Imagine coming home after a long day, the smell of your freshly cooked leftover turkey pot pie gratin filling the air. Now, that’s comforting. But what should you pair it with? To elevate your experience, consider a few options:
1. Simple Green Salad: A refreshing green salad works well. Toss together crisp romaine, cherry tomatoes, and a light vinaigrette. The crunch balances the creaminess of the gratin.
2. Roasted Brussels Sprouts: Crisp, caramelized Brussels sprouts can add a delightful contrast. A sprinkle of sea salt enhances their natural sweetness.
3. Garlic Breadsticks: Soft and chewy breadsticks, brushed with garlic butter, are a favorite. They soak up any sauce left on your plate, minimizing waste and maximizing taste.
4. Cranberry Sauce: A touch of tartness can cut the richness of the pie. A small spoonful of cranberry sauce on the side offers a delightful burst of flavor.
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Leftover turkey pot pie gratin—talk about a creative way to repurpose that Thanksgiving turkey! You know what I love about this dish? It combines comfort food with a small touch of elegance. There’s something magical about creating a meal that warms both the stomach and the heart. Believe me, this gratin won’t just fill you up; it will leave you satisfied and smiling.
Using leftover turkey shows resourcefulness. Transforming it into a dish that brings back those cherished family gatherings is a win-win. Plus, the combination of creamy filling, tender turkey, and crispy, cheesy potatoes is nothing short of indulgent. Let’s delve deeper into why you need this recipe in your life.
What is Leftover Turkey Pot Pie Gratin?
At its core, leftover turkey pot pie gratin mixes tender shredded turkey with fresh vegetables, a creamy sauce, and a layer of golden, cheesy potato slices on top. The whole thing bakes into a bubbling, beautiful dish that turns leftovers into a new meal experience. It’s a one-dish wonder, effortlessly combining texture and flavor.
Imagine tucking into a helping of this gratin. Each bite showcases layers of satisfying goodness: creamy sauce, tender turkey, crisp veggies, and melted cheese topped with yummy potatoes.
What Does It Taste Like?
The flavor experience is distinctive. The alluring blend of savory turkey combines with the fresh crunch of leeks and peas, while the Gruyère cheese adds a decadent richness. The earthy notes from the herbs—sage and thyme—create depth. It’s like a warm hug on a cold day.
The creamy sauce envelops every bite, uniting the different components into a wonderfully cohesive dish. It’s comforting without being cloying, and the potato topping offers a satisfying crunch. Trust me; once you taste it, you’ll be back for seconds.
Why This Recipe Works
1. Using Leftovers: This recipe champions sustainability by using leftovers effectively. With Thanksgiving turkey often going to waste, this dish breathes new life into that protein.
2. Rich Flavor Profile: With a balance of creamy sauce, fresh herbs, and a mixture of vegetables, it hits all the right notes in flavor. You’re taking simple ingredients and turning them into a flavor-packed meal that feels special.
3. Easy to Prepare: Don’t worry about complex steps. This dish is straightforward and quick to pull together. With just a handful of ingredients, you’ll have something delicious ready in no time.
4. Adaptable: The gratin is flexible. You can swap out ingredients based on what you have. It can also suit various dietary needs with minor modifications, making it versatile for any table.
Ingredients For Leftover Turkey Pot Pie Gratin
Here’s what you’ll need to create flavor-packed leftover turkey pot pie gratin:
- 3 garlic cloves, finely minced
- 1 ½ pounds leftover turkey breast, shredded (about 4 ¾ cups)
- 1 ½ cups sliced leeks (white part only), from about 3 large leeks, thoroughly cleaned
- 1 tablespoon unsalted butter
- 2 cups frozen mixed peas and carrots
- 4 ounces shredded Gruyère cheese
- 1 cup low-fat 1% milk
- ¼ cup cornstarch
- 1 ¾ teaspoons kosher salt (or 1 large chicken bouillon cube)
- 2 cups low-sodium chicken bone broth, divided
- 2 fresh sage sprigs
- 3 sprigs fresh thyme, plus ½ teaspoon chopped fresh thyme leaves
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley, finely chopped
- 1 pound (4 to 5 medium) Gold or Red potatoes, peeled and thinly sliced (⅛-inch thick with a mandolin; peeled weight about 12 ounces)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon zest
Gather these fresh ingredients from your pantry to make poignant flavors.
Step-by-Step Instructions
Step 1: Prepare the Filling
Start by melting the butter in a large skillet over medium heat. Once it’s hot, add the minced garlic—smell that? Cook for about 1-2 minutes until fragrant. Next, toss in the sliced leeks and sauté for 3-4 minutes until they soften.
Step 2: Mix Things Up
Stir in the shredded turkey, frozen peas and carrots, and both the salt and pepper. Pour in half of the chicken bone broth, followed by the milk. Whisk together the cornstarch with the other half of the broth until smooth, then add this to the skillet. This will help thicken the mixture beautifully.
Step 3: Spice it Up
Now, add the sage and thyme sprigs. They’re key players here. The herbs will infuse the sauce with a wonderful aroma and flavor. Let everything bubble away for about 10 minutes, stirring occasionally. Then remove from heat.
Step 4: Prepare the Potatoes
As your filling simmers, slice the potatoes thinly, perfect for layering. An excellent tool for this is a mandolin slicer. Aim for about an ⅛-inch thickness.
Step 5: Assemble the Gratin
Preheat your oven to 375°F (190°C). In a greased baking dish, pour the turkey filling base into the bottom. Layer the potato slices on top, slightly overlapping like shingles. Sprinkle with the Gruyère cheese, which will melt and create that beautiful golden crust.
Step 6: Bake
Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and the potatoes are tender when pierced with a fork. Someone give me a fork, please!
Notes
Here are a few tips to enhance your cooking experience:
- Cook Potatoes Wisely: If you prefer, you can par-boil the potato slices for 3 minutes before layering. This ensures they cook perfectly in the oven.
- Add Crunch: For some extra texture, a breadcrumb topping is divine. Mix some breadcrumbs with Parmesan cheese and sprinkle on top before the final baking.
- Make Ahead: You can prepare this dish a day in advance. Just assemble everything, cover it tightly with foil, and refrigerate. Bake it straight from the fridge, adding a few extra minutes to accommodate the chill.
- Freezer Friendly: This gratin is suitable for freezing. Just wrap tightly in plastic wrap, then foil. When you’re ready to eat, thaw it in the fridge overnight before baking.
- Explore Flavors: Feel free to experiment with different cheeses. Cheddar or Fontina can add another dimension of taste.
Nutrition Information (per serving)
- Calories: 380
- Protein: 26g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
(These values may vary based on ingredient choices.)
How To Store The Leftovers?
Leftover turkey pot pie gratin keeps well! After cooling, place the remaining portion in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven until warmed through. If you plan to eat it within a month, consider freezing portions for quick future meals.
Sides For Leftover Turkey Pot Pie Gratin
1. Garlic Mashed Potatoes: Creamy garlic mashed potatoes are a classic partner. The added richness complements the gratin’s flavors wonderfully.
2. Steamed Asparagus: Lightly steamed asparagus adds an elegant touch. A drizzle of lemon helps brighten the overall meal.
3. Cornbread: Sweet, crumbly cornbread works well. It can soak up any extra gravy, turning your meal into a complete comfort feast.
4. Macaroni Salad: A light macaroni salad with bell peppers and a tangy dressing can provide a refreshing contrast to the hearty gratin.
Alternative Ingredient Choices
1. Turkey Variations: If you have chicken—or even a plant-based alternative—those work perfectly in place of turkey.
2. Vegetable Changes: Use any vegetables you have on hand. Zucchini or spinach are great options to incorporate nutrients and color.
3. Cheese Swaps: If Gruyère isn’t available, consider using Mozzarella for a more melty texture or a sharper cheese, like sharp cheddar.
4. Milk Alternatives: For a dairy-free option, substitute with almond milk or coconut milk. Just keep an eye on the consistency.
Leftover Turkey Pot Pie Gratin
Equipment
- Whisk, Oven
Ingredients
- 3 garlic cloves finely minced
- 1 ½ pounds leftover turkey breast shredded (about 4 ¾ cups)
- 1 ½ cups sliced leeks white part only, from about 3 large leeks, thoroughly cleaned
- 1 tablespoon unsalted butter
- 2 cups frozen mixed peas and carrots
- 4 ounces shredded Gruyère cheese
- 1 cup low-fat 1% milk
- ¼ cup cornstarch
- 1 ¾ teaspoons kosher salt or 1 large chicken bouillon cube
- 2 cups low-sodium chicken bone broth divided
- 2 fresh sage sprigs
- 3 sprigs fresh thyme plus ½ teaspoon chopped fresh thyme leaves
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley finely chopped
- 1 pound 4 to 5 medium Gold or Red potatoes, peeled and thinly sliced (⅛-inch thick with a mandolin; peeled weight about 12 ounces)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon zest
Instructions
Step 1: Prepare the Filling
- Start by melting the butter in a large skillet over medium heat. Once it’s hot, add the minced garlic—smell that? Cook for about 1-2 minutes until fragrant. Next, toss in the sliced leeks and sauté for 3-4 minutes until they soften.
Step 2: Mix Things Up
- Stir in the shredded turkey, frozen peas and carrots, and both the salt and pepper. Pour in half of the chicken bone broth, followed by the milk. Whisk together the cornstarch with the other half of the broth until smooth, then add this to the skillet. This will help thicken the mixture beautifully.
Step 3: Spice it Up
- Now, add the sage and thyme sprigs. They’re key players here. The herbs will infuse the sauce with a wonderful aroma and flavor. Let everything bubble away for about 10 minutes, stirring occasionally. Then remove from heat.
Step 4: Prepare the Potatoes
- As your filling simmers, slice the potatoes thinly, perfect for layering. An excellent tool for this is a mandolin slicer. Aim for about an ⅛-inch thickness.
Step 5: Assemble the Gratin
- Preheat your oven to 375°F (190°C). In a greased baking dish, pour the turkey filling base into the bottom. Layer the potato slices on top, slightly overlapping like shingles. Sprinkle with the Gruyère cheese, which will melt and create that beautiful golden crust.
Step 6: Bake
- Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and the potatoes are tender when pierced with a fork. Someone give me a fork, please!
Notes
- Cook Potatoes Wisely: If you prefer, you can par-boil the potato slices for 3 minutes before layering. This ensures they cook perfectly in the oven.
- Add Crunch: For some extra texture, a breadcrumb topping is divine. Mix some breadcrumbs with Parmesan cheese and sprinkle on top before the final baking.
- Make Ahead: You can prepare this dish a day in advance. Just assemble everything, cover it tightly with foil, and refrigerate. Bake it straight from the fridge, adding a few extra minutes to accommodate the chill.
- Freezer Friendly: This gratin is suitable for freezing. Just wrap tightly in plastic wrap, then foil. When you’re ready to eat, thaw it in the fridge overnight before baking.
- Explore Flavors: Feel free to experiment with different cheeses. Cheddar or Fontina can add another dimension of taste.
Nutrition
Frequently Asked Questions
1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like peas and carrots can be sautéed with the leeks before adding to the pot. Just ensure they are softened slightly first to avoid crunchiness in the final dish.
2. How do I make this recipe gluten-free?
It’s easy! Use cornstarch for thickening and choose gluten-free broth. Make sure any cheese you use is certified gluten-free as well.
3. What if I don’t have sage and thyme?
No problem! You can use Italian seasoning or Herbs de Provence, which are also flavorful herb blends that complement the dish.
4. How do I know when the gratin is done?
It’s done when the potatoes on top are golden brown and tender. A fork should easily pierce through to the bottom, and the filling should be bubbling along the edges.
Conclusion
Leftover turkey pot pie gratin is a fantastic way to use up holiday leftovers. With its comforting flavors and creamy texture, it turns a simple meal into something special. Take pride in using what’s available while whipping up a dish that family and friends will enjoy.
Cooking is about joy, creativity, and a little bit of love. With this recipe, I hope you feel inspired to craft a meal that not only tastes wonderful but also tells a story—the story of great food and cherished memories. Dive in, and let the leftovers work their magic!
