featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, January 4, 2011


Many people traditionally have open house parties on New Year’s Day. A staple of these events is a buffet which includes a turkey. If you’re like most of us, you bought too big a bird and now have turkey leftovers up the wazoo -- even after pressing doggie bags on your departing guests. Cloris is here today with a quick and easy solution to the too much turkey leftovers dilemma. -- AP

(serves 4)
2 deep dish frozen pastry shells
2 cups cubed cooked turkey
9 oz. package frozen boil-in-bag mixed vegetables in teriyaki sauce, thawed
6 frozen asparagus stalks, thawed
4 oz. can mushroom stems and pieces
1 small onion
2 tablespoons olive oil
1 can turkey gravy

Preheat oven to 400 degrees.

Chop onion. Sauté in olive oil until golden brown. Set aside.

Cut asparagus into 1” pieces. Mix together turkey, mixed vegetables, asparagus, and onion. Pour into pie crust. Pour gravy over mixture.

Cover pie with second pie crust. Crimp edges. Poke holes in to crust.

Bake 40-50 minutes until crust turns golden brown.

Note: This recipe can also be made from scratch by replacing the frozen pie crust with pie crust you make yourself and using fresh vegetables instead of canned and frozen. If you go the made-from-scratch route, you’ll want to add some seasoning. Garlic, paprika, and celery salt would work well, or try soy or teriyaki sauce.

Well, I certainly didn’t have a New Year’s Day party this year, given dead louse of a spouse left me penniless and up the wazoo in debt (read ASSAULT WITH A DEADLY GLUE GUN to learn why), but this sounds like a great dinner to use up chicken leftovers as well. Thanks, Cloris!

What about you, readers? Do you have any special ways you like to use up leftovers? Let’s hear from you. Post a comment to be entered in the drawing for a book from our Book Club Friday guest author this week.
-- AP


Kathy said...

This recipe brings back memories. I remember my mom making Swanson pot pies for my brother and I for lunch when we were kids. This recipe would be good for any kind of meat that was left over. You could always substitute a can of white or brown gravy for other meats. How about white gravy with leftover salmon? Although, in my house, there's never any salmon left over.


Good suggestions, Kathy! Pot pies are such a great way to disguise leftovers, aren't they?