I have many reasons to be thankful for my friend, Laura. She was the first friend I made when I moved to Dallas after college when she and I sat in same orientation for our first day of work. She helped me discover my favorite sushi restaurant (we had an impressive goal to try every sushi restaurant in Dallas and stopped at attempt #3 when we found it). She would have me over once a week to watch The Hills, all while providing me with enough allergy medicine so I could sit with her cats, Brutus and Heidi, but not too much that I couldn’t enjoy my wine. And she introduced me to the best leftover Thanksgiving meal: Jamie Oliver’s Turkey and Sweet Leek Pie.
This recipe is truly wonderful. It makes such great use of leftover turkey and stuffing and results in a delicious, creamy, meaty pie with a buttery, flaky crust. It’s the equivalent of a flavorful and comforting thanksgiving pot pie. Our version has a few modifications – we took out the bacon and chestnuts, used less chicken stock, added stuffing, and swapped out the crème fraîche for some good ol’ sour cream.
- 1/2 bunch fresh thyme, leaves picked
- 2 sprigs fresh sage, leaves picked
- 3 tbsp olive oil
- 2 tbsp butter
- 1 egg, beaten
- 3 leeks, white ends chopped into chunks, green ends finely sliced
- 4 cups turkey meat
- 4 tbsp flour
- 2-3 cups low sodium-chicken broth
- 2 cups stuffing
- 2 tbsp sour cream
- 1 pkg puff pastry sheets (thaw when you begin cooking)
- sea salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees.
- Heat a large pot with olive oil and butter over medium-high heat. Add prepped leeks and thyme and cook for 3 minutes, stirring often. Add a pinch of salt, cover, and turn heat down to medium-low, and cook down for 25-30 minutes, stirring often to prevent burning. Leeks should be tender.
- Stir in turkey meat and stuffing. Add flour and mix well. While continuously stirring, pour in chicken broth until desired consistency has been reached. The mix should be extremely moist. Add the sour cream. Taste and add salt and pepper.
- On a clean, lightly floured surface, roll one of the puff pastry sheets. Roll until it has doubled in size, then cut it in half and place the half at the base of a lightly greased 9x13 baking pan. Tear a few of the fresh sage leaves and place on top, then cover with the remaining half of the cut pastry sheet. Fill the pan with the turkey mixture. Roll out the second puff pastry sheet on the floured surface until it is large enough to cover your baking pan. Cover the mixture with the puff pastry sheet, fold over the edges, and using a sharp knife, gently score the pastry with diagonal slits. Lightly brush the beaten egg on top.
- Place in the oven and bake for 35-40 minutes, until pastry is golden brown.
John says
I’ve never tried a Leek, the pie looks yummy. Most one is yummy right? You’ve got a true friend there, she is priceless. 🙂
Sadie says
Gorgeous! (I love puffed pastry). If this tastes half as beautiful as it looks I’ll be very happy!
Jasmine says
Thank you, Sadie! I love puffed pastry, as well – it just makes everything taste better!
Tasty Eats Ronit Penso says
Looks like a perfect Thanksgiving weekend dish! 🙂
Jasmine says
Thank you, Ronit!
Marta says
OMG.. I wish I had everything to make this right now! Amazing!
Jasmine says
Hehe, thank you, Marta! 🙂
lynne hoareau says
Yum, this sounds so delicious 🙂 Definitely a keeper 🙂
Jasmine says
Thanks, Lynne!!
Nena says
Love discovering yummy recipes for leftovers! This looks delish!
Jasmine says
Me too! 🙂 Thanks, Nena!
parparvan says
This is perfect for the cold weather right now!
Jasmine says
Yes!! 😀
Lynz Real Cooking says
I loved reading this, what a great friend and fantastic memories! This dish sounds so wonderful! I really like Jamie Oliver and this sounds yummy
Jasmine says
Thanks, Lynn! I love his recipes, too! 🙂
Lindsay @ The Love Bungalow says
Looks beautiful! And delicious!
Jasmine says
Thank you, Lindsay!! 🙂
youthfoodblog says
Great recipe just in time for a great Thanksgiving week!
Jasmine says
Thanks! And yes, perfect for those leftovers 🙂
Linda says
This does sound like the perfect use for leftover turkey and stuffing – something I think my boys would actually eat!! Yum 🙂
Jasmine says
Thank you, Linda 🙂 Yes, my husband loves it, too!
the happiest pixel says
Hey pixel, I really enjoy your recipes!! When I read them I always think how I could substitute meat to make them at home (because I don’t eat meat)….
I really love your blog, congratulations, you’re doing a good job 😉
Jasmine says
You are very sweet!! Thank you for your kind words. I have some vegetarian friends, so I am hoping to post some vegetarian dishes, as well!
sweetteasweetie (@SweetTSweetie) says
What a great way to use leftover turkey!
Kari
http://www.sweetteasweetie.com
Jasmine says
Thank you!
Sabrina says
This looks delicious!
Jasmine says
Thank you, Sabrina!