Recipe: Last of the Leftovers Turkey Pie with Stuffing Cobblers

Turkey Pies with Stuffing Cobbler

The debate on what to do with the remains of the Christmas turkey leftovers is almost a national joke, so here is one more suggestion of a meal to make a few days after Christmas to use up some more leftovers – scraps of turkey and the last of the gravy, bread & cranberry sauce, stuffing, sausages, bacon and roasted vegetables.

I think that it is the trimmings which make Christmas dinner and the meals in the days which follow, and my mother always makes lots extra as they are so delicious; intentional leftovers and part of the meal plan.    In an ideal world you would strip all the meat from the turkey on Boxing Day and put the carcass in the slow cooker overnight to make stock.  In reality we leave the turkey in the unheated (and thus refrigerated) garden room for a good few days longer.

When you make the sauce add in any left over gravy and bread sauce, if you have not got round to making stock from your turkey carcass then use ready made stock – I used a Knorr chicken stock pot here (if you only need to use half a pot then the leftover will freeze).   Use your judgement and use less flour if you are using up bread sauce.

Turkey Pie with Stuffing Cobbler

 

Recipe: Last of the Leftovers Turkey Pie with Stuffing Cobblers

Serves 4

For the sauce
30g / 1oz butter (or a tablespoon of olive oil)
1 tbs flour
400ml / 3/4 pint of turkey or chicken stock – use leftover gravy and make the volume up with stock
1 Tbs Cranberry sauce
Good glug of wine

For the Filling
1 onion chopped
Leftover turkey, trimmings, sausage meat, bacon and roast vegetables – roughly chopped

For the topping
Stuffing balls or slices

Method

Preheat the oven to GM5/190C/375F.

Place the butter in a saucepan and melt over a medium heat, stir in the flour to make a roux and cook for a few minutes.

Reduce the heat and gradually add the stock, stirring all the time to get a smooth paste, then sauce.  Add the cranberry sauce and wine.  Cook for a few minutes until thickened. Season with salt and pepper.

Whilst the sauce is cooking fry the onion in a glug of oil until soft.

Place the cooked onion and rest of the fillings into either a large gratin dish, or individual pie dishes and pour the sauce over.  Arrange the stuffing balls or slices on top and bake for about 25 minutes until the stuffing is crispy and the filling bubbling.

Serve with lots of green vegetables.

Sending this to Turquoise Lemon’s No Waste Food Challenge where the theme is Christmas leftovers!

turquoise lemons no waste food challenge

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!
About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

Facebook - Twitter - Google+

Comments

  1. Great idea. Also, I love that you made a cobbler. I was mocked in my first job when I mentioned a peach cobbler – they insisted I was lying and that such things don’t exist. 9 years later and I see them crop up quite a lot.
    I do love proper dumplings but I think this sounds nice enough to stop me from complaining :)

  2. It’s wonderful to find a new idea for Turkey left overs, I love the idea of using the stuffing for a topping!

  3. Liking this a lot, especially the way you used the stuffing – great recipe!

Add Your Comment

*