We all know that one day the turkey will get very dry. That’s why drizzling creamy béchamel sauce on leftover turkey meatballs is a great way to breathe new life into leftover meat! A change from my classic casserole, this also uses leftover bread for the cheesy garlic bread topping.
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Leftover Turkey Pot Pie
Any more turkeys? * How many pieces of bread are around? Some vegetable scraps? Milk, butter and flour?
Then you can make this turkey pie! Because everything is optional
OK, so the melted cheese topping is way past the “optional” limit in my book, but that being said, no as long as the feta cheese white garlic bread looks like there are people complaining, so I don’t believe it. who will complain here…
*Chicken is of course a great option here if you have it.
The idea to have a crunchy buttery bread topping instead of the regular puff pastry used to make chicken pies, because the year I posted this recipe, I had a lot of stale bread lying around but not puff pastry.
I’m so glad I did because the garlic sauce is perfect! ! !
What goes in Leftover Turkey Pot Pie
This is what you have to do. Note: All veggies, all melted cheese!
- Chicken or chicken – if you want to know what is the difference between the two meats (turkey can be 2x, 5x size!!) Tattan, words The answer is a few. Turkey has a mild flavor but most people can’t tell the difference. I saw the little chicken as if it were a little bird.
But for the rest, especially those redeployed in this way, the difference is barely visible. - Actually, the brisket shown below in the above box is because I haven’t made a new turkey recipe this year (try this one due to the global ban, as I explained in my Thanksgiving post).
- Milk, Butter, Flour and Stock Powder – For creamy bechamel, we use this to shine everything in this cake.
- Vegetables – The first day I shared this recipe, I used carrots, frozen peas and mushrooms. You can use any vegetable you think would taste good in a creamy sauce.
The spirit of this cake is to use scraps, remember how good it will be! - Garlic and Onion – This ingredient is the flavor base of almost any savory dish!
Cheesy garlic bread topping
While the filling is delicious, I’m not kidding you – the topping steals the show. Basically cheesy garlic bread. The top is nice and warm, and the bottom is soaking up the creamy sauce… ah! Very good!
Here is what you need:
- Bread – Any bread will be made here. If you have bread or rolls, cut them into pieces. If you have pre-baked bread, cover it so that it covers the entire filling;
- garlic and butter – fresh garlic is the best. Canned garlic can be used as a substitute, but it’s not the same—it has a sour flavor and lacks the pungency of fresh garlic. To quickly crush garlic, I use a garlic press (I use Zyliss, as listed in my post on Essential Kitchen Tools!)
- Parmesan – Chicken Parmesan, just one more to add flavor like we did at Baked Penne. A late choice – but if there is, I recommend it!
- Cheese – Any cheese will do here – anything that melts! But the best is freshly cut. I would like to use the mozzarella slices I have on hand (I got the wrong order) as you can see here, but it would be better if you grate it yourself.
It melts better; The pre-chopped ones have some crust on them and the pre-chopped stuff in the package doesn’t melt like the fresh stuff.
How to make Leftover Turkey Pot Pie
Pieces are cut from the chicken pie because we use turkey or chicken instead of making it from scratch.
- Garlic Butter – simply mix melted butter with crushed garlic (use a garlic masher here to get the best flavor – see Zyliss I use in my Home Kit),
- Garlic Bread Kit – Mix bread with garlic butter;
- Eat the mushrooms before removing them so we can get the nice yellow color of the mushrooms = very tasty. If you eat them later, they will not brown from overfilling the pan;
- savory base and roux – sauté the garlic and onion in butter, then sauté the carrots to make a savory base. Then add the flour and mix into the dough (thickener for sauces);
- Make creamy sauces – add half the milk, stirring constantly. This will help your sauce not clump together as it becomes a dough-like mixture and is easier to flour. Then add more milk and the “medicine” will dissolve in the milk… giving us a white bechamel ball!
(But if there is some flour, take the whisk and put it back quickly, it will remove the flour; it sticks to the bottom of the pan) and thickens quickly when hot and humid. Cook until the sauce thickens enough to draw a clean line through the sauce with the back of a wooden spoon.
- The fish is ready! Now add the turkey and assemble!
- Make something up – add the turkey, frozen peas (no need to defrost) and mushrooms and wait for the peel;
- Put garlic bread on it – spread it and put garlic croutons on it;
- With Cheese – Sprinkle with Parmesan, then garnish with melted cheese. Today I use sliced mozzarella because that’s how I eat it. They come before cutting, which I don’t like; It won’t unravel like chopping or chop on its own. But hey, don’t waste excellent ingredients! To make
444!
Cook half the time so the cheese is well browned, and then turn off the time so the cheese doesn’t turn brown, but give everything time to rest properly.
Then take it out of the oven and dig in!
Mmmm, the combination of butter cream filling, cheesy garlic bread topping… so delicious!
I hope you have a big enough turkey this year and enough leftovers to do it! My rule of thumb for measuring roast turkey servings is about 250g/8oz raw turkey per person (it shrinks by about 20% when cooked). Earn more according to the number of guests you host.
But … then double it. That way, you can be sure to have plenty of turkey leftovers for your turkey stew.
