Grilled Buffalo Turkey Salad Poboy
Louisiana Buffalo sauce
Salt and pepper
Start by sauteing diced onions in butter. When those are ready, add flour and cook it for a bit before adding milk and cheese. Once you’ve got a nice creamy cheese sauce base going, add the turkey, celery, and buffalo sauce. You’re now ready to spread your buffalo turkey salad over a fresh loaf of bread, dress it poboy style with lettuce and tomato, and drizzle some blue cheese or ranch dressing over it, or whatever you personally like best for dipping hot wings into.
Commentary: This is another great way to use turkey leftovers, while also satisfying a craving for hot wings!
Buffalo Turkey Pot Pie
1 pound cooked turkey breast – cubed
1 cup sliced carrots
2 stalks celery, chopped into bite sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups turkey broth
2/3 cup milk
1/2 cup Louisiana buffalo wing sauce
1/2 cup blue cheese, crumbled
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In the saucepan over medium heat, cook onions, carrots, and celery in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Whisk the chicken stock, cooked turkey, and wing sauce into the butter/flour mixture/milk and bring it to a boil. Simmer until thickened, 2-3 minutes.
Place the turkey mixture in bottom pie crust. Sprinkle with blue cheese. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.