Well obviously we couldn’t eat ALL that food at one seating!! No matter HOW hard we tried!
So what to do with it the next day?
I mean after the compulsory turkey sandwiches and what have you, we still had to eat didn’t we??
So the Chef whipped up a wonderful dish with the left overs. A fantastic Turkey Pot Pie!
He started by lining the bottom of the casserole dish with those cute little piped potatoes because those are made by making mash potato, piping them on to a tray and then baking them slightly so they keep their shape and get a nice toasty bottom.
So they made a nice base for “innards” that would go in on top.
Next he diced up the roasted root vegetables and turkey meat into nice bite size or smaller chunks then added the left over gravy and mixed it all together and heated it in a pot on the stove. Once that was done, he poured it over the potatoes in the dish, leaving space at the top for the puff pastry.
Now HERE is where things get crazy!
He gently removed the puff pastry coating off of the left over Beef Wellington. Reheating Wellington doesn’t do justice, the meat will be over cooked and the pastry soggy. But as it was the pastry was still perfectly good, not only that, but if you know what’s in a Beef Wellington, you’ll know that on top of the beef is a delicious layer of “mushroom duxelle” and then the residual beef flavours of course.
Then the pastry is added to the top of the cassarole and baked in the oven for about 20 minutes just to make sure everything is heated enough.
Voila! A turkey pot pie the likes of which you’ve never tasted! Layer upon layer of flavour!
But I know what you’re thinking. He used up a whack of left overs for that one dish but what became of the beef? Well don’t fret, that went to good use too. He cut it up into small bits and with the left over UN-baked puff pastry from the fridge, made a whole bunch of mini party snack beef Wellington that he then froze and bagged up for my relatives to enjoy for weeks to come!!
Nothing went to waste!