Thanksgiving Leftovers

We have a special Thanksgiving in my family. My mom puts together a three course meal that celebrates our Italian heritage in addition to the traditional fare. We have antipasti and other meats and cheeses for the first course, followed by homemade ravioli, meatballs, sausage, and sauce, capped off with the turkey and all the fixin's. The turkey this year came from Tendercrop Farm in Newbury, Massachusetts.

We always have lots of leftovers. This year I got a little creative and made a turkey pie with homemade crust. If you still have leftover turkey - give this a shot.

Aaron's Turkey Pie from Scratch

~2 cups of turkey (white and dark meat)
~2 cups of gravy (recipe below)
1 cup frozen peas
3 peeled and chopped carrots
1 Pie crust (recipe below)

Make the pie crust...

All-Butter Pie Dough from food and wine magazine

Ingredients

1 1/4 cups all-purpose flour
Pinch of salt
1 stick cold unsalted butter, cubed
1/4 cup ice water

Directions

In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes.

While the pie crust is chilling make the gravy.

Gravy

3 tbs flour
3 tbs butter
2 cups chicken stock

Melt the butter over medium heat and then add the flour. Whisk together until the roux is golden brown. Make sure your chicken stock is hot, and gradually whisk the stock into the pan until your gravy reaches your desired thickness. Add some salt or thyme if you like.

Mix the gravy, turkey, peas, and carrots in a bowl and drop into a 9 inch pie plate. Roll out the pie crust and put on top. Bake for 30 minutes at 425 or until the crust is golden brown.