It’s now half a week past Christmas: are we tired of leftover turkey yet?? I’m not, but I like to re-jig leftovers so that I don’t get tired of the ingredients.
Here’s how I did it:
- 1 box of Tenderflake frozen puff pastry
- 2 cups leftover gravy
- 1 leftover bacon-wrapped stuffed turkey breast (or 1 cooked turkey breast, 1/2-3/4 cup stuffing, 3 strips cooked bacon), cubed/cut up
- 1/2 cup frozen or leftover corn
- 1/2 cup frozen or leftover peas
- 1/2 cup baby carrots, cut into “coins”
- 1/4 cup finely chopped white or yellow onion
- non-stick cooking spray
- white all-purpose flour
- 1 egg, beaten in a small bowl
- Preheat the oven to 400F.
- In a medium saucepan, heat the leftover gravy over a medium heat.
- Add the turkey, stuffing and bacon. Give everything a stir. Then add the corn, peas, carrots and onion, stirring to mix everything well.
- Once the gravy has begun to lightly bubble, remove the pot from the heat.
- Lightly spray the bottom of a casserole dish with non-stick cooking spray, then pour the gravy mixture into the dish. Spread it out evenly with a wooden spoon or spatula. Set this aside.
- Remove the puff pastry dough from its packaging. On a clean, dry counter-top, lightly sprinkle some white all purpose flour. Rub some flour onto a rolling pin as well. Set the dough upon the floured surface and roll it out into a shape slightly larger than your casserole dish, re-flouring the rolling pin lightly as needed.
- Roll the dough around the rolling pin and transfer to the casserole dish, rolling it gently out along the top of the gravy mixture.
- Tuck the edges of the dough around the edges of the gravy mixture.
- Lightly brush the top of the dough with egg.
- Lightly score the top of the dough with a sharp knife (just use the weight of the knife to do this; don’t apply pressure).
- Bake this for about 25 minutes (check at 20 minutes), or until the pastry is a nice golden brown.
- Let stand for 5 minutes, then serve.