Each month we suggest a complete dinner with recipes and wine or beer matches.

I know its a little early, but here's a great idea for turkey leftovers. WE SELL PUFF PASTRY! MAKES THIS RECIPE SOOOOOO EASY.


 November 2014


Turkey or Chicken Pot Pies


Left over Turkey or Chicken (cut into 1/2 inch cubes)

Blanched carrots (cut into 1/8 inch slices)

Mushrooms and Shallots (sautee together with a splash of Amontillado Sherry)

Frozen peas

Puff Pastry

5 to 6 inch diameter baking souffle dishes


Bechamel Sauce

1/4 pound unsalted butter

3 or 4 tablespoons flour

1 cup chicken or turkey stock

1/2 cup milk

salt to taste


To make the Bechamel sauce; melt the butter in a sauce pan and add the flour and stir. Cook the flour a minute or two until it becomes quite thick and pasty. Add the stock stirring to incorporate. Add the milk next, stir and season. You can also add any leftover gravy from the meal before.


In the Souffle dish add some chicken or turkey cubes, some carrots, a bit of the mushroom shallot mixture and some frozen peas. Pour the bechamel sauce over the mixture so it fills up the dish. Lay a round cut out piece of puff pastry over the top. make sure its a little bigger than the dish so that it folds over the edge.  Pop 'em in the oven on at 350 degrees on a tray so they don't bubble over causing a mess. In about 20 to 25 minutes they should be done (when they look nice and golden brown on top).

Enjoy with a little salad and a glass of white wine!

<< New text box >>