lesleystowe.com/blog » Recipes, entertaining tips, and more with Lesley Stowe

Masthead header

Well, here in Canada the big day has come and gone, leaving in its wake an abundance of turkey in the fridge and a need to get creative with all the leftovers. This recipe comes from when we had the store front and was always an Autumn favourite amongst our clients. At its heart it is a complete and tasty dish, but feel free to get creative and add in whatever else may be lying around post-turkey-day-feast. I often add in some of the roasted root vegetables and even left over brussels – all of which come together in the delicious roux to make a satisfyingly warming meal. This will make one family sized casserole dish or, if you’re wanted to serve up something a little special for friends or family, try it in individual crocks. (hint: make a template with the circumference of your dish or crock and then add an inch all around – this will save you from repeatedly lifting and touching the pastry in order to see whether it fits or not)

turkey pot pieMakes 1 x 8 cup casserole dish or 4-6 individual pies

  • 2 cups turkey or chicken stock
  • 1 cup dry white wine
  • 2 cups chopped carrots
  • 2 stalks celery, chopped
  • 2 cups cubed peeled potatoes
  • 1 bay leaf
  • 1 Pinch each salt and pepper
  • 1 lb turkey meat cut into cubes
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/3 cup milk
  • 1 cup frozen peas
  • 1 cup pearl onions, peeled
  • 1 Tbsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1/2 pkg (397 g) frozen puff pastry, thawed
  • 1 egg, beaten

ncx b;KJb

In large saucepan, bring stock, wine, carrots, pearl onions, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add turkey and simmer for an additional 2 minutes. Strain and set aside 2 1/2 cups stock, adding water or additional stock if necessary. Set aside carrots, celery, potatoes, pearl onions and turkey mixture – discard bay leaf.

In saucepan, melt butter over medium heat. Whisk in flour: cook, whisking constantly for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in milk and cook for an additional 2 minutes. Add turkey mixture, peas, lemon juice and lemon zest – stir to combine. Transfer to an 8-cup oval casserole dish. or 4-6 individual ‘pot pie’ crocks.

On floured surface, roll out pastry to fit top of dish(es) plus 1-inch extra all around. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg and, using a very sharp knife, slash steam vents. Bake in 400°F oven until golden, puffed and filling is bubbly, about 30 minutes.

This recipe is one of my absolute favourites — one of the dishes I most look forward to in our Thanksgiving Feast! These are like no other brussels you’ve tasted before and are guaranteed to sway even the staunchest of anti-brussel eaters. Be sure to let the loose outer leaves get extra crispy as this adds to both the taste and the texture of the dish. Multiplies easily for the holiday crowds ahead.

Serves 6

  • 3 lbs brussels sprouts
  • 2 Tbsp. olive oil
  • 4 tsp. capers
  • 1 Tbsp. lemon zest
  • 1/4 cup grated or shaved Parmigiano-Reggiano
  • sea salt and fresh cracked pepper to taste

Pre-heat oven to 375 degrees.

Trim bottoms of brussels and peel clean outer leaves into a roasting pan. Quarter whole brussels and add to leaves in pan. Toss with olive oil, lemon zest, capers, sea salt and pepper.

Roast in oven for 15 minutes. Toss and roast for another 5-10 tossing often until brussels are golden brown throughout and single outer leaves are crispy brown.

Serve warm with freshly grated or shaved Parmigiano-Reggiano.





One of our favourite and most popular dishes at the LSFF store was always our Chicken Penne Pesto. And what’s not to love? Creamy, rich pesto-y sauce combined with juicy seared chicken and earthy baby crimini mushrooms all baked up in a hearty pasta dish….perfect comfort food for these cool Autumn evenings. This dish freezes really well so go ahead and double it to have an extra one on hand for a quick mid-week meal you can take out in the morning and serve up fast for supper. For those with wheat sensitivities, This dish will also hold up to a good sturdy Gluten-Free pasta as well. If you have any remaining turkey left over from Thanksgiving this is also a good place to use it up.

chicken penne pesto-1Serves 8-10

  • 1 pkg (960 g) penne, cooked off to al dente
  • 3 skinless, seasoned chicken breasts, seared and finished in oven, cooled and sliced
  • 1/4 lb. crimini mushrooms, quartered and sauteed in 1 Tbsp. butter
  • 1/4 cup of butter
  • 2 Tbsp. flour
  • 3 cups chicken stock
  • 1/4 – 1/2 cup of pesto
  • 1 1/2 cups grated parmesan cheese
  • sea salt and freshly ground black pepper

Preheat oven to 375 F.

To make veloute: melt butter over medium heat, add flour and whisk to combine, continue to cook for 2-3 minutes. Add the chicken stock slowly whisking continuously: stir over medium high heat until a low boil is reached and sauce has thickened. Remove from heat, add pesto, season with salt and pepper to taste, and set aside.

Combine the penne, chicken, mushrooms and sauce in a large pot – transfer to a large casserole dish and top with grated parmesan.  Bake for 35-40 minutes or until bubbly with a golden crust on top.


A b o u t   L e s l e y
t w e e t i n g
S t o r e   L o c a t o r