Thanksgiving and turkey go hand-in-hand, but after the food-centric holiday, what to do with all that extra bird? How about this recipe from The 2014 Old Farmer’s Almanac?
A Life of Pie: Turkey Potpie
You can use any combination of cooked vegetables or fowl that you have.
4 tablespoons (½ stick) unsalted butter, plus more for buttering the baking dish
1 medium onion, chopped
2 stalks celery, chopped
5 tablespoons all-purpose flour
1¼ cups chicken or turkey stock
1¼ cups milk, half-and-half, or light cream
1 teaspoon crumbled or powdered sage
¾ teaspoon dried thyme
salt and freshly ground pepper, to taste
2 to 2½ cups diced, cooked turkey (chicken can substitute)
2½ cups (total) cooked corn, green beans, peas, and/or other vegetables
For crust: Use any recipe or prepackaged pastry roll that you like. Consider this recipe for Basic Pie Crust: http://www.almanac.com/recipe/basic-pie-crust-0
For filling: Butter a 2-quart casserole. Melt the 4 tablespoons of butter in a large sauté pan over moderate heat. Stir in the onion and celery. Cover and sweat the vegetables for about 8 minutes, stirring occasionally. Stir in the flour. Increase the heat and cook for 1 minute, stirring. Add the stock, whisking well. As the mixture starts to thicken, whisk in the milk, sage, thyme, salt, and pepper. Add the turkey. Continue to heat for 5 minutes, stirring. Taste and adjust seasonings, if necessary. Add the cooked vegetables. Remove from the heat. Transfer the filling to the casserole. Set aside for 15 minutes.
Preheat the oven to 400 degrees F. As the oven heats, roll the dough on a sheet of lightly floured wax paper to a size that is slightly larger than the casserole. Invert the dough over the filling and peel off the paper. Tuck the edge of the dough down the sides of the casserole. Make several steam vents in the dough with a paring knife. Bake on the center oven rack for 35 to 40 minutes, until bubbly and golden brown. (If the filling sits high in the casserole, before baking, put the casserole on an aluminum foil–lined baking sheet to catch spillovers.) Makes 6 servings.
(Recipe by: Ken Haedrich)