For Thanksgiving, I made a 14-pound turkey so obviously, we had a few leftovers. Never fear, I married a turkey-consuming MACHINE. Seriously, I’ve actually never witnessed anything quite like it! The good news is that turkey doesn’t easily go to waste in this house!
Here’s our plate this Thanksgiving:
Last year, I posted a couple recipes for using some of those leftovers, including a Thanksgiving sandwich and Pot Pie. This year, we took the same approach and ate turkey all day long on Black Friday. Luckily for us, the Apple Cup (GO DAWGS!) was on during lunchtime, so we got to scarf some yummy turkey sandwiches and watch a little college football at the same time. Now, by the end of the game we were both jumping out of our seats screaming at the TV (and each other!) since we’re a house divided. Yes, I know, “why did you marry a Coug?” is what you’re thinking. I ask myself this same question every football season! I guess I have to weigh the bad with the good.
Now, let’s talk sandwiches…
That baby is a sight for my eyes for sure! My husband hates cranberry sauce (a Coug AND a cranberry hater? Ugh!) so I knew he wouldn’t try to steal my sammich. I used Dave’s Killer Bread (if you like hearty wheat bread, this is really good), whipped cream cheese, homemade cranberry sauce, turkey, sharp cheddar cheese, and some spinach. SO good!! I didn’t use all of the things I used in last year’s sandwich, but I think I may like this one better anyway.
After the game, we were still kind of full from our sandwiches, so we decided to eat a later dinner. I threw some turkey pot pies together, which were awesome! I posted about pot pies last year with lots of yummy ingredients in it. This year, I simplified it a bit and it was just as good, if not better.
Simplified Turkey Pot Pie
Pillsbury pie crusts, cut to fit baking dish
1/2 red onion, chopped
1 heart of celery, chopped
1 cup corn, canned or frozen
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
2 cups milk
1/8 teaspoon thyme, dried
1/8 teaspoon rosemary, dried
2 cups turkey, chopped
1. Preheat oven to 450 degrees.
2. Heat olive oil in a pan and add celery and onion. Once softened, add corn. Season with salt and pepper.
3. Remove veggies from the pan.
4. Melt butter in the same pan and whisk in flour. Cook for a minute or so until the raw flour is cooked.
5. Whisk in the chicken broth and let thicken. Then whisk in milk and let thicken. If you’d like your mixture a little thicker, you may whisk in a tablespoon of flour at a time. Add seasoning to the mix and which together. Add any salt and pepper, to taste.
6. Add the veggies back into the mixture, along with the turkey, and cook to heat through.
7. In a oven safe dish, scoop mixture into dish and cover with pie crust. Carefully cut 2-3 slices into the crust to allow steam to escape while they cook.
8. Bake for 15-20 minutes or until crust is golden brown.
We can’t forget about dessert! We had pumpkin cheesecake trifles on Thanksgiving and because it was just the two of us, we had leftovers (SCORE!)!