Well, hey, y’all! Are you still in a turkey-induced coma? Are you already out shopping those Black Friday sales? I hope you and your family and friends enjoyed a wonderful Thanksgiving celebration!
Where will you find ME today? I’m home, folks! You could not pay me enough to be out there in the craziness, I’m sorry! I’m home taking down all my Fall decor and putting up Christmas. My house looks like Christmas vomited all over it, but it’s okay – it’ll be so pretty when I’m all done!
But you know what? Before I get all the way into Christmas, I’ve got to say: we have TONS of Thanksgiving leftovers stacked in our refrigerator right now. And while I HATE to waste food, I also HATE eating the same thing over and over again. Are you with me?
So I’m thrilled that the fine folks at Subb’s BBQ have offered up some suggestions to help us use our leftovers…but in different ways every time!
I mean, THAT is what we SHOULD have done, right? We totally should have barbecued our turkey! I will need to remember that for next year…
How about we start out with a new twist to an old favorite: Turkey Pot Pie
- 3 tablespoons unsalted butter or olive oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1 1/2 teaspoons Stubb’s Chicken Spice Rub
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 cup Stubb’s Chicken Marinade
- 2 cups shredded or chopped, cooked turkey (white and/or dark meat)
- 2 cups mixed frozen vegetables (optional)
- Salt and pepper to taste
- 1 or 2 refrigerated, frozen or pre-made pie crusts
- Optional: Melted butter or egg wash (1 egg beaten with 1 tablespoon water) for brushing on top of the crust
- Preheat oven to 400° degrees.
- Heat a large saute pan over medium heat and add in the butter. When the butter has just melted, stir in the onion, carrot, celery, and spice rub. Cook, stirring occasionally, for 5-8 minutes or until the vegetables are soft. Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to combine, leaving no white flour visible. Let cook for a minute, then stir in the broth, scraping the bottom. Stir well with a wooden spoon or even a whisk so that no lumps remain. Let the mixture come to a simmer so it starts to thicken and cook for 2-3 minutes. When it reaches a thicker, sauce-like consistency, stir in the milk and marinade. Let the mixture come to a simmer and thicken up a bit again, then stir in the turkey and frozen vegetables (if using). Lower heat to medium-low, simmer for another 5-10 minutes, then remove from heat and let cool for a few minutes. Season to taste with salt and pepper.
- Spray or grease a 9-inch pie pan (metal or glass, if using); use pre-made crusts as directed on the package. Fill bottom pie crust (or empty pie pan if doing single crust) with filling to the brim of the crust. Set top crust on top of the filling; if using a double crust, pinch together both crusts. Brush the crust with melted butter or egg wash, make a few slits in the top, and bake for 35-45 minutes or until the top is golden-brown and the filling is bubbling. If the edges of the crust look like they’re getting too dark while it’s baking, simply cover them with foil.
- For individual pot pies: Cut crusts to fit over large ramekins or small soup cups (crust should be slightly larger than the opening of the cup). Fill vessels almost to the brim with the cooked filling, then top with the individual crusts. Make slits in the crusts, brush with butter or egg wash, and bake 20-25 minutes.
- 1 1/2 cups shredded, cooked turkey
- 1/4 cup Stubb’s barbecue sauce or marinade of your choice
- 2 large slices (about 4 ounces) Provolone, Gouda, mild Cheddar, or Brie cheese
- Softened butter, as needed
- 4 slices Italian, sourdough or rye bread
- In a medium bowl, evenly mix together the shredded turkey and sauce.
- Butter each bread slice on one side. Lay 2 slices of bread on your cutting board or counter, butter side down, and divide turkey mixture between them. Divide cheese between the two sandwiches and place on top of the turkey. Top them with the other pieces of bread, the butter side facing up.
- Heat a saute, cast iron or grill pan over medium heat. When the pan is hot, add enough sandwiches that can fit into the pan. Press the sandwiches down with a spatula or place a heavy pan on top of them. Cook for a minute or two, until the bread is browned, then flip and repeat the process on the other side. Remove sandwiches from pan when the cheese has melted.
- Let cool for a minute before slicing in half; serve warm.
- 8 ounces egg noodles or pappardelle pasta
- 4 tablespoons unsalted butter
- 2 cups sliced mushrooms (about 1/2 pound), cremini, buttons or a mix
- 1 small onion, diced
- Stubb’s Smokehouse Bourbon spice pack
- 2 cloves minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken or beef broth
- Stubb’s Smokehouse Bourbon Cookin’ Sauce pack
- 2 cups shredded or chopped cooked turkey meat
- 1/4 cup whole milk or cream
- Salt and pepper to taste
- Preheat oven to 400 degrees. Cook pasta according to package directions, drain, and place in a large bowl. Drizzle with a little oil to keep the noodles from sticking together.
- Heat a large saute pan over medium heat and add the butter. As soon as the butter is bubbling hot, add in the mushrooms. Cook, stirring only occasionally, for 5-8 minutes, until they have released most of their moisture. Add in the onion, garlic and spice pack and cook another 2-3 minutes.
- Whisk or stir in the flour and mix to evenly coat the vegetables. Cook for 1-2 minutes, the whisk in the broth, scraping the bottom of the pan. Add in the sauce pack and let it come to a simmer. After a few minutes, when the sauce has thickened up a bit, stir in the turkey and milk or cream. Lower heat to medium-low and simmer another 5-8 minutes.
- Add the turkey mixture into the large bowl and toss evenly with the pasta. Season to taste with salt and pepper, if needed.
- Spray or grease a large baking dish and pour the mixture into it. Bake for 15-20 minutes or until the mixture is bubbling and the top is starting to brown. Remove from the oven and let stand a few minutes before serving.
- Tip: For an even easier version of this dish, cook the mushrooms in butter, then mix them with a can of condensed cream of mushroom soup, the spice and sauce packs, and the milk or cream. Mix this with the noodles and bake as directed.
But the folks at Stubb’s won’t stop with three awesome recipes today – they want to give YOU something MORE! So how about coupons for free Stubb’s products, a Stubb’s hat and t-shirt and a Stubb’s sauce carrier?! It doesn’t get any better than that, y’all!
So there you have it! I hope you enjoy making good use of these recipes – and share the giveaway! It’s a fantastic one!
Due to the amount of comments from all of my wonderful readers, it is not always possible for me to respond to each one. However, I absolutely do read them all, and if you’d like to address something specific, or have a question for me, please don’t hesitate to email me at Kristen@theroadtodomestication.com. I will respond to your email as soon as possible! Thank you for visiting the blog!