This is a great after thanksgiving recipe using leftover turkey.
Prep time: 150 minutes
Cook time: 50 minutes
Cost per serving $1.57 view details
- Left over turkey
- 3 celery stocks with leaves attached
- 2 large carrot sticks
- 2 large parsnips
- 1 large yellow onion cut into quarters
- 4 gloves of garlic
- 2 bay leaves
- 6 â 8 cups of water
- Â½ cup of canola oil
- Â½ cup of flour
- 1 package of wild rice with spice mixture
- 1 cup of sliced button mushrooms
- 2 cups of fresh asparagus cut into 1-inch pieces
- 1 box of frozen pastry dough
- 1. Place left over turkey, including bones in a large stockpot. Add celery, carrots, parsnips, onion, smashed garlic, and bay leaves. Add enough water to cover turkey and vegetables and bring stock to a boil. Simmer stock, covered, for two hours.
- 2. Drain turkey stock and discard all the vegetables. Separate turkey meat and set aside.
- 3. In a skillet heat the oil. Add Â½ cup of flour and stir. Cook the rue for about 2 minutes, stirring constantly. Add 6 cups of the stock to the rue, stirring constantly, until the stock and rue are mixed thoroughly. Add the turkey, mushrooms, asparagus, wild rice, and spice mixture. Bring to a boil, and then simmer on low heat for 30 minutes.
- 4. Using a slotted spoon, divide mixture among six ramekins. Roll out thawed pastry dough. Cut six circles slightly larger than the ramekins. Place a circle over each filled ramekin and press edges to ramekin. For a fun decoration use a miniature turkey cookie cutter to cut small turkeys and place on top of larger circle.
- 5. Bake the potpie for 20 minutes in a 400-degree oven.
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|Amount Per Serving||%DV|
|Serving Size 680g|
|Recipe makes 6 servings|
|Calories from Fat 170||66%|
|Total Fat 19.27g||24%|
|Saturated Fat 1.68g||7%|
|Trans Fat 0.07g|
|Total Carbs 13.02g||3%|
|Dietary Fiber 1.8g||6%|