Best Leftover Turkey In A Phyllo Crust Recipes

TURKEY POTPIE WITH PHYLLO CRUST RECIPE

Steps:

• Preheat oven to 400°F. In a large skillet over medium-high heat, heat oil. Add frozen onions and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender, about 5 minutes. Stir in parsley and cook for 1 more minute.
• Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six 1-cup ramekins.
• Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

LEFTOVER TURKEY & FIXIN' PHYLLO PACKETS

Steps:

• Mix together the turkey, stuffing, mashed potatoes, green beans, and gravy in a large bowl.
• Cut the stack of Phyllo Dough in half both directions, creating four stacks of rectangles. Start with one rectangle, covering the rest with a damp towel to keep moist as you work. Brush melted butter on the first sheet. Repeat this process with two additional sheets. Place a large scoop of the leftover mixture to the center and fold over edges to seal in a rectangle shape. Be careful not to over fill and seal well. Repeat this process until you have used up all of your leftover mixture.
• Place the phyllo packages on baking sheets lined with parchment paper. Bake in a 350 degree oven for about 15-17 minutes, or until flaky and golden brown.
• You can make these in any size or shape with any mixture of leftovers desired. Also, they are freezable for up to 2 months.

LEFTOVER TURKEY IN A PHYLLO CRUST

Steps:

• Heat oven to 400 degrees F.
• In a bowl Combine all ingredients except phyllo and butter, mix well.
• Place one sheet of phyllo longways on a cookie sheet (keep the others covered with a damp cloth) Lightly paint the sheet with butter, place another sheet on top and repeat until you have 5 layers of phyllo. Place the filling in the middle of the phyllo, pile slghtly toward the middle. Place the 6th phllo sheet over top, lightly paint with butter and repeat until you have 5 layers over top of the filling You should now have 5 layers of phyllo below the turkey and 5 layers over top. Grasp the edges of the phyllo and roll toward the filled part making a roll all around the filling.
• The pie should be circular in shape.
• Brush the top with any remaining butter.
• Bake for apprx 30 minutes or until golden.
• Cut in 4-6 wedges and serve immediately.

LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
• Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
• Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
• Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
• Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.