Turkey Leftovers ... "Cream" of Turkey Rice Soup and Pot Pie

[a_boleyn]

I had tucked away some turkey leftovers (turkey gravy, diced breast meat and roasted carcass) at Thanksgiving and decided to finally clear them out of my freezer.

The cream of turkey rice soup came about because I inadvertently let my turkey stock boil (company came, I THOUGHT I had turned off the heat and covered the pot to let it cool). An

Comments

[spikesgirl58]

Oh, that looks.... oh, my, so yummy. I say this all the time, but I am in awe of your crust!

[a_boleyn]

Thank you. It took a bit of practice not to be afraid of making pie crust but now it's pretty easy to make. :)

[spikesgirl58]

It still terrifies me. :P

[a_boleyn]

Have you ever tried making it in the food processor?

Add your flour/salt, pulse a bit. Roughly chop up/cube/dice your fat (butter, shortening, lard) and add to the food processor. Pulse a few times, repeat until coarse and pretty well distributed. Combine your liquids together (water/egg/vinegar) and slowly pour into the tube of the food processor, pulsing as you do, until it comes together into a ball.

Scoop the dough out onto a sheet of plastic wrap and use to roughly form into a disc. Refrigerate overnight. The next day, roll out etc.

Over working/handling is the culprit I think as it develops the gluten and makes your pastry tough. Refrigerating/resting lets the gluten strands relax and the moisture distribute evenly through the pastry so it doesn't crumble while rolling out. Use as much flour as you need on the counter, the dough and the rolling pin but don't go crazy with it. :)

[edgeofthewoods]

Those pot pies look fantastic! I’m a big fan of Turkey a la King, which is basically the same thing, but in a puff pastry shell.

Leftovers are such a benefit to seasonal feasting!

[a_boleyn]

Thank you. I was tempted to use my home made puff pastry (from a few posts back) and just do tops but I'm saving it for Napoleons/mille feuille filled with pastry cream. The lard made it pretty tender and flaky.

[edgeofthewoods]

Yes, lard (or vegetable shortening in my case) makes a very good crust, I agree!