Here is an easy way to turn those Turkey dinner leftovers into an exciting new meal.
1 cup cooked, diced turkey
1/2 cup diced carrots
1 cup frozen corn
1 cup frozen peas
2 cups turkey gravy (can be thinned with turkey stock)
2 cups mashed potatoes
4 oven proof single serving bowls lined with a pie crust (or more mashed potatoes)
Salt, oregano and herbs to taste
Pie Crust Recipe
2 cups flour
3/4 cup lard and butter
1 tsp salt
Enough cold water or vodka to stick it together-added gradually and stirred in with fork 4-6 Tablespoons (hard liquor evaporates better than water resulting in a better crust)
First make the pie crust. Cut butter and lard into the salted flour until mixture is the size of small peas. Add your water, making sure you add enough to get all the dough to stick together. Devide into four equal sizes. You can roll the crusts out seperately, or if the dough is wet, simply press it into each oven proof bowl scalloping the edges a little.
Alternatively, if you have a lot of mashed potatoes that you want to use up, you could line the oven proof bowls with salted mashed potatoes on the bottom of the dish as well as on the top.
Save the mashed potatoes for the top. Add turkey, vegetables and gravy to a cast iron skillet. If the gravy is thick, thin it with turkey stock. Salt and season with herbs until desired flavor is achieved. You know what you like. My favorite seasonings for it are oregano, basil or sage. The sauce/gravy should not be too thick. If it’s too thin you could add a little flour. Taste and adjust seasonings until desired flavor is reached.
Fill the pie crusts with the filling and top with mashed potatoes.
Bake at 375 for 50 minutes.
Serve hot. Warn everyone not to touch the hot bowls.
After deboning the turkey, put bones, skin and any dripping from the pan into a large stock pot. Cover with water and 1 tablespoon apple cider vinegar. Bring to a boil then simmer on low heat for 24-48 hours. This makes a great stock for soups and also can be turned into a nice sauce.
Sauce: Combine 2 cups stock with 1/4 cup flour. Blend then cook in a pan stirring constantly until flour turns translucent. More stock can be used to make a thinner sauce, add more flour for a thicker sauce.