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With turkey comes leftovers and at first I was at a lost as what to do with the heaps of leftover meat after our Easter dinner. Having only recently started eating turkey again after being a vegetarian for twelve years, I’d forgotten how much meat is on a 20lb. bird. Our free ranged, organic turkey was a delicious hit at Easter, but the next day I was scouring my cookbooks and favourite online foodie haunts to think of dinner ideas. What’s more scrumptious then turkey pot pie filled with chunks of carrots, potatoes, celery, onions, turkey, and a generous amount of fresh thyme. I used my quiche pastry recipe for the crust, which uses cottage cheese and butter. Not only did we enjoy it for dinner on Sunday night, we also had it for lunch and dinner on Monday! The remaining turkey was used in a big pot of turkey noodle soup which supplied us with dinner for the rest of the week. Oh leftovers, how I love thee.
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