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We're talking turkey



Originally published in Greenwich Lifestyle

It’s turkey time! No need let those leftovers go to waste, or seasonal availability slip by, when you have delicious turkey recipes that your whole family will enjoy!


5 cups diced or shredded cooked turkey

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock *good quality or home made is a must!

2 chicken bouillon cubes

10 tablespoons unsalted butter

2 cups yellow onions chopped

3/4 cup all-purpose flour

1/4 - 1/2 cup heavy cream

2 cups medium-diced carrots blanched for 2 minutes

1 cup frozen peas

1 1/2 cups frozen small whole onions

10-16 ounces cremini mushrooms sliced 1/4 inch and sautéed

1/2 cup minced fresh parsley leaves

Frozen puff pastry sheets- defrosted


Preheat the oven to 375 degrees F.

Cut turkey into large dice or shred turkey if you prefer. You should have about 5 cups of cooked turkey. 

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. 

Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, peas, onions and parsley. Mix well.

Divide the filling equally among 5-6 individual ovenproof bowls or make one large pie in a casserole dish. Divide & shape the puff pastry dough accordingly leaving one inch larger than the bakeware. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Press it against the sides to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 45 minutes or until the top is golden brown and the filling is bubbling hot.

*The filling can be fully prepared and frozen.

Thanksgiving Pizza

This is the ultimate Thanksgiving leftovers meal! It is packed with all the flavors of your favorite Thanksgiving dishes and couldn't be easier! Flatbread pizza is layered with tart cranberry sauce, shredded turkey, savory stuffing and smothered with cheddar cheese and gravy. Plan to make two because everyone is going to want seconds!


1 flatbread style pizza crust- round or rectangular

3/4 cup Cranberry sauce

1.5-2 cups cooked turkey, Shredded

2- 2.5 cups Sharp White Cheddar, Shredded

1.5-2 cups Stuffing, Cooked

1 cup Gravy


Preheat oven according to package instructions or preheat a grill. 

Spread a layer of cranberry sauce on the flatbread crust.

Next, layer and lightly press the shredded turkey on top of the cranberry sauce. 

Add the stuffing on top of the turkey, and again, light press down as you work your way around the pizza. 

Top with shredded cheese (be generous!) and bake directly on oven rack or grill for about 8 minutes, or until cheese is melted. 

While the pizza is cooking, heat up the gravy. 

Top the pizza with a generous swirl of gravy. Garnish with parsley. Slice. Serve hot. 

For best results, start pizza on the grill and finish on a baking sheet in the oven to achieve an extra crispy crust with added flavor.