Winnipeg Free Press - PRINT EDITION

Don't fear the leftovers

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Wayne Glowacki / Winnipeg Free Press

Stilton is crumbled into mixture.

Turkey and Stilton Pie

 

When I was in university residence as a student, we used to play a game to see who could recognize what meals had been repurposed. We called them SYB meals -- Seen You Before.

I must say, our cook was very inventive, and once she heard about the game, she tried even harder to fool us.

There are so many traditional dishes that our creative ancestors devised to use up leftovers. Just think of the wonderful bread and butter puddings and English trifle -- using up stale cake. Rum balls do the same. Leftover vegetables make the best soups, but put half of it through the blender and it opens a whole new world of flavour.

But what to do with all the leftover turkey? That is all always the question at this time of the year.

In my house, Stilton cheese and port or brandy finish a festive meal, so what better than to combine Stilton, turkey and brandy in this recipe.

 

Ingredients

 

50 g (31/2 tbsp) butter

15 ml (1 tbsp) olive oil

450 g (1 lb) cooked turkey meat, cut into chunks

3 sweet potatoes, cut into small chunks

225g (1/2 lb) sliced mushrooms

2 garlic cloves, crushed

2 sprigs fresh thyme, leaves only

15 ml (1 tbsp) brandy

100 ml (1/3 cup) chicken stock

150 ml (2/3 cup) 35% cream

75 g (1/4 cup) Stilton, crumbled

375 g package ready-rolled puff pastry

1 small egg, beaten / coarse salt

Instructions

 

Heat the butter and oil in a large frying pan, add in the sweet potatoes and cook over a low heat for 8 to 10 minutes until just beginning to soften. Stir in the mushrooms, garlic and half the thyme and cook for a further 4 to 5 minutes.

Add the cooked turkey and heat through.

Preheat the oven to 180 C (350 F). Pour the brandy over the turkey mixture and allow to bubble for 1 minute, then add the stock and cream and warm through gently. Remove from the heat and stir in the Stilton. Do not add any salt, as Stilton is already salty. A good grind of pepper will add some flavour.

Place mixture in a large pie dish.

Unroll the pastry. Cut a pastry lid for the dish. Wet the rim of the dish with water. Lay the pastry over the top and press to the rim firmly. Brush with beaten egg and scatter with salt and remaining thyme. Bake for 20 minutes until golden.

Republished from the Winnipeg Free Press print edition December 28, 2013 ??65527

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