Description
If you’ve got leftover turkey, a bit of turkey jelly or gravy, and a few vegetables hanging around, you’re already halfway there. I’ve added a soft, savoury dough topping, sweet onion, melted cheese and herbs, and honestly, it makes those leftovers feel like a completely new meal.
The recipe is flexible, too. I used leftover onion pieces and a handful of mushrooms because that’s what I had in the fridge, and you can do the same. Don’t have exactly 1 1/2 cups of turkey? No problem. Just use what you’ve got and adjust the amount of vegetables and topping to suit.
Ingredients
Units
Scale
Turkey Filling
- 1 to 1 1/2 cups shredded leftover turkey meat
- 1/4 cup turkey jelly or leftover turkey gravy
- 1/2 cup frozen mixed vegetables
- 1/4 cup shredded cheese, plus more if you like
- 1/2 onion, sliced into rings
- 1/2 tsp dried parsley, or to taste
- Any leftover cooked onion pieces or mushrooms, optional
Soft Herb Dough Topping
- 1 cup self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp dried rosemary, or a little more to taste
- 1/4 tsp dried thyme, basil and oregano blend, or a little more to taste
- 3/4 cup milk
- 2 XL eggs
- 1/2 cup oil
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Lightly grease a suitable baking dish so the pie is easier to serve later.
- In a bowl, mix 1 to 1 1/2 cups shredded leftover turkey meat with 1/4 cup turkey jelly or leftover turkey gravy until the turkey is lightly coated.
- If you’ve got leftover cooked onion pieces or mushrooms, go ahead and stir them in. This is a leftovers recipe, so use them up.
- Stir 1/2 cup frozen mixed vegetables into the turkey mixture. You don’t need to thaw the vegetables first.
- Make the soft herb dough. In a separate bowl, whisk together 1 cup self-raising flour, 1 tsp baking powder, 1/4 tsp salt, 1/4 tsp dried rosemary, and 1/4 tsp dried thyme, basil and oregano blend. Add 3/4 cup milk, 2 XL eggs, and 1/2 cup oil.
- Whisk everything with a hand whisk until you have a smooth, spreadable batter.
- If your leftover turkey mixture is already strongly seasoned, you can reduce the herbs a little. If it’s fairly mild, add a touch more to suit your taste.
- The dough should be thick enough to spread over the filling but still soft and spoonable.
- If it seems unusually thick, add a small splash of milk. If it seems very thin, let it stand for a minute or two before spreading.
- Spoon the turkey and vegetable mixture into the prepared baking dish.
- Pour the soft herb dough over the cold turkey and vegetables, then gently spread it out so most of the filling is covered.
- Arrange 1/2 sliced onion over the dough.
- Sprinkle 1/4 cup shredded cheese over the top, adding more if you’d like a cheesier finish.
- Sprinkle 1/2 tsp dried parsley over everything.
- Place the dish in the preheated oven and bake at 350⁰F (180⁰C) for about 45 minutes, or until the topping is puffed and nicely browned and the centre is cooked through.
- Leave the pie to stand for about 5 to 10 minutes before serving.
- This gives the filling a chance to settle and makes it much easier to spoon out without everything running together.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 470
- Sugar: 2.4 g
- Sodium: 543.3 mg
- Fat: 26.2 g
- Saturated Fat: 5.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 26.1 g
- Fiber: 2.6 g
- Protein: 32.7 g
- Cholesterol: 153.3 mg
