Hey leftover fans! I’m here to present you with my usual after Thanksgiving leftover fare. Last year it was turkey tetrazzini, this year, the classic turkey pot pie. I cleaned it up a bit with this super healthy recipe from Clean Eating magazine. The crust is made with pumpkin! What?!?! Yes, pumpkin. It looks a little funky because I put in a LOT of sage (I like my leftovers herby), but the taste was awesome. The best part? No guilt.
Its kind of annoying to me that Clean Eating magazine doesn’t archive all their recipes online. I linked to the great site, Begins at Sundown Cooks, which presented this same recipe
- 1 1/2 whole wheat flour, plus add for work surface and dusting (I used whole wheat pastry flour)
- 2 tsp dried sage
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 Tbps olive oil buttery spread (I used Earth Balance Natural Buttery Spread with Olive oil)
- 1 1/2 cups fresh or jarred pumpkin puree (not pumpkin pie filling)
- 1 tsp olive oil
- 1 white onion, chopped (I used sweet onion)
- 3 carrots, peeled and sliced into 1/2 inch round
- 2 stalks celery, sliced into 1/2 inch crescents
- 1 1/2 cups cut and stemmed green beans (1 inch long pieces-I used frozen)
- 1 cup fresh or frozen corn kernels (thawed, if frozen)
- 2 Tbps whole wheat flour (I used whole wheat pastry flour)
- 1 cup 1% milk (I used unsweetened Silk soy milk)
1 tsp dried tarragon
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 1/2 lb cooked boneless turkey breast, chopped
- olive oil cooking spray
**Note day after Thanksgiving bloody mary
To prepare crust: In a large bowl, add 1 3/4 cups flour, sage, baking powder and salt. Stir with a fork to combine. Stir in buttery spread, mashing until mixture is crumbly. Add pumpkin and stir until flour is blended and mixture is clumpy. In bowl, use your hand to knead dough 5 to 8 times, just until dough is soft and sticky, about 1 minutes. Place a layer of plastic wrap directly over top of dough and refrigerate until needed, 1 hour to 1 day.
To prepare filling: In a large saucepan, heat oil on medium-high heat. Add onion and saute stirring occasionally, until softened, about 5 minutes. Add carrots, celery, spinach, peas, and corn, stirring frequently for 10 minutes or until slightly tender. Sprinkle 2 tablespoons flour over top of vegetables, stirring to coat. Stir in milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetables, 5 to 8 minutes. Stir in tarragon, salt, pepper and turkey. Remove from heat.
Preheat over to 375 degrees. Coat a 9X13 inch baking dish with cooking spray. Spoon filling into dish in an even layer.
Roll chilled dough into one inch balls. Flatten into disks with hands. Place on top of filling, overlapping if necessary until all filing is covered. Cut a few slits in top of dough for ventilation. Bake 25 to 30 minutes, until filling is bubbly and crust is lightly browned. Let cool for 5 minutes before serving.