Post-Thanksgiving Thursday: Turkey Pot Pie and Turkey Mexican Stew

1 Dec

We are still eating leftovers from Thanksgiving! So . . . much . . . turkey . . .

But, the leftovers are made much more enjoyable by a few good recipes! My two favorites are turkey pot pie and Mexican turkey stew. These recipes are great for leftovers or for everyday cooking.

Turkey Pot Pie

Based on the Cooking Light recipe

Ingredients

  • 1 tablespoon butter
  • 2 cups chopped leek
  • 1/4 cup chopped shallot
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
  • 1/3 cup dry white wine
  • 1 teaspoon Dijon mustard
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 cups chopped roasted turkey
  • 1 1/2 cups frozen mixed vegetables
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • 2/3 cup half-and-half
  • Cooking spray
  • 1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
  • 1/2 cup fat-free milk
  • 1 large egg white, lightly beaten

Preparation

  1. Preheat oven to 425°.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
  3. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

Mexican Turkey Stew

Based on the Cooking Light Recipe

Ingredients

  • 3 large Anaheim chiles, seeded and halved lengthwise
  • 2 teaspoons canola oil
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 2 tablespoons ground guajillo chile powder
  • 1 1/2 teaspoons dried oregano
  • 4 cups water
  • 3 cups fat-free, lower-sodium chicken broth
  • 1 (15-ounce) can golden or white hominy, drained
  • 4 cups leftover shredded cooked turkey breast
  • 1/3 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/2 cup roasted unsalted pumpkinseed kernels
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup (2 ounces) crumbled queso fresco cheese
  • Lime wedges (optional)

Preparation

  1. Preheat broiler.
  2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
  3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.

What are your favorite ways to use Thanksgiving leftovers?

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