TURKEY AND MASHED POTATO POTPIES
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
- Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
- Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 290 g, Fat 9 g, Fiber 3 g, Protein 21 g, SaturatedFat 4 g
TURKEY AND MASHED POTATO CROQUETTES
Looking for a fun way to use up Thanksgiving leftovers? Try these crispy/creamy turkey and mashed potato croquettes. Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to enjoy.
Provided by Eddie Jackson
Time 1h30m
Yield about 18 croquettes
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
- Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.
TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
- Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
- Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
- Serving suggestion: Serve the pie with a bagged green salad.
CREAMED TURKEY ON MASHED POTATOES
Use leftover fresh vegetables or your favorite frozen vegetable in this quick dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through. Serve with mashed potatoes.
Nutrition Facts : Calories 372 calories, Fat 12g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 594mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
MASHED POTATO-TOPPED TURKEY POT PIE
All the comfort of a pot pie topped with mashed potatoes. It's a great way to use up extra turkey or chicken.
Provided by PABBYDOG
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
- Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
- Bake in the preheated oven until the filling is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 60.2 g, Cholesterol 79 mg, Fat 19.2 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 5.4 g, Sodium 1398.7 mg, Sugar 3.2 g
LEFTOVER TURKEY AND MASHED POTATO PATTIES
My mom usually bought a whole bird for Thanksgiving dinner but no one but Grandma would eat anything other than the breast resulting in a lot of leftover dark turkey meat. If your family is the same way this is a great way to get rid of that left over turkey. You can use chicken and fish instead of turkey.
Provided by Queen Dana
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together until well blended.
- Add enough flour so that the mixture isn't too sticky.
- Shape into patties and fry until golden brown about 3-5 minutes on each side.
Nutrition Facts : Calories 334.2, Fat 11.1, SaturatedFat 3.3, Cholesterol 132.2, Sodium 410.6, Carbohydrate 28.7, Fiber 2.4, Sugar 3, Protein 28.1
MEDITERRANEAN TURKEY POTPIES
Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown.
Nutrition Facts : Calories 326 calories, Fat 4g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 699mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
LEFTOVER TURKEY AND MASHED POTATO PIE
Throwing together leftover turkey and mashed potatoes after Thanksgiving turned out to be one of my best kitchen creations!
Provided by Melissa Kay
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
- Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 31.6 g, Cholesterol 80.2 mg, Fat 23.9 g, Fiber 2.5 g, Protein 15 g, SaturatedFat 11.1 g, Sodium 747.8 mg, Sugar 4.1 g
DEEP DISH LEFTOVER TURKEY POT PIE
You thought you were stuffed on Thanksgiving? Take a look at this overstuffed turkey pot pie! It 's made in a prepared pie crust filled with Thanksgiving leftovers of turkey, mashed potatoes, and gravy for ease during the holiday season. I do add more fresh herbs to this even though all was well seasoned when first served, bringing a freshness to the pie.
Provided by Rita1652
Categories Savory Pies
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees.
- Prepare a deep pie dish by placing a the pie crust into the dish.
- Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
- Place filling into pie dish.
- Mix leftover mashed potatoes with milk to soften.
- Spread the potatoes over the filling.
- Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.
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