11/29/07 Leftovers

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. Along with Thanksgiving, there comes a refrigerator full of leftovers. Today we are going to talk about my favorite suggestion for leftover turkey and of course the wines that go with it. The turkey carcass is not always a welcome site as you open the refrigerator door. Especially after it has been picked apart for sandwiches. But let's look at two of my favorite alternatives for using leftover turkey as dinner leftovers. The first dish is an easy take on the Shepherd's pie. Using the veggies, gravy and chopped up pieces of turkey combine them, put them into a buttered casserole dish, and top it with mashed potatoes that you have piped through a pastry bag so that it looks pretty. Bake in the oven until the potatoes are just toasty light brown. Serve it with Pinot Grigio or Sangiovese. Next is my all time favorite turkey potpie. You can make several different variations on it. Using the gravy as part of the filling is one way to make it  but I like combining the vegetables and turkey with sour cream and cheese as the filling. I use pre-made piecrusts from the refrigerator section of my grocery store. The pies are fun and the sour cream filled treasures seem to go best with Sauvignon Blanc where the ones made with the gravy seem to pair well with Syrah or Pinot Noir. So there you have some alternatives to the turkey sandwich or turkey soup. Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today's Vine to Wine.