Sunday, November 30, 2008

Thanksgiving Leftovers: Turkey and gravy pot pie

The sheer volume of meat on a sixteen pound turkey doesn't strike you, even when the bird comes out of the oven. It's when you start slicing it up, that the prospect of somehow getting all that meat eaten gets daunting. On Friday, I pulled together a turkey curry that worked well with the cornbread stuffing as well as the mashed potatoes. Today, the kids and I tried our hands at making a turkey and gravy pot pie! The kids took exception at the name, for some reason...but I talked them over that little technicality! They helped me dice the carrots with butter knives - that took about ten minutes. Then they enjoyed messing around with the dough....


I've never been a big fan of store-bought pie-crusts. There is something bomb shelter-like about them, tho' I would use one if I needed to.... I remember creating a pie crust a couple of years ago when I pulled together a quiche for a friend who was on the Atkins diet. It used Crisco shortening, and I had more than a half tin of it in the back of the fridge for months. This time, I went with a simpler recipe that's butter-based.
Pie crust:
Four cups Bisquick
One cup butter
Eight tablespoons boiling water
  • In a large bowl, mix the Bisquick and butter with a fork till it's a nice crumbly mass
  • Add the boiling hot water and knead the mix into a soft dough
  • Lower layer: Use a little more than half the dough to line a nine or ten-inch baking dish. Pat the dough with your fingers so that there is a consistent layer of dough, ideally a millimeter thick
  • Pre-heat the oven to 400 degrees
  • Place the dish in the freezer for about ten minutes, then place in the oven to bake the pie crust for 15 minutes
  • Upper layer: Given the crumbly nature of a good pie crust, it's tough to manage the "lid." I figured out a little trick today. Lay a tin foil on the dish before putting it in the oven and tap it so you have the diameter of dish. Then knead out the dough so it is set up as a nice consistently thick layer that's the absolute right size. When it's time, you can slowly roll over the lid onto the pot pie!

Stuffing
Two cups chopped leftover turkey
One cup diced carrots
One cup leftover gravy

  • Mix the ingredients in a bowl, then ladle it into the baked pie crust
  • Roll the lid on, then place the pie in the oven to cook for about twenty-five minutes
  • Take out, let cool (maybe on a window-sill) slice and enjoy!

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