgiving Dinner Round Two–you will remember this post and be grateful for a simple pot pie that makes good use of your turkey, pearl onions, and any other cooked vegetables that are languishing in the fridge.
Before I get to the recipe for Leftover Turkey Pot Pie, I’d like to remind you of some past recipes that would be delicious additions to your Thanksgiving table. As either a twist on an old favorite or something entirely new, give one of these a try.
Rutabaga Casserole: Because nothing gets the conversation started better than, “Rutabaga? Whotabaga?”
Roasted Brussels Sprouts with Apples and Red Onion: There’s a reason why this dish has been on my Thanksgiving table for over a decade.
Roasted Sweet Potatoes with Fresh Figs: This is the only recipe that I am certain to be making come Thursday (and yes, you read that right, my menu is still not planned).
Even the recent, Sunchoke and Cauliflower Salad: Because if you’ve had this dish you are craving it yet again. It’s that good.
Don’t forget, the Topsy Turkey to wet your whistle. The perfect start to the marathon meal.
But now, back to leftovers! Please use this recipe loosely. Meaning, it calls for frozen pearl onions, peas and carrots which work great but if you have some leftover Brussels sprouts or cubed butternut squash, by all means throw them in. Swiss chard…yum. The more the merrier, which goes both for this pot pie and the Thanksgiving table.
Happy Thanksgiving to you. May you eat, drink and be merry. Uh oh, have I jumped the gun again?
Leftover Turkey Pot Pie