Turkey pot pie
Of course, I love Thanksgiving dinner and the excuse to spend an evening eating great food with my family. The day after the big meal, my mother takes the leftover turkey and strips the meat from the bones. She transforms the meat into the most flavourful turkey pot pie and the turkey bones into the best turkey soup ever. I love to stand next to her as she works on the leftover turkey, snagging the best pieces as she goes. So, by far, my favourite part of this holiday comes the day after.
- Sauté the onions with the Natrel Salted Butter in a skillet over medium heat until the onions are soft and translucent.
- Place the sautéed onions in the slow cooker with the carrots, celery, sage and Italian parsley.
- Whisk together the warmed gravy with the milk in a separate bowl. Add the mixture to the slow cooker. Stir well and season with salt and pepper to taste. Close the lid. Set the slow cooker to high and cook for 4 hours (or 7 hours on low).
- An hour before serving, prepare the puff pastry. Preheat the oven to 425ºF (220ºC). Line a large baking sheet with parchment. Unroll the thawed puff pastry and cut out 10 large circles with a cookie cutter or glass. Set the circles on the baking sheet.
- Whisk together the egg and splash of milk. Brush the circles lightly with the egg wash. Bake the puff pastry for 15 to 20 minutes, or until puffed and golden brown.
- Thirty minutes before the end of cooking, add the turkey and green beans to the slow cooker. Cover and continue cooking. After 30 minutes, switch the slow cooker to low to keep the mixture warm until you are ready to serve.
- Serve heaping ladlefuls of the turkey pot pie filling in bowls, topped with the fresh Italian parsley and a round of golden puff pastry.