Thanksgiving has come and gone, and you still have a refrigerator full of turkey with all the fixings, right? This week were going to unpack how to make them into something new and amazing. Were going to make some Turkey pot pie and thanksgiving Shepards pie.
The first thing that comes to mind when I think about leftovers is probably different than the rest of yall because of growing up with my grandpa. For Sunday dinners he would pour all the leftovers of the week into a pan and make it into some weird soup that I would have to eat before I got up from the table. Those experiences shaped my relationship with food and how meals work for me. For me it seems wrong now to not finish my food whether I’m full or not; not to go to all therapist on it but probably the reason I’ve struggled with my weight for my whole life, but I digress.
The Shepards pie recipe is a weird one for me because the textures of the mashed potatoes mixed with the meat and cheese together make my stomach turn. Even now most of the time my food must be separated. It’s weird being a chef and plating food that has different heights, layered foods, textures, and flavor components: when I can’t taste them all together sometimes. I think I’ve come a long way in the process but there’s always room for improvement.
Ok that’s enough therapy for today let’s make sone food. Turkey pot pie should be delicious, I make pie crust for the pumpkin pies and freeze the rest. Its 2 cups ap flour 1 tsp salt ½ cup cold butter forked into the flour mixture and add enough water to make some dough. It’s normally around a 1/3 cup for me. If you don’t want to that’s up to you but you can buy frozen pie crust. Cut up your turkey onion carrot celery and potatoes. The easy way is to add them to your gravy from thanksgiving. The hard way is to sauté the vegetables and turkey then deglaze with some white wine or white wine vinegar then add chicken stock reduce until the sauce is thick enough to add to the pie crust and cook at 350 for 30 minutes or until the crust is golden brown.
The Shepards pie is basically the same the same thing just without the pie crust. You’re going to sauté the onion carrots celery and turkey. Deglaze with white wine or white wine vinegar and add gravy from thanksgiving or add chicken stock and reduce to a sauce. Add mashed potatoes to the top cover with cheese bake at 350 for like 30 minutes or until temperature is 165 internally.
As always thanks for reading and if you have any questions, comments or concerns, please email me or write a comment below! Be Blessed friends!
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