Making the Most of Thanksgiving Leftovers

I cooked my very first Thanksgiving this year and decided to spend the weekend making the most of the leftovers.  I rarely eat Turkey so the idea of Turkey sandwiches for a week left me underwhelmed.  Instead I decided I would get creative in order to use all of our leftovers.  The result was way better than I ever expected and has me rethinking my previously limited turkey consumption. 

 I always make (and freeze) extra pie dough before the holidays which came in handy when I decided to make these mini pot pies.  I had more than enough filling so I put the remainder to good use in this Thanksgiving Casserole.

Leftover Turkey and Rice Soup Recipe

Ingredients for Soup:

Carcass from cooked 10-12 pound bird

Leftover turkey juice from gravy (if any)

12 cups water

1 teaspoon salt

1/2 teaspoon whole black peppercorns

1 dried bay leaf

3 medium carrots - sliced

1 large onion - chopped

2 medium celery stocks - sliced

3 cups cooked turkey - chopped

1 cup prepared rice

cayenne pepper - to taste

Directions: 

Break or cut up leftover turkey carcass to fit large pot.  Cover completely with water and any leftover turkey juice from cooking the turkey the day before.  Add salt, peppercorns, and bay leaf (you may add any other spices here as well).  Heat to boil over high heat before reducing to low heat, simmer uncovered for 3-4 hours until liquid reduces.  Skim off any residue that rises to the surface periodically.

Remove bones then strain liquid.  Add turkey meat and vegetables and simmer for 30 minutes until vegetables are tender, stirring occasionally.  Stir in rice and add any additional salt, pepper, and cayenne pepper to taste. 

Recipe adapted from Betty Crocker

Mini Turkey Pot Pie Recipe

Ingredients for Flaky Pie Dough:

1-1/4 cups unbleached AP flour

1/4 teaspoon salt

8 tablespoons cold, unsalted butter - cut into 1/2 inch pieces and frozen for 20 minutes

3-4 tablespoons cold water

1 teaspoon freshly squeezed lemon juice

Directions:

Place flour and salt into the bowl of a food processor. Process for 10 seconds to blend ingredients. Add the frozen butter and pulse 6-10 times. Some of the butter should be cut into very small pieces resembling crushed crackers, while the remainder of the butter should be the size of green peas.  If the butter is still too large pulse a few more times before continuing. 

Immediately transfer the mixture into a large mixing bowl and pour the water and lemon juice over the top.  Mix by hand or with fork for 10- 15 seconds to moisten the flour and butter mixture.  Test the dough by grabbing a few handfuls and squeezing firmly.  If the mixture falls apart when you open your hand you will need to add additional water until it holds together. If the butter is still cold and firm, continue to the next step.  If the butter is soft and squishy, refrigerate before continuing. 

Bring the dough together into a cohesive ball by gently kneading 3-6 times.  If it wont come together and looks dry, add another tablespoon or 2 of cold water.  Once dough is formed into a ball wrap flatten into 6-7 inch disk and wrap in plastic before refrigerating for 30 minutes.  This dough may also be made in advance and frozen for up to 2 months. 

Pie Dough Recipe adapted from The Art and Soul of Baking.

Ingredients for Pie Filling:

1 tablespoons Butter

1/2 onion - chopped

1 celery stocks - chopped

2 carrots - chopped

2 tablespoons AP flour

2 tablespoons leftover gravy

2 cups turkey stock (chicken works too)

1/2 cup leftover mashed potatoes

1/4 cup frozen peas

1 cup turkey meat - chopped

1 tablespoon parsley - chopped

1 prepared flaky pie dough

1 egg - lightly beaten

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by rolling out to 1/8" thick. Use circle cutters to cut pie crust and fill bottom of 4 mini tart pans. Reserve 4 additional circles for the tops of the pies. 

Melt butter in saucepan and cook chopped onion until tender and translucent. Stir in celery and carrots and cook for another 2-3 minutes. Stir in flour and leftover gravy followed by turkey stock. Stir in mashed potatoes, turkey, parsley, and peas.  Pour mixture into pie crust and top with additional pie round. Brush with egg and place on baking sheet. Bake for 30 minutes until crust is golden brown. 

This recipe can also be made into a large 9 inch turkey pot pie by doubling both the pie crust and pie filling measurements.  

Pie Filling Recipe adapted from The Food Network. 

Thanksgiving Leftover Casserole Recipe

Ingredients:

Leftover Stuffing

Leftover Gravy

Leftover Pie Filling Recipe from Above

Leftover Mashed Potatoes

Directions:

Preheat oven to 400 degrees F. 

Fill casserole dish first with a layer of stuffing, followed by gravy, pie filling, and finally topped with mashed potatoes. Bake 30 minutes until warm in the center.  Set over to broil and cook an additional 5 minutes until brown on top.