The day after Thanksgiving I look in the refrigerator and think two things. First, how am I ever going to use all this food? Second, oh boy, think of all the things I can make with the leftovers. Turkey Soup is always the last thing we make after all the meat has been used for other dishes. One of our favorites is Turkey Pot Pie. Here I describe how to make one big pie for the whole family. But you can make this in individual ramekins for a fun TV dinner night, too.

--Gayle Ortiz

12 ounces cream cheese, room temperature
1 pound butter, room temperature
4 cups all purpose flour
pinch of salt

4 cups good quality chicken or turkey stock
8 tablespoons butter
8 tablespoons flour

Using a heavy bottom skillet or saucepan combine the butter and flour over med-low heat, stirring constantly for 5 minutes. Take off the heat and slowly whisk in the stock, 1/2 cup at a time, incorporating completely after each addition. When all the stock is added, put the pan back on the heat and stir constantly until the gravy is the consistency of heavy cream. Salt and pepper to taste.

4 cups turkey meat
3 links Italian sausage
1 cup diced carrots, 1/2 inch
1/2 cup diced celery, 1/2 inch
2 cups diced potato, 1/2 inch
1 cup sliced mushrooms
3 cups diced onion, 1/2 inch
2 tablespoons butter
1 tablespoon each: fresh sage, rosemary and oregano, finely minced
12-16 large Spanish cocktail green olives, halved
1 egg
1 tablespoon milk

Remove skin and fat from meat and tear into bite size pieces. Salt meat to taste. Sauté sausage with the herbs, drain and reserve sausage. In the same pan sauté the mushrooms in 1 Tbs. butter until golden, reserve. In the same pan, sauté the onions in remaining butter until golden. Steam carrots, celery and potatoes together for 5 minutes.

Use an ovenproof casserole dish about 9 x 13 inches.

Preheat the oven to 350 degrees.

Combine meat, sausage, carrots, celery, potatoes, mushrooms, onions and olives with the gravy, check for salt and pepper. Refrigerate for 1 hour and up to 1 day so that the flavors can develop.

Fill the baking dish with the filling mixture.

Roll out the pastry to 1/4 inch. Transfer it to the top of the filling and crimp or decorate as you would for a pie.

Beat the egg and milk and brush on the pastry. With a knife, prick several holes in the top to let the steam escape.

Bake on the center rack of the oven for 25-30 minutes or until the pastry is golden and the filling is bubbling.

This pie may be made and frozen for up to 2 months, made 2 days in advance and refrigerated or baked immediately.

Serves 6-8

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