Leftover Turkey Pot Pie & Lasagna (two for one)

The main ingredients of these two recipes are exactly the same; I am just producing two different meals from the same recipe.  So you can do whichever one you think would be best for you. The leftovers from Thanksgiving always bring out the creativity of the people who host and are left with a boat load of meat to re purpose  No one wants turkey sandwiches or cold turkey nibbles, everyone is always looking for a new and interesting way to use the leftovers.  I on the other hand had the family to feed on the Sunday after the holiday and I was determined to make a meal without going out shopping for any ingredients. Consequently the two for one meal came about.

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So after looking in the freezer and with what I had in the fridge from the holiday feast I decided to use the following to make my meals.

Frozen mixed vegetables, (Corn, Green Beans, carrots, Peas) about 3 cups

2 chopped onions

1 bunch of green onion chopped

2 pie crusts

No boil lasagna

4 cups shredded cheese (I used cheddar)

½ stick butter

2/3 cup flour

4 cups cubed turkey meat

1 package of bacon

1 32oz container chicken broth

1 1/3 cup milk

Salt and pepper

Italian seasoning

Cranberry sauce

Fresh Thyme for garnish

Preheat the oven to 425

 

Cut the bacon into small pieces and cook until crispy in a large pot over med high heat.

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Remove the bacon and set aside once cooked.

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Cook the onion in the bacon fat until translucent,

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add the green onion at this time, cook for an additional 2 minutes.

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Add the veggies stirring to coat with the bacon fat and to warm them up.

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To this add the broth and turkey mixture.

In a small sauce pan melt the butter, add the flour slowly until a paste is formed, add the milk and continue to stir, making a nice creamy roux. Add the roux to the turkey mixture. Add salt, pepper, Italian seasoning, bacon and the cranberries.

Line one pie dish with the pie crust, fill the pie and put the other pie crust on top, pinch together and poke several holes in the top to vent. Throw some thyme on top and place in the oven for 30 minutes.

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For the lasagna place no boil noodles in an oven safe dish;

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top with the turkey mixture then a layer of cheese, keep repeating this pattern until you get to the top ending with cheese. Throw some thyme on top.

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Cook in the oven for 40 minutes.

Both of these came out great! It was a really nice way to re-utilize the food and not allow it to go to waste.

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I know I am working backwards on these posts but what can you do we have been so busy with life that sometime blogging is put on the back burner.  I am trying to catch up lol

 

Bon Appétit

 

LauraLovingLife

“The only time to eat diet food is while you’re waiting for the steak to cook.”
― Julia Child

 

 

 

 

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