Do you ever have leftover turkey? Turkey makes many different meals such as sandwiches, soup and turkey pot pie!
This recipe comes to us from Small Farm Canada’s subscription givers and receivers, the Wray family.
Annette Wray grew up on a small farm near Brussels, Ontario, while her husband grew up on a small dairy farm.
She shares a recipe that her family loves dearly because of its bountiful number of vegetables.
It serves 6 to 8 very hungry people.
Note before beginning
The first part could be done in a crock pot during the day, then transfer to a large casserole. Put in the oven for 20 minutes at 450 degrees F, so that it is hot before putting biscuits on top.
Use a casserole dish a least 3 inches deep (a lasagna pan is often used). It can also be put in 2 separate casserole pans to have one be frozen later, without the scones.
Biscuits and / or pie crusts can be used for the topping.
Ingredients
- 3 to 4 cups turkey, cut up, white or dark meat, no skin or bones
- 2 potatoes diced into 1 cm cubes
- 1 1/2 cups diced turnip
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- 1 cup leftover gravy (if thin use some potato starch or flour)
- if you don't have gravy, use chicken broth and some potato starch or flour
- 4 slices bacon chopped (does not need to cooked)
- Salt & pepper to taste
- 1 cup frozen peas
- 1/2 cup frozen kernel corn (optional)
Instructions
- Mixture should be well covered in gravy/broth mixture. If it feels too stiff, use a little more turkey/chicken broth.
- In casserole dish, combine turkey, bacon, potatoes, carrots, turnip, celery and gravy. Add salt and pepper.
- Cover either with a lid or tin foil & bake in a 450-degree oven for 1 hour.
- Check for doneness. Remove from the oven.
- Add frozen peas & mix gently.
- Cover with biscuits spaced a cm apart. Bake for 25 minutes or until biscuits on top are lightly golden. Tip: If you have extra biscuits that don't fit on top, bake and enjoy with your meal or for another time.
- Remove from the oven. Let stand for 10 minutes.
- Serve with a green salad.
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The recipes shared with Small Farm Canada will be shared in our magazine and on our website.