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stuffing pie
    Turkey Stuffing Pie

 

Menu Plan for the week of Nov. 29, 2013: Friday's Recipes

Turkey Stuffing Pie
Anything else left in the fridge

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

    Our traditional 'Day After Turkey Day Dinner'.  If you have leftover soup have that as a first course.... or anything else that's lurking in the fridge.

Turkey and Stuffing Pie                                   Preparation and cooking time: 45 minutes
   
A variation on the traditional Shepherd's Pie or the American Pot Pie.  If you don't have leftover turkey substitute 10oz turkey, cut into pieces and sautéed with onions.  If you don't have leftover dressing you can substitute 2 potatoes, boiled and mashed or even a sheet of puff pastry.

Leftover turkey, enough for 2 people  2 - 3 cups cut (10oz, 300gr)
1/2 medium onion
2 cloves garlic
2 ribs celery
2 carrots
1 tbs olive oil
1 tsp paprika
1/2 cup leftover turkey gravy or chicken stock plus 1 tsp cornstarch (maizena)
1 tbs Dijon-style mustard
2 tbs Madeira or white wine
1 tbs dried sage
1 egg
leftover stuffing - 1 1/2 - 2 cups or more...   substitute 2 potatoes, mashed or 1 sheet of puff pastry
More leftover gravy to serve on the side - if you have it

Chop onion and garlic.   Slice celery and carrots into thin rounds.  Heat oil in large nonstick skillet over medium heat.  Add paprika and sauté 1 minute.  Add vegetables and sauté 10 minutes, until they start to get tender.  Add gravy and Madeira, cover and simmer for another 10 minutes, until vegetables are cooked through.  (If you are using chicken stock you will have to thicken it with cornstarch dissolved in 1 tbs water.)  Stir in mustard.
Cut turkey into large bite-size pieces (or leave in slices) and stir into vegetables. Put turkey and vegetables into a baking dish.  I use a 9 inch (22.5cm) square.   You want it to be just big enough to hold the meat plus the stuffing. 
In a medium bowl lightly beat the egg.  Break up the stuffing and add to the egg.  Stir thoroughly to combine.  Spoon stuffing over turkey, covering as best you can.  Bake at 375F (185C), until heated through and stuffing is starting to brown, about 20 minutes.  Gently heat any additional leftover gravy in a saucepan.  Serve with gravy on the side.

Note:  If you are using potatoes, peel, cut and boil in salted water for 15 minutes.  Mash with a bit of milk; then mix with egg and proceed.
       If using puff pastry, cut to just fit over top of pie, inside baking pan.  Bake until puffed and golden.

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, whisk, medium bowl, baking dish,
small saucepan
Turn on oven, 375F (185C)
Get the leftovers from the fridge
Chop onion, garlic
Sauté paprika
Add onion, garlic, sauté
Slice carrot, celery, add to skillet, sauté
Cut/slice turkey
Whisk egg

Add stuffing to egg and combine
Add gravy, Madeira to vegetables, cover, simmer
Check fridge for anything else that might be good
Thicken gravy if needed
Add mustard, stir
Add turkey, stir
Put turkey and vegetables in baking dish
Top with stuffing, bake
  Go do something while it bakes
Reminisce about the big T-Day
Anything else left in the fridge?
Pie?  Cranberry sauce?
Serve all, eat