Brian Lagerstrom's brilliant leftover series takes 650 grams (about 1.5 lbs) of cooked turkey for each recipe and turns it into a refined French-style turkey salad with tarragon, gooey cheese-smothered Mexican enchiladas, and a bubbling, flaky cast-iron turkey pot pie.
Check out the video from Brian Lagerstrom above for visual aid.
Ingredients & Instructions: Refined Turkey Salad (Serves 4)
- Ingredients:
- 650g (1.5 lbs) Leftover Turkey (chopped, 50/50 white and dark meat)
- 175g High-Quality Mayonnaise (like Duke's)
- 75g Stone Ground Mustard
- 100g Bread and Butter Pickles (roughly chopped)
- 2 to 3 small Shallots (finely diced and rinsed under cold water)
- 40g Fresh Lemon Juice
- 15g Fresh Curly Parsley (chopped)
- Fresh Tarragon (chopped to taste)
- 5g Salt & generous pinch of Black Pepper
- Brioche Buns and Green Leaf Lettuce (for serving)
- Step-by-Step Instructions:
- Combine the chopped turkey, mayo, mustard, chopped sweet pickles, rinsed shallots, lemon juice, parsley, tarragon, salt, and pepper in a large bowl.
- Instead of just folding, use your hands to whip and squeeze the mixture aggressively. (This shreds the turkey slightly and binds the proteins together with the mayo).
- Brush brioche buns with melted butter and toast them in a skillet until golden. Build the sandwich with mayo on the bottom bun, lettuce, a massive scoop of turkey salad, cracked black pepper, and the top bun.
Ingredients & Instructions: Cheesy Turkey Enchiladas (Serves 4-6)
- Ingredients:
- 650g Leftover Turkey (chopped)
- The Sauce: 75g Chili Powder, 50g Paprika, 800g Chicken Stock, 450g Tomato Sauce (or puree), 15g Brown Sugar, 25g Apple Cider Vinegar, 5g Salt.
- The Filling Veggies: 150g White Onion (diced), 150g Poblano Pepper (diced), 5-6 cloves Garlic (minced).
- The Spices: 5g Chili Powder, 5g Cumin, 5g Black pepper, 2g Dried Oregano.
- 12 Corn Tortillas
- 16 oz (1 lb) Mild Cheddar & 16 oz (1 lb) Pepper Jack Cheese (freshly grated)
- Step-by-Step Instructions:
- Make the sauce: Fry the 75g chili powder and 50g paprika in a heavy pot with oil for 60 seconds. Whisk in the chicken stock, tomato sauce, brown sugar, vinegar, and salt. Simmer for 15 minutes until reduced by 30% to a barbecue sauce consistency.
- Make the filling: Sauté the onions, poblano, and garlic in oil for 4-5 minutes. Add the cumin, chili powder, black pepper, and oregano. Fold in the chopped leftover turkey, shredding it with a wooden spoon. Add a splash of stock to moisten, then remove from heat.
- Assemble & Bake: Lightly toast the corn tortillas in a dry skillet with a splash of water to make them pliable. Dip each tortilla into the thickened chili sauce, fill with the turkey mixture and grated cheese, and roll into a tight cigar shape. Pack them tightly into a baking dish lined with sauce. Top with remaining sauce and a massive layer of cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbling.
Ingredients & Instructions: Cast-Iron Turkey Pot Pie (Serves 6)
- Ingredients:
- 650g Leftover Turkey (chopped)
- The Dough: 400g All-Purpose Flour, 8g Salt, 170g Cold Butter (sliced), 85g Sour Cream, 1 Large Egg.
- The Filling: 115g Butter (1 stick), 225g Onion, 150g Celery, 150g Carrots, 100g Fennel (all diced), 10-15g minced Garlic, 250g Yukon Gold Potatoes (diced).
- 150g All-Purpose Flour (for the roux)
- 150g Dry Sherry (or white wine)
- 900g-1000g Chicken Stock
- 150g Frozen Peas
- Fresh Thyme, Salt, and Black Pepper
- 1 Egg (beaten, for egg wash)
- Step-by-Step Instructions:
- Make the dough: Pulse flour, salt, and butter in a food processor until gravelly. Add sour cream and the egg, pulse until hydrated, then press into a disc. Wrap and chill for 30 minutes.
- Make the filling: Sauté the onions, celery, carrots, and fennel in 115g butter for 5-6 minutes. Add the potatoes and garlic, cooking for 3 minutes. Stir in 150g flour to cook off the raw taste, then deglaze with dry sherry. Pour in the chicken stock, bring to a simmer, cover, and cook on medium-low for 10-15 minutes until veggies are 95% tender. Fold in the frozen peas, fresh thyme, and leftover turkey.
- Assemble & Bake: Roll the chilled dough out to a 13-inch circle. Pour the thick turkey filling directly into a 12-inch cast-iron skillet. Brush the rim of the skillet with egg wash, lay the dough over the top, trim excess, and crimp to seal. Cut two slits in the center and brush the whole crust with egg wash. Bake at 400°F (200°C) for 25-30 minutes until golden and flaky. Let it cool for 20 minutes before serving!
Kitchen Gadgets & Pro Tips
- Quick & Tear-Free Veggie Prep: Dicing celery, carrots, and onions by hand for turkey pot pie or mincing shallots for turkey salad takes forever. A Compact Push-Down Vegetable Chopper is a brilliant single-purpose tool that knocks out prep work with a few quick presses. It catches all the pieces in an enclosed cup, making cleanup incredibly simple without the hassle of washing a bulky electric food processor.
- Fast & Safe Cheese Grating: Store-bought pre-shredded cheese is coated in anti-caking powders that ruin the gooey melt of an enchilada. A Hand-Crank Rotary Cheese Grater with Suction Base lets you shred a full pound of fresh pepper jack and cheddar in minutes. It locks firmly onto your countertop and keeps your knuckles safely away from the blades.