Recipe: Last of the Leftovers Turkey Pie with Stuffing Cobblers

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.

Here’s how to cook the perfect Christmas Turkey and what to do with all the leftovers!

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5 from 4 votes

Turkey Pie with Stuffing Cobblers

Leftover turkey pie with stuffing cobblers is perfect for after Christmas or Thanksgiving.

Servings: 4 people

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Ingredients

For the Sauce:

• 30g/ 1oz butter
• 1 Tbs flour
• 400 ml chicken stock
• 1 Tbs cranberry sauce
• good glug of wine

For the Filling:

• 1 onion, (chopped)
• Leftover turkey, trimmings, sausage meat, bacon and roast vegetables

For the Topping:

• stuffing balls or slices

Instructions

• 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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Turkey Pie with Stuffing Cobblers

Amount Per Serving (4 people)

Calories 292 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 41mg14%

Sodium 489mg21%

Potassium 315mg9%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 7g8%

Protein 15g30%

Vitamin A 175IU4%

Vitamin C 2.1mg3%

Calcium 82mg8%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main - Meat

Cuisine: British

Keyword: turkey pie

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