Here come the leftovers. Hopefully by now you have exhausted the 2nd helping, the turkey sandwich, and maybe even the traditional turkey pot pie. I have a chicken pot pie that one can substitute with turkey and enjoy if you are so inclined. I thought that we should get a little more adventurous with our leftover bird.
- 2 Cups Leftover Turkey, diced
- 1 Onion, diced
- 1 Turnip, peeled
- 1 Large or 2 Medium Potatoes (your choice)
- 1 Parsnip, peeled
- 3 Tablespoons Butter
- 1 Red Pepper, diced
- 1 Teaspoon Fresh Sage, finely chopped
- 2 tablespoons Italian Parsley, finely chopped
- Eggs (optional)
- Salt and Pepper
- Large Pan
- Large Sauté Pan
- Chef’s Knife
- Place the potatoes, turnips and parsnip in a large pan and fill it with water.
- Set to boil.
- Boil until they are soft but not mushy, about 10-20 minutes.
- Let cool.
- Dice the potatoes, turnip and parsnip.
- In a saute pan, melt the butter.
- Add the onions and red pepper and sauté for a few minutes.
- Add the potato mixture.
- Salt and pepper.
- Cook for about 10 minutes.
- Add the turkey and herbs and cook for another 10 minutes, until the mixture starts to brown.
- Fry one egg per serving and serve over top. Garnish with a little extra chopped parsley.