Boxing Day and recipe for leftovers

I for one am always trying to avoid leftovers, I do not like wasting food, but I have to concede that balancing a meal and the courses is no easy task and requires some thinking. Same with the dessert course, I prefer light courses, fresh fruits, I remember the pineapples of Italy on every restaurant menu or white summer peaches in a big glass of Red wine.

Same for the wines you will serve, I try to pair wines with food so they do not clash but accompany each other. personally I do not like heavy big reds unless they have been chilled a little to make them lighter and much prefer lighter wines at 12.5%. In the whites I prefer dry to fruity. Though I do like a nice dessert wine, Italy produces many such wines, like the Moscato.

So for those of you who did turkey yesterday for Xmas here is a quick leftover recipe and easy to do.

Turkey Pot Pie with fresh sage

It is quicker to make than a regular pot pie because the pastry bakes as the filling simmers. If time permits, you can put the filling in ovenproof dishes, cover with uncooked pastry and bake until bubbly and golden.

Ingredients

1/2 pkg (450 g pkg) frozen rolled butter puff pastry, thawed

1 egg, beaten

2 tbsp (30 mL) butter

1 onion, chopped

1 rib celery, chopped

1 acorn squash, (about 500 g), peeled and cubed (about 4 cups)

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1/3 cup (75 mL) all-purpose flour

2 cups (500 mL) sodium-reduced chicken broth

3 cups (750 mL) shredded cooked turkey, white and dark meat

2 tbsp (30 mL) thinly sliced fresh sage

1 pinch nutmeg

2 cups (500 mL) fresh baby spinach

1/2 cup (125 mL) 10% cream

Preparation

On parchment paper, unroll pastry; cut lengthwise then crosswise into 4 equal sections. Brush with egg. Transfer paper with pastry onto baking sheet; bake in 400°F (200°C) oven until puffed and golden, 16 to 18 minutes.

Meanwhile, in Dutch oven or large saucepan, melt butter over medium heat; cook onion, celery, squash, salt and pepper until squash is tender, 7 to 8 minutes. 

Stir in flour; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 8 minutes. 

Stir in turkey, sage and nutmeg; cook until turkey is hot, about 4 minutes. Stir in spinach and cream; cook until spinach is wilted. Ladle into bowls; top with puff pastry.