Creamy turkey en croute

Yup, we cooked a turkey, the smallest one we could find (at 13 pounds) for three people. Because Jenny doesn't eat turkey. Needless to say, we have lots of leftovers.

mmm, so good at the time, so not-good as leftovers. But that's referring to the cold type of leftovers. This is totally transformable. I think my hatred of sandwiches extends to cold turkey breast.

We also had some leftover pie dough, enough for one pie. I thought about making another pie, but Ed took the pie dough and made little mini-pie-crust-things, and we put a leftover turkey mixture into those. Actually quite delicious! I will call it, turkey en croute! Sort of.



The shell was a blind-baked pie crust. Roll it out, and cut into squares, I think they were ~4" per side. Stuff those into a greased muffin tin, poke a bunch of holes (with the tines of a fork) into the bottom, and bake them at 350F for ~15 minutes, until they're golden brown. You'll end up with pretty little cups for putting filling into.

Creamy turkey filling
Made enough for four hungry eaters

Olive oil
~2C leftover turkey (white or dark), cut into bite-size or smaller chunks
2 carrots, diced
2 stalks of celery, diced
1 onion, diced
2 cloves garlic, diced
~1/2C turkey stock (optional?)
~1/2-1C greek yogurt
salt and pepper, to taste
~2 tsp rosemary

We happened to have some greek yogurt, so that is what turned into the creamy part of the creamy turkey filling. Greek yogurt is awesome, by the way - tangy, thick, and almost (if you squint your eyes) good for you. Buy the full-fat stuff, by the way, it tastes better. We got ours from the greek place, which means its definitely full fat.

So, heat some olive oil, toss in the onion, add some kosher salt, and let that sizzle away for a few minutes. Add the rosemary and let that sizzle until things smell like rosemary. Add the garlic, toss it around until it smells fragrant, then add the other veggies and the turkey stock. Cook those down until they're basically done, taste one to see how crunchy it is. Add the turkey, toss it around until its warmed up, then pull the pan off the heat and stir in the greek yogurt and some pepper. Taste, and adjust the seasonings as needed.

Lump some creamy turkey into the pie dough shells, and serve while warm. Its delicious!