04 December 2011


4 December 2011

I know Thanksgiving is long past & leftovers have been eaten, but this time of year there always some sort of roast happening. This works for any kind of roast (even veggies). It is a simple way to get rid of of your leftovers in a cozy one-pot-meal. 

I know it is not really pretty, but seriously, it is so good! And it has to be eaten with cranberry sauce...because it is the best.

leftovers pot-pie.
serves 4

the filling:
2 cups cooked roasted turkey, chicken or even root vegetables
2 carrots, sliced thinly
2 sticks of celery, sliced thinly
--Add ingredients into a lightly greased pie plate or casserole dish. You can omit the carrots, celery & onion if you are using leftover roasted vegetables.

the gravy:
4TBL butter
1 onion, diced
2 TBL spelt flour (or cornstarch if you want to make the dish GF)
2 cups of stock (your choice--I used chicken for this one)
1 TBL brandy
sea salt & cracked pepper
1 TBL half-&-half or cream
--Cook the onion and butter in a pan on low-medium heat for about 12 minutes or until the onions start to brown. This is important--tender onions make all the difference in good gravy.
--Add the flour, salt & pepper. Continue to cook for 2-3 minutes. 
--Add stock & brandy & cook for another 5-7 minutes until the gravy has thickened.
--Stir in cream. Pour gravy over the filling.

the topping:
1-2 sweet potatoes, diced
a pinch of nutmeg
1/4 cup scallions, chopped
2 TBL butter, sliced
--Steam the sweet potatoes in a pot until tender (about 10 minutes-you can do this while the gravy is working it's magic).
--Mash in a bowl & add the nutmeg.
--Spread evenly over the filling & gravy & top with scallions & butter. Season to taste.
--Bake in a preheated oven, 375 degrees, for 30-40 minutes or until the top is slightly browned.
-- Let the casserole rest for about 10 minutes before you eat it. Serve with cranberry sauce.

cranberry sauce.

1lb fresh or frozen cranberries (try to find local ones if you can)
3/4 cup organic sugar
1 TBL brandy
a pinch of salt 
--Add ingredients into a medium sized pot & bring to a boil.
--Turn the heat down to a simmer, stirring frequently.
--When the berries start becoming tender (about 6 minutes), start mashing with a potato masher until you get the consistency you want.
--This makes about 3 cups & will last for 2 weeks in the refrigerator or a few months in the freezer. I store mine in jars once the berries have cooled.

happy eatings & cheers!

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