Ok…so we have lots of leftover turkey. Luckily I also have many ways of dealing with it.
We’ve already discussed dealing with a savoury pie to help us sort out roast beef leftovers, now we’ll do it with turkey. The method is very much the same, but the ingredients are switched up a bit.
What you need:
1 pkg. deep dish pie crusts
1/2 of a cooking onion (I actually used a red onion because I actually enjoy the flavour of red onion cooked…damn the naysayers, dammit)
1 tbsp butter or margarine
1.5 cups of cubed, cooked turkey meat
1 cup of turkey gravy
1/2 cup of dry white wine
1/4 cup of milk
2 cups of frozen mixed vegetables
Salt and pepper to taste
If frozen, take the crusts out of the freezer to come to room temperature as the rest of the preparation goes on.
Chop the onion into palatable bits – far be it for me to say what that means to most people but I tend to chop mine fairly thinly as I’ve a couple of folks around here who don’t enjoy chunks of onions in their goodies. I, on the other hand, quite like the chunks…so giv’er and do what ye will.
Add the butter or margarine to a medium sauce pan heated over medium heat. Once that has melted add the chopped onion. Sautee until translucent. While that’s going on the turkey meat can be cubed (if this hasn’t been done already) and added to one of the pie shells. Top that with the frozen vegetables and season with salt and pepper to taste. Let that sit while the base it cooking.
This is a good time to preheat the oven. The pie wants to start at 375 degrees.
Once the onions are translucent deglaze (ok, I have to admit that I did not know what the term was for that particular manoeuvre until just this year…I’ve been doing it since I was knee-high to a grasshopper, but the fact that there was a word for it escaped me completely…meh) the pot with about half of the wine. Add the gravy and stir vigorously (I love that word) until combined. Once combined add the mild and the rest of the wine and stir vigorously again.
Pour the base mixture over the vegies and meat already in the pie shell. Top the lot of it with the second pie shell, pressing the edge into that of the bottom shell to make a relatively firm seal around the edges. Cut slits into the top to allow steam to escape. Pop it into the oven at 375 for about 15 minutes. After 15 minutes crank the heat to 425 for another 10-15 minutes for optimum browning and pastry flaking.
mmmMMMmmm…savoury pies rock my world.