Author Notes: I love turkey on Thanksgiving, but then need to take a little break from it for a while - making something to freeze for later is the perfect solution. Tossing the turkey breast in olive oil keeps it tender and moist, and the shallot, lemon zest, parsley, and vermouth, give the final pie a little extra sparkle. - Jennifer Ann
Food52 Review: WHO: Jennifer Ann is an early Food52-er and works in international patent research.
WHAT: A perfect way to use up turkey leftovers -- and to save them for another day.
HOW: Simmer all of the goodness together on the stove, then transfer to a casserole, top with puff pastry, and bake.
WHY WE LOVE IT: Jennifer Ann calls for turkey breast in the ingredients, but we think it would work well with all parts of the turkey. The recipe is heavy on the lemon (which we loved), but feel free to adjust to taste. We'd eat this today -- and, of course, on another day! - A&M
- 4 cups shredded turkey breast
- 5 tablespoons good quality olive oil, divided
- 1 tablespoon finely minced shallot
- zest from one lemon, preferably organic
- 2 tablespoons chopped flat-leaf Italian parsely
- 1 tablespoon unsalted butter
- 8 ounces fresh cremini mushrooms, coarsely chopped
- 2 leeks, white and pale green parts thinly sliced
- 2 carrots, cut into small dice
- 1 teaspoon dried thyme
- 1/3 cup dry white vermouth
- 1/3 cup flour
- 4 cups chicken broth or stock
- 1/4 cup heavy cream, or half & half
- 3/4 cups frozen peas
- 1 sheet of puff pastry, thawed
- 1 egg, lightly beaten
- In a medium sized bowl, mix together turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside
- melt 1 tablespoon of butter, with 1 tablespoon of olive oil, in a dutch oven; saute mushrooms over medium high heat until cooked through, and lightly browned; transfer to a bowl, and set aside
- heat 2 tablespoons of olive oil, over medium heat, in a clean dutch oven; add leeks, carrots, and thyme, and cook until vegetables begin to soften (about 8 minutes); raise heat slightly, add dry vermouth, and cook until most of the liquid has evaporated
- add flour to carrot mixture, stirring constantly for about 1 minute; whisk in the stock and cream, then simmer until sauce thickens (about 10 minutes); remove from heat, and allow to cool to room temperature.
- mix together cooled sauce, with the lemon-parsley turkey, mushrooms, and frozen peas; divide between 4 mini-loaf pans
- cut 4 pieces from the puff pastry, large enough to cover each loaf pan, with 1/2 inch hanging over on each side; crimp edges with the tines of a fork; tightly wrap each pie in several layers of plastic wrap, and a layer of aluminum foil; freeze up to 2 months.
- cooking frozen pies: preheat oven to 400; brush tops of unwrapped, frozen pies with egg, and bake for 30-35 minutes, until tops are golden brown; let stand for 5-10 minutes before serving.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Recipe for Turkey Leftovers