'Tis the Season to Eat Leftovers

As we all step boldly into the New Year with fresh resolutions and hearts floating on the fluffy, thick high that comes from the thought of new beginnings, most of us are also pondering what we just don't need anymore.  Let's call it a little more reflection.  Say, that bad habit you've been meaning to crack, or that daily extra-hot-quad-shot-skinny-minny-upside-down-inside-out-round-and-round-*gasp*-venti-extra-whip-caramel-macchiato, or heck, why not that miniature hippopotamus that surreptitiously crawled under your belly when you were preoccupied with sugarplums dancing in your head.

Or it may just be that leftover turkey lounging in the back of your fridge that you've be gazing at, wondering how you could possibly eat more turkey.  Boy howdy, do I have the solution for you!

 

Turkey and Leek Pie 

 

Inspired by Jamie Oliver during the standard New Year's Day recuperation period, it's as yummy as it sounds.  And simple to boot!  With all of 6 ingredients (sans seasoning of course), it not only used up our leftover turkey, it turned it into something I would consider making turkey in the middle of June... just for this pie. 

 

With a quick throw-together of onion, garlic, bacon, leeks, turkey, and stock... the savory, gooey mess topped with flaky puff pastry, was deeeelish!  Ok, so maybe puff pastry doesn't fall into the 'healthy beginnings' that often accompany blossoming resolutions, but it was worth the extra exercise.  And well, if you're hell bent on bein' good... you could substitute the puff for mash or leave it off altogether, but it wouldn't really be a pie then would it?

I can't say I really measured anything as I made this recipe.  I sort of just grabbed the leftovers and made them by bitch.  So start by preheating your oven to 375°F.  Snip half a package of bacon into a large pot on a medium heat.  Drain most of the grease off before adding approximately 3 or 4, depending on their size and how much turkey you have, prepped leeks (washed, trimmed; white end chopped into chunks, green end finely chopped) and some chopped onion and garlic to the pot.  Add a lug of olive oil and the butter and let it all fry off a few minutes so they're well coated in the butter.  Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch.  There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.

When your leeks are ready, add the turkey meat to them and stir.  Add the flour, mix it in well then pour in your stock (I added about 3 cups, but base it on how much turkey you have and how much slurpy yum you want) and stir again. Add a couple big spoonfuls of crème fraîche or sour cream, then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Spoon the thick leek and turkey mixture with that wonderful gravy into a pie plate or casserole dish.

Dust a clean surface, roll out your pastry so it's about double the size of your dish.  Sprinkle with fresh thyme and rosemary, fold over and roll out carefully so you have the right size for your dish.  Don’t worry if a few bits stick out here and there.  Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife.  Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry.  Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.

Gather some friends, grab a glass of wine... I might reach for an Alsatian Gewurztraminer... and enjoy!