Eternal Turkey Strong to Save

 It was automatic, the family ritual for disposing of the post-Thanksgiving left-over turkey – and all the other dishes. On the day after, warmed-up everything. On the day after that, hot turkey sandwiches. On the day after that – when the stuffing, mashed potatoes and gravy had usually been completely consumed – then cold turkey sandwiches. Followed on subsequent evenings by turkey ala king, turkey loaf and turkey croquettes. Finally, when the turkey carcass had been substantially reduced to small scraps and bones, it all went into the stock-pot and we had turkey stew for another two weeks. Generally, by the time we polished off the Thanksgiving turkey, we would only have had a weeks’ grace before commencing on the Christmas turkey. These days, if I have prepared one for Thanksgiving (not a guarantee, actually – for some years I have been by myself and fixed something small and non-traditional) I have usually been so sick of leftover turkey that for Christmas we have fixed just about anything else as a main dish for Christmas dinner.

But leftovers, like the poor, and the Christmas shopping rush – will always be with us. This recipe, for a pot-pie with a cheddar-biscuit crust is especially tasty, for the chief reason that it doesn’t look, or taste like an obvious leftover. This is one of those recipes that I copied by hand from a magazine, or a newspaper, into my own little collection.

Turkey Pot-pie with a Cheddar Crust

• Simmer until just tender in 3 cups water – 1 lb peeled, cubed butternut squash. Turn off heat, and add to hot water and cubed squash – 1 cup frozen lima beans. Allow to sit a moment, before draining and reserving cooked vegetables, and 1 cup of the cooking water.
• In a large skillet, melt 3 Tbsp. butter, and make a roux with 2 Tbsp. flour. Wisk in the 1 cup cooking water from the vegetables and 1 cup chicken or turkey broth, with
• 2 Tbsp minced fresh sage, 5 oz. pealed pearl onions.
• Simmer for 10 minutes and add 3 cups cubed cooked turkey, and the lima beans and squash. Pour into a 1 ½ quart shallow baking dish,
• Combine in another bowl: 1 ¼ cup flour and 1 ½ tsp. baking powder. Stir in 1 Tbsp cold butter, 1 ½ cups grated sharp cheddar, 4 slices crisp and crumbled cooked bacon. Stir ½ to 2/3 cup cold milk to make a loose dough, and pipe around the edge of the baking dish.
• Bake at 425 for 20-25 minutes. This will not appear anything like leftovers. Trust me.