Leftover Turkey Pot Pie Gratin

Name: Leftover Turkey Pot Pie Gratin
Total time: 105 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup 1% milk (use half & half to make this more decadent if you wish); 1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube); 3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves); 2 sprigs fresh sage; 1 tablespoon unsalted butter; 1 ½ cups leeks (from 3 large, halved and sliced (white part only), cleaned well); 1 ½ pounds leftover turkey breast (4 ¾ cups); 3 cloves garlic (minced); ¼ teaspoon fresh black pepper; 2 cups frozen peas and carrots; 3 tablespoons fresh parsley (chopped); ¼ cup cornstarch; 1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces)); 2 cups low-sodium chicken bone broth (divided); 4 ounces shredded Gruyere cheese

Transform your Thanksgiving leftovers into Leftover Turkey Pot Pie Gratin, a comforting, crowd-pleasing dish that can also be a holiday main dish, it's that good!

⏱️ 105 menit 🔪 Persiapan: 20 menit 🔥 Masak: 85 menit 📊 Sulit 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

6 porsi

1 cup 1% milk (use half & half to make this more decadent if you wish)
1 ¾ teaspoons kosher salt (or 1 chicken large Bouillon cube)
3 sprigs fresh thyme (plus ½ teaspoon fresh thyme leaves)
2 sprigs fresh sage
1 tablespoon unsalted butter
1 ½ cups leeks (from 3 large, halved and sliced (white part only), cleaned well)
1 ½ pounds leftover turkey breast (4 ¾ cups)
3 cloves garlic (minced)
¼ teaspoon fresh black pepper
2 cups frozen peas and carrots
3 tablespoons fresh parsley (chopped)
¼ cup cornstarch
1 pound Gold or Red potatoes (4 to 5 medium, peeled and sliced ⅛-inch thick with mandolin *peeled weight 12 ounces))
2 cups low-sodium chicken bone broth (divided)
4 ounces shredded Gruyere cheese

Langkah-langkah

Preheat oven to 375F.
In a large oven safe enamel deep skillet with a fitted lid, bring the milk, ¼ teaspoon salt or bouillon cube, thyme and sage to a simmer over low heat 5 minutes, until aromatic. Pour into a bowl and set aside. Wipe the skillet.
Melt the butter in the skillet then add the leeks, cook 4 to 5 minutes, until soft. Add the garlic and cook until aromatic, 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, peas and carrots, 2 tablespoons parsley and thyme and cook 3 to 4 minutes.
Add a ¼ cup cornstarch to the remaining 1 cup chicken broth and mix well, pour over the turkey and cook, stirring until thickened, 3 to 4 minutes, or longer as needed.
Smooth the turkey mixture in the skillet and top with the sliced potatoes starting from the outside, overlapping the potato slices in a spiral until you cover all of the meat. Remove the sage and thyme from the milk and pour over the potatoes, top with Gruyere cheese; cover the skillet tightly with foil or a lid.
Bake on the second rack from the top of the oven, until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid and broil until the cheese is slightly browned and golden, about 3 minutes. Garnish with remaining parsley.