Two really good things to make with your leftover turkey + a gift guide
Boursin & leek turkey pot pie and turkey & broccoli pesto mac & cheese
Hello! Chances are you have some leftover turkey. Maybe just a little bit — a couple of hunks, packed away in a Ziploc baggie like my grandma does for me — or maybe you hosted, didn’t give away any leftovers because freshly-roasted turkey sammies are the best, and now you’re left to deal with the consequences of your actions.
Either way, I have two recipes for how to use up that leftover bird, both of which are delicious, fairly low-maintenance, and completely transformative. In other words, they won’t feel like leftovers.
Before we dig in
‘Tis the season for gift guides, and while I’ve seen others rolling theirs out for weeks now, there’s something about an early November gift guide that just feels a little like jumping the gun to me. But now that Thanksgiving is over and the sales are sale-ing, I think it’s high time for a little holiday shopping. Below are some things I love that I think are perfect for giving and getting, including a few I’m eyeing myself.
I bought this earlier in the fall and my mornings are forever changed. It seriously makes the best drip coffee, and looks just gorg on the countertop. Plus, it’s over $100 off on Amazon, Sur La Table, and more for Black Friday.
I have quite a few Dutch ovens but am eyeing this because it seems so versatile, plus Le Creuset lasts forever. If you’re my husband and you’re reading this right now, I’ll take any color! Another one that’s on sale for Black Friday.
Who knew the French car makers also make très chic salt and pepper mills? The brand kindly gifted me a set earlier this year and I am in love with both the quality and how they add a pop of color to my countertop.
Salt Fat Acid Heat by Samin Nosrat
I’m often asked where to start if you’re new to cooking, and my answer is always just start cooking, but also read this book. Samin breaks down the key elements in every good dish — salt, fat, acid, and heat — in an easily digestible way that feels approachable.
Lake Pajamas
As I’ve gotten older, I’ve come to really appreciate luxe pajamas. I bought myself a pair of Lake’s kimono-style pajamas and they are just so soft and buttery, I want to wear them every night. This set is on my Christmas list, and they even have cuties for the men and kids, if you wanna get a matching set for the fam. And it’s all 25% off for Black Friday!
While I’m usually all about romanticizing everything you eat and drink by using the cutest plates, cups, and silverware you have, lately I’ve been foregoing my favorite mugs for this Yeti 10-ounce tumbler in the mornings. Keeps my coffee hot hot hot for hours — ideal when you have a toddler and a newborn.
I use Maldon’s flaky salt on just about everything, and would be beyond thrilled to receive this huge bucket of it. And with that gorg print on the outside, you don’t even need to wrap it — just throw a bow on top.
If you like your martinis and margaritas very icy like I do (I’m talking ice shards floating at the top, and no I don’t care that that’s not how they’re traditionally made), then this is the cocktail shaker for you. So long, cold hands, hello, cold cocktails!
Nice knives for the table are something I feel like people might not splurge on for themselves. These super colorful ones from French brand Languiole are so fun.
This is 1000% the most-used knife in my kitchen (followed closely by their paring knife). It is super high-quality and so versatile. I actually gifted it to my brother last year, and pretty much every man in attendance gathered around him after we opened our gifts to examine it and comment on how high-quality it is.
Like I said, I have quite a few Dutch ovens. Staub is another gold standard brand, and this 4-quart guy is the best price I’ve seen it all year. Might just be buying one for myself.
I’m obsessed with these cute lil’ splattered espresso cups and saucers from Ark Elements. They have a transport me to Italy vibe that just makes a cappuccino taste so much better.
My cousins gifted me these mugs for Christmas last year and I think they’re the prettiest Christmas mugs… ever? Every time I post them on Instagram, I get at least 20 messages asking where they’re from. Perfect to give to someone who loves Christmas or just get for yourself to up the holly jolly every morning.
A Sweatsuit
I love a good matching lounge set, and have been living in sweatsuits lately (hashtag nothing else fits). While I know there are tons of brands out there with really luxe options, I’m actually partial to the ones from Old Navy. They are affordable, fit and look great, and hold up in the wash. I like these high-waisted joggers and either this perfectly-cropped crewneck or this oversized zip-up. I have three sets and rotate between them all. the. time. On sale right now so get ‘em while they’re hot! These sell out often but are restocked just as much.
A perfect little under-$30 gift for someone who loves dirty martinis.
Curated Gift Sets
I’m a big fan of putting together curated gift sets for people with everything someone needs to make a recipe or cocktail. Think a can of San Marzano tomatoes, little bottle of EVOO, good salt, and bag of artisanal pasta, along with instructions for how to use it all to make pasta pomodoro. Or, Nick & Nora glasses, a bottle of gin, a bottle of vermouth, and your favorite olives for a martini in a box.
Saturday Table Subscription
Last but not least, I’ll use this as an excuse to suggest you gift a yearly subscription of this newsletter to someone who might love it.
Now, the recipes
Boursin & Leek Turkey Pot Pie
The original recipe for this is made with rotisserie chicken, but turkey is a perfect, easy substitute. I love Boursin here because it packs a ton of flavor and creaminess without having to chop up a bunch of herbs or buy extra ingredients. You can also throw in whatever leftover cooked veggies you have here, like Brussels sprouts or green beans.
Serves: 4
Cook time: 1 hour
Active cook time: 30 minutes
2 tbsp olive oil
2 tbsp butter
1/2 onion, chopped
2 leeks, white and light green parts, thinly sliced into half-moons
3 celery stalks, chopped
2 1/2 tbsp flour
2 cups chicken bone broth or stock
1 Boursin garlic and herbs
1 heaping tbsp Dijon mustard
3 cups shredded turkey or chicken
1 cup frozen peas
Salt and pepper
1 sheet puff pastry, thawed and rolled out
1 egg, beaten
First, preheat your oven to 400.
In a 10-inch oven-safe skillet (I use the Great Jones Deep Cut), heat the olive oil and butter over medium heat until melted. Add the onions, leeks, and celery, and cook stirring frequently until soft, about 10 minutes. Add the flour and cook for one minute, then pour in the chicken broth and cook until thickened, about 5 minutes. Add the Boursin and cook until melted. Fold in the Dijon mustard, chicken, and peas, and season with salt and pepper. Remove from heat.
To roll out your puff pastry, place it on a floured surface and dust the top with more flour. Using a rolling pin, wine bottle, or other similar cylindrical tool, roll it, rotating frequently, until it is large enough to cover your pan.
Place your puff pastry on top of the pan, and use a sharp knife to trim around the edges and create a circular shape. Cut a few vents on top. Brush the egg on top. Bake for 25-30 minutes, until puff pastry is risen and golden brown and the filling is bubbling.
Turkey & Broccoli Pesto Macaroni & Cheese Gratin
Think of this as grown-up mac n’ cheese. It’s got all the comfort of the boxed stuff we grew up eating, but homemade and with a few delicious extras. Like pesto, which adds a ton of flavor with less ingredients (noticing a pattern here?), and lot and lots of freshly shredded cheese, which I’m sorry, just tastes better than the powdered stuff that comes in a box of Kraft or Annie’s. It’s then baked up till it’s ooey-gooey and a little crisp around the edges. If you happen to have some leftover veggies other than broccoli, feel free to use them here — no need to cook them with the pasta water if they’ve already been cooked.
Cook time: 1 hour
Serves: 4-6
1 lb short pasta, like rigatoni
1 lb broccoli, cut into florets and stems peeled and chopped
4 tbsp butter
1/3 cup flour
2 cups whole milk
3/4 cups white cheddar
3/4 cups mozzarella
1/2 cup pesto
3 cups shredded cooked turkey or chicken
Cook pasta in boiling, very salted water for 2 minutes less than package directions. Two minutes before it’s done, add broccoli to same pan to cook.
Meanwhile, melt butter over medium-low heat in a large, oven-safe pan or Dutch oven (if you do not have anything oven safe, you can transfer it to a baking dish to bake). Once butter is melted, add flour and stir with a whisk to combine. Cook for 2-3 minutes longer. Slowly add in the milk, whisking as you do. Once all the milk is added, cook for 5-8 minutes until roux has thickened, then season with salt and freshly ground black pepper. Add your cheese and stir until melted. Turn off heat and add in pesto. Once combined, add in pasta, broccoli, and chicken, and stir to combine. Sprinkle with more cheese and bake at 400 for 20-25 minutes until browned on top. You may have to broil for a few minutes at the end. Enjoy, enjoy, enjoy.
Making this on Tuesday.