Turkey Pot Pie (leftovers)

BASIC BISCUITS 

2 C. self rising White Lily  flour

2 t.sugar

1/4 C. butter

Enough buttermilk to make dough (about 3/4 C.)

Cut butter into dry ingr. Add enough buttermilk to make soft dough. Pat or roll out into oblong about 1/2-inch thick, cut into 1-inch squares, roll briefly into balls, dipping each one in melted butter and put over top of pot pie.

Bake 25 minutes.

(Leftover) Turkey Pot Pie 

3 tablespoons butter, divided 

3 carrots, washed & chopped into 1/4″ pieces

2 stalks celery, washed & chopped into 1/4″ pieces

1 leek, trimmed, washed and chopped

1/2 C. frozen peas

1 tablespoon fresh thyme

1/2 teaspoon salt

Freshly ground black pepper

2 1/2 cups cooked turkey or chicken meat

3.5 oz mushrooms, washed and chopped (I like using chanterelles)

Leftover turkey gravy... enough to moisten filling plus a couple dollops of cream to thin and enrich the gravy.

1. Preheat oven to 400 degrees. In a large skillet set over medium heat, melt 2 tablespoons butter. Add carrots, celery, leek, thyme, salt and pepper; sauté until vegetables are just tender, about 8 minutes. Add turkey or chicken, mushrooms and chicken stock. Continue cooking until the liquid cooks off. Transfer meat and veggies to a plate..

2. Return pan to medium heat and melt remaining tablespoon of butter. Add 1 cup  leftover turkey gravy and cream. Cook for one minute to bring the sauce together, then remove from heat. Pour sauce over meat and veggies, add lemon zest and stir to combine well.

Use biscuit dough (above) and bake 25 to 30 minutes.

Cranberry Chutney was made about a week before Thanksgiving.  It keeps for a long time and there is enough for several leftover servings.

Cranberry Chutney 

Ingredients

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.