Thursday, October 17, 2013

my week + a thanksgiving leftovers makeover

happy thursday, guys!
so much has happened this week that i've been wanting to share
we've had my sister and nephew staying with us 
which has been fun, but super crazy
three toddlers under one roof, ahhhhh!
plus the girlies have been up to all kinds of shenanigans
but that's a full blog post all on it's own
i've been so distracted, that i even made myself a green tea latte one morning
...only to realize i'd already poured myself a cup of coffee! 
we also celebrated canadian thanksgiving not once, but twice!
on sunday, my mom made her famous turkey plus all the fixings
for friends who don't have immediate family around to celebrate

then on monday, we celebrated with our family:
my brother-in-law and his wife came over
(and brought some super yummy dishes to round out our meal!)
my sister made a killer butternut squash soup
my dad's cousin brought fancy wine complete with a pretty label 
(i'm often see interesting wine labels and wish i could justify buying a bottle of something i can't drink...
does that make me weird? am i the only one?)
and daniel was in charge of cooking a huge ham
that turned out so well 
(i'm convinced it's because we splurged on the most unprocessed of a ham we could get our hands on)
as if all that wasn't enough, i made a garlic rosemary cheese bread, roasted balsamic veggies 
and a chocolate + coffee self saucing cake for dessert

needless to say, there was no shortage of food
and now we've got leftovers coming out of our ears
which isn't entirely a bad thing - i love leftovers
but sometimes, we get a bit sick of the same meal over and over and over again
so i threw a bunch of our leftovers together
and made a turkey pot pie
i usually skip the bread-y topping and replace it with herbed scones or drop biscuits 
but the recipe i used for that part was a total flop this time around
(...we jokingly called them soap scones, for reals)

but the rest of the pot pie turned out pretty good, 
so i thought i'd share the recipe with you
(sans soap scone topping - let me know if you try it with a different topping and find a keeper!)

turkey pot pie {filling}
(aka thanksgiving leftovers reincarnated)

 3-4 tablespoons butter (i used grassfed)
2 1/4 cup yellow onion, diced small
2 cups carrots, diced
3 garlic cloves, minced
1/2 cup flour (i used white whole wheat)
4 cups low-sodium chicken broth (preferably homemade!)
2 cups frozen peas
sea salt and fresh ground pepper, to taste
4 cups shredded leftover turkey** 
1/3 cup dried oregano (TJ's has a great organic one!)
- preheat oven to 350*
- in a large saucepan melt butter over medium high then add onions and carrots and cook until onions are translucent (i used leftover steamed carrots, so i added them in after the onions softened)
- add garlic and cook for about a minute or so (you'll start to smell all that garlicly goodness)
- add flour and stir so that your veggies are evenly coated
- start adding your broth gradually, stirring the entire time in order to avoid clumps
- bring your mixture to a boil then turn your heat down and simmer until it's thickened up a bit, usually 5-10 minutes
 - add the peas, s + p, chicken and oregano (in that order)
- pour mixture into a 3 quart baking dish (mine was 9.5 x 13.5 and 2 inches deep)
- pop in the oven and bake for about 45 minutes.  if i'm going to make a biscuit or scone topping, i'll pull it out at some point in those 45 minutes and plop the dough right on top of the filling (since scones/drop biscuits generally take less than 45 minutes to bake...if you are having a hard time envisioning what this part should look like, just do an image search for "drop biscuit pot pie") otherwise, just enjoy without topping - which is what we did, and it was delicious...or you could serve it over some rice! 

**i've also made this recipe with leftover chicken in the past, with great results...on that note, i've also used veggies like broccoli, celery, mushrooms etc to replace / top up the carrots and peas - use whatever you've got on had, this is a great recipe for that!


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