Some years I entertain the idea of skipping Thanksgiving Turkey.  As I have mentioned before,  the process of roasting turkeys stresses me out.  However,  I am very attached to making this dish out of the leftover meat, so I make the turkey. Sometimes I even make a turkey for Christmas or New Years so that I can make this recipe again.  It is better to let the curry stew combine for a day or two in the fridge before making the pie, as it’s flavour improves.  I will copy the recipe as it appears in Sheila Lukin’s USA Cookbook here, but keep in mind that it is a very flexible recipe.  Use any kind of root vegetables instead of, or in addition to the carrots and potatoes.  Use a different kind of dried fruit.  Use leftover green beans or brussel sprouts instead of the peas.  You get the idea….the point is to make this pie out of leftovers.  I serve it with leftover cranberry chutney.  If you do not eat gluten use the gluten-free pie crust recipe in the Thanksgiving Pie post (just omit the sugar).   Or try topping it with gluten-free buttermilk biscuits.  Or if you have some time on your hands you can follow the excellent directions for making gluten-free rough puff pastry at Gluten Free Girl.  I did it yesterday and turned out pretty well….see the pictures?

• 2 Tablespoons oil
• 1 large onion, chopped
• 1 Tablespoon minced fresh garlic
• 1 Tablespoon minced fresh ginger
• 2 Tablespoon (or more ) curry powder (I like Madras curry powder)
• 1 Tablespoon flour (I use bob’s red mill gluten-free flour mix)
• 2 large carrots scrubbed, halved lengthwise and cut in to one inch pieces
• 1 cup peeled and diced potatoes
• 1 granny smith apple cored and cut in to one inch cubes
• 3 cups home-made turkey or chicken stock
• 1 cinnamon stick
• 1/2 cup golden raisins
• 1/2 cup peas
• 1 tomato diced
• 1/4 cup chopped flat leaf parsley
• 2 cups shredded turkey meat
• salt and pepper
• 1/2 pound puff pastry (thawed if frozen)
• 1 large egg
• 1 Tablespoon water

1. Heat the oil in a large skillet and saute the onions for 8-10 minutes.
2. Add the garlic and ginger and cook for 2-3 minutes.
3. Add the curry powder and flour and stir for one minute.
4. Add the carrots, potato, apple,Turkey broth and cinnamon stick.  Bring to a boil then reduce the heat and simmer partially covered for 20 minutes.
5. Add the raisins, peas, tomato, parsley and turkey and cook for 5 minutes more.  Season to taste.
6. At this point you can cool the stew and refrigerate it for a day or two or you can continue right away.
7. Preheat the oven to 350 degrees.
8. Pour the stew in to a two-quart oven proof casserole dish.
9. Gently roll out the thawed puff pastry until it is large enough to cover the casserole.
10. Trim the edges of the puff pastry off and cut several vents in the top of the pie.
11. Whisk the egg with one Tablespoon of water  and brush the top of the pie with in.
12. Bake the pie 40-45 minutes ant 350 degrees.  The top of the pastry should turn golden and puff up.
13. Serve with cranberry chutney or relish.