turkey -> turkey stock -> pot pies

Leftover Turkey Pot Pies

Serves 4.  These were the best pot pies ever!  Because the leftover turkey and the broth (roasted turkey stock) we used was from our 2014 Thanksgiving heritage turkey.   

            4 Tbs. butter

            1 small onion, chopped

            2 medium carrots, peeled and thinly sliced

            1 rib celery, thinly sliced

            kosher salt and fresh ground black pepper

            4 Tbs. flour

            2½ c. chicken or turkey broth*, warmed

            ¼ c. heavy cream

            ¾ tsp. dried thyme

            1½ c. cooked, shredded, skinless turkey meat

            ½ c. frozen peas

            2 Tbs. chopped parsley

            1 sheet frozen puff pastry, thawed

            1 large egg

Heat oven to 375 degrees.  Line a rimmed baking sheet with foil.

Melt butter in a large saucepan over medium heat.  Add onion, carrot and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.   

Sprinkle flour over vegetables and cook 3 minutes, stirring frequently.  Whisk in broth and cream.  Add thyme.  Bring to a simmer, then reduce heat to medium-low and simmer about 8 minutes, until mixture is thickened.  Taste and season with salt and pepper.

Remove from heat; stir in turkey, peas, and parsley.  Divide mixture among four 8-oz. ramekins.  Place on baking sheet.

Place puff pastry on a lightly floured work surface.   Slice into four 4-inch squares, and place over ramekins.  In a small bowl, whisk egg with 1 Tbs. water.  Brush pastry with egg mixture.  Bake until pastry is deep gold and filling bubbles, about 35 minutes.  Let stand 5 minutes; serve.

*Roasted Turkey Stock

Makes about 3 quarts.  We pulled this from the NY Times Cooking web site and used the carcass from our 2014 Thanksgiving heritage turkey.  After letting this cool we parcel it into quart size freezer bags and freeze for using in all kinds of dishes that would call for chicken broth.  Refrigerate to use within 4 days or freeze.   

            1 leftover carcass from a 10- to 15-lb. roasted turkey, preferably including neck,

              wing and leg bones

            4 or 5 onions, quartered (no need to peel; just rub off any papery skins)

            2 large or 3 small carrots, peeled and cut into chunks

            2 c. white wine

            2 large or 3 small garlic cloves, smashed and peeled

            4 sprigs fresh thyme

            2 bay leaves

            1 tsp. black peppercorns

            1 whole arbol (or another small dried red) chile

            kosher salt

Heat oven to 450 degrees.  Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces.  Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.

Remove from oven and transfer pieces to a stockpot.

Add onions, carrots and celery to the empty roasting pan and place over medium heat.  Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.  Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.

Remove pan from oven and place it over medium heat.  Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.  Add wine-vegetable mixture to stockpot with roasted carcass pieces.  Add garlic, thyme, bay leaves, black peppercorns and chile.  Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.  Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours.  Add 1 tsp. salt and taste.  If stock tastes watery, keep simmering until stock is flavorful.  Taste for salt again and add more if needed.

Strain stock through a sieve into a large container or containers.  Discard solids.  Let stock cool slightly, then refrigerate.  Skim off any fat from the top of the stock.