This recipe is the ultimate post-holiday reset meal. I’ve used leftover turkey, carrots, celery, and sweet potatoes, but almost any extra vegetables from your Thanksgiving feast will fit right in. The flavorful filling, lightly scented with thyme and brightened by a pop of frozen peas, is tucked beneath a crisp, buttery pie crust – ideally, it’s one left over from your Thanksgiving pie-making marathon – making this a comforting dinner that comes together in a snap.

INGREDIENTS:

2 T       olive oil

1          leek, white part only, chopped

1          onion, chopped

1          garlic clove, minced

3 oz     mushrooms, chopped

½ C      white wine (or equivalent amount of chicken stock)

2 C       low-sodium chicken stock

1 ea     carrots, peeled and diced

2 ea     celery ribs, diced

1 ea     sweet potato, peeled and diced

1 T       fresh thyme, minced (or 1t dried)

1 C       frozen peas

3 C       cooked turkey shredded into bite size pieces

¼ C      fresh parsley, chopped

3 T       butter

3 T       flour

¾ C      half and half

1 ea      single crust pie dough recipe

1           egg, lightly beaten with 1 T water

METHOD:

Heat 2 Tbsp olive oil in a large ovenproof skillet over medium-high heat. Add onions and cook until softened but not browned. Stir in garlic and cook until fragrant. Add mushrooms and cook until lightly browned. Pour in wine (if using) and chicken stock and bring to a simmer. Add the carrot, celery, and sweet potato. Cook for about 10 minutes, or until the vegetables are tender. Stir in thyme, peas, salt, and pepper. Remove from heat.

In a separate saucepan, melt 3 Tbsp butter over medium heat. Whisk in flour and cook, whisking constantly, for about 1 minute. Gradually whisk in the half and half until smooth and slightly thickened. Gently stir this sauce into the vegetable mixture. Add the shredded turkey and parsley; stir to combine and set aside to cool while you roll out the pie shell.

Preheat the oven to 375°F. Roll out pie dough to fit the skillet. Carefully place over the filling and crimp the edges decoratively. Brush with egg wash. Bake for 20–30 minutes, or until the crust is golden brown and the filling is bubbling.

Serves 2–4

Facebook

Twitter

Pinterest

email

INGREDIENTS

2 T olive oil

1 basket cherry tomatoes

1 red Hungarian pepper, halved, deseeded and sliced

1 yellow onion, chopped

2 T red harissa paste (or less to taste)

1 14.5 oz can chopped tomatoes, drained

1 15 oz can chickpeas

Salt, pepper and honey to taste

Homemade or store-bought hummus

Harissa oil for drizzling *see chef’s note

Juice of 1 lemon

Chopped parsley

Pine nuts

Sourdough toast, buttered

METHOD:

Preheat the oven to 350 degrees.

In an ovenproof skillet, combine halved, deseeded and finely sliced Hungarian pepper, onion and cherry tomatoes. Drizzle olive oil over the top and season with a good pinch of salt and pepper. Shake the pan to combine. Put the pan in the oven and roast for 15 minutes.

Remove pan from oven, add the harissa, drained canned tomatoes and chickpeas, including their juice.  Stir to combine. Taste for seasoning and add additional S & P and honey if needed. Return the dish to the oven for 25-30 minutes. Roast until the consistency of chickpea mixture is loose but thicken slightly to a jammy consistency.

Remove from the oven, squeeze lemon over the top.

To serve, dollop the hummus on chickpea mixture swirling decoratively. Drizzle a little harissa oil (*Chef’ tip – combine a little olive oil and a bit of harissa and mix well) over the top and add a sprinkling of pine nuts, lemon juice and chopped fresh parsley. Serve with buttered sourdough toast.

Serves 2 with leftovers

Facebook

Twitter

Pinterest

email