One of my favourite parts about a big turkey dinner is the left overs.
I LOVE a turkey bun for breakfast on Boxing Day. I adore eating turkey and all the trimmings warmed over for dinner.
Then I especially love using up all the little bits of everything to make Turkey Pot Pie!
There are a million ways to make Turkey Pot Pie, mashed potato topping, puff pastry topping, creamy filling, veggies, no veggies… anything goes.
I just use everything left from Turkey dinner.
What you need,
1-2 cups leftover Turkey, diced
1-2 cups leftover mashed potatoes
1 cup of leftover stuffing
1 cup leftover carrots and brussel sprouts, chopped
½ cup leftover creamed corn
1 cup leftover gravy
1 yellow onion, diced
2 cloves garlic, minced
1 cup button mushrooms, sliced
¾ cup frozen peas
½ tsp. poultry seasoning
Salt and Pepper to taste
¼ cup fresh flat leaf parsley, chopped
2 tbsp. butter, melted
Preheat the oven to 350 degrees.
Heat 1 tablespoon of olive oil over medium heat in a large sauté pan.
Cook the onions until they are softened and translucent. Add the garlic and cook for 1-2 minutes until fragrant. Add the mushrooms and cook for another 3-4 minutes or until they are starting to soften.
Stir in the chopped carrots and brussel sprouts, the creamed corn, turkey and gravy. Season the mixture with the poultry seasoning and salt and pepper. Add in the peas and parsley and stir to combine. Cook until just heated through.
Meanwhile stir the mashed potatoes and stuffing together. If you don’t have any stuffing, just use all mashed potatoes, or use puff pastry! YUM!
Pour the turkey mixture into an oven safe dish then top with the potato/stuffing mixture. Drizzle the butter over the top and bake for 30-45 minutes until browned and bubbling.
Serve with a nice green salad because after all the eating over the holidays you are gonna wanna put some green stuff in your body!
I love this recipe because you can add whatever you have left over and it will always taste amazing!
A perfect end to a perfect Turkey dinner!