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A&E >  Food

Use leftover turkey in tasty pot pie

There’s more to Thanksgiving leftovers than turkey and cranberry sauce sandwiches.

Jeff Anderson, executive chef at Safeway, offers a couple of ideas for what to do with both ingredients – as well as leftover bread and roasted potatoes, plus a few pantry items.

Use turkey instead of chicken in a classic pot pie. Add cranberry sauce to traditional bread pudding for a festive, seasonal twist.

Cranberry Bread Pudding

From Jeff Anderson, executive chef of Safeway Culinary Kitchens

2 tablespoons unsalted butter

6 eggs

2 cups milk

1 cup granulated sugar

1 tablespoon vanilla extract

1 tablespoon spices (equal parts cinnamon, nutmeg, clove)

1/2 cup cranberry sauce

4 cups bread; sliced baguette, loaf, roll or leftover bread, cut into 1/2-inch thick slices

1 cup white chocolate chips

1 cup dark chocolate chips

1 cup heavy cream (whipping cream)

2 tablespoons granulated sugar

1 teaspoon vanilla extract

2 tablespoons powdered sugar

Brush interior of large Bundt pan with melted butter.

Combine the eggs, milk sugar, vanilla, spices, stir well. Add cranberry and mix.

Place bread into large mixing bowl, pour custard over the top and carefully mix to make sure all bread is coated. Create overlapping layer of bread and cranberry custard in Bundt pan. Then add layer of white and dark chocolate chips, and repeat. Finish by topping the bread pudding with any remaining custard and chocolate chips.

Top with aluminum foil, place into larger pan with 1 to 2 inches of water, put into oven and bake for 45 to 50 minutes. Take a temperature using an instant read thermometer. Once the temperature hits 165 degrees, remove the aluminum foil and allow the top to brown.

Remove from oven and waterbath, let rest for 20 to 30 minutes before serving. Invert Bundt pan and lift it away. Slice and serve with whipped cream and powdered sugar.

Prepare whipped cream: Combine whipping cream, sugar and vanilla, whip to soft peaks.

Home-style Turkey Pot Pie

From Jeff Anderson, executive chef of Safeway Culinary Kitchens

2 prepared pie crusts

2 tablespoons unsalted butter

1/2 cup onion, diced

1/2 cup peppers, diced

1 1/2 teaspoon garlic, minced

1/4 cup celery, thin sliced

1/4 cup all-purpose flour

2 1/2 cups chicken stock

3 cups roast turkey; leftover, cooled and cubed into 1-inch pieces

1 tablespoon your choice of fresh thyme, sage or rosemary, minced

1 cup red potato, roasted, cooled and cubed into 1-inch pieces

1 pinch kosher salt

1 pinch freshly ground black pepper

1 egg, whisked

Pre-heat oven to 350 degrees. Prepare pie crust. Place bottom crust into 10- to 11-inch round pie dish, bake it to golden brown, remove from oven and allow to cool.

Using a large sauce pan or sauce pot, melt butter over medium heat. Add onion, pepper, garlic and celery, sauté for 2 to 3 minutes stirring often. Add flour and stir to coat vegetable mixture, cook for 1 minute, whisk in chicken stock and bring to boil. Add turkey, herbs and potatoes. Taste for seasoning and adjust as necessary.

Add filling to pre-baked pie shell bottom, top with second crust. Crimp edges together. Brush with whisked egg.

Place into 350-degree oven and allow to cook for 25 to 30 minutes or until crust is golden brown. Remove from oven and let rest for 15 to 20 minutes prior to serving.

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