Second Helpings

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST

Servings: 8 | Prep: 20 min. | Cook: 40 min. | Total Time: 1 hr.

Ingredients:

4 Tbsp. butter, divided | 1 medium onion, diced | 2 carrots, peeled and sliced | 2 celery stalks, diced | 1 pkg peas, frozen | 2 Tbsp. flour | ¾ cup half & half | ¾ cup turkey stock | 2 cups leftover turkey, shredded or chopped | ½ tsp. poultry seasoning | 1 tsp. thyme Cheddar Biscuit Crust: 4 cups biscuit flour | 1 Tbsp. baking powder | ½ tsp. baking soda | ½ tsp. kosher salt | 1 cup unsalted butter, cubed, very cold | 1 cup buttermilk | 1 egg, beaten | 1 cup shredded cheddar cheese

Directions:

Preheat oven to 375°. Melt 2 Tbsp. butter in a large sauté pan. Add onions, carrots, celery, and cook until soft and translucent. Stir in peas. Sprinkle with flour and stir until vegetables are coated. Add in half & half and turkey stock until combined. Add poultry seasoning and thyme. Mix in turkey and stir until thickened. Pour filling into a baking dish. Make the biscuit mixture. Combine flour, baking powder, baking soda, and salt in a mixing bowl. Whisk until combined. Work the butter into the dry ingredients, using a fork, your hands, or a pastry cutter until the mixture resembles pea-sized chunks. Add buttermilk and cheddar cheese. Fold with a spatula until a thick dough comes together. Drop large spoonfuls of biscuit dough onto the filling. Melt remaining 2 Tbsp. butter and brush the top. Bake for 25-30 min., until the biscuits are golden brown and cooked through. Remove from the oven and let cool for 10 min. before serving.

Tips and Tricks

When making the biscuit dough, do not overmix. Combine just until the dough comes together for lighter, fluffier biscuits.

TURKEY TORTILLA SOUP

Servings: 4 | Prep: 20 min. | Cook: 20 min. | Total: 40 min.

Ingredients:

2 Tbsp. olive oil | 1 med onion, chopped | 2 tsp. garlic powder | 1 Tbsp. cumin | ½ Tbsp. ground coriander | 1 chipotle chili in adobo sauce, minced | 4 cups turkey stock or low-sodium chicken broth | 2 cups leftover turkey, shredded or chopped | 1 x 15 oz. can fire-roasted diced tomatoes | 1½ cups corn, fresh, frozen, or canned | 1 x 15 oz. can black beans, rinsed | 2 limes, juiced | Tortilla Strips, for garnish | Mexican Cheese for garnish | Avocado, diced, for garnish

Directions:

Heat olive oil in a sauce pot over medium heat. Add chopped onions and sweat until translucent. Add garlic powder, cumin, coriander, and minced chili in adobo. Stir until spices are toasted and fragrant. Add turkey stock and stir. Add in turkey, diced tomatoes, corn, and black beans. Stir and simmer on medium-low heat for 20 min. Stir in lime juice. Serve with tortilla strips, shredded cheese and avocado.

Tips and Tricks

Before serving, taste for salt, heat, and acid. Using already seasoned leftovers may mean you do not have to add more salt.

STUFFING WAFFLES WITH HOT HONEY GRAVY

Servings: 4 | Prep: 5 min. | Cook: 15 min. | Total: 20 min.

Ingredients:

1 pkg (2 cups) stuffing mix, prepared | ½ cup turkey stock or chicken broth | 1 egg | Cooking Spray | Leftover Turkey | Leftover Cranberry Sauce

Hot Honey Gravy:

2 cups gravy, leftover | 2 Tbsp. honey | 1 Tbsp. Siracha

Directions:

Preheat a waffle iron to medium-high heat. Combine leftover turkey stuffing, turkey stock, and egg together. Spray the waffle iron with cooking spray. Spoon the batter over the preheated waffle iron, spreading it evenly near the edges. Cook on medium-high heat until the waffles are browned and crispy and release from the waffle iron, 10 to 15 min. Warm leftover gravy in a small sauce pot. Add honey and siracha and whisk until well combined. Serve warm waffles with hot honey gravy. Add turkey and some cranberry sauce on top (optional).

Tips and Tricks

Cold stuffing works best. Jazz up the stuffing before cooking by adding fresh sage, thyme, black pepper, grated Parmesan, chopped scallions, or even a little shredded cheese.