A great way to use up leftovers from Thursday’s turkey is to make a potpie laden with potatoes, carrots, and peas. (Add mushrooms if you like.) This recipe is a popular post-Thanksgiving dish in the United States and a year-round favorite in homes and restaurants throughout Ireland. Try the Spiced Cranberry Sauce recipe that follows with your Thanksgiving meal and serve it again with the potpie. You’ll find this and other holiday recipes in Christmas Flavors of Ireland and Favorite Flavors of Ireland. Order signed copies at www.irishcook.com 

TURKEY POTPIE

Serves 4

2 tablespoons butter

1 onion, peeled and chopped

2 stalks celery, chopped

3 carrots, chopped

4 tablespoons flour

4 cups homemade turkey stock or canned low-salt chicken broth

2 potatoes, peeled and diced

1 1/2 cups chopped cooked turkey

2 tablespoons chopped fresh tarragon

3/4 cup frozen peas

Salt and freshly ground pepper to taste

1 prepared piecrust

1 egg, lightly beaten

Steps: 

1. Preheat oven to 350° F. Grease a 9-inch casserole dish.

2. In a large saucepan over medium heat, melt butter. Add onion and cook for 2 to 3 minutes, or until soft but not browned. Stir in celery and carrots and cook for about 5 minutes, or until nearly tender. Stir in flour and cook for 2 minutes.

3. Add stock or broth and bring to a simmer. Add potatoes and cook for 8 to 10 minutes, or until nearly tender.

4. Stir in turkey, tarragon, and peas; season with salt and pepper. Transfer mixture to prepared dish, top with piecrust, and brush with egg. Put dish on a rimmed baking sheet and cut vents in pastry.

5. Bake for 25 to 30 minutes, or until pastry is golden brown and filling is bubbling around edges. Remove from the oven and let cool for 15 minutes before serving.

SPICED CRANBERRY SAUCE

Makes 2 1/4 cups

1/2 cup water

1/2 cup orange juice

1 cup sugar

3 cups fresh or frozen cranberries

2 cinnamon sticks

1/2 inch piece fresh ginger

Pinch of crushed pepper flakes (optional)

Steps: 

1. Bring water, orange juice, and sugar to a boil in a medium saucepan. Add cranberries and return to a boil.

2. Reduce heat, add remaining ingredients, and simmer, stirring occasionally, for 10 to 15 minutes, or until cranberries burst and mixture thickens. Remove cinnamon stick and ginger and let cool. Sprinkle with pepper flakes, if using. (Can be made 2 days ahead; cover and refrigerate for up to 5 days.