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Cover Story A A r ter th e Jjfc. JsL *«Bf 'PHIBFWjii g»Jg|r % , ; sMjgf J^H• ~i'fc'iiiif?fc' i -'.iai^^B^^^^Bre :^> r ■ JjjjfflSS?'i<w #*< ** ' '•' . . . .. ~ ._ i/lpr . ‘^laM flf ! MfflsmjL - * “ pi J -a I 41 i v, - Pj| M ';;':' i JtL. . '3R^» a, ®S J®a&SSfe». 'gf-SBra. 1 jifnWur i 406f K % 4^ , &- , 'H-*&A*-A' , -' r •* fey* «A*^HR ! 5 t * iwi To make a lattice ' ' '-■' vA:;a" top for Turkey Pot Pie, slice puff pastry v into strips and weave over the filling. Feast Thanksgiving demands a big bird on the table. After all, whats the weekend without turkey sand wiches? That’s why, if you're like us, you’re compelled to seek out a 20-pound turkey no matter how many people surround your table on the big day. Everyone ears their fill, and then there are the inevitable leftovers. While turkey’s great when it comes with all the fixings, it turns a little dull on its own. Maybe it's because we enjoyed it so much the day before; maybe it’s because it dries out a bit overnight in the refrigerator. For whatever reason, we need to perk it up. So here's a tasty farewell to dull turkey leftovers. Save the meat and bones on Thanksgiving, then wake up your taste buds with these easv dishes on the long weekend ahead. by BRUCE WEINSTEIN and MARK SCARBROUGH Photos by High Cotton Food Styling & Photography Turkey Pot Pie With frozen puffed pastry, you can make a fancy turkey casserole in no time, a warm comforting meal after the football games over the weekend. 3 cups 2% reduced-fat milk 5 tablespoons all-purpose flour 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 teaspoons dried thyme I teaspoon onion powder Zi teaspoon salt Vi teaspoon pepper V* teaspoon ground nutmeg 6 cups chopped turkey I pound frozen mixed vegetables I (17-ounce) box frozen puffed pastry, thawed Making the most of your leftover turkey 1. Preheat oven to 375 F. 2. Place milk in a large saucepan, heat over medium heat, and add flour, stirring with a whisk until dis solved. Continue stirring until thick and bubbly. 3. Add Worcestershire sauce, mustard, thyme, onion powder, salt, pepper and nutmeg. Cook I minute, stirring constantly with a whisk. Add turkey and vegetables, stirring well; pour into a 13-by-9- inch baking dish. 4. Arrange 2 sheets of puff pastry, end-to-end and overlapped slightly in the middle, over top; trim off excess. If desired, cut excess dough into patterns or designs with cook ie cutters and lay on top of pastry. 5. Bake about 50 minutes or until top is brown and puffed and fill ing is bubbly. Let stand 5 minutes before serving. Serves 6. Page 4 • www.americanprofile.com