As promised, here is my personal recipe for leftovers, which just “happened” to be turkey, from Thanksgiving. However, this really isn’t a recipe, as much as a process, which is very versatile. In this instance, I used Delicata squash, along with other things I had on hand, the basics, turkey, of course as well as kale, carrots, celery, onion, along with homemade bone broth, white wine, a little Himalayan salt, and some spices. The Delicata squash, pictured below, is a small, slightly sweet squash, about the size of a large sweet potato.
This recipe was born out of a craving for pot pie. Being gluten-free, I was too lazy to attempt the almost impossible “gluten-free” pie crust. So, I made the filling for the pot pie, and put it over a baked potato. Thus the lazy pot pie was invented.
With this recipe/procedure, you are only limited by your imagination. Open your fridge and see what you have on hand. How about, Sweet Potatoes, with left over steak, zucchini and tomatoes, or, Acorn squash, rotisserie chicken, broccoli, and spinach…well you get the idea. Experiment! There is a huge variety of squash, potatoes or even ancient grains, such as quinoa, amaranth or millet. Add some fresh herbs to liven it up.
So, here we go. First, gather your ingredients together.
9. Add wine to pan. Cook for an additional 2 or 3 minutes, or until alcohol cooks out.
10.Add Broth to pan. Cook until liquid is reduced by half, about 3 minutes.
11. Add Kale and cook until just wilted. It cooks quick. When it’s bright green, it’s done.
12. Place a half of squash in a dish, scoop some filling into the squash, and enjoy. This serves 4 to 8, depending on your hunger level.
Well, that’s it. This is a quick, easy, super healthy, and completely whole food dinner.