On Leftovers…

I don't think I need to tell you what to do with all that left over stuffing… I mean, just eat it, it's amazing.

All of that turkey can be a bit overwhelming though, so here's what needs to happen.

1.  Quick plug for Emile Henry Pie Dishes - they are AMAZING and I will never bake a pie in any other dish.  Ever.  I guess the type of clay they use for these dishes heats evenly, which is a dream come true!  There's nothing worse than cutting into a gorgeous pie only to find the bottom crust is still raw. :/ Seriously, add this to your list for Santa, your registry, your "I-deserve-this-Wish-List," etc.  If your friends/family care about you AT ALL, they will make sure you don't go through another holiday without this (<- make sure you make this clear to your friends/family).

Forward this link to all of your friends/family -> BUY ME.  Tell them you want the Pometerra color.  It's gorgeous.  You won't regret it.

2.  With your new fail-proof pie dish, make a Turkey Pot Pie!  Chances are, you'll have most of the ingredients on hand (I did, which is why it was possible to go from "Hey, I'll make a Turkey Pot Pie," to "THIS TURKEY POT PIE IS DELICIOUS," all in about 2 hours.)

Gorgeous.  And folks, I know a few of you may still be skeptical, but the bottom crust is as gorgeous as the top crust - nice and flaky and golden brown.

I got the recipe off of allrecipes.com, which is an awesome site - it lets you customize servings, gives you nutritional information, and has tons of reviews (and tips and tricks from reviewers).

What You'll Need:

Pie Crust (2) (For Ina's recipe - click HERE)

4 tablespoons butter, divided

1 onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 tablespoon oregano

salt and pepper to taste

2 cubes chicken bouillon*

2 cups water*

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

* or just use 2 cups of chicken stock if that's what you have on hand

Directions:

1.  Preheat oven to 425 degrees.  Roll out bottom pie crust and press into a 10-inch pie pan, set aside.

2.  Melt 2 tablespoons butter into a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.  Cook until vegetables are soft.  Add the bouillon and water and bring the mixture to a boil.  Stir in the potatoes and cook until tender but still firm.

3.  In a medium saucepan, melt the remaining 2 tablespoons butter.  Stir the flour.  Add milk, stirring constantly until mixture thickens.  Add turkey and mix to combine.

4.  Stir the turkey mixture into the vegetable mixture and cook until thickened.  Cool slightly, then pour the mixture into the unbaked pie shell.

5.  Roll out the top crust, and place on top of the filling.  Press to seal the edges and make slits on top of the pie to let out steam.

6.  Bake in the preheated oven for 15 minutes.  Reduce oven temperature to 350 degrees and bake for an additional 20 minutes, or until crust is golden brown.

7.  Allow to cool for 5-10 minutes before serving.

It's an amazing recipe.  Trust me, after this, you'll be WISHING you had leftover turkey on hand all the time!  Enjoy it while you can!!