Turkey Pot Pie

Thanksgiving is over and the leftovers abound! You can only eat so many Thanksgiving sandwiches! Why not throw some of that turkey into a delicious and flaky turkey pot pie?

Savory pies were very popular in Colonial America and have remained so ever since. Flour was a precious commodity in Colonial America and pie doughs use less flour than bread. And pie was a great way to stretch what might be considered a meager amount of ingredients to feed more mouths.

If you've finished off your Thanksgiving turkey already, then make it a chicken pot pie! Now that the chill of Winter is upon us, indulge yourself with this warm comfort food.

Turkey Pot Pie

Ingredients

Crust:

2 cups unbleached flour

1 tsp salt

2/3 cup plus 2 tablespoons butter, softened

4-5 tbsp ice water

Filling:

2 1/2 to 3 cups cooked turkey or chicken, shredded

1/3 cup butter

1/3 cup flour

1/2 cup yellow onion, diced

2 cups frozen mixed vegetables (carrots, peas, green beans)

2 1/2 cups chicken stock

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 425 degrees.

In a large mixing bowl, combine 2 cups flour and 1 tsp salt. Cut in 2/3 cup plus 2 tbsp butter using two knives or a mixer. Mix until the butter is incorporated in pea-size crumbles. Add water one tablespoon of water at a time, mixing between each until the crust is slightly sticky. Wrap in plastic wrap and refrigerate.

In a large pan, melt butter and bring to a light bubble. Add onion and saute for about 1 minute. Add flour and combine well.

When the flour and butter mixture begins to bubble a little, add chicken stock a little at a time and make sure to mix thoroughly between additions.

Add salt and pepper.

Simmer until thickened. Add remaining ingredients and set aside.

Remove dough from refrigerator. Cut dough in half.

Turn out onto lightly floured surface. Roll out the dough very slightly. Then fold it in half and roll it out a little again. Repeat this four or five times. Then roll the dough out completely and place it in a 9" deep dish pie pan. Repeat the folding and rolling process with the other half of the dough.

Pour filling into pie crust and top with the other half of the rolled dough. Trim edges and fold under. Pinch the edges to seal the dough. Brush the top with an egg wash for a shiny crust.

Egg wash should be one beaten egg and about 2 tbsps of cool water.

Bake for 35 - 40 minutes. Let rest for 20 minutes before serving so that filling has time to set up.



Gnocchi with Gin Pesto

The most useless leftover in the world is mashed potatoes. No one looks in the fridge and says "Mmm! Cold, dried out, old mashed potatoes!" But don't go throwing them out right away. Those sad little taters can be repurposed into a whole delicious meal. It's true!

Gnocchi has been around in many forms for a long time, but potato-based gnocchi came about in the 16th century with the introduction of the potato in Europe. The type of potato used is particularly important. Yukon Gold or Russet potatoes will give you a mealy texture. Other forms of white potato usually result in a more gummy or chewy texture. I always go with Red potatoes. They are a little firmer once cooked and they are delicious!

And pesto, where do I start? Pesto is a simple and delicious sauce all on its own. But one of the best basil pairings often goes unnoticed...gin. That's right, gin. The floral aroma of this spirit really brings out the bold flavor of basil. If you are a little hesitant, go ahead and skip the gin in the pesto. But at least have yourself a little gin martini with this dish and you'll see what I mean.

So next time you have some leftover red-skinned mashed potatoes, don't let them go to waste. Just remember to remove the skins from the mashers before you begin. You can even make a whole bunch of these and freeze them for later use.

Gnocchi with Gin Pesto



Ingredients

Gnocchi:

1 cup mashed potatoes (make sure these are well seasoned)

2 cups unbleached flour

1 egg

1/2 cup grated parmesan

Pesto:

2 cups fresh basil

1/2 tbsp gin (trust me on this)

2 cloves garlic

2/3 cup olive oil (use the good stuff here, guys)

salt and pepper to taste

Let's make the pesto first. In a food processor, combine basil, gin, garlic and 1/2 cup olive oil. Blend until combined well. Add remaining oil and salt and pepper and puree until smooth. Easy right?

Now for the gnocchi. First, set a large pot of water to boil.

In a large bowl, knead all gnocchi ingredients together. (Don't overdo it. Just enough to get all the ingredients combined well.

On a floured surface, shape small portions of dough into 'snakes'. Then cut into 1" pieces. (Or cut smaller for Gnocchicetti.)

If your potatoes get too warm and won't roll properly during this process, pop them in the fridge for a couple minutes.

Make Ahead Tip: If you end up with more than you will eat, this is the time to freeze the gnocchi. Put uncooked pieces in a freezer bag in a single layer and lay flat in the freezer.

Once your dough is all cut up, put gnocchi in boiling water in small batches. Boil for 3 to 5 minutes. Once they start to float, they are done. Scoop them out with a slotted spoon and toss with pesto.

Serve them right away with grated asiago or pecorina romano cheese.