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Turkey and Dressing Pot Pie

November 14, 2016

In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com

In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before.
In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com
Is it really almost Thanksgiving again? It does not seem like a year ago when I was brainstorming Thanksgiving dishes and creative ways to use Thanksgiving leftovers. But, alas, it is almost here. And honestly, the timing couldn’t be better.
In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com
I know that Election Day is not held in November because of Thanksgiving, but I’ve never thought until right now about how apropos that timing is. Think about it: it doesn’t matter which side of the aisle you’re standing on, Presidential election seasons are tough, this one especially so. I found myself in stark disagreement with quite a few people who mean a lot to me, and that can be difficult.
In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com
So, it’s nice after the stress of what feels like a very long political battle (and yes, I know that the battles aren’t over, and never will be, but at least the election part of the battle is over) to step back and take stock of all of the things that we have to be thankful for. I am really trying to evaluate my own personal priorities, to be a better person – a better wife, daughter, sister, friend, co-worker, stranger on the street. Life can be tough, and sometimes when I feel beaten down by the stresses of my life (political or not), it’s very humbling to just take a few minutes to remember all of the wonderful things about my life.
In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com
Honestly, it feels a little silly to transition from being pretty serious (something I don’t do here often) to talking about turkey and dressing pot pie. So, I won’t say much about it. Suffice it to say that I am thankful for you guys and so glad that you trust me to tell you what to cook and where to eat.

And I hope you trust me when I say that your leftover Thanksgiving turkey and dressing belongs in this turkey and dressing pot pie.

Shared on Weekend Potluck on The Country Cook.

In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com

Mary

Yield: 4-6 servings

Turkey and Dressing Pot Pie

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 medium potato, peeled and diced
  • 1 medium carrot, peeled and diced
  • 2 tablespoons unsalted butter
  • 1/2 medium onion, diced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 2 cups shredded turkey
  • salt, to taste
  • 2-3 cups leftover dressing (stuffing)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the potatoes and carrots in a small saucepan and cover with water. Bring to a boil and add 2 teaspoons of salt. Boil until tender. Drain and set aside.
  3. While the potatoes and carrots are cooking, place the butter in a 10-inch skillet and set over medium heat. Sauté the onion in the butter until tender and beginning to turn translucent. Sprinkle the flour over the onions and stir. Cook for about one minute. Slowly stir in the chicken broth and cook until thickened.
  4. Add the turkey to the mixture and salt to taste. Stir in the potatoes and carrots. Crumble the dressing over the top of the mixture (if you don't want to make it in the skillet, you can transfer it to a 9-inch pie plate before adding the dressing).
  5. Bake for 20 minutes. Serve immediately.

Notes

You can use shredded chicken for this as well.

7.8.1.2
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https://chattavore.com/turkey-and-dressing-pot-pie/

In this season of giving thanks, turkey and dressing pot pie is a great way to use up leftovers in a novel way that you might not have thought of before. | Recipe from Chattavore.com

Filed Under: By Course, By Main Ingredients, Chicken & Turkey, Easy Recipes, How to Make-Ahead and Meal Prep, How-To, Main Dishes, Recipes Tagged With: main dishes, make-ahead meals, turkey By Mary // Chattavore Leave a Comment

Elena Ruz Sandwich (Thanksgiving Leftover Magic)

November 13, 2015

With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.

With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun – a perfect way to use Thanksgiving leftovers!
With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.
There was a time when the combination of sweet and salty wasn’t my jam. I thought it was weird and I wanted nothing to do with it. Honestly, I don’t remember who introduced me to Frosties and fries at Wendy’s, but I am forever grateful to that person for the gift that they gave me. After one time, dipping those hot, salty fries into the cold, sweet Frosty, I was addicted. And not just to Frosties and fries. I was a forever devotee of sweet and salty.
With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.
Life has come full circle now (I don’t think that’s really the right use of that term but I don’t really care because I like the way it sounds). I sneak salt into every sweet application that I can possibly work it into. Salted caramel was the best idea ever and, yes, I know the bacon trend is so two years ago but BACON IS GOOD ON EVERYTHING. BACON AND CHOCOLATE, y’all.

We tend to limit the sweet and salty combo to desserts, though, and that’s kind of sad. It doesn’t necessarily work as readily for more savory dishes, but if you try hard you can think of some pretty darn good ways to pull it off. I’ll never forget when I worked at a little shop that used to be above River Street Deli and they had a turkey and cream cheese sandwich with cranberry sauce on Black Friday. Um, what? Turns out they had a regular menu item that was similarly structured, only with strawberry jam instead of cranberry sauce. Yes PLEASE.
With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.
So, this sandwich…it’s called the Elena Ruz. I had no clue that it was Cuban until we visited Embargo 62 a couple of months ago and I saw it on their menu. Apparently, the sandwich was named for a socialite who used to order it in an all-night diner in Havana. That Elena Ruz chick was pretty creative and had a darn good grasp on flavor combinations…this is a great sandwich. There’s some conflict over what kind of bread it was originally served on-sandwich bread or a media noche bun-but I like the bun because it’s a little sturdier.
With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.
Speaking of sturdy, the first time that I made this our sandwiches absolutely fell apart on us because of all the gooey stuff…so I left off the preserves, heated them, and served them on the side as a dipping sauce. Problem solved. Guys, make the Elena Ruz sandwich with your Thanksgiving leftovers (I used the leftovers from these sage butter turkey thighs). Or buy some deli turkey…I won’t judge. Either way, make it. You know you wanna!

What’s your favorite sweet and salty combo?
With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.

Yield: 4 sandwiches

Thanksgiving Leftover Magic: The Elena Ruz Sandwich

10 minPrep Time:

5 minCook Time:

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Ingredients

  • 4 hoagie rolls (I like Martin's potato rolls)
  • 1 pound shredded turkey, or 4 servings deli sliced turkey
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup strawberry jam or strawberry preserves

Instructions

  1. Preheat two cast iron skillets over medium heat.
  2. Open the hoagie rolls and spread each cut side with approximately one tablespoon of the cream cheese.
  3. Divide the turkey among the rolls. Close the rolls and butter both sides of each roll. Place the sandwiches into a skillet and place the other skillet on top as a press (you may need to do this in batches of two). Cook for 2-3 minutes or until lightly browned on both sides.
  4. Remove the sandwiches from the skillet. Cut in half. Heat the jam/preserves and serve on the side for dipping.
7.8.1.2
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https://chattavore.com/elena-ruz-sandwich/

Click here to print the recipe for the Elena Ruz sandwich!
With turkey, cream cheese, and strawberry jam, the Elena Ruz sandwich is sweet and savory heaven on a bun. It's a perfect way to use Thanksgiving leftovers, but it's also perfect for, you know, Tuesday.

Filed Under: Recipes Tagged With: main dishes, make-ahead meals, sandwiches, turkey By Mary // Chattavore 3 Comments

Slow Cooker Turkey Thighs with Sage Butter

November 9, 2015

Slow cooker sage butter turkey thighs are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender-without the worry of heating up the house or having to constantly check a thermometer. | chattavore.com

Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender-without the worry of heating up the house or having to constantly check a thermometer.
Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender! | recipe from Chattavore.com
What’s your Thanksgiving meat of choice? In our house, it is 100% undoubtedly ham. Ham, ham, and more ham. Specifically, ham cooked in cola, which honestly just seems so basic that I have never bothered to write about it. To be honest, Philip doesn’t even touch the turkey on Thanksgiving, but he’ll tear write into that big ol’ hunk of ham. The problem with turkey, in his opinion, is that it is (a) dry; and (b) not very flavorful.
Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender! | recipe from Chattavore.com
Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender! | recipe from Chattavore.com
That’s a problem with cooking a gigantic bird all in one piece in the oven. It’s the existential problem with turkey…that big domed breast of white meat dries out well before the dark meat thighs have reached a safe temperature. Now, we’re all about dark meat turkey, but that’s a whole lotta white meat to be wastin’ so that’s probably not the road we want to go down.
Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender! | recipe from Chattavore.com
Here’s the thing, though…unless you are planning to have a Normal Rockwell Thanksgiving, you don’t really have to cook a whole bird. These slow cooker turkey thighs with sage butter take all of 10 minutes of active prep time and, no lie, they’re going to be the most tender and flavorful turkey you’ve ever eaten in your life. And if you’re a white meat lover, don’t worry…I’ve done this with a turkey breast and it was just as delicious. You don’t even need a carving knife-just use a fork to pull the meat off of the bones…it won’t take much effort! Two of these slow cooker turkey thighs give us enough meat for two dinners for two, but you can easily multiply it to meet the needs of your family. No oven (or thermometer) required!

How will you cook your Thanksgiving turkey?
Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender! | recipe from Chattavore.com

Yield: 4 servings

Slow Cooker Sage Butter Turkey Thighs

10 minPrep Time:

8 hrCook Time:

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Ingredients

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon salt plus more for sprinkling
  • 1/4 teaspoon pepper plus more for sprinkling
  • 2 turkey thighs

Instructions

  1. In a small bowl, stir together the butter, sage, salt, and pepper until well combined.
  2. Carefully loosen the skin of the turkey thighs, taking care not to pull it off. Use your fingers to spread half of the butter mixture under the skin of each turkey thigh. If not cooking the turkey thighs immediately, place them in a baking dish, cover with foil, and refrigerate until ready to cook.
  3. To cook, sprinkle the tops of the turkey thighs with salt and pepper. Place into a slow cooker and set to low for 8-10 hours.
  4. When ready to serve, remove the turkey thighs from the slow cooker and use a fork to remove the meat from the bones. Serve immediately or refrigerate for leftovers.

Notes

Cook time is inactive slow cooker time. Recipe can easily be multiplied to make as many turkey thighs as you wish. If you prefer white meat, substitute one turkey breast half for every two turkey thighs.

7.8.1.2
135
https://chattavore.com/slow-cooker-turkey-thighs/

Click here to print the recipe for slow cooker sage butter turkey thighs!
Slow cooker turkey thighs with sage butter are everything that you want from turkey-flavorful, moist, and fall-off-the-bone tender! | recipe from Chattavore.com

Filed Under: Recipes Tagged With: main dishes, slow cooker, special occasions, turkey By Mary // Chattavore 32 Comments

Turkey Pot Pie Soup (Thanksgiving Leftovers)

November 28, 2014

turkey pot pie soup | chattavore

If you’re looking for a delicious way to your repurpose Thanksgiving leftovers, turkey pot pie soup is a perfect way to go!
turkey pot pie soup | chattavore

Turkey pot pie soup is not exactly where you mind goes when you think about Thanksgiving leftovers, right? Only I’m not sure why. It should be is all I’m saying. Because turkey pot pie soup is the bomb dot com. Did I really just say that? Sorry. I don’t normally talk like that….but I’m still in a turkey haze and my house smells like ham and smoke (as in smoked food smoke) and crazy things might come out.
turkey pot pie soup | chattavore
turkey pot pie soup | chattavore
Thanksgiving is a time when everyone looks forward to a gigantic meal complete with a golden turkey and all the trimmings. Then you have the turkey sandwiches…and more turkey sandwiches….and still more turkey sandwiches. It’s seemingly never ending. Not that there’s anything wrong with that; I for one could eat turkey on sourdough with mayo, mustard, Swiss cheese, and cranberry sauce every day for the rest of my life and probably not get tired of it. However, I realize that some people need more variety than that.
turkey pot pie soup | chattavore
Turkey pot pie soup actually started out as chicken pot pie soup with crust baked on the side and served on a plate like you’d serve crackers or bread. I got the idea from a local (well, Chickamauga, GA) restaurant’s posts on Facebook. I’ve never actually visited Laura Lou’s but liked the page on the suggestion of a friend (and definitely need to go one of these days). The soup of the day one Saturday was a chicken pot pie soup and I was all, “Why didn’t I think of that?” So I made it. Basically, just chicken pot pie with more liquid.  No baking, just soupifying, so it’s just as good as chicken pot pie without being a pain in the rear (but we all know chicken pot pie is completely worth it!).
turkey pot pie soup | chattavore
Then it occurred to me that this would be a perfect vehicle for getting Thanksgiving leftovers into your belly without feeling like you’ve eaten the same meal sixteen times. You could even throw some of your leftover vegetables into the soup. Second time around I added a flaky pastry lid a la pot pie and declared it perfect.

Turkey pot pie soup might be my favorite Thanksgiving leftover recipe yet; what’s yours?

turkey pot pie soup | chattavore

Mary

Yield: 4 servings

Thankgiving Leftover Makeover: Turkey Pot Pie Soup

Crust recipe via Smitten Kitchen

30 minPrep Time:

30 minCook Time:

1 hrTotal Time:

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Ingredients

    For the crust
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 13 tablespoons cold unsalted butter, diced
  • 6 tablespoons sour cream
  • 1 tablespoon white wine vinegar
  • 1/4 cup ice water
  • 1 egg beaten with 1 tablespoon water
  • For the soup
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, scrubbed or peeled and diced
  • 2 stalks celery, scrubbed and diced
  • 2 medium potatoes, scrubbed or peeled and diced
  • 4 cups chicken or turkey stock (2 cans or 1 box)
  • 1/2 cup vermouth or dry white wine
  • 1 cup heavy cream, half-and-half, or whole milk
  • 3 tablespoons all-purpose flour
  • 2 cups shredded turkey
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Instructions

  1. Make the crust: Combine the flour and salt in a large bowl. Use your fingertips or a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the sour cream, vinegar, and water using a flexible spatula until it comes together into a shaggy dough. Turn onto a piece of plastic wrap and wrap tightly, forming into a disk. Refrigerate for at least an hour.
  2. Preheat the oven to 400 degrees. Cut the dough into 4 pieces and roll each piece into a circle just slightly smaller than the bowls you’ll be eating the soup from. Place the rounds of dough onto a baking sheet. Cut 4 holes into each pie crust. Brush with the egg & water mixture and bake for twenty to twenty-five minutes, until golden brown.
  3. While the crusts are baking, melt one tablespoon of the butter in a 6 to 8-quart Dutch oven over medium heat (set the rest of the butter aside to soften while you are cooking). Add the onion to the pan and cook until softened, then add the carrots and celery and cook for 4-5 minutes longer. Add the potatoes, the vermouth, and the stock, and bring to a boil. Reduce the heat the medium-low and cook until all of the vegetables are tender, fifteen to twenty minutes.
  4. Combine the softened butter with the flour in a bowl using a fork to stir until smooth. Add to the soup and stir until well incorporated. This will thicken the soup somewhat. Add the cream, half-and-half, or milk, turkey, corn, and peas and cook until heated through. Serve hot with the pastry rounds on top.
7.8.1.2
276
https://chattavore.com/turkey-pot-pie-soup/

Print the recipe for turkey pot pie soup!
turkey pot pie soup | chattavore
If you're looking for a delicious way to your repurpose Thanksgiving leftovers, turkey pot pie soup is a perfect way to go!

Filed Under: By Course, By Main Ingredients, Chicken & Turkey, Main Dishes, Recipes Tagged With: main dishes, soup, special occasions, turkey By Mary // Chattavore 1 Comment

About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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