Sunday, February 23, 2014

Thanksgiving turkey comes out of hibernation

Open faced Turkey Pot Pie 

  • 3 c leftover Thanksgiving turkey (ours included bacon) 
  • 1/2lb chopped carrots 
  • 2 broccoli crowns, chopped 
  • 1/2 celery stalk, chopped 
  • 1 yellow onion, diced 
  • 2 c Tony Chachere's white gravy 
  • 2 c sharp cheddar cheese, shredded 
  • 2 pie crusts 1 stick butter 

Saute chopped veggies with butter. Prepare white gravy according directions. Combine meat, veggies, gravy, & cheese in a large bowl. In a 9x13 glass dish, lay out 2 pie crusts to cover the bottom. Spoon the filling into pie crusted dish. Cook for 30-45min @350°.

The turkey was vacuum sealed & frozen for 3 months.

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