Ok, now that Thanksgiving is done, now what do you do with all of those turkey dinner leftovers?!

Throw ‘em all together and make a Turkey Pot Pie!

Don’t be intimidated by the lengthiness of this recipe, it is super easy.  

Especially if you already have stuffing made.

Yum yum.

For the topping you can use your left over stuffing from your turkey dinner!  If you don’t have any left, or not enough to make a crust, don’t worry, you can make a quick crust as follows:  

1 1/2 cups chopped celery

3/4 cup chopped onion

1 cup butter

8-9 cups cubed bread (I like to use a mix of white, whole wheat and pumpernickel)

1 1/2 tsp salt

1 1/2 tsp sage

1 tsp thyme

1/2 tsp salt

1/2 cup raisins and apples (optional)

1 tbsp butter

1 cup chopped celery

3/4 cup chopped onion

2 carrots, chopped

1/4 cup flour

2 cups chicken broth

1/2 cup dry white wine

1/2 tsp thyme

salt & pepper

4 cups chopped cooked turkey

1 cup frozen peas

1/2 cup whipping cream (or you can use Half & Half too)

• Cook celery, onions and carrot in butter, until tender.
• Add flour, stir to coat vegetables, and cook for about 1 minute.
• Gradually whisk in chicken broth, wine and spices.
• Bring to a boil. 
• Reduce heat to low, then add turkey and peas.  
• Simmer until thickened.
• Remove from heat, and let it cool slightly.

• Transfer turkey mix into an oven dish.
• Spoon the bread topping over the turkey mixture.
• Bake, uncovered, in a preheated 350 degree oven for 45-60 minutes.
• Filling should be bubbling, and the topping golden browned and crispy.

Yummilicious Linking:
Tatertots & Jello, Craft-O-Maniac