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Posts Tagged ‘celery’


The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.

Turkey Pot Pie

2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)

2 celery stalks, diced

1 cup carrots, diced (could be leftover, pre-roasted)

1 onion, minced

1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)

1/2 cup white wine

Juice of 1/2 lemon

1 tablespoon rosemary or thyme, minced

Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs

Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).

Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.

Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.

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I’m not a big fan of going out for Valentine’s Day because restaurants typically overcharge and it feels a little forced. Plus, my favorite evenings are ones spent at home over a delicious meal– why do something different? I see Valentine’s Day as an opportunity to be reminded how good we have it every other day of the year. And when I think about what my favorite meal is, and what I would like to share, it always comes back to pasta. Of course.

I love a simple bolognese, and some fresh spinach linguine makes it even better. We had this with a 17-year old brunello that my parents gave us, and it was a perfect evening.  Full disclosure: I decided to take the evening off from blogging, and I took these pictures the next day with leftovers. No distractions. But it’s just as good the next day, even more reason to make some tonight.

Linguine Bolognese 

1/2 pound ground beef

1/2 pound ground pork

2 carrots

2 celery stalks

2 garlic cloves

1/2 onion

2 tablespoons tomato paste

1 cup red wine

1/2 cup milk

2 tablespoons chopped oregano or marjoram

1 tablespoon sugar

Combine the carrots, onion, celery, and garlic in a food processor and grind into a chunky paste. Brown the meat in a couple tablespoons of olive oil. Make sure to really brown the meat well and don’t move it until it starts browning. This is the best opportunity to develop flavor.

Once the meat is browned, move it to the side of the pan to add the vegetable paste and allow it to start browning as well. Season everything with salt and pepper and the oregano. Once the vegetables have softened and browned a bit, add the tomato paste and let it rust for a few minutes. Add the milk and wine and stir through. Add the sugar. Let the whole thing simmer for an hour until it thickens and the flavor deepens. Toss with pasta in a saute pan with a little of the pasta water and some parmesan and enjoy!

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