Thanksgiving Leftovers! 2 mouthwatering recipes.
Level up your Thanksgiving leftovers game with these mouthwatering recipe ideas. Discover the secret to making your post-Thanksgiving meal even more delicious than the main event.
Deep-Dish Turkey Pot Pie
This deep-dish turkey pot pie recipe combines lots of turkey and vegetables into a creamy white sauce encased in an all-butter crust, baked until golden brown. What could be more delicious?
1premade pie dough
4 cups cooked turkey meat, cut into a large dice
1 cup peeled, diced carrots (about 3 medium carrots)
1 cup peeled, diced celery (about 3 medium stalks)
1 cup peeled, diced yellow onion (about 1/2 large onion)
1/2 cup peas, fresh or frozen (no need to thaw)
1/2 cup corn kernels, fresh or frozen (no need to thaw)
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 cup unsalted chicken or turkey stock
2 cups milk
1 sprig thyme
2 1/4 teaspoons kosher salt, or to taste
1 teaspoon fresh-cracked black pepper
2 tablespoons olive oil
egg, whisked
Instructions
Preheat the oven to 425°F.
While the pie dough is chilling, make the filling. Heat a large sauté pan or skillet over medium heat with the olive oil. Add the carrots, celery, and onion. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 7 to 10 minutes. Add the peas and corn and cook two minutes more. Remove from heat and set aside.
Make the white sauce. In a large sauce pot, melt the butter over medium-high heat, swirling to make sure no areas of butter burn. Add the flour and whisk to a paste; this is your roux. Cook the roux until a light golden color, about 1 minute.
Add the stock in several additions, whisking thoroughly to make sure no lumps form. Whisk in the milk, thyme, salt, pepper. Bring the sauce to a low boil, then stir constantly until thickened, about 2 to 3 minutes.
Remove from heat. Fish out thyme. Add the diced turkey and the cooked vegetables to the sauce, and stir to combine. Taste for seasoning.
Butter the Pie pan. Lay down the pie dough. Pour the turkey pot pie filling into the pie shell and smooth. Do not overfill. Gently drape the other pie dough over the filling. Tuck the draped dough upward, folding it down onto the rim of the pie.
Lightly brush the egg wash over the pie.
Bake for 45 to 50 minutes, until the crust is golden brown and the filling bubbles slightly from the vents. Rest for 15 to 20 minutes before serving.
Sweet Potato Buttermilk Pancakes
Buttermilk pancakes made with brown sugar, butter, and leftover candied sweet potato are even better. This recipe for buttermilk sweet potato pancakes transforms Thanksgiving side dish leftovers into an amazing, post-feast breakfast.
1 cup leftover mashed sweet potato
2 1/4 cups buttermilk
1 egg
2 tablespoons packed brown sugar
3 tablespoons butter, melted
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
pinch grated nutmeg
butter to grease the pan
Instructions
Combine the buttermilk, sweet potatoes, egg, vanilla, brown sugar, and melted butter in a bowl. Whisk until fully mixed.
Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk until fully mixed. Make a well in the center and pour in the buttermilk mixture. Stir just until combined. Do not overmix.
Lightly grease a large skillet over medium heat. Test the skillet with a small drop of batter. It should gently sizzle. Add 1/3 cup batches of batter to the skillet, leaving space between each. Lower the heat to medium-low if the pancakes are browning too quickly.
When the bottom of the pancakes have browned and the tops form bubbles and look dry around the edges, flip. Cook for another two minutes or so, until golden brown.
Serve hot with pure maple syrup.
