What to do with leftover turkey on the day after Canadian Thanksgiving

Happy Day After Thanksgiving. Every year, as you clear the table, load the dishwasher and deal with the leftovers, you are probably stymied by the biggest question of the season -- what to do with turkey left overs? If you’re Canadian - you can use these ideas now. If American - save for a few weeks – your turn is coming. Everybody else- you bookmark this and recheck it after Christmas. 
Turkey Pot PieThis is one of my go to recipes. Sometimes I make 2. We eat one right away and I freeze the other to have on a miserable winter evening when I don’t feel like cooking.
Turkey Pot PiePrep Time: 15 minutesCook Time: 55 minutesTotal Time: 70 minutes
Ingredients4 tablespoons butter1 medium onion, chopped1 cup coarsely chopped mushrooms4 tablespoons all-purpose flour1/2 teaspoon dried leaf sage1/4 teaspoon dried leaf thyme1/4 teaspoon freshly ground black pepper1 1/2 cups turkey gravy, homemade or purchased1/3 cup water, turkey broth, or chicken broth1/3 cup heavy cream or light cream3 cups diced cooked turkey2 to 2 1/2 cups leftover veggies (or frozen veggies if none were leftover)salt, to taste2 pie shells1 egg white1 tablespoon waterPreparationIn a large saucepan, melt the butter over medium heat. Add the onions and mushrooms and cook, stirring, until onions are translucent and mushrooms are tender and browned. Stir in the 4 tablespoons of flour, the sage, thyme, and pepper. Cook, stirring, until the flour is incorporated and the mixture is well blended.Stir in the gravy and water or broth. Cook, stirring, until thickened. Add the cream, the turkey, and the vegetables. Heat through. Taste and add salt, as needed. Remove from the heat. Spoon the mixture into one pie shell. Place second pie shell over top. Trim away uneven excess overhang. Cover loosely and chill or bake right away.Heat the oven to 375° F.Combine the egg white with 1 tablespoon of water; whisk to blend. Brush over the crust. Cut vent holes in the crust with a very sharp knife. Place the pie on a foil lined baking sheet to catch drips. Bake for 50 to 60 minutes, or until the crust is nicely browned and the filling is bubbly. Serves 4.



Notice I didn't put what to do with left over pumpkin pie - cause - duh!!! Eat it!


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