Tag Archives: leftover turkey

Turkey and Mushroom Quiche

You may be sick of turkey. Thanksgiving wasn’t that long ago and let’s face it: most of us overdose on the bird, and then the leftovers, and then we don’t want it for another year until it’s time to gorge again while giving thanks.

I, on the other hand, take advantage of the turkey sales at Thanksgiving time so I can have turkey the rest of the year too, because I like it and it’s so versatile to use in lots of recipes. This year I was also given the gift of a smoked turkey by my uncle and that stuff is just heavenly. Since my freezer was apparently designed by Keebler elves and won’t hold one frozen turkey, let alone two, these two feathered friends were instantly shredded and put into freezer bags and packed nicely into my tiny freezer, ready to use for whatever strikes my fancy. If you don’t happen to have a cache of frozen turkey at your disposal, simply purchase some cooked turkey from your deli or roast a small turkey breast or leg for this recipe. Or substitute other meat or veggies if you’d like, it’s your dinner after all. And quiche is a great way to use up whatever leftovers you may have lying around. Chicken would work great in this as well.

Turkey and Mushroom Quiche

Turkey and Mushroom Quiche

Turkey and Mushroom Quiche

1 pie crust (homemade or premade – I like the Pillsbury ready-to-use, refrigerated crust)
1 cup cooked smoked turkey, chopped or shredded
1 cup mushrooms
1 clove garlic, minced
1 leek, white and light green parts, sliced
1/4 tsp. dry Italian seasoning
Salt & pepper
5 eggs
1 3/4 cup half n half
4 oz. goat cheese

Preheat oven to 425˚.

In a skillet, head a drizzle of oil or butter in the pan and add the leek, garlic and mushrooms. Sauté 2-3 minutes. Add Italian seasoning. Cook a minute or so more until veggies are soft and then remove from heat.

In a bowl, beat 5 eggs with a pinch of salt and pepper and the half n half. Set aside.

Unroll dough and press into a 9 inch pie pan. I like to dust the bottom of the crust with a bit of flour so it doesn’t stick. Crimp edges. Put turkey in the bottom of the crust. Top with veggie mixture. Place dollops of goat cheese all around. Pour egg mixture over the top.

Carefully place in the oven. Cook at 425˚ for 15 minutes. Turn temperature down to 375˚ and cook another 30 minutes. Remove from oven and let sit for 10 minutes before cutting. Slice into wedges and serve. Yummy hot or cold.

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Bring Me My Turkey Pot Pie!

I woke up to snow falling this morning.  Well, sort of snow.  More like slush.  But it’s Portland, Oregon, and I’ll take whatever snow I can get.  I caught a flake on my tongue and it didn’t taste like rain.

What to do on a snowy/rainy evening?  Whip up a little comfort food of course.

I grew up eating frozen chicken or turkey pot pies.  You know the little individual ones I mean.  I always liked them, even though I burned the roof of my mouth every dang time.  For some reason, I don’t ever buy them.  Probably haven’t eaten one in 20 years.  But in this case, no frozen pie was needed.  I made my own and it was even better than I remember.  I still burned the roof of my mouth.  Sometimes you just can’t wait.

One of the things I don’t like about most turkey pot pies is the mushy crust on the bottom.  Problem solved by not using one.  I used a top crust only and it was every bit as delicious.  Not to mention a little more healthy since the crust is the most fattening part of the whole thing.  I am not a pie crust expert, so I used a refrigerated roll up crust by Pillsbury.  One of the best convenience products ever invented in my opinion.  This was a huge hit in my house.  Hope it is in yours as well.

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Turkey Pot Pie

2 cups cooked turkey or chicken
3 medium potatoes
2 carrots, sliced
1/2 onion, chopped
1 cup sliced mushrooms
3/4 cup frozen peas
Salt & pepper
2 tbsp. butter
3 tbsp. flour
2 cups milk
2 tbsp. chives
1/2 tsp. creole seasoning
1 refrigerated pie crust

Stab the potatoes and microwave for 5 minutes or so, until fork tender.  Remove, let cool a bit and dice.  Add a drizzle of olive oil to a skillet and add carrots, onion and mushrooms, along with a pinch of salt & pepper.  Saute until veggies are tender.  Add frozen peas and toss with the other vegetables.

In a small saucepan over medium heat, melt butter.  Whisk flour into the butter until it’s all absorbed and mixture is smooth.  Whisk in milk gradually, stirring constantly to prevent lumps.  Continue to whisk until mixture is bubbly and thickened.  Remove from heat.  Stir in a big pinch of salt & pepper, chives, and creole seasoning.  Combine sauce in a large bowl with vegetables, potatoes, and turkey.  Taste and adjust seasoning if needed.

Preheat oven to 375˚.  Prep a casserole dish with cooking spray.  Add your turkey and vegetable mixture.  Cover with a pie crust and tuck around the edges.  Make a few slices in the top for steam to escape.

That is a beautiful pie crust that I didn't make.

That is a beautiful pie crust that I didn’t make.

Bake for 20-30 minutes until golden brown on top.

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Perfect Turkey Pot Pie

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And the cutaway shot, showing all the yummy goodness lurking underneath that crust. Note the absence of gooey gross bottom crust.

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