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.
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