One of the best dishes I made this year was comprised almost entirely of leftovers from a raucous and plentiful Thanksgiving meal. From the pie crusts to the three different root and potato dishes, every ingredient with the exception of frozen peas and a half bag of frozen baby pearl onions came from the feast of the Big Day before. This dish can be made as a follow up to any big meal that leaves the cooks with extra poultry and side dishes. Also, this is one of those recipes "not recipes" that you can play with. If you have less meat and more vegetables to spare, don't worry - it will still taste good. —Bevi
2 pies that will serve over a dozen people - as many as 20 with a big salad, leftover condiments, and a few side dishes that didn't make it into the pies.
leftover pie crusts
leftover fat siphoned from turkey or chicken drippings
Wondra or AP flour
coarsely diced cooked turkey or chicken
6 to 8 ounces
frozen baby pearl onions, steamed and then cut in half
1 1/2 cups
cooked diced carrots
cooked diced parsnips (NB - I made a diced parsnip and carrot dish and so had leftovers to add)
chopped cooked green beans (optional)
other leftover root veggies that are chopped (optional)
turkey or chicken broth
each of salt and pepper
bag frozen peas
finely chopped parsley
salt and pepper, to taste
Worcestershire sauce or soy sauce, to taste
mashed potatoes, mashed turnips or rutabagas, or mashed sweet potatoes, or a combination to make a total of 4-5 cups
Heat the oven to 425 degrees. Roll out pie crusts and blind bake in two 2-quart oven proof oblong baking dishes. I dock the crusts - you can place dried beans on a bed of parchment paper if you like to keep the crusts from puffing up. Bake for about 15 minutes, until the crusts are golden, and remove from the oven. Reduce the oven heat to 375 degrees.
In the meantime, heat a medium large dutch oven over medium high heat and add the butter or turkey drippings to the dutch oven. Add the flour and stir with a whisk until a nice, golden roux is formed.
Add the chopped turkey and all the chopped vegetables (except the frozen peas), and stir to blend for about 3 minutes on reduced medium heat.
Add the gravy and the stock. Stir to combine with the meat and vegetables, and allow to cook on medium heat for about 5 minutes. Add salt and pepper to taste.
Finally, add the frozen peas. Cook until the peas are soft - about 5 minutes. Add the parsley. Taste for seasoning, and add either Soy sauce, Worcestershire sauce, salt and pepper, or a combination to taste, Go light and easy, adding these seasonings in small increments.
When the ingredients are nicely melded and the sauce is thickened but not too starchy, ladle the stew on top of the baked pie crusts (About 4 cups in each baking dish).
Fill a pastry bag with a large tip with mashed potatoes or a combination of mashed vegetables that have been reheated in the microwave, and possibly thinned with a little stock so the mash pushes out of the pastry bag easily. Create diagonal or horizontal designs (as illustrated), atop the pies. Dot with butter, Cover the pies with foil and place in the middle rack of the oven and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes.
Serve with applesauce, leftover cranberry sauce, extra gravy, leftover sides, and a big salad.