You’ve got all of the ingredients you need to cook a scrumptious traditional turkey feast this year, but do you know what you’re cooking the next day? Your guests may expect the feast to go on for the whole weekend, and chances are there will be a surplus of leftover turkey in your kitchen after Thanksgiving Day. Re-creating your leftovers into something new and delicious will help maximize your budget while still feeding all of your guests. Make this Turkey Pot Pie recipe to disguise your leftovers as a well-planned meal. Some guests may not even notice!
Leftover Turkey Pot Pie
4 cups mashed potatoes
3 cups cooked turkey meat, shredded
1 1/3 cups peas, frozen
1 cup onion, diced
1 cup celery, diced
1 tablespoon butter
Salt and pepper, to taste
3 tablespoons all-purpose flour
1¾ cups chicken broth
1 sprig rosemary, chopped
- Preheat oven to 400 degrees and coat a 12-inch glass dish with cooking spray.
- Heat the butter in a large skillet over medium heat. Add the onion, celery and rosemary to the skillet. Add the salt and pepper to season and sauté until onion and celery begin to brown.
- Sprinkle flour over the mixture and cook for about three minutes, stirring frequently. Stir the broth in gradually, making sure to scrape the bottom of the pan. Cook the mixture for about five minutes, or until it starts to thicken. Stir in the turkey and peas.
- Pour the mixture of vegetables and turkey into the 12-inch glass dish. Tip: Use ramekins for individual servings. Let the mixture cool for about 10 minutes, and then spread the potatoes on top.
- Cook for 20 minutes. The filling will be boiling and the potatoes begin to brown. If you’d like a crispier potato ‘crust’, broil the pot pie on the top rack for 2 minutes.
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